Description
A quick and flavorful stir-fry featuring tender chicken pieces with pineapple, bell peppers, and onions in a sweet-savory sauce made from pineapple juice, honey, and soy.
Ingredients
- For the Chicken:
- 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1/2 teaspoon garlic powder
- Black pepper, to taste
- 3 tablespoons cornstarch
- 3 tablespoons olive oil, divided
- For the Stir-Fry:
- 2 (8-ounce) cans pineapple tidbits or chunks, drained (reserve 3/4 cup juice for sauce)
- 1/2 red bell pepper, cut into bite-sized pieces
- 1/2 medium onion, sliced or cut into bite-sized pieces
- For the Sauce:
- 3/4 cup reserved pineapple juice
- 3 tablespoons honey
- 2 tablespoons soy sauce (low sodium optional)
- 1 teaspoon rice vinegar (or apple cider vinegar)
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
Instructions
- Begin by preparing the sauce: In a small bowl, whisk together the reserved pineapple juice, honey, soy sauce, rice vinegar, grated ginger, minced garlic, and 1 tablespoon of cornstarch until smooth. Set aside.
- Prepare the chicken: In a bowl, toss the bite-sized chicken pieces with garlic powder, black pepper, and 3 tablespoons of cornstarch until evenly coated.
- Heat 1 1/2 tablespoons of olive oil in a large skillet or wok over medium-high heat. Add half of the coated chicken and pan-fry until golden brown and cooked through. Remove and set aside. Repeat with the remaining chicken and 1 1/2 tablespoons of olive oil.
- In the same skillet, add the drained pineapple tidbits. Stir-fry for a couple of minutes until lightly caramelized.
- Add the red bell pepper and onion to the skillet. Cook, stirring occasionally, until the vegetables are tender-crisp.
- Return all the cooked chicken to the pan with the vegetables and pineapple.
- Pour the prepared sauce over the chicken and vegetables. Bring to a gentle simmer, stirring constantly, until the sauce thickens and coats all ingredients beautifully.
- Serve hot, perhaps over rice, for a delicious and quick meal.
Notes
- Use low-sodium soy sauce to reduce salt content.
- Fresh pineapple can be substituted for canned, adjusting juice accordingly.
- This recipe is best served immediately to maintain crisp vegetables.