Pineapple Chicken
Yield: 4 servings
Calories: 389kcal
Easy pineapple chicken stir-fry, ready in just 30-minutes! Lean meat, colorful fruit, and healthy vegetables tossed in a sweet tangy sauce.
Ingredients
Pineapple Stir-Fry Sauce
- ½ cup (120 ml) pineapple juice
- ⅓ cup (79 ml) unsalted chicken broth, stock, or water
- ¼ cup (60 ml) honey, or brown sugar
- 2 tablespoons (60 ml) hoisin sauce
- 2 tablespoons (30 ml) soy sauce
- 2 teaspoons (10 ml) rice vinegar
- 2 teaspoons (6 g) cornstarch
Pineapple Chicken Stir-Fry
- 1 ½ pounds boneless skinless chicken thighs, or breast, 1" pieces
- 1 teaspoon (5 ml) sesame oil
- ½ teaspoon (6 g) kosher salt
- ½ teaspoon black pepper
- 1 tablespoon (25 ml) vegetable oil
- 1 cup (131 g) red bell pepper, ¾" dice
- 1 ½ cup (263 g) diced pineapple, fresh or canned, ¾" pieces
- 2 teaspoons (7 g) minced garlic
- 2 teaspoons (6 g) minced ginger
- ½ cup (36 g) sliced green onions, white and green parts, divided
- ½ teaspoon sesame seeds
Instructions
- Make the Stir-fry Sauce - In a medium bowl, whisk together the pineapple juice, chicken broth, honey, hoisin sauce, soy sauce, rice vinegar, and cornstarch until no lumps remain. Set aside.
- Season the Chicken - In a medium bowl, combine diced chicken, sesame oil, salt, and pepper.
- Cook the Chicken - Heat a large wok, nonstick pan, or stainless steel pan over medium-high heat. Add the vegetable oil. Once hot and shimmering, carefully add the chicken in a single layer. Sear without moving until browned, about 1 minute. Stir-fry until no longer pink, about 3 to 4 minutes.
- Cook the Vegetables - Add the bell peppers, and stir-fry until crisp-tender, 1 minute. Add the pineapple, and stir-fry until fragrant, 30 seconds. Add the garlic and ginger, and cook until aromatic, 30 seconds.
- Thicken the Sauce - Add the stir-fry sauce and bring it to a boil. Stir and cook until the sauce thickens, about 1 minute. Turn off the heat and stir in ¼ cup of green onions.
- Plate & Serve - Garnish with the remaining green onions and sesame seeds. Serve with steamed rice, desired side dishes, or in a pineapple boat.
Notes
- Recipe Yield: About 4 cups
- Serving Size: 1 cup
- Storing: Cool completely, then store in an airtight container in the refrigerator for up to 3 days.
- Reheating: Cover and microwave on high heat in 15 to 30-second intervals until hot.
- Make it Gluten-Free: Use gluten-free soy sauce, tamari, or coconut aminos. Purchase gluten-free hoisin sauce.
- Make it Spicy: Stir in red chili flakes, sriracha, or chili oil. Add ⅛ to ¼ teaspoon at a time until the desired heat level is reached.
Nutrition
Calories: 389kcal | Carbohydrates: 44g | Protein: 36g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 1087mg | Potassium: 750mg | Fiber: 3g | Sugar: 37g | Vitamin A: 1380IU | Vitamin C: 62mg | Calcium: 58mg | Iron: 3mg
Recipe Link
Recipe Video