Pineapple Chicken
This easy pineapple chicken stir fry pairs tender chicken and pineapple with a sticky, sweet, and savory sauce. Ready in just 25 minutes!
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 4 servings
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts or thighs cut into bite-sized pieces
- ¼ teaspoon kosher salt plus additional to taste
- ¼ teaspoon ground black pepper
- 2 (8-ounce) cans pineapple chunks in 100% pineapple juice (not in syrup)
- ⅓ cup low sodium soy sauce plus additional to taste
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 1 tablespoon minced garlic about 3 cloves
- 1 tablespoon minced fresh ginger
- ¼ teaspoon red pepper flakes plus additional to taste
- 1 tablespoon canola oil or other neutral cooking oil, divided
- 2 red bell peppers cut into 1-inch chunks
- 1 (8-ounce) can water chestnuts drained
- ¼ cup chopped green onions about 2, plus additional for serving
- 1 ½ teaspoons sesame seeds
- Prepared brown rice, quinoa, or cauliflower rice
Instructions
- Place the chicken in a bowl and toss with the salt and pepper. Set aside.
- Drain the juice from the pineapple cans into a large liquid measuring cup with a spout (you should have about 2/3 cup juice). Whisk in the soy sauce, honey, cornstarch, garlic, ginger, and red pepper flakes. Set near the stove.
- Heat 1/2 tablespoon of the oil in a large, deep skillet or wok over medium-high heat. Once it’s hot and shimmering, add the chicken. Cook on all sides until it’s light golden brown and the chicken is cooked through, 4 to 6 minutes. Remove to a plate.
- Heat the remaining 1/2 tablespoon oil in the skillet. Add the bell peppers and pineapple chunks from the cans. Cook until the peppers are crisp-tender and likely blistered in a few places, about 5 minutes.
- Return the chicken to the skillet. Add the water chestnuts. Pour the sauce over the top and stir to coat. Let cook, stirring constantly, until the sauce is reduced and everything is wonderfully coated and sticky—1 to 2 minutes. Stir in the green onions and sesame seeds. Taste and add additional salt or soy sauce, so that it is seasoned to your liking. Enjoy hot with rice and an additional sprinkle of green onions.
Notes
- TO STORE: Refrigerate leftover pineapple chicken in an airtight container for up to 4 days.
- TO REHEAT: Rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave until heated through.
- TO FREEZE: Freeze pineapple chicken in an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating according to the instructions above.
Nutrition
Serving: 1(of 4)Calories: 400kcalCarbohydrates: 41gProtein: 40gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 109mgPotassium: 1118mgFiber: 6gSugar: 25gVitamin A: 2071IUVitamin C: 92mgCalcium: 58mgIron: 3mg
