Low Sodium Pineapple Chicken

Delight your taste buds with this vibrant and flavorful Low Sodium Pineapple Chicken, a healthier spin on a classic favorite. This dish combines tender, marinated chicken breast with the natural sweetness of pineapple chunks and a tangy, umami-packed sauce made from low sodium soy sauce, honey, and ginger. Enhanced with colorful bell peppers and a hint of garlic, the dish comes together in just 40 minutes, making it perfect for busy weeknights. Served over fluffy steamed rice or quinoa, this quick and easy recipe is ideal for anyone looking to reduce sodium intake without sacrificing bold, tropical flavors. Garnished with fresh green onions, it’s a wholesome, crowd-pleasing meal that balances health and taste beautifully.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 pieces chicken breast
• 1 cup pineapple chunks
• 0.5 cup pineapple juice
• 0.25 cup low sodium soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 2 cloves minced garlic
• 1 teaspoon grated ginger
• 1 cup diced bell pepper
• 1 tablespoon olive oil
• 1 tablespoon cornstarch
• 2 tablespoons water
• 2 stalks green onions
• 0.5 teaspoon black pepper

Directions

Step 1

Cut the chicken breasts into 1-inch cubes and set aside.

Step 2

In a large bowl, combine pineapple juice, low sodium soy sauce, honey, rice vinegar, minced garlic, and grated ginger. Mix well to form the marinade.

Step 3

Add the cubed chicken to the marinade, ensuring it's fully coated. Let it marinate for at least 15 minutes to absorb the flavors.

Step 4

While the chicken is marinating, heat olive oil in a large skillet over medium heat.

Step 5

Add the diced bell pepper to the skillet and sauté for about 3-4 minutes until slightly soft.

Step 6

Remove the marinated chicken from the bowl, reserving the marinade. Add the chicken to the skillet, cooking until it is no longer pink in the center, about 6-8 minutes.

Step 7

Stir in the pineapple chunks and continue cooking for another 2 minutes.

Step 8

Mix the cornstarch with water to make a slurry. Pour the reserved marinade and the slurry into the skillet, stirring well.

Step 9

Bring the mixture to a boil, then reduce the heat to simmer, stirring occasionally until the sauce thickens, about 5 minutes.

Step 10

Season with black pepper and adjust the seasoning to taste, ensuring the dish remains low sodium.

Step 11

Garnish with sliced green onions before serving.

Step 12

Serve hot over a bed of steamed rice or quinoa.

Nutrition Facts

Serving size	(855.6g)

Amount per serving	% Daily Value*
Calories	875.6

Total Fat 23.4g	0%
Saturated Fat 4.4g	0%
Polyunsaturated Fat 2.6g
Cholesterol 206.4mg	0%
Sodium 3225.4mg	0%
Total Carbohydrate 96.2g	0%
Dietary Fiber 6.3g	0%
Total Sugars 73.3g
Protein 76.0g	0%

Vitamin D 0IU	0%
Calcium 128.1mg	0%
Iron 4.1mg	0%
Potassium 1590.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.4%

Protein: 33.8%

Carbs: 42.8%