Pineapple Chicken Stir Fry (Printable Version)
Tender chicken meets juicy pineapple, vibrant veggies, and a flavorful sauce in this quick, satisfying stir-fry.
# Ingredients:
→ Stir-Fry Sauce
01 -
120 ml pineapple juice (reserved from canned pineapple)
02 -
80 ml chicken broth
03 -
60 ml honey
04 -
30 ml hoisin sauce
05 -
30 ml soy sauce
06 -
10 ml rice vinegar
07 -
6 g cornstarch
→ Stir-Fry
08 -
680 g boneless, skinless chicken thighs or breasts, cut into 2.5 cm pieces
09 -
Salt and black pepper, to taste
10 -
15 ml vegetable oil
11 -
1 red bell pepper, cut into 2 cm dice
12 -
1 medium onion, diced
13 -
2 cloves garlic, minced
14 -
5 ml fresh ginger, minced
15 -
375 ml canned pineapple chunks, drained and diced
16 -
30 g sliced green onions, divided
17 -
2.5 ml sesame seeds
# Steps:
01 -
In a bowl, whisk together pineapple juice, chicken broth, honey, hoisin sauce, soy sauce, rice vinegar, and cornstarch until the mixture is smooth. Set aside.
02 -
Season chicken pieces with salt and pepper. Heat vegetable oil in a large wok or skillet over high heat. Add chicken and cook for 5 to 6 minutes until evenly browned on all sides.
03 -
Add diced red bell pepper and onion to the wok. Stir-fry for 2 minutes until vegetables soften slightly.
04 -
Stir in minced garlic and ginger. Cook for an additional 1 minute until fragrant.
05 -
Add pineapple chunks and cook for 2 minutes, blending the flavors.
06 -
Pour the prepared sauce over the stir-fry. Bring to a boil, then reduce heat and simmer for 5 to 6 minutes, stirring occasionally, until the sauce thickens and coats the chicken and vegetables evenly.
07 -
Remove from heat and stir in half of the sliced green onions. Serve immediately over steamed rice, garnished with remaining green onions and sesame seeds.
# Notes:
01 -
For a gluten-free version, substitute soy sauce with tamari or coconut aminos and verify hoisin sauce is gluten-free.
02 -
Leftovers can be refrigerated up to 4 days or frozen up to 2 months; reheat gently to preserve texture.
03 -
This dish pairs well with steamed rice, brown rice, cauliflower rice, quinoa, or stir-fried noodles.