Pineapple Chicken Recipe
This Pineapple Chicken is a quick and easy Asian-style chicken stir-fry made with pineapple chunks, bell pepper, and flavorful chicken thighs in a sweet and savory stir-fry sauce. It's faster than picking up takeout - and it costs less, too!
Servings: 4 servings
Ingredients
- 1 pound boneless skinless chicken thighs cut into 1-inch strips
- ¾ cup pineapple juice divided
- ¼ cup hoisin sauce
- 1 tablespoon rice vinegar
- ½ cup low-sodium soy sauce
- ¼ cup ketchup
- 2 tablespoon brown sugar
- 2 tablespoon cornstarch
- 2-3 tablespoon vegetable oil
- 1 red onion chopped
- 1 red bell pepper deseeded and chopped
- 1½ cups pineapple chunks
- 3 cloves garlic minced
- sliced green onion to garnish
Instructions
- Place the chicken pieces in a large bowl with ¼ cup of pineapple juice, the hoisin sauce, and rice vinegar. Mix well, then cover the bowl with plastic wrap or a tight-fitting lid and allow the chicken to marinate for 30 minutes to 3 hours if time allows. Tip: If you’re short on time, let the chicken marinate at room temperature as you prepare the remaining ingredients.
- Whisk together the remaining pineapple juice, soy sauce, ketchup, brown sugar, and cornstarch together in a medium bowl and set aside.
- Heat 1-2 tablespoons of vegetable oil in a large wok or skillet set over high heat. Allow the pan and oil to become hot, then use a slotted spoon to remove the chicken from the marinade, draining as much liquid as possible. Add the chicken to the skillet and stir fry for 4-6 minutes or until the chicken is cooked. Remove the chicken to a clean plate and set aside. Discard any leftover marinade.
- Return the pan to high heat and add another tablespoon of oil. Stir fry the onion and bell pepper for 2 minutes, then add the pineapple and garlic and fry for another 2 minutes.
- Whisk the sauce and immediately add it to the skillet. Continue to toss and stir as the sauce comes to a low boil (reduce the heat if needed) and starts to thicken- about 3 minutes.
- Stir in the cooked chicken and cook for an additional minute.
- Serve over rice (I like jasmine rice) or noodles and garnish with sliced green onions if desired.
Notes
- Transfer leftovers to an airtight container and store in the refrigerator for 3-4 days. Freezing is not recommended.
- Optional additions: Red pepper flakes (for heat), fresh ginger, sesame seeds, broccoli, carrots, etc.
Nutrition
Calories: 404kcal | Carbohydrates: 48g | Protein: 27g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 108mg | Sodium: 1669mg | Potassium: 740mg | Fiber: 3g | Sugar: 33g | Vitamin A: 1084IU | Vitamin C: 54mg | Calcium: 65mg | Iron: 2mg
