I served this in a bowl over brown rice.
Chinese-Pineapple Chicken with Black Bean Sauce
(Source: Weight Watchers)
4 scallions, chopped (green and white parts)
1 Tbsp ginger root, fresh, chopped or the minced kind in the jar
2 garlic cloves, minced
1 pound uncooked boneless, skinless chicken breast, cut into 1-inch cubes
20 oz canned pineapple chunks or tidbits, packed in juice,
1/4 cup black bean garlic sauce
2 cup cooked brown rice
- Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add scallions, ginger and garlic; cook until soft, about 3 minutes. Add chicken and cook until lightly browned on all sides, stirring often.
- Add pineapple (with its juice) and black bean sauce to skillet; bring to a simmer. Simmer until chicken is cooked through, about 5 minutes more. The sauce will be thin. If you prefer a thicker sauce, you can add about a Tbsp of cornstarch to the pan and let it thicken. Serve over rice.