Ingredients
1 can (20 ounces) unsweetened pineapple chunks 1 tablespoon cornstarch3 tablespoons reduced-sodium soy sauce2 tablespoons honey1/4 teaspoon ground cinnamon2 tablespoons canola oil, divided 1 pound boneless skinless chicken breasts, cut into 1-inch cubes1 small onion, chopped1 tablespoon minced fresh gingerroot2 garlic cloves, mincedHot cooked brown riceMinced fresh cilantro, optional
Preparation
Drain pineapple, reserving juice. Mix cornstarch, soy sauce, honey, cinnamon and reserved juice until smooth. In a skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until lightly browned, 4-6 minutes. Remove from pan.
In same pan, saute onion, ginger and garlic in remaining oil until crisp-tender, about 2 minutes. Stir cornstarch mixture; add it to pan with chicken and pineapple chunks. Bring to a boil, stirring constantly; cook and stir until sauce is thickened and chicken is cooked through, 5-7 minutes.
Serve with rice. If desired, sprinkle with cilantro.
