Honey Pineapple Chicken Stirfry

Ingredients

• 1 large can (20oz) pineapple chunks
• 2 Tbs vegetable oil
• 1 Tbs butter
• 1/3 cup honey
• 1/4 cup soy sauce (or gluten-free tamari)
• 4 Tbs corn starch, divided
• 1 garlic clove, minced
• 1/2 tsp ground ginger (maybe up to 1 tsp if you like ginger)
• 1/2 Tbs paprika
• 1 lb boneless chicken breast, cubed to 1/2-1" cubes
• Whatever veggies you want. I use: broccoli florets, carrot matchsticks, sliced mushrooms, onions (sliced in 1/4" wedges), baby bok-choy, yellow and red bell pepper for color

Directions

1. 01

   Drain pineapple juice into a medium size bowl.

2. 02

   Add honey, soy sauce, 2 Tbs corn starch, ginger and paprika.

3. 03

   Mix until smooth and set aside.

4. 04

   Cut up the chicken, toss it around with 2 Tbs corn starch coating all pieces.

5. 05

   Oil your frying pan, heat it up with medium-high heat.

6. 06

   Brown your chicken just to the point of ALMOST being done.

7. 07

   While the chicken is browning, start steaming your broccoli.

8. 08

   When the chicken is done, transfer it to a side bowl/dish and set aside.

9. 09

   Using the same pan, add butter and saute the onions and mushrooms for 1 minute, I also may add a dash of salt.

10. 10

    Add the rest of your veggies and minced garlic, stir until veggies are almost soft.

11. 11

    Add your crispy steamed broccoli.

12. 12

    Add sauce mix and bring it to a little simmer, mixing regularly.

13. 13

    Add the chicken back to the simmering dish along with the pineapple.

14. 14

    Allow the sauce to thicken up.

15. 15

    Serve it up over rice or noodles. I use brown rice with the kids.