Chicken Pineapple Stir-Fry

Chicken stir-fry gets a perfect hint of sweetness with the addition of pineapple.

  • Total Time:
  • Servings: 4

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Ingredients

  • 1 cup chicken stock
  • 2 tablespoons soy sauce, plus more for seasoning
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon honey
  • Pinch of crushed red pepper
  • Fresh ground black pepper
  • 2 tablespoons cornstarch
  • 1/4 cup extra-virgin olive oil
  • 1 pound boneless skinless chicken breasts, cut into 3/4-inch pieces
  • 1 small onion, chopped
  • 1 cup chopped fresh pineapple
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped into 1-inch pieces
  • Steamed rice, for serving
  • Sriracha, for serving

How to make this recipe

  1. In a small bowl, whisk together the chicken stock, soy sauce, sesame oil, vinegar, honey, crushed red pepper, black pepper and cornstarch. Set aside.
  2. In a large skillet, heat 2 tablespoons of the olive oil. Add the chicken and stir-fry over moderately high heat until no longer pink and cooked through, about 5 to 7 minutes. Transfer to a plate.
  3. Heat the remaining 2 tablespoons of oil in the skillet. Add the onion and pineapple and stir-fry for 3 minutes, then add the garlic and cook for 1 minute. Add the bell pepper and stir-fry until crisp-tender, about 3 to 5 minutes.
  4. Stir the chicken stock mixture into the skillet and cook until thickened, about 1 to 2 minutes. Add the chicken and stir-fry until heated through, about 1 to 2 more minutes. Season with additional soy sauce if desired.

Serve With

Rice and Sriracha.

Contributed By Photo © Molly Yeh Published August 2014

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