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 |
1969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 3302 mg | 144% | |
| Total Carbohydrate | 209.6 g | 76% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 69.1 g | ||
| Protein | 175.4 g | 351% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 207 mg | 16% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2503 mg | 53% | |
*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.
