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–+ servings

Pineapple Chicken Stir Fry

Spicy, sweet & tangy pineapple chicken stir fry is full of pineapple chunks, chicken thighs & veggies stir-fried together in a spicy pineapple sauce! 
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 people
Course: Dinner, Lunch, Main Course, Snack
Cuisine: Asian, Chinese, Indo-Chinese
Calories: 539
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Sauce
  • 1/2 Cup Pineapple juice Reserve from Chunks
  • 2 tbsp Brown Sugar
  • 2 tbsp Water
  • 2 Cloves Garlic Minced and pasted
  • 1 tbsp Mirin
  • 1 tbsp Soy Sauce
  • 1 tbsp Corn Starch
  • 2 tsp Hoisin Sauce Optional
  • 2 tsp Toasted Sesame Oil
  • 1 tsp Grated Ginger
  • 1 tbsp Hot Sauce Sr*racha
Da Fry
  • 1/2 lb Chicken Thighs 1 1/2 " Chunks
  • 1/2 cup Pineapple Chunks 20 oz can, reserve juice
  • 1 tbsp neutral oil
  • 1/2 ea Red Bell Pepper Washed, cored, 1 1/2" Chunks
  • 1/2 ea Yellow Bell Pepper Washed, cored, 1 1/2" Chunks
  • 1/2 cup Red Onion 1 1/2" Chunks
  • 1 cup Broccoli florets
  • 1 ea Long Green Pepper Spicy, Optional, washed, seeded, 1/2" chunks

Equipment

  • 1 Wok Optional

Method
 

Sauce
  1. Mix all in a medium bowl.
  2. Stir well until sugar is dissolved.
Da Fry
  1. Add chicken to a medium bowl and add 2 tbsp sauce, stir well
  2. Cover and marinate for 10 minutes.
  3. Heat a wok/pan on medium-high heat and add 1 tbsp oil to the pan. Add the chicken to the pan and stir fry the chicken pieces until it's cooked through (about 3 to 4 minutes). (TAKE CARE, the marinade can burn)
  4. Once cooked, remove to a plate and cover.
  5. Add a slight drizzle of additional oil to the pan, and add the veggies, stir fry until the broccoli is tender-crisp (3-4 minutes)
  6. Add the pineapple chunks and chicken back to the pan. Toss to combine well
  7. Stir the sauce one more time, add to the pan, and toss to coat well.
  8. The sauce should turn thick and glossy. Continue to mix everything together until the sauce thickens and coats everything well and then remove it from the heat.
  9. Serve over rice.

Nutrition

Calories: 539kcalCarbohydrates: 46gProtein: 22gFat: 30gSaturated Fat: 6gTrans Fat: 1gCholesterol: 111mgSodium: 916mgPotassium: 649mgFiber: 3gSugar: 32gVitamin A: 429IUVitamin C: 62mgCalcium: 76mgIron: 2mg

Notes

This dish can go many ways, pork, shrimp, tofu.   (I'd freeze the tofu, thence pan fry for a crisp texture).
The veggies have so many options, green beans, aubergine strips, snap peas, mushrooms, julienned carrots, cauliflower florets, etc ...
Adjust the hot sauce to match your level of spice.  Ditto the hot pepper.

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