Ingredients

Scale

(Serves 4)

Chicken & marinade:

1½ lbs boneless chicken breast or thigh, sliced thin
2 tbsp low-sodium soy sauce (you love low-sodium options!)
1 tbsp rice vinegar
1 tsp cornstarch

Stir-fry sauce:

¾ cup pineapple juice (from canned pineapple—no added sugar)
¼ cup low-sodium soy sauce
2 tbsp rice vinegar
1 tbsp honey (or sugar-free maple syrup for blood sugar friendly)
1 tbsp grated fresh ginger
2 garlic cloves, minced
1 tsp cornstarch + 2 tbsp water (slurry)

Vegetables:

1 tbsp neutral oil (avocado or peanut)
1 bell pepper (any color), sliced
1 cup broccoli florets
½ red onion, sliced
1 (20 oz) can pineapple chunks, drained (reserve juice for sauce)
Optional: 1 carrot, julienned

Garnish:

Green onions, sliced
Sesame seeds
Red pepper flakes (optional)

Instructions

1. Marinate chicken:

Toss chicken with soy sauce, rice vinegar, and cornstarch. Let sit 10–15 minutes.

2. Make sauce:

Whisk pineapple juice, soy sauce, rice vinegar, honey, ginger, and garlic. Set aside. Mix cornstarch slurry separately.

3. Stir-fry:

Heat oil in a large wok or skillet over high heat.
Cook chicken 4–5 minutes until golden. Remove and set aside.
In same pan, stir-fry bell pepper, broccoli, onion, and carrot (if using) 4–5 minutes until crisp-tender.
Add pineapple chunks; cook 1 minute more.

4. Combine & thicken:

Return chicken to pan. Pour in sauce; bring to simmer.
Stir cornstarch slurry; add to pan. Cook 1–2 minutes until glossy and thickened.

5. Serve:

Garnish with green onions and sesame seeds. Serve over:
→ Steamed rice (classic)
→ Cauliflower rice (low-carb—you love this!)
→ Zucchini noodles

💡 Pro Tips for Perfection:
✅ High heat + constant motion = crisp-tender veggies without sogginess.
✅ Low-sodium mastery (you love this!):
→ Use low-sodium soy sauce + no-salt-added pineapple
→ Boost umami with 1 tsp fish sauce (adds depth—you won’t taste fish!)
✅ Blood sugar friendly (you love this!):
→ Replace honey with sugar-free maple syrup
→ Add 1 tbsp chia seeds to sauce for fiber + glycemic control
→ Net carbs: ~14g/serving (vs. 28g classic)
✅ Low-carb/keto option (you love this!):
→ Skip rice entirely
→ Increase non-starchy veggies (broccoli, bell pepper, zucchini)
→ Use keto-friendly sweetener (monk fruit blend)
→ Net carbs drop to ~8g/serving
✅ Extra richness: Swirl 1 tbsp butter into sauce at the end (you love buttery richness!).
✅ Make ahead: Sauce and chop veggies 1 day ahead. Cook just before serving for best texture.

Prep Time & Nutrition (per serving):