Pineapple Chicken Stir Fry (Printable View)
A vibrant stir fry featuring tender chicken, sweet pineapple, crisp vegetables, and tangy sauce.
# What You'll Need:
→ Proteins
01 - 1.1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
→ Marinade/Sauce
02 - 3 tbsp sweet chili sauce
03 - 2 tbsp soy sauce
04 - 1 tbsp rice vinegar
05 - 1 tbsp honey
06 - 1 tsp toasted sesame oil
→ Vegetables & Fruit
07 - 1 red bell pepper, sliced
08 - 1 green bell pepper, sliced
09 - 1 small red onion, sliced
10 - 1 cup fresh pineapple chunks
11 - 2 cloves garlic, minced
12 - 1 tbsp fresh ginger, grated
→ Others
13 - 2 tbsp vegetable oil
14 - 2 tbsp sesame seeds, toasted
15 - 2 spring onions, sliced
16 - Cooked jasmine rice, for serving
# How-To Steps:
01 - Whisk together the sweet chili sauce, soy sauce, rice vinegar, honey, and sesame oil in a bowl until well combined. Set aside for later use.
02 - Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken pieces and stir fry for 4 to 5 minutes until lightly browned and cooked through. Transfer to a plate and set aside.
03 - Add the remaining vegetable oil to the wok. Add garlic, ginger, red onion, and bell peppers. Stir fry for 2 to 3 minutes until just tender but still crisp.
04 - Return the chicken to the wok along with pineapple chunks. Pour in the prepared sauce and toss everything together. Stir fry for another 2 to 3 minutes, allowing the sauce to bubble and thicken slightly, coating all ingredients evenly.
05 - Remove from heat and sprinkle generously with toasted sesame seeds and sliced spring onions. Serve immediately over cooked jasmine rice if desired.
# Expert Advice:
01 -
- The sweet and savory combo hits every craving spot without needing any complicated techniques
- It comes together in under 30 minutes but tastes like something youd order at your favorite takeout spot
02 -
- Prepping everything before you turn on the heat is non negotiable, stir frying waits for no one
- Crowding the wok makes everything steam instead of sear, cook in batches if your pan is small
03 -
- Toast your sesame seeds in a dry pan over medium heat, shaking constantly until golden and fragrant
- Cut your chicken and vegetables into similar sized pieces so everything cooks evenly