After reminiscing over old family travel photos of my husband’s grandparents, we starting talking about the places we would like to visit to make our own family travel memories. Where would you like to travel to? Hawaii is at the top of our list. Can you believe I have never been to Hawaii? Seriously. When Hawaii came into the conversation I started having a craving for Hawaiian inspired flavors.
The next day I started thinking of ways to incorporate flavors that I associate with Hawaii in to a fabulous chicken skillet. The mixture of pineapple chunks and juice with soy sauce, honey, ginger and garlic makes my taste buds sing. Perhaps a nod to my love of Asian flavor as well, this Pineapple Chicken Skillet with Broccoli certainly satisfies that desire for island flavors. I like to serve this over Scallion Jasmine Rice, but honestly I love to eat it alone most often.
This scrumptious Pineapple Chicken Skillet with Broccoli goes from prep to plate in merely 30 minutes. Perfect for the ‘on-the-go’ family. It is certain to make your monthly meal plan over and over again.
With love from our Simple Kitchen to yours!
Pineapple Chicken Skillet with Broccoli
- 1 lb boneless skinless chicken breasts
- 1 Tbsp extra virgin olive oil
- 1 (20-oz) can pineapple chunks in pineapple juice
- 2 Tbsp low sodium soy sauce
- 2 Tbsp honey
- 2 tsp fresh ginger, minced
- 2 tsp fresh garlic, minced
- 1 (14-oz) bag frozen broccoli florets
- 1 bell pepper, I used ½ red, ½ orange
- ¼ tsp kosher salt
- ½ tsp fresh ground black pepper
- 1 tsp corn starch
- Scallions and sesame seeds to garnish, optional
Warm a large skillet over medium-high heat. Meanwhile, cut chicken into thin strips. Add oil to skillet and then chicken. Sprinkle with salt and pepper. Cook until browned, then flip chicken and cook chicken until done, approximately 5 minutes total.
In the mean time, combine pineapple chunks and juice, soy sauce, honey, ginger, and garlic in a medium bowl. Whisk to combine. Set aside until chicken is cooked. Slice peppers into strips.
Once chicken is cooked. Add pineapple mixture to pan and turn to high heat. Allow mixture to boil for about 5 minutes. Add broccoli and peppers, stir to combine. Cook until crisp tender and using a slotted spoon transfer chicken, vegetables and pineapple to a serving bowl.
Combine corn starch and 1 tablespoon water in a small bowl, pour into skillet. Whisk to combine and cook until thickens to syrup-like consistency. Before serving pour sauce over chicken and vegetables. Optional garnish: sprinkle chopped scallions and sesame seeds over top. Serve and enjoy!
About the Author
Donna and Chad Elick are authors of the blog The Slow Roasted Italian. Donna is the recipe developer, cook and party planner, and Chad is the resident taste tester, photographer and designer. Creating delicious meals in a snap is what they do best, so pull up a chair and join them! For more, visitTheSlowRoastedItalian.com, and follow their weekly blog on Parade, The Simple Kitchen.