Description
This Pineapple Chicken Stir-Fry is a vibrant, flavorful dish that combines tender chicken, juicy pineapple, and crisp vegetables in a sweet and savory sauce. Perfect for a quick weeknight dinner, it’s a crowd-pleaser with a tropical twist!
Ingredients
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2 teaspoons vegetable oil
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1 pound boneless skinless chicken thighs, cut into 1-inch pieces
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1 red bell pepper, seeded, cored, and cut into 1-inch pieces
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1 cup pineapple chunks (fresh or canned)
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1 teaspoon minced garlic
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1 teaspoon minced ginger
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3/4 cup pineapple juice
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1/4 cup low sodium soy sauce
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1/3 cup low sodium chicken broth
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1/3 cup hoisin sauce
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1/4 cup brown sugar
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2 teaspoons corn starch
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2 teaspoons sesame seeds
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1 tablespoon sliced green onions
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Salt and pepper to taste
Instructions
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Heat the vegetable oil in a large skillet or wok over medium-high heat.
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Add the chicken and season with salt and pepper. Cook until browned and cooked through, about 5–6 minutes. Remove from the pan and set aside.
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In the same pan, add the red bell pepper. Sauté for 2–3 minutes until slightly tender.
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Stir in the garlic and ginger, cooking for another 30 seconds until fragrant.
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Return the chicken to the pan. Add the pineapple chunks and stir to combine.
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In a small bowl, whisk together the pineapple juice, soy sauce, chicken broth, hoisin sauce, and brown sugar.
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Pour the sauce into the pan. Bring to a simmer.
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In a separate small bowl, mix the corn starch with 2 tablespoons of water. Add to the pan and cook, stirring frequently, until the sauce thickens, about 2–3 minutes.
- Garnish with sesame seeds and sliced green onions. Serve hot over rice or noodles.
Notes
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Use canned pineapple in juice (not syrup) if fresh is not available.
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For added heat, toss in some crushed red pepper or a splash of sriracha.
- Easily make it gluten-free by using gluten-free soy sauce and hoisin sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian