Pineapple Chicken Stir Fry (Printable Version)
Tender chicken, pineapple, bell peppers, and a sweet chili glaze combine for a vibrant stir-fry with sesame.
# What You'll Need:
→ Proteins
01 - 1.1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
→ Marinade/Sauce
02 - 3 tbsp sweet chili sauce
03 - 2 tbsp soy sauce (use gluten-free if needed)
04 - 1 tbsp rice vinegar
05 - 1 tbsp honey
06 - 1 tsp toasted sesame oil
→ Vegetables & Fruit
07 - 1 red bell pepper, sliced
08 - 1 green bell pepper, sliced
09 - 1 small red onion, sliced
10 - 1 cup fresh pineapple chunks (or canned, drained)
11 - 2 cloves garlic, minced
12 - 1 tbsp fresh ginger, grated
→ Others
13 - 2 tbsp vegetable oil (for stir-frying)
14 - 2 tbsp sesame seeds, toasted
15 - 2 spring onions, sliced (for garnish)
16 - Cooked jasmine rice, for serving (optional)
# Step-by-Step:
01 - Whisk together the sweet chili sauce, soy sauce, rice vinegar, honey, and sesame oil in a bowl until well combined. Set aside for later use.
02 - Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken pieces and stir fry for 4-5 minutes until lightly browned and just cooked through. Transfer to a plate and set aside.
03 - Add the remaining oil to the wok. Add garlic, ginger, red onion, and bell peppers. Stir fry for 2-3 minutes until just tender but still crisp.
04 - Return the chicken to the wok. Add pineapple chunks and pour in the prepared sauce. Stir fry everything together for 2-3 minutes, allowing the sauce to bubble and thicken slightly.
05 - Remove from heat and sprinkle with toasted sesame seeds and sliced spring onions. Serve hot over cooked jasmine rice if desired.
# Expert Advice:
01 -
- The sweet and tangy sauce creates this restaurant style gloss that coats every single bite perfectly
- Its one of those meals that looks impressive but comes together faster than delivery would arrive
02 -
- Crowding the wok makes everything steam instead of fry, so work in batches if your pan seems too full
- Let the sauce bubble for that last minute without stirring constantly to help it thicken naturally
03 -
- Preheat your wok for at least 2 minutes before adding any oil for that authentic restaurant sear
- Pat the chicken completely dry with paper towels before cooking for better browning