Description
A vibrant and juicy stir-fry combining sweet pineapple with tender chicken and a tangy-sweet sauce—perfect over rice for a quick, flavor-packed meal.
Ingredients
Units
Scale
- 500g boneless, skinless chicken breast, cut into bite-sized pieces
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 2 cloves garlic, minced
- 2 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey or brown sugar
- 1 tsp cornstarch mixed with 2 tbsp water (slurry)
- 1/2 tsp grated fresh ginger (or 1/4 tsp ground ginger)
- Salt and pepper, to taste
- Chopped green onions and sesame seeds (for garnish)
Instructions
- Heat oil in a large skillet or wok over medium-high heat.
- Season chicken pieces with salt and pepper, then cook until lightly browned and almost cooked through, about 4–5 minutes. Remove and set aside.
- In the same pan, add a bit more oil if needed, then sauté onion and red bell pepper until starting to soften, about 3 minutes. Add garlic and ginger; cook another minute.
- Stir in pineapple chunks and return chicken to the pan.
- Whisk together soy sauce, rice vinegar, honey (or brown sugar), and cornstarch slurry; pour into the pan.
- Cook, stirring, until sauce thickens and everything is evenly coated, about 2 minutes. Taste and adjust seasoning.
- Remove from heat, garnish with chopped green onions and sesame seeds.
- Serve hot over steamed rice or rice noodles.
Notes
- Swap pineapple with mandarin oranges or mango for a twist.
- For extra heat, add chili flakes or drizzle Sriracha.
- Use low-sodium soy sauce to control saltiness.
- Add broccoli or snap peas for extra veggies.
- Leftovers reheat well; stir in a splash of water to refresh sauce.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 75 mg