Description
This Pineapple Chicken Stir-Fry is a vibrant and flavorful Asian-inspired dish featuring tender chicken pieces cooked to perfection and tossed with crisp bell peppers and juicy pineapple chunks. The sweet and savory sauce, made with soy sauce, pineapple juice, and hoisin, beautifully coats the stir-fry for a quick and satisfying meal perfect for weeknights or meal prep.
Ingredients
Scale
Chicken and Vegetables
- 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1 tablespoon cornstarch
- Salt and pepper to taste
- 2 tablespoons vegetable oil, divided
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup pineapple chunks (fresh or canned, drained)
- 1/2 cup sliced green onions (optional)
- Sesame seeds for garnish (optional)
Sauce
- 1/3 cup soy sauce
- 1/4 cup pineapple juice
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon cornstarch
Instructions
- Prepare the Chicken: In a medium bowl, toss the chicken pieces with cornstarch, salt, and pepper to lightly coat, ensuring the chicken will have a slight crisp when cooked.
- Make the Sauce: In a small bowl, whisk together all sauce ingredients, including soy sauce, pineapple juice, honey or brown sugar, rice vinegar, hoisin sauce, minced garlic, grated ginger, and cornstarch until smooth. Set aside.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5–7 minutes, turning occasionally, until the pieces are golden brown and cooked through. Remove the chicken from the pan and set aside.
- Cook the Vegetables and Pineapple: Add the remaining tablespoon of oil to the skillet. Stir-fry the sliced red and green bell peppers for 3–4 minutes until they are slightly tender but retain some crispness. Then add the pineapple chunks and cook for an additional 1–2 minutes to warm through.
- Combine and Finish: Return the cooked chicken to the skillet with the vegetables and pineapple. Pour the prepared sauce over everything. Stir well, cooking for 2–3 minutes until the sauce thickens and evenly coats all ingredients.
- Serve: Remove from heat and garnish with sliced green onions and sesame seeds if desired. Serve hot over rice or noodles for a complete meal.
Notes
- Use low-sodium soy sauce to reduce the overall salt content of the dish.
- Add snap peas, broccoli, or carrots to increase vegetable variety and nutrition.
- This recipe is great for meal prep; it reheats well for quick lunches or dinners.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
