Chicken and Pineapple
Add a burst of tropical flavor to your dinner table with this irresistibly sweet and savory Chicken and Pineapple stir-fry! Perfectly seasoned bite-sized chicken breast is paired with juicy pineapple chunks, crisp red and green bell peppers, and coated in a luscious soy-honey glaze infused with ginger and garlic. This quick and easy 30-minute recipe delivers a restaurant-quality dish that's both healthy and flavorful. Serve it over fluffy white rice for a complete meal, and don't forget the fresh scallion garnish for a pop of color and freshness. Ideal for busy weeknights, this vibrant dish will become a family favorite in no time! Keywords: Chicken and Pineapple recipe, sweet and savory stir-fry, easy weeknight dinner, tropical chicken dish.
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Recipe Information
Ingredients
- 500 g boneless, skinless chicken breasts
- 250 g pineapple chunks (fresh or canned, drained)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- 2 tbsp water (for cornstarch slurry)
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 tsp ginger, grated
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 scallions, chopped (for garnish)
- 2 cups white rice (optional, for serving)
Instructions
Cut the chicken breasts into bite-sized pieces and season them with salt and black pepper.
In a small bowl, whisk together soy sauce, honey, rice vinegar, and cornstarch slurry (mix cornstarch with water). Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken pieces to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and grated ginger and sauté for 1 minute until fragrant.
Add the diced red and green bell peppers to the skillet and cook for 3-4 minutes until slightly tender.
Stir in the pineapple chunks and cook for another 2 minutes.
Return the cooked chicken to the skillet. Pour the prepared sauce over the chicken and vegetables, stirring to coat everything evenly. Cook for 2-3 minutes until the sauce thickens.
Remove from heat and garnish with chopped scallions.
Serve hot over cooked white rice, if desired.
Nutrition Facts
Calories |
489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.4 g | 15% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 772 mg | 34% | |
| Total Carbohydrate | 51.8 g | 19% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 16.9 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 615 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
