Description
A quick and vibrant Pineapple Chicken Stir-Fry that combines tender chicken breast, fresh pineapple, and colorful vegetables in a sweet and savory sauce. Ready in just 20 minutes, this dish offers a perfect balance of flavors and textures, ideal for a healthy weeknight dinner served over rice or noodles.
Ingredients
Scale
Protein
- 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
Vegetables & Fruits
- 2 cups fresh pineapple chunks
- 1 cup bell peppers (sliced, mixed colors)
- 1 cup broccoli florets
- 1 medium onion (sliced)
- 3 cloves garlic (minced)
- 1 teaspoon grated ginger (optional)
Sauce & Seasoning
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon cornstarch
- Salt and pepper (to taste)
Oils & Others
- 2 tablespoons vegetable oil
- Cooked rice or noodles (for serving)
Instructions
- Prepare the sauce: In a bowl, whisk together soy sauce, honey, cornstarch, and grated ginger if using. Set this mixture aside to allow the flavors to meld and the cornstarch to dissolve fully.
- Heat the pan: Place a large frying pan or wok over medium-high heat and add the vegetable oil. Allow it to heat until shimmering, which ensures a good sear on the chicken.
- Cook the chicken: Add the chicken pieces to the hot pan. Season with salt and pepper, then stir-fry for 5 to 6 minutes until the chicken is cooked through and nicely browned on the outside.
- Add vegetables and garlic: Toss in sliced onion, bell peppers, broccoli florets, and minced garlic. Continue stir-frying for another 3 to 4 minutes, aiming for vegetables that are tender yet retain a satisfying crispness.
- Combine pineapple and sauce: Stir in the fresh pineapple chunks and pour the prepared sauce over the chicken and vegetables. Toss everything thoroughly to coat all ingredients, cooking for another 1 to 2 minutes until the sauce thickens and clings evenly to the stir-fry.
- Serve: Remove the stir-fry from heat and serve immediately over cooked rice or noodles for a wholesome, flavorful meal.
Notes
- For a spicier version, add a pinch of red pepper flakes or drizzle with sriracha before serving.
- If fresh pineapple is unavailable, canned pineapple chunks (drained) can be used but may affect the texture slightly.
- To keep the dish gluten-free, substitute the soy sauce with tamari or a gluten-free soy sauce alternative.
- Feel free to swap vegetables according to preference or seasonality—snap peas or carrots work well.
- Leftovers can be refrigerated in an airtight container for up to 2 days and reheated gently on the stove or microwave.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 320 kcal
- Sugar: 16 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: pineapple chicken, stir-fry, quick dinner, healthy meal, sweet and savory chicken, easy weeknight recipe
