A delicious and vibrant Sweet and Spicy Pineapple Chicken Stir Fry that combines tender chicken with fresh vegetables and a tangy sauce.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Dinner
Method:Stir Fry
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
2 cups boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon vegetable oil
1 cup fresh pineapple, diced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 medium onion, sliced
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/4 cup soy sauce
2 tablespoons honey
1 tablespoon sriracha (adjust to taste)
1 teaspoon cornstarch mixed with 1 tablespoon water
Salt and pepper to taste
Cooked rice or quinoa for serving
Instructions
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken pieces and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the onion, garlic, and ginger. Sauté for 2-3 minutes until fragrant.
Add the red and green bell peppers and cook for another 3-4 minutes until they start to soften.
Stir in the diced pineapple, soy sauce, honey, and sriracha. Bring to a simmer.
Return the chicken to the skillet and stir to combine.
Add the cornstarch mixture to the skillet and stir until the sauce thickens, about 1-2 minutes.
Serve the stir fry over cooked rice or quinoa.
Notes
For added crunch, toss in some chopped cashews or peanuts before serving.
Substitute the chicken with tofu or shrimp for a different protein option. Adjust cooking times accordingly.