Description
This delightful Pineapple Chicken Stir-Fry recipe combines tender chicken, colorful bell peppers, and sweet pineapple in a savory Asian-inspired sauce. It’s a quick and easy dish perfect for a weeknight dinner.
Ingredients
Scale
For the Stir-Fry:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup pineapple chunks (fresh or canned)
- 2 cloves garlic, minced
- 1/2 teaspoon grated fresh ginger
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- 1/4 teaspoon red pepper flakes (optional)
- cooked white or brown rice for serving
- sliced green onions and sesame seeds for garnish
Instructions
- In a small bowl, prepare the sauce: Whisk together soy sauce, honey, rice vinegar, and cornstarch slurry. Set aside.
- Cook the chicken: Heat 1 tablespoon of oil in a skillet, cook chicken until browned and cooked through. Set aside.
- Sauté vegetables: Add remaining oil, bell peppers, garlic, ginger, and red pepper flakes. Cook until tender.
- Combine all: Return chicken to the skillet with pineapple chunks. Pour in the sauce, stir, and cook until the sauce thickens.
- Serve: Serve hot over rice, garnished with green onions and sesame seeds.
Notes
- For a spicier stir-fry, add more red pepper flakes or a splash of sriracha.
- This dish can also be made with chicken thighs or tofu as a substitute.
- Add snap peas or broccoli for extra vegetables.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 portion (without rice)
- Calories: 320
- Sugar: 12g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg
