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Pineapple Chicken Stir-Fry

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Stir-Fry
  • Cuisine: Asian-Inspired

Description

This Pineapple Chicken Stir-Fry is a perfect balance of sweet, savory, and tangy flavors! Juicy chicken, crisp vegetables, and sweet pineapple chunks are tossed in a delicious homemade stir-fry sauce. It’s an easy 30-minute meal that’s great for a quick weeknight dinner!

Ingredients

Units Scale

For the Stir-Fry:

  • 1 pound boneless, skinless chicken breast (or thighs), cut into bite-sized pieces
  • 1 tablespoon cornstarch
  • 1 tablespoon soy sauce
  • 1 tablespoon vegetable oil (or sesame oil)
  • 1 cup bell peppers, sliced (red, green, or yellow)
  • 1 cup fresh or canned pineapple chunks (drained if canned)
  • 1/2 cup snap peas (optional)
  • 1 small carrot, julienned
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated

For the Pineapple Stir-Fry Sauce:

  • 1/2 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 teaspoon cornstarch (mixed with 1 tablespoon water)
  • 1/2 teaspoon red pepper flakes (optional, for heat)

For Serving:

  • 2 cups cooked jasmine rice or brown rice
  • 1 tablespoon sesame seeds (for garnish)
  • 2 tablespoons green onions, chopped

 

Instructions

1. Prepare the Chicken:

  1. In a bowl, toss chicken pieces with 1 tablespoon soy sauce and 1 tablespoon cornstarch. Let marinate for 5-10 minutes.

2. Make the Sauce:

  1. In a small bowl, whisk together pineapple juice, soy sauce, honey, rice vinegar, sesame oil, and red pepper flakes.
  2. Stir in the cornstarch slurry and set aside.

3. Cook the Chicken:

  1. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
  2. Add marinated chicken and cook for 4-5 minutes until golden and cooked through. Remove from the pan and set aside.

4. Stir-Fry the Vegetables:

  1. In the same pan, add a little more oil if needed.
  2. Stir-fry bell peppers, snap peas, carrots, garlic, and ginger for 2-3 minutes until slightly tender but still crisp.
  3. Add pineapple chunks and toss for another 30 seconds.

5. Combine Everything:

  1. Return the cooked chicken to the pan.
  2. Pour in the stir-fry sauce, stirring continuously until the sauce thickens (about 1-2 minutes).
  3. Remove from heat and garnish with sesame seeds and green onions.

6. Serve & Enjoy:

  1. Serve hot over steamed jasmine rice or brown rice.
  2. Enjoy a sweet, tangy, and savory stir-fry in under 30 minutes!

Notes

  • Protein Swap: Try shrimp, tofu, or beef instead of chicken.
  • More Veggies: Add broccoli, mushrooms, or baby corn.
  • Make It Spicier: Add sriracha or extra red pepper flakes.
  • Gluten-Free Option: Use tamari or coconut aminos instead of soy sauce.

Find it online: https://recipe.ukfinda.com/pineapple-chicken-stir-fry.htm