Pineapple Ginger Chicken Stir Fry
Elevate your weeknight meals with this Pineapple Ginger Chicken Stir Fry—a vibrant and flavor-packed dish that’s ready in just 30 minutes! Tender strips of chicken breast are stir-fried to perfection alongside sweet pineapple chunks, zesty grated ginger, and colorful bell peppers, creating a harmonious balance of savory and tangy flavors. The rich soy-hoisin sauce ties it all together, while a final garnish of chopped scallions and optional toasted sesame seeds adds a touch of freshness and crunch. Perfect served over fluffy white or nutty brown rice, this quick and easy stir fry brings a tropical twist to your dinner table. Whether you’re seeking a healthy, homemade alternative to takeout or a crowd-pleasing family meal, this recipe is a must-try for fans of sweet-and-savory Asian-inspired dishes!
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Recipe Information
Ingredients
- 1 pound boneless skinless chicken breast
- 1.5 cups pineapple chunks (fresh or canned, drained)
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil (for cooking)
- 1 teaspoon cornstarch
- 2 tablespoons water
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 2 scallions, chopped
- 1 teaspoon toasted sesame seeds (optional, for garnish)
- 4 servings cooked white or brown rice (for serving)
Instructions
Cut the chicken breast into thin strips. Set aside.
In a small bowl, mix soy sauce, hoisin sauce, sesame oil, cornstarch, and water. Stir until smooth. Set the sauce aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken strips to the skillet and cook for 4-5 minutes until no longer pink and lightly browned. Remove the chicken from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add the minced garlic, grated ginger, red bell pepper, and yellow bell pepper. Stir-fry for 2-3 minutes until the peppers start to soften.
Add the pineapple chunks to the skillet and stir-fry for 1-2 minutes to warm through.
Return the cooked chicken to the skillet and pour in the sauce. Stir well to coat everything evenly.
Cook for another 2-3 minutes, stirring frequently, until the sauce thickens and everything is heated through.
Remove from heat and garnish with chopped scallions and toasted sesame seeds, if using.
Serve hot over cooked white or brown rice.
Nutrition Facts
Calories |
1930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.5 g | 78% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 345 mg | 115% | |
| Sodium | 2568 mg | 112% | |
| Total Carbohydrate | 196.4 g | 71% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 53.7 g | ||
| Protein | 147.2 g | 294% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2322 mg | 49% | |
*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.
