Pineapple chicken stir fry is a fun change of pace from typical Asain-inspired dishes.
It should be obvious from my previous posts that I am a huge fan of stir-fry recipes. They are quick, easy, and perfect for a busy weeknight. Since many incorporate veggies like broccoli or green beans along with the protein, they tend to be a complete meal.
Most of these meals tend to be a combination of sweet and spicy. With the pineapple chunks and juice, this recipe is sweet and only has mild spice from the sweet chili sauce.
Elements
Chicken Breast: Chicken thighs would also work great.
Fish Sauce: Found in the international food section of the grocery store. Fish sauce adds a savory element to the recipe that is very recognizable in Asian-inspired cuisine.
Cornstarch: Used for a light coating for the chicken and to thicken the sauce.
Oil: I use canola oil to stir-fry.
Bell Peppers: Any color is fine; I always use ripe peppers. They add flavor, of course, but I love the pop of color.
Garlic: Fresh garlic is found in so many dishes and for good reason. It adds great flavor.
Ginger: I always have fresh ginger in the freezer; it adds a distinct, bright flavor to stir fry.
Pineapple: Using canned pineapple makes this recipe quick and easy. If you happen to have a fresh pineapple sitting around, that works too.
Pineapple Juice: Save the juice from the can and use it in the sauce to amp up the pineapple flavor.
Sweet Chili Sauce: Adds great flavor and makes the sauce slightly spicy.
Black Pepper: A good sprinkle of fresh black pepper is the finishing touch.
Rice: I serve pineapple chicken stir-fry over steamed rice.
Preparation
Stir-fries come together quickly. I always start by prepping my side vegetables and getting my rice going.
Next, coat the chicken with the fish sauce, then toss with the cornstarch. Heat a large skillet or wok and add the oil. Add the chicken, followed by the sliced peppers. The chicken doesn’t take long to cook, and I like the peppers to have time to soften.
Meanwhile, drain the pineapple chunks and save the juice in a small bowl. I don’t know why you would choose to waste pineapple juice down the drain, but don’t. Add cornstarch and sweet chili sauce to the bowl. This makes a good amount of sauce. Husband, in particular, is a big fan of a good amount of sauce in a stir fry. If he has a critique of my stir-fry recipes, it is the need for more sauce.
When the chicken and peppers are nearly done, add the garlic, ginger, and pineapple. Stir a bit and add the sauce. Stir as the sauce thickens. It won’t take long.
Serve immediately over rice.
I like a side of roasted broccoli with pineapple chicken stir fry.
Pineapple Chicken Stir Fry
Ingredients
- 1 boneless skinless chicken breast sliced into bite-sized pieces
- 1 tsp fish sauce
- 1 tsp cornstarch
- 1 Tbsp oil I use canola
- 1 cup ripe bell peppers sliced into strips
- 1 large garlic clove minced
- 1 tsp fresh ginger minced or grated
- 1 small can pineapple chunks (8 ounce) drained, reserve juice
- ⅓ cup pineapple juice
- 2 Tbsp Thai sweet chili sauce
- 1 tsp cornstarch
- Black pepper to taste
- steamed rice for serving
Instructions
- Mix chicken and fish sauce in medium bowl. Add 1 teaspoon of cornstarch and toss to evenly coat.
- Heat the oil in large skillet on medium-high heat. Add chicken and bell pepper. Stir occasionally until the chicken is cooked through and the peppers are crisp-tender.
- While the chicken is cooking, prepare the sauce. Open the can of pineapple chunks and drain the juice into a small bowl. Add the chili sauce and 1 tsp of cornstarch.
- Add garlic and ginger; stir fry 30 seconds.
- Add pineapple. Add sauce; cook and stir until heated through and the sauce has thickened.
- Serve immediately over rice.