Description
This Pineapple Chicken recipe is a flavorful and vibrant stir-fry featuring tender chicken breast pieces cooked to golden perfection, combined with sweet pineapple chunks and crisp red bell pepper, all tossed in a tangy honey-soy sauce infused with ginger and garlic. Ready in just 30 minutes, it makes a delightful weeknight dinner served best over rice.
Ingredients
Chicken
- 1 1/2 pounds chicken breasts (about 2 large breasts), cut into 1-inch pieces
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 Tablespoons cornstarch
- 3 Tablespoons olive oil, divided
Vegetables & Fruit
- 1 can (20 oz) pineapple chunks, drained (reserve 1/2 cup juice for sauce)
- 1 red bell pepper, cut into bite sized pieces
Sauce
- 1/2 cup pineapple juice (reserved from canned pineapple)
- 3 Tablespoons honey
- 2 Tablespoons soy sauce
- 1 Tablespoon rice wine vinegar
- 1 teaspoon freshly grated ginger (or frozen ginger cubes)
- 2 cloves garlic, minced
- 1 Tablespoon cornstarch
Instructions
- Make the sauce: In a small bowl, whisk together 1/2 cup pineapple juice, 3 tablespoons honey, 2 tablespoons soy sauce, 1 tablespoon rice wine vinegar, 1 teaspoon grated ginger, 2 minced garlic cloves, and 1 tablespoon cornstarch until smooth. If needed, add a little water to reach 1/2 cup juice.
- Prepare the chicken: Place chicken pieces in a bowl and season with garlic powder, salt, and pepper. Sprinkle 3 tablespoons cornstarch over the chicken and toss until evenly coated.
- Cook the chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for about 4 minutes until golden brown. Flip and cook another 3 to 4 minutes until cooked through and internal temperature reaches 165°F. Remove from pan and set aside.
- Add the vegetables: If pan is dry, add 1 teaspoon olive oil. Stir in red bell pepper and cook for about 3 minutes, stirring occasionally, until tender-crisp. Push vegetables to the side of the pan. Add pineapple chunks and cook without stirring for about 1 minute to caramelize slightly.
- Thicken sauce: Pour the prepared sauce over the vegetables and stir to coat evenly. Let it simmer for 2 minutes until the sauce thickens and becomes glossy.
- Combine and finish: Add the cooked chicken back to the pan with the sauce and vegetables. Simmer for 1 more minute to heat through and blend flavors.
- Serve: Remove from heat and serve warm over cooked rice or your choice of side.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F for safety.
- Fresh ginger adds the best flavor but frozen ginger cubes work well as a convenient substitute.
- Adjust honey according to your preferred sweetness level.
- This dish pairs well with steamed jasmine or basmati rice.
- For a gluten-free option, use tamari instead of soy sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
