Description
A delicious and healthy Pineapple Chicken Stir-Fry combining tender chicken breast, vibrant bell peppers, and sweet pineapple chunks in a tangy, savory sauce. This quick stir-fry is perfect for a flavorful weeknight dinner and can be served over rice or noodles.
Ingredients
Scale
Main Ingredients
- 1 tablespoon vegetable oil
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup fresh or canned pineapple chunks
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 3 green onions, sliced
Sauce Ingredients
- ¼ cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons pineapple juice (from the can or fresh)
- 1 tablespoon brown sugar
- 1 teaspoon cornstarch
Instructions
- Prepare the sauce: In a small bowl, whisk together the soy sauce, rice vinegar, pineapple juice, brown sugar, and cornstarch until smooth. Set aside to allow the cornstarch to dissolve.
- Cook the chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 5–6 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté aromatics and vegetables: Using the same skillet, add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant. Add the sliced red and green bell peppers, and cook for 2–3 minutes until they are slightly tender but still crisp.
- Add pineapple and chicken: Stir in the pineapple chunks and return the cooked chicken to the skillet, mixing all the ingredients together.
- Add the sauce and finish cooking: Pour the prepared sauce over the chicken, vegetables, and pineapple mixture. Stir well to evenly coat all the ingredients. Continue cooking for another 2–3 minutes, or until the sauce thickens and everything is heated through.
- Garnish and serve: Remove the skillet from the heat, garnish with sliced green onions, and serve the stir-fry hot over steamed rice or noodles.
Notes
- For a spicier version, add red pepper flakes or a dash of sriracha to the sauce or during cooking.
- Chicken thighs can be substituted for chicken breast for a juicier texture.
- To make a vegetarian version, replace chicken with firm tofu and adjust cooking times accordingly.
- Fresh pineapple provides the best flavor, but canned pineapple chunks work equally well for convenience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 ½ cups
- Calories: 310
- Sugar: 10g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg
