This vibrant stir-fry is a delightful dance of flavors, combining juicy chicken and fresh vegetables with a luscious sweet and spicy pineapple sauce. Served over fluffy rice, it's a perfectly balanced meal that's quick to prepare and even quicker to disappear!
½ cup pineapple juice (from canned pineapple or fresh) ¼ cup low-sodium soy sauce 2 tbsp rice vinegar 2 tbsp brown sugar or honey 1-2 tbsp chili garlic sauce (like Sriracha or gochujang, adjust to desired spice level) 🌶️ 1 tbsp grated fresh ginger 🫚 2 cloves garlic, minced 🧄 1 tbsp cornstarch 2 tbsp water 🥕🥦 Vegetables:
1 tbsp olive or sesame oil (for stir-frying) 1 medium yellow onion, roughly chopped 1 red bell pepper, deseeded and cut into 1-inch pieces 1 green bell pepper, deseeded and cut into 1-inch pieces 1.5 cups fresh pineapple chunks (from ½ small pineapple or 1 small can, drained) 🍍 Optional: 1 cup snap peas, broccoli florets, or shredded carrots 🍚 For Serving:
Cooked white or brown rice Optional garnishes: sesame seeds, chopped fresh cilantro or green onions Instructions Prepare the Chicken In a medium bowl, combine the chicken pieces with 1 tablespoon soy sauce and 1 teaspoon cornstarch. Toss to coat evenly. Set aside to marinate while you prepare other ingredients (10-15 minutes is fine, longer is better if time allows). Whisk Together the Sweet & Spicy Sauce In a medium bowl or large liquid measuring cup, combine the pineapple juice, soy sauce, rice vinegar, brown sugar/honey, chili garlic sauce, grated ginger, and minced garlic. Whisk well to combine. In a small separate bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water to create a slurry. Add this slurry to the main sauce mixture and whisk until smooth. Set aside. Stir-Fry the Chicken Heat 1 tablespoon olive or sesame oil in a large wok or a very large skillet over medium-high heat. Add the marinated chicken pieces to the hot wok in a single layer. Cook for 4-6 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the wok and set aside on a plate. Stir-Fry the Vegetables If needed, add a tiny bit more oil to the wok. Add the chopped onion and bell peppers. Stir-fry for 3-4 minutes until they start to soften but are still crisp-tender. Add the pineapple chunks and any optional vegetables (snap peas, broccoli, carrots). Stir-fry for another 2-3 minutes until heated through and slightly tender. Combine & Thicken Give the sweet & spicy pineapple sauce another quick whisk to ensure the cornstarch is fully mixed. Pour the sauce over the vegetables in the wok. Bring to a simmer, stirring constantly, until the sauce thickens to your desired consistency (this usually takes 1-2 minutes). Return the cooked chicken to the wok with the vegetables and sauce. Toss everything together until the chicken is well coated and heated through. Serve Serve the Sweet & Spicy Pineapple Chicken Stir-Fry immediately over hot cooked white or brown rice. Garnish with sesame seeds, chopped fresh cilantro, or green onions if desired. Enjoy! Tips for Success:
Prep Ahead: Have all your ingredients chopped and measured before you start cooking ("mise en place") as stir-frying is very fast. High Heat: A hot wok or skillet is key for a good stir-fry. Don't overcrowd the pan, cook in batches if necessary. Adjust Spice: Feel free to increase or decrease the amount of chili garlic sauce to match your preferred level of heat. Fresh Pineapple: Fresh pineapple adds a fantastic zing, but canned pineapple (drained well) works perfectly fine for convenience. #sweetandsour #sweetandspicy #pineapplechicken #chicken #chickenideas #delicious
