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Easy Pineapple Chicken
Prep
10 mins
Cook
20 mins
Servings
4
Difficulty
Easy
Ingredients
- 33 tablespoons soy sauce
- 33 tablespoons olive oil, divided
- ½ teaspoon paprika, salt to taste½ teaspoon paprika, salt to taste
- 11 pound boneless, skinless chicken breast, cut into strips
- 11 red bell pepper, cubed
- 11 bunch scallions, trimmed and sliced into 1/2-inch lengths
- 11 (12 ounce) can pineapple chunks, drained and juice reserved
- 11 tablespoon cornstarch
Instructions
- 1
Combine soy sauce, 2 tablespoons olive oil, paprika, and salt in a bowl. Add chicken strips and let marinate while preparing the remaining ingredients.
- 2
Heat remaining 1 tablespoon olive oil in a wok over medium-high heat. Add bell pepper and stir-fry for 3 minutes. Add scallions and cook for 2 more minutes. Remove chicken from marinade and add to the wok; discard marinade. Cook, stirring occasionally, until chicken is cooked through and no longer pink in the center, 10 to 15 minutes.
- 3
Combine pineapple juice and cornstarch in a bowl; mix together. Add pineapple chunks to the skillet and cook for 2 to 3 minutes. Pour in pineapple juice mixture and bring to a boil. Simmer until sauce has thickened, about 3 minutes.
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