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Pineapple Chicken Recipe

Asian-inspired · Main course · 30 min total

A sweet and tangy stir-fry with tender chicken and juicy pineapple chunks in a savory sauce, perfect for a quick weeknight dinner.

Ingredients

• 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 2 tbsp vegetable oil, divided
• 1 red bell pepper, cut into 1-inch pieces
• 1 cup fresh pineapple chunks (or canned, drained)
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1/4 cup pineapple juice
• 2 tbsp rice vinegar
• 2 tbsp brown sugar
• 1 tbsp ketchup
• 1/2 tsp red pepper flakes (optional)
• 2 green onions, sliced for garnish

Instructions

1. In a bowl, toss chicken with soy sauce and cornstarch until coated. Let marinate 10 minutes.
2. Heat 1 tbsp oil in a wok or large skillet over high heat. Add chicken and stir-fry until golden and cooked through, about 5 minutes. Remove and set aside.
3. Add remaining 1 tbsp oil to the wok. Add bell pepper and stir-fry 2 minutes. Add pineapple, garlic, and ginger; cook 1 minute until fragrant.
4. In a small bowl, whisk together pineapple juice, rice vinegar, brown sugar, ketchup, and red pepper flakes. Pour into the wok and bring to a simmer.
5. Return chicken to the wok. Stir-fry until sauce thickens and coats everything, about 2 minutes. Garnish with green onions and serve over rice.

Tips

• For extra flavor, use fresh pineapple instead of canned.
• Serve with steamed jasmine rice or noodles.
• Add vegetables like snap peas or carrots for more color and nutrition.

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