Sweet and Tangy Pineapple Chicken

1In a bowl, mix soy sauce (¼ cup), honey (¼ cup), cornstarch (1 tablespoon), water (¼ cup), ginger (1 teaspoon), paprika (1 teaspoon), and chili flakes (½ teaspoon) to make the marinade.

2Place the chicken breasts in a resealable plastic bag and pour half of the marinade over them. Seal the bag and marinate in the refrigerator for at least 30 minutes.

3In a large skillet, heat olive oil (1 tablespoon) over medium heat. Add the marinated chicken breasts and cook until browned on both sides, about 5-6 minutes per side. Remove the chicken from the skillet and set aside.

4In the same skillet, add the onion (1) and garlic (3 cloves). Cook until fragrant, about 2 minutes.

5Add the diced tomatoes (2 large) and cook for another 3-4 minutes until they start to soften.

6Return the chicken to the skillet and add the diced pineapple (2 cups).

7Pour the remaining marinade over the chicken and pineapple. Stir well to combine all the ingredients.

8Cover the skillet and let it simmer for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened, stirring occasionally.

9Garnish with fresh cilantro before serving.

10Serve the Sweet and Tangy Pineapple Chicken hot over rice or with a side of steamed vegetables.