1 lb boneless, skinless chicken breasts, thinly sliced

1 tbsp olive oil

1/2 onion, chopped

1 can (15 oz) pineapple chunks, drained

1/4 cup soy sauce

1/4 cup honey

1/4 cup rice vinegar

1 clove garlic, minced

1/4 tsp red pepper flakes (optional)

2 cups cooked rice

Heat olive oil in a large skillet over medium-high heat. Add sliced chicken and cook until browned and fully cooked (5-7 minutes). Remove and set aside.
In the same skillet, sauté chopped onion for 3-4 minutes until softened.
Stir in pineapple chunks, soy sauce, honey, rice vinegar, minced garlic, and red pepper flakes (if using). Simmer for 2-3 minutes.
Return chicken to the skillet, tossing to coat. Simmer for another 2-3 minutes to blend flavors.
Serve hot over cooked rice. Enjoy!

Gluten-Free Option: Use tamari or coconut aminos instead of soy sauce.

Protein Swap: Try shrimp, pork, or tofu for variety.

Spicy Kick: Add sriracha or extra red pepper flakes.

Storage: Keep in an airtight container in the fridge for up to 3 days.