Orange Pineapple Chicken Stir Fry
Bursting with vibrant flavors and fresh ingredients, Orange Pineapple Chicken Stir Fry is a quick and healthy dinner recipe that combines tender chicken, colorful vegetables, and sweet pineapple chunks in a tangy orange-pineapple sauce. This 35-minute dish features bold notes of ginger, garlic, and a touch of honey for natural sweetness, perfectly balanced with a savory soy sauce base. The juicy pineapple and zesty orange juice create an irresistible tropical twist, while the optional red chili flakes add a gentle kick of heat. Perfect for busy weeknights, this one-pan meal is served over fluffy white or nutty brown rice and garnished with green onions and sesame seeds for a vibrant, crowd-pleasing presentation. Ideal for those looking for a flavorful, family-friendly stir fry.
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Recipe Information
Ingredients
- 1 lb chicken breast
- 2 tbsp cornstarch
- 3 tbsp soy sauce
- 2 tbsp olive oil
- 1 red bell pepper
- 2 cups broccoli florets
- 2 carrots
- 1 cup pineapple chunks (fresh or canned)
- 1 cup orange juice
- 1 cup pineapple juice
- 3 tbsp honey
- 2 tbsp rice vinegar
- 1 tsp ginger (grated)
- 2 cloves garlic (minced)
- 0.5 tsp red chili flakes (optional)
- 2 green onions (sliced)
- 1 tbsp sesame seeds (optional)
- 4 cups cooked white or brown rice
Instructions
Cut the chicken breast into bite-sized pieces and place in a bowl. Add 1 tablespoon of soy sauce and 1 tablespoon of cornstarch, tossing to coat evenly. Set aside to marinate for 10 minutes.
While the chicken marinates, prepare the vegetables. Dice the red bell pepper, slice the carrots thinly, and measure out the broccoli florets and pineapple chunks.
In a small bowl, whisk together the orange juice, pineapple juice, honey, rice vinegar, grated ginger, minced garlic, remaining soy sauce (2 tablespoons), and red chili flakes (if using).
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry for 5 minutes, or until cooked through. Remove from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the same skillet. Toss in the bell pepper, broccoli, and carrots. Stir-fry for 3-4 minutes, or until tender but still slightly crisp.
Return the chicken to the skillet and add the pineapple chunks. Stir well to combine.
Pour the orange pineapple sauce into the skillet and bring to a simmer. Cook for 2-3 minutes, stirring frequently, until the sauce thickens and coats the chicken and vegetables.
Garnish with sliced green onions and sesame seeds, if desired. Serve hot over cooked white or brown rice.
Nutrition Facts
Calories |
2810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.3 g | 68% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 3406 mg | 148% | |
| Total Carbohydrate | 421.9 g | 153% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 144.4 g | ||
| Protein | 168.3 g | 337% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 497 mg | 38% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 3626 mg | 77% | |
*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.
