Recipe by JillAZ
This is one of my daughter's favorite meals. We use chicken, the original recipe called for pork shoulder. This freezes very well. For an even quicker dinner, precook and freeze the rice in a separate baggie. If making and serving on the same night. Allow 45 minutes for the meat to marinate.
Top Review by Chef_Beauchamp
This was pretty good. I will say however that the pineapple seemed to soak up a ton of the salt from the soy sauce and made it very bitter to eat. I think next time we will add the pineapple at the very end and not freeze it all together.
- 1 lb boneless skinless chicken breast (or thighs)
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 cup diced green pepper
- 1 cup diced onion
- 1⁄3 cup soy sauce (I use low sodium)
- 8 ounces pineapple chunks, reserve juice
- 2 tablespoons vinegar
- 2 tablespoons brown sugar
- 1 teaspoon grated gingerroot
- 1 tablespoon cornstarch
- 4 cups cooked rice
Directions See How It's Made
- Cut chicken into bite sized pieces. Place in a large zipper baggie.
- Add garlic, reserved pineapple juice and ginger root. Seat bag and squish it around to coat the chicken with the marinade.
- Place the bag in the fridge and allow chicken to marinate for 45 minutes. (this can be done in the morning).
- While chicken is marinating, chop bell pepper and onion.
- Heat oil in a large skillet or wok.
- Add green pepper and onion and saute for 3-4 minutes.
- Add chicken and marinade and cook and stir for about 10 minutes or until chicken is cooked through.
- In a small bowl, mix together cornstarch, brown sugar, vinegar, and soy sauce. STir to make sure there are no lumps. Add this mixture to the skillet. Stir.
- Add the pineapple chunks to the skillet.
- Stir until the mixture has thickened slightly.
- Serve over cooked rice.
- To freeze: Allow to cool. Package in a rigid container or in a large freezer bag.
- To serve: Thaw overnight in fridge and reheat on stovetop over medium low heat OR heat in microwave until bubbly.