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–+ servings
Pineapple Chicken Stir-Fry

Delicious Pineapple Chicken Stir-Fry Ready in 30 Minutes

Quick and flavorful Pineapple Chicken Stir-Fry combines tender chicken, caramelized pineapple, and vibrant bell peppers for a delightful meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Chicken Thighs juicy and flavorful; chicken breast can be a leaner option if desired.
  • ½ teaspoon Shaoxing Wine adds depth to the chicken's flavor; substitute with dry sherry or a mix of rice vinegar and sugar.
For the Sauce
  • ¾ cup Light Soy Sauce provides umami and saltiness; use tamari for a gluten-free alternative.
  • 2 tablespoon Rice Vinegar balances the dish with zesty acidity.
  • 1 tablespoon Brown Sugar sweetens the sauce; white sugar can be a substitute.
  • 1 tablespoon Cornstarch helps create a crispy layer for the chicken.
For Cooking
  • 1 tablespoon Peanut Oil best for high-heat cooking, vegetable oil can be used as a substitute.
For the Stir-Fry
  • 1 cup Pineapple Chunks infuses tropical sweetness; canned pineapple in juice is convenient.
  • Bell Peppers various colors add brightness; any preferred peppers work fine.
  • 1 tablespoon Fresh Ginger minced for a warm, spicy kick.

Equipment

  • large skillet
  • bowl
  • whisk

Method
 

Instructions
  1. Marinate Chicken: Cut chicken thighs into 1-inch pieces, toss with salt and Shaoxing wine, and let marinate for 10 minutes.
  2. Prepare Sauce: Combine pineapple juice, light soy sauce, rice vinegar, brown sugar, and cornstarch in a bowl, whisk until smooth and set aside.
  3. Coat Chicken: Sprinkle cornstarch over marinated chicken, toss gently until evenly coated.
  4. Cook Chicken: Heat skillet over medium-high heat, add peanut oil, cook chicken until golden and crispy, about 2-3 minutes per side.
  5. Sear Vegetables: Remove cooked chicken, add pineapple and bell peppers to the skillet, stir-fry for 1-2 minutes, then add ginger and cook for another minute.
  6. Combine and Heat Sauce: Stir sauce mixture, pour over vegetables, add chicken back to the pan, heat for 1-2 minutes until sauce thickens.
  7. Serve: Transfer stir-fry to a serving platter, garnish with green onions and sesame seeds, serve hot over rice.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 900mgPotassium: 300mgFiber: 1gSugar: 10gVitamin A: 10IUVitamin C: 80mgCalcium: 3mgIron: 9mg

Notes

Pair with steamed jasmine rice for a complete meal. Store leftovers in an airtight container for up to 3 days.

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