Description
Pineapple Chicken Stir-Fry is a vibrant and flavorful dish that brings together tender chicken, crisp bell peppers, and juicy pineapple chunks in a sticky Thai sweet chili glaze. With a hint of heat and a perfect balance of sweet and savory, it’s a quick and healthy weeknight dinner that’s bursting with tropical flair.
Ingredients
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1 lb boneless skinless chicken breast, cut into 1-inch cubes
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1 tbsp fish sauce
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2 tbsp cornstarch
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1 tbsp oil, divided
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1 tsp garlic, minced
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1 tsp fresh ginger, minced
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2 cups bell peppers (assorted colors), cut into ½-inch cubes
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1 red chili pepper, chopped (optional or to taste)
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1 cup fresh pineapple chunks
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⅓ cup Thai sweet chili sauce
- Cilantro leaves, for garnish
Instructions
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In a bowl, toss the cubed chicken with fish sauce and cornstarch until evenly coated.
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Heat half the oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5–6 minutes, turning occasionally, until golden and cooked through. Remove and set aside.
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Add the remaining oil to the skillet. Sauté the garlic and ginger for 30 seconds until fragrant.
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Add bell peppers and chili pepper (if using) and stir-fry for 2–3 minutes until slightly tender but still crisp.
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Stir in the pineapple chunks and cooked chicken.
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Pour in the Thai sweet chili sauce and toss everything to coat. Cook for 1–2 more minutes until heated through.
- Remove from heat and garnish with fresh cilantro leaves. Serve hot with rice or noodles.
Notes
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Substitute fish sauce with soy sauce for a milder flavor.
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Add sliced onions or snap peas for extra vegetables.
- Adjust chili amount for desired spice level.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian