Pineapple Chicken Stir Fry
Picture tender chicken bites tossed with vibrant vegetables, coated in a sweet and savory sauce, and complemented by juicy pineapple chunks that add a delightful tropical twist. Whether you're looking for a fresh weeknight dinner or a meal to impress your loved ones, this dish ticks all the boxes.
Equipment
- Cutting board
- Sharp Knife
- Wok or Large Skillet
- Tongs or Spatula
- Mixing Bowls
- Measuring cups and spoons
- Grater or Microplane
Ingredients
For the Stir Fry
- Chicken: 1 lb boneless skinless chicken breast or thighs, cut into bite-sized pieces
Vegetables:
- 1 medium red bell pepper sliced
- 1 medium green bell pepper sliced
- 1 medium onion sliced
- 1 cup snap peas
- 2 medium carrots julienned
- 2 cups fresh pineapple chunks or canned pineapple, drained
Aromatics:
- 3 garlic cloves minced
- 1 tablespoon fresh ginger grated
For the Sauce
- 1/4 cup soy sauce
- 2 tablespoons honey or maple syrup for a vegan alternative
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water for thickening
- 1/4 teaspoon red pepper flakes optional, for heat
For Serving
- Cooked jasmine rice or noodles
- Sesame seeds for garnish
- Chopped green onions for garnish
Instructions
Prepare the Chicken
- In a mixing bowl, season the chicken with a pinch of salt and pepper.
- Heat 1 tablespoon of oil in your wok or skillet over medium-high heat.
- Add the chicken and stir-fry until cooked through and golden, about 5–6 minutes.
- Remove from the wok and set aside.
Cook the Vegetables
- In the same wok, add another tablespoon of oil.
- Toss in the garlic and ginger, stirring for about 30 seconds until fragrant.
- Add the carrots, snap peas, bell peppers, and onion.
- Stir-fry for 3–4 minutes, keeping the vegetables crisp-tender.
Add the Pineapple
- Add the pineapple chunks to the wok and stir-fry for 2 minutes to release their natural sweetness.
Prepare the Sauce
- In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, and the cornstarch slurry (cornstarch mixed with water).
Combine and Simmer
- Return the chicken to the wok and pour in the sauce.
- Stir everything together and let it simmer for 2–3 minutes until the sauce thickens and evenly coats the ingredients.
Serve
- Remove from heat and serve hot over cooked jasmine rice or noodles.
- Garnish with sesame seeds and chopped green onions.
Notes
Nutritional Value (per serving, approximate)
- Calories: 380
- Protein: 30g
- Carbohydrates: 35g
- Sugars: 18g (from pineapple and honey)
- Fat: 11g
- Saturated Fat: 2g
- Fiber: 4g
- Cholesterol: 80mg
- Sodium: 780mg (adjust based on soy sauce used)
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.