Pineapple Chicken

5 from 1 vote

Pineapple Chicken is a quick and easy stir fry of tender chicken pieces, juicy pineapple and bell peppers for a 20-minute dinner that tastes amazing.

Prep Time5

Cook Time15

Total Time20

Yield: 4 servings

Ingredients

For the stir fry:

2 teaspoons canola oil
1 ½ lbs. boneless, skinless chicken thighs, cut in ½ inch pieces (or sub breasts)
¼ teaspoon kosher salt
¼ teaspoon black pepper
1 red bell pepper, cut into ½ inch chunks
1 cup pineapple chunks (about ½ inch), from fresh or canned
2 cloves garlic, minced
1 teaspoon minced fresh ginger

For the sauce:

⅔ cup pineapple juice
⅓ cup low sodium soy sauce
2 tablespoons brown sugar
1 tablespoon cornstarch
¼ teaspoon red pepper flakes

For serving (optional):

Steamed white or brown rice
Sliced green onions
Chopped cashews
Sesame seeds

Instructions

Season the chicken thighs with salt and black pepper.
Heat the oil in a large skillet over medium high heat. Add the chicken pieces and cook until browned on both sides and nearly cooked through, about 5-6 minutes. Remove from the pan. (The chicken will finish cooking later.)
Add the bell pepper to the skillet and sauté until tender, about 5 minutes.
Add the chicken back to the pan and add the pineapple chunks. Stir well to combine.
Add the garlic and ginger to the pan and stir to mix through.
In a small bowl, whisk together the sauce ingredients: pineapple juice, soy sauce, brown sugar, cornstarch and red pepper flakes.
Add the sauce to the pan and stir to coat evenly. Cook for 1-2 minutes, until the sauce is slightly thickened and everything is warmed through and cooked.
Serve immediately over rice with desired garnishes.

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Notes

Chicken: I love boneless, skinless chicken thighs for this recipe because they add some extra flavor. However, you could substitute boneless, skinless chicken breasts. Or even try a different protein like pork.

Bell pepper: I prefer a red pepper for color, but you could substitute another pepper if you’d like.

Pineapple: Feel free to use either fresh pineapple if it’s available or canned pineapple that’s been well drained. Both work well.

Ginger: Fresh ginger is preferred, but you could also substitute ground ginger if needed (you’ll need about ¼ teaspoon).

Soy sauce: I use and recommend low-sodium soy sauce to be able to control the amount of sodium in this recipe. If you need to make this gluten-free, just sub some gluten-free tamari for the soy sauce.

Red pepper flakes: You can adjust the heat of this dish by adjusting how much red pepper flakes you use. As is, it’s a low-medium level of spicy so feel free to increase if you want a bit of a kick.

Other veggies: Feel free to swap out the bell pepper and/or add different veggies here. Snow peas, broccoli and shredded carrots would all work.

Leftovers: Leftovers can be stored, once cooled, in a covered container in the refrigerator for up to 5 days. Reheat in the microwave or over medium low heat in a skillet, until warmed through.

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Nutrition

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