Low Sodium Pineapple Chicken Bowls Recipe
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Jump to RecipeThis low sodium pineapple chicken bowls recipe is sweet, tangy, and delicious with ripe juicy pineapple, tender chicken, and fresh bell peppers and onions in a quick pineapple sauce. Serve over rice for the perfect dinner!
This is a fantastic recipe to entertain with – it’s a quick and easy dinner the whole family will love. No boring chicken here, this sweet and flavorful dinner is a great low sodium/low salt recipe you can make all year long.
Serve this tasty chicken with a low sodium chopped salad, low sodium roasted asparagus, and with low sodium hot sauce for a little extra spice!
We love big, bright flavors for dinner, and this tasty pineapple chicken bowl was a fantastic dinner to enjoy with rice! The pineapple brings a wonderful natural sweetness that pairs nicely with chicken, bell peppers, and onions.
This was a fun low sodium restaurant copy-cat recipe that I made at home after enjoying a similar dish at Bahama Breeze. Mine has much less sodium in it, I used just a teaspoon of optional low sodium soy sauce for a big of flavor, which you can leave out of desired.
The rest of the dish is made up of simple, tasty ingredients, fresh veggies, and a quick and easy sauce!
This Low Sodium Pineapple Chicken Recipe Is
- Bright
- Fresh
- Flavorful
- Sweet & Savory
- Easy to Make
- A Great Low Sodium Dinner Recipe
Ingredients for This Low Salt Pineapple Chicken
See the recipe card below for a full list of instructions and ingredient amounts!
- No-salt-added chicken – getting organic meat without added preservatives is key for reducing the sodium in this recipe. Store-bought chicken can contain “hidden sodium” from being injected with a salt solution. Look for all natural chicken, preferably one with a nutrition label on it. I used chicken thighs for this recipe, but you can use chicken breast instead.
- Pineapple & juice
- Bell peppers – I used a green bell pepper and a red bell pepper
- Fresh garlic cloves
- Green onions
- Spices – paprika, brown sugar, optional low sodium soy sauce, and ginger.
- Rice, for serving
A Note On Low Sodium Chicken
I love finding new (& delicious!) ways to cook chicken. Chicken is an inexpensive protein, is great for easy lunches and dinners, and is so versatile – you can cook it many different ways! When buying chicken, make sure to find a low salt or sodium variety, as some chicken brands add a salt solution to texture the meat.
I recommend buying chicken that has a nutrition label on it, so you know the exact amount of sodium in the meat. Or check out your local butcher and ask them for low sodium options. And skip the rotisserie or pre-cooked chicken in the deli section – it can have added salt and sodium.
How To Make This Recipe
- In a large skillet or heavy pan, add the chopped chicken and 1 tablespoon of the olive oil. Sauté chicken over medium heat for 10-12 minutes, turning it so it is cooked evenly on all sides and beings to brown. Chicken is done when it is cooked to 165 degrees Fahrenheit. Once cooked, remove chicken from pan, and set aside.
- In the same pan, heat the other tablespoon of olive oil, and add the onion and garlic to the pan. Sauté for 2-3 minutes on medium heat. Add the bell peppers and chopped pineapple, and continue cooking for 6 minutes until the bell peppers start to soften.
- Add the cooked chicken back into the pan. Add the pineapple juice, ground ginger, low sodium soy sauce, black pepper, and paprika. Stir well to combine, and continue cooking on medium heat until sauce begins to boil.
- In a small bowl, add the corn starch and cold water and mix well. Add the mixture to the chicken and vegetables, and stir until sauce thickens. Taste, and adjust seasonings as desired.
- Serve chicken and vegetables over steamed rice. Store leftovers in an airtight container for up to 2 days.
More Low Sodium Chicken Recipes
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Low Sodium Pineapple Chicken
Equipment
- Large Pan
- Small Bowl
Ingredients
- 1.5 lb chicken thighs chopped
- 2 tablespoons olive oil divided
- 1 medium onion sliced
- 3 cloves garlic minced
- 2 bell peppers sliced
- 1.5 cups pineapple chopped
- ½ cup pineapple juice
- 1 teaspoon ground ginger
- 1 teaspoon low sodium soy sauce optional
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon corn starch
- 1 tablespoon cold water
- 2-3 green onions sliced
- Rice for serving optional
Instructions
- In a large skillet or heavy pan, add the chopped chicken thighs and 1 tablespoon of the olive oil. Sauté chicken over medium heat for 10-12 minutes, turning it so it is cooked evenly on all sides and beings to brown. Chicken is done when it is cooked to 165 degrees Fahrenheit. Once cooked, remove chicken from pan, and set aside.
- In the same pan, heat the other tablespoon of olive oil, and add the onion and garlic to the pan. Sauté for 2-3 minutes on medium heat. Add the bell peppers and chopped pineapple, and continue cooking for 6 minutes until the bell peppers start to soften.
- Add the cooked chicken back into the pan. Add the pineapple juice, ground ginger, low sodium soy sauce, black pepper, and paprika. Stir well to combine, and continue cooking on medium heat until sauce begins to boil.
- In a small bowl, add the corn starch and cold water and mix well. Add the mixture to the chicken and vegetables, and stir until sauce thickens. Taste, and adjust seasonings as desired.
- Serve chicken and vegetables over steamed rice. Store leftovers in an airtight container for up to 2 days.
Notes
Substitutions
- You can substitute chicken breasts for chicken thighs in this recipe.
- I used a low sodium soy sauce (calculated at 180 mg sodium total) but you can omit or use a lower sodium substitute instead.
Nutrition
*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.
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So delicious
So good
Better than take out
My family liked this. They suggested more onion, more pineapple juice and searing the chicken. I will try that next time.