Categories: Asian

Ingredients

• 20 oz. can unsweetened pineapple chunks
• 1 tbsp. cornstarch
• 3 tbsp. soy sauce
• 2 tbsp. honey
• 1/4 tsp ground cinnamon
• 1 lb. chicken breasts, cut into 1-inch cubes
• 2 tbsp. canola oil, divided
• 1 small onion, chopped
• 1 tbsp. minced fresh ginger
• 2 garlic cloves, minced
• Hot cooked brown rice
• Minced fresh cilantro

Directions

1. Drain pineapple, reserving juice. Whisk cornstarch, soy sauce, honey, cinnamon and reserved juice. In a skillet, saute chicken in 1 tbsp. oil until browned. Remove from pan.

2. In same pan, saute onion, ginger, and garlic in remaining oil until tender. Stir cornstarch mixture; add to pan with chicken and pineapple. Bring to a boil, stirring constantly, until chicken is cooked through.

3. Serve with rice and cilantro.

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