Name: Easy Pineapple Chicken Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian-Inspired
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

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

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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.