Quick Juicy Pineapple Chicken Stir-Fry (Print Version)
Tender chicken, pineapple, bell pepper, and red onion tossed in a glossy sweet-savory sauce for a fast skillet dinner.
# Ingredients:
For the chicken and vegetables
01 -
1 1/4 lb (565 g) boneless skinless chicken thighs or breasts, cut into 1-inch cubes
02 -
1/2 teaspoon kosher salt
03 -
1/4 teaspoon black pepper
04 -
1 tablespoon neutral oil, such as avocado or canola oil
05 -
1 red bell pepper, cut into 3/4-inch pieces
06 -
1/2 medium red onion, cut into 3/4-inch pieces
07 -
2 cups (330 g) pineapple chunks, fresh or canned and drained
08 -
3 cloves garlic, minced
09 -
1 tablespoon grated fresh ginger
For the sauce and finish
10 -
3/4 cup (180 ml) pineapple juice
11 -
1/3 cup (80 ml) low-sodium chicken broth
12 -
1/4 cup (60 ml) low-sodium soy sauce or tamari
13 -
1 tablespoon packed brown sugar
14 -
1 tablespoon cornstarch
15 -
2 green onions, thinly sliced
16 -
1 teaspoon sesame seeds
17 -
Cooked rice or noodles, for serving
# Instructions:
01 -
In a small bowl, whisk pineapple juice, chicken broth, soy sauce, brown sugar, and cornstarch until smooth. Set aside and stir again before adding it to the skillet.
02 -
Pat the chicken dry, then season it with salt and black pepper. Dry, evenly cut pieces brown faster and cook more evenly.
03 -
Heat oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and cook for 5-7 minutes, stirring occasionally, until golden and the center reaches 165 F. Transfer to a plate.
04 -
Add bell pepper and red onion to the same pan. Cook for 2-3 minutes, stirring often, until the edges soften but the vegetables still have crunch.
05 -
Stir in pineapple chunks, garlic, and ginger. Cook for 1 minute, just until fragrant and the pineapple is hot.
06 -
Stir the sauce once more, pour it into the skillet, and bring it to a simmer. Cook for 1-2 minutes, stirring constantly, until glossy and lightly thickened.
07 -
Add the cooked chicken back to the pan and toss until coated. Sprinkle with green onions and sesame seeds, then serve hot over rice or noodles.
# Notes:
01 -
Best served right away while the vegetables are crisp and the sauce is glossy.
02 -
Nutrition estimate does not include rice or noodles.
03 -
Use tamari instead of soy sauce for a gluten-free version.