Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
570
Calories
33g
Protein
31g
Fat
42g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Canola | 1 tbsp (14g) | 124 |
| Grapeseed Oil | 1 tbsp (14g) | 120 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Honey | 1 tbsp (21g) | 64 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 tbsp low-sodium soy sauce
- 1 cloves garlic (minced)
- 1 tsp ground ginger
- 1 tbsp canola or grapeseed oil
- ½ cup pineapple juice
- 1 cup pineapple (diced)
- 1 tbsp honey
- 16 ounces boneless, skinless chicken breast (cut into ½ inch strips)
Directions
1
Place the soy sauce, minced garlic, ginger, oil, pineapple juice, pineapple chunks and honey in a large glass or stainless bowl and mix well.
2
Add the chicken strips and mix well.
3
Chill for at least 2 hours (overnight is best).
4
Preheat oven to 325°F.
5
Place the chicken and sauce in a 12x9 inch oblong pyrex dish.
6
Place the chicken in the oven and cook for about 20 – 25 minutes.
Recipe sourced from
fandom