Pineapple Chicken Picnic

Pineapple is super delicious and the sweet flavor combined with seasoned chicken is a perfect blend of yummy for a picnic. Here is the super cool recipe.

• 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 1 tablespoon vegetable oil or olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 red bell pepper, cut into 1-inch pieces
• 1 cup pineapple chunks (fresh or canned, drained)
• 1 tablespoon minced garlic
• ½ teaspoon ground ginger
• ½ cup pineapple juice (reserve juice if using canned)
• ⅓ cup soy sauce (low sodium recommended)
• ¼ cup chicken broth
• ¼ cup brown sugar
• 2 teaspoons cornstarch
• 1 tablespoon sesame seeds (for garnish)
• 2 green onions, sliced (for garnish)

1. Season Chicken: In a bowl, toss the chicken pieces with salt and pepper.
2. Cook Chicken: Heat the oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until ¹ cooked through and lightly browned. Be careful not to overcrowd the pan; cook in batches if necessary.   1. mealpractice.com mealpractice.com
3. Sauté Vegetables: Add the bell pepper to the skillet and cook for 3-5 minutes until slightly tender-crisp. Stir in the pineapple chunks, minced garlic, and ground ginger, and cook for another minute until fragrant.
4. Make Sauce: In a small bowl, whisk together the pineapple juice, soy sauce, chicken broth, brown sugar, and cornstarch until the cornstarch is fully dissolved.
5. Combine and Thicken: Pour the sauce mixture into the skillet with the chicken and vegetables. Bring to a simmer, stirring constantly, and cook for 1-2 minutes until the sauce thickens.
6. Garnish and Serve: Remove from heat and garnish with sesame seeds and sliced green onions. Serve hot over rice.

Tips and Variations:

• Add more vegetables: Feel free to add other vegetables like broccoli florets, snap peas, or diced onions.
• Spice it up: Add a pinch of red pepper flakes or a dash of sriracha to the sauce for a sweet and spicy kick.
• Make it gluten-free: Use tamari or a gluten-free soy sauce alternative.
• Slow Cooker Option: You can adapt this for a slow cooker. Place the chicken, bell pepper, and pineapple in the slow cooker. Whisk together the sauce ingredients and pour over the top. Cook on low for 4-6 hours or on high for 2-3 hours. Thicken the sauce with a cornstarch slurry (cornstarch mixed with a little cold water) in the last 30 minutes of cooking.
• Picnic ready!

Super yummy picnic