Skinny Hawaiian Pineapple Chicken

Skinny Hawaiian Pineapple Chicken

In the past year, meal prepping has become a staple in my home. I quickly learned that no matter how much I worked out, losing weight was 98% dependent on my diet! Eating the right portions and right foods at the right times is a Science. Good news is, it is not hard to jump on board and learn these life changing strategies to kick start your weight loss! Follow my new Instagram page all about recipes and meal prep!

Meal prepping is simple really, just set aside a few hours on one of your days off and get it done! I found this delicious sheet pan recipe at Jamie Cooks It up and I adapted the recipe to make it SKINNY Hawaiian Pineapple Chicken! Here is how you make it…

Skinny Hawaiian Pineapple Chicken

Ingredients:
  • 1 1/2 lbs boneless, skinless chicken thighs, cut into cubes
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 red onion
  • 1 20 oz can pineapple chunks in 100% juice
  • 1/2 teaspoon lemon pepper
  • 1/2 teaspoon garlic powder
  • 2 tablespoons olive oil
Sauce:
  • 1/2 teaspoon lemon pepper
  • 1/2 teaspoon garlic powder
  • Juice from pineapple can (approx. 1 cup)
  • 1/4 cup water
  • 3/4 cup apple cider vinegar
  • 1/2 cup Truvia baking blend
  • 1 tablespoon light brown sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon chicken bouillon

Skinny Hawaiian Pineapple Chicken

Preheat the oven to 420 ° F. Cut the chicken into cubes and place in a medium bowl. Chop the bell peppers and onion and add to the chicken. Drain the pineapple juice in a measuring cup from the can. Pour the pineapple chunks with the rest of the veggies. Toss the chicken, veggies and pineapple with 1/2 teaspoon lemon pepper,  garlic powder and 2 tablespoons olive oil.

Spread mixture on a 9×13″ pan lined with foil. Bake for 20 minutes.

Combine pineapple juice, water, apple cider vinegar, lemon pepper, garlic powder, brown sugar, Truvia,chicken bouillon and cornstarch in a small pan on low-medium heat.

Tip: add 3 tablespoons of the sauce to cornstarch and mix until all the clumps are gone. Add to the rest of the sauce.

Simmer the sauce until it is thick and bubbly. Pour sauce over veggies and chicken and bake for 10 more minutes at 375 ° F.

This made 6 (slightly more) 1 cup servings. I paired each serving with 1/2 cup brown rice. Each serving I portioned out has 447 calories, 10 grams of fat, 23 grams protein and 66 carbs. (yikes! carbs are high. try cutting rice in half and adding some veggies).

Skinny Hawaiian Pineapple Chicken

Skinny Hawaiian Pineapple Chicken

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