Easy pineapple chicken stir-fry, ready in just 30-minutes! Lean meat, colorful fruit, and healthy vegetables tossed in a sweet tangy sauce.
ingredient
- ½ cup pineapple juice
- ⅓ cup unsalted chicken broth, stock, or water
- ¼ cup honey, or brown sugar
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 2 teaspoons rice vinegar
- 2 teaspoons cornstarch
- 1 ½ pounds boneless skinless chicken thighs, or breast, 1" pieces
- 1 teaspoon sesame oil
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 cup red bell pepper, ¾" dice
- 1 ½ cup diced pineapple, fresh or canned, ¾" pieces
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- ½ cup sliced green onions, white and green parts, divided
- ½ teaspoon sesame seeds
Directions
- Make the Stir-fry Sauce – In a medium bowl, whisk together the pineapple juice, chicken broth, honey, hoisin sauce, soy sauce, rice vinegar, and cornstarch until no lumps remain. Set aside.
- Season the Chicken – In a medium bowl, combine diced chicken, sesame oil, salt, and pepper.
- Cook the Chicken – Heat a large wok, nonstick pan, or stainless steel pan over medium-high heat. Add the vegetable oil. Once hot and shimmering, carefully add the chicken in a single layer. Sear without moving until browned, about 1 minute. Stir-fry until no longer pink, about 3 to 4 minutes.
- Cook the Vegetables – Add the bell peppers, and stir-fry until crisp-tender, 1 minute. Add the pineapple, and stir-fry until fragrant, 30 seconds. Add the garlic and ginger, and cook until aromatic, 30 seconds.
- Thicken the Sauce – Add the stir-fry sauce and bring it to a boil. Stir and cook until the sauce thickens, about 1 minute. Turn off the heat and stir in ¼ cup of green onions.
- Plate & Serve – Garnish with the remaining green onions and sesame seeds. Serve with steamed rice, desired side dishes, or in a pineapple boat.
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