Quickest Stir Fried Pineapple Chicken
Transform your weeknight dinners with this *Quickest Stir Fried Pineapple Chicken*, a vibrant dish that's ready in just 25 minutes! This recipe pairs tender, bite-sized chicken breast with juicy pineapple chunks and crisp red and green bell peppers, all coated in a glossy, flavorful sauce made with soy sauce, honey, and a hint of sesame oil. The fragrant combination of garlic and grated ginger adds an irresistible depth of flavor, while the optional garnish of green onions and sesame seeds provides a delightful finishing touch. Perfectly balanced with sweet and savory notes, this stir-fry is best served over steamed rice or noodles for a fast, fresh, and wholesome meal. Whether you're looking for a quick dinner idea, a family-friendly recipe, or a colorful, tropical-inspired dish, this one is sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 450 grams chicken breast
- 200 grams pineapple chunks (fresh or canned, drained)
- 1 large red bell pepper
- 1 large green bell pepper
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch
- 2 cloves garlic
- 1 teaspoon ginger (grated)
- 2 tablespoons vegetable oil
- 2 stalks green onions (optional, for garnish)
- 1 teaspoon sesame seeds (optional, for garnish)
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Cut the chicken breast into bite-sized pieces and season with salt and black pepper.
In a small bowl, whisk together the soy sauce, honey, sesame oil, and cornstarch. Set aside.
Dice the red and green bell peppers into small squares. Mince the garlic cloves. Prepare the pineapple chunks if not already precut.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken pieces to the skillet and stir-fry for 3-4 minutes until the chicken is cooked through and lightly golden. Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Toss in the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.
Add the diced bell peppers to the skillet and stir-fry for 2 minutes until slightly tender but still crisp.
Return the cooked chicken to the skillet along with the pineapple chunks. Pour in the prepared soy sauce mixture and toss everything together.
Cook for an additional 2-3 minutes until the sauce thickens and evenly coats the chicken and vegetables.
Remove from heat. Garnish with sliced green onions and sesame seeds, if desired.
Serve hot over steamed rice or noodles.
Nutrition Facts
Calories |
1379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 25.0 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 3814 mg | 166% | |
| Total Carbohydrate | 87.9 g | 32% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 64.9 g | ||
| Protein | 136.2 g | 272% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2504 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.
