Stir together 2 Tbsp pineapple juice from container, water, soy sauce, and cornstarch.
Sprinkle chicken with seasoning.
Cook chicken in hot oil in a large nonstick skillet over medium-high heat 4 minutes per side. Remove chicken from skillet, and add bell pepper mixture to drippings.
Sauté 6 minutes or until vegetables are tender; add pineapple, and cook 2 minutes or until thoroughly heated.
Return chicken to skillet, and add cornstarch mixture; cook 2 minutes or until sauce is thickened.
Side Dish Ingredients
½ cup gluten-free chicken broth
3 Tbsp chopped fresh cilantro
2 (15.5-oz) cans black beans, drained and rinsed
2 cloves garlic, minced
1 Tbsp olive oil
2 cups instant brown rice
Side Dish Instructions
Meanwhile, sauté garlic in hot oil in a saucepan over medium heat 1 minute or until tender; add beans and broth. Simmer 10 minutes or until bubbly. Serve over rice, and sprinkle with cilantro.
Cook rice according to package directions.
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