I have been wanting to try this for a while but finally got around to it today. It calls for fresh pineapple, but I used canned chunked pineapple instead. This is from Clean Eating
1/3 cup low sodium soy sauce (I used tamari because that is what I had)
2 Tlbs raw honey
2 cloves garlic, minced
1 tsp fresh ginger, grated
1/4 tsp crushed red pepper flakes
2 boneless, skinless chicken breasts, chopped into 1" pieces
1 medium red bell pepper (I also used a red pimiento just because) cut into 1" chunks
1 medium green bell pepper (I also used a green Anaheim - I think), cut into 1" chunks
1 small white onion, chopped
1/2 fresh pineapple, cut into 1" cubes (I used a can of chopped pineapple instead)
12 sprigs fresh cilantro, chopped (I forgot this...oops, but I bet it would be good)
1 1/2 cups cooked brown rice (optional, but I used it)
Put the chicken, soy sauce, honey, garlic, ginger, and pepper flakes in a ziploc bag (or sealable bowl) and let it marinate at least half an hour. I let mine marinate for about 3 hours in the refrigerator.
Spray some olive oil into a nonstick pan and heat over medium to medium-high heat. Add the chicken and marinade and saute for 5 minutes or so, then add the peppers and onions and cook for another 5 minutes or so until the vegetables are crisp-tender. Toss in the pineapple and cook for another couple of minutes.
Top with chopped cilantro and serve over cooked brown rice.
Rating - 4.5/5
Why? It's my own fault, I forgot to add the cilantro to the top, which would have added that little something that was missing. I am not a huge fan of pineapple, but I did really like this. I will make this again. I liked the marinade a lot.