Description
Sweet and tangy pineapple chicken stir-fry brings tropical island flavors to your dinner table. Juicy chicken, caramelized pineapple chunks, and crisp vegetables dance together in a zesty sauce that will transport you to a culinary paradise.
Ingredients
Scale
Protein:
- 1 pound (454 grams) boneless, skinless chicken breast (or thighs), cut into bite-sized pieces
Vegetables and Fruits:
- 1 cup bell peppers, sliced (red, green, or yellow)
- 1 cup fresh or canned pineapple chunks (drained if canned)
- ½ cup snap peas (optional)
- 1 small carrot, julienned
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
Sauce and Seasonings:
- ½ cup pineapple juice (from canned pineapple or fresh)
- 3 tablespoons soy sauce
- 1 tablespoon honey (or brown sugar)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- ½ teaspoon red pepper flakes (optional, for heat)
Additional Ingredients:
- 1 tablespoon vegetable oil (or sesame oil)
- 2 cups cooked jasmine rice or brown rice
- 1 tablespoon sesame seeds (for garnish)
- 2 tablespoons green onions, chopped
Instructions
- Prepare the chicken by marinating it in a mixture of soy sauce and cornstarch for 5-10 minutes, ensuring each piece is evenly coated.
- Create the stir-fry sauce by blending pineapple juice, soy sauce, honey, rice vinegar, sesame oil, and red pepper flakes in a small bowl.
- Incorporate cornstarch into the sauce to develop a smooth, thickening consistency, then set aside for later use.
- Heat oil in a large skillet or wok over medium-high temperature, allowing the surface to become hot and glossy.
- Cook the marinated chicken pieces until they turn golden brown and reach full doneness, approximately 4-5 minutes, then transfer to a separate plate.
- Add additional oil to the same pan if needed, maintaining the cooking temperature.
- Introduce bell peppers, snap peas, carrots, minced garlic, and grated ginger to the pan, stir-frying quickly to preserve their vibrant colors and crisp texture.
- Gently fold in pineapple chunks, allowing them to warm through and slightly caramelize for about 30 seconds.
- Return the cooked chicken to the pan, reuniting all ingredients.
- Pour the prepared sauce over the mixture, continuously stirring to ensure even coating and sauce thickening.
- Allow the sauce to reduce and coat the ingredients for 1-2 minutes, creating a glossy, flavorful finish.
- Sprinkle sesame seeds and chopped green onions as a final garnish for added texture and visual appeal.
- Transfer the completed stir-fry to a serving dish with steamed jasmine or brown rice, ready to be enjoyed immediately.
Notes
- Marinate chicken longer for deeper flavor infusion, ideally 15-30 minutes for maximum taste absorption.
- Slice vegetables uniformly to ensure even cooking and consistent texture throughout the stir-fry.
- Swap chicken with tofu or tempeh for a vegetarian version, pressing tofu beforehand to remove excess moisture.
- Use low-sodium soy sauce to control salt levels and make the dish more diet-friendly for those watching sodium intake.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 325
- Sugar: 24 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 80 mg