Pineapple Chicken Stir Fry
Pineapple Chicken Stir Fry is a quick 25-minute dinner featuring tender chicken, fresh pineapple, crisp peppers, and Thai sweet chili sauce.Easy to make, family-friendly, and perfect for busy weeknights.Serve with steamed rice or noodles for a complete meal.
Ingredients
- 1 pound boneless skinless chicken breast cut into 1-inch cubes
- 1 tablespoon fish sauce
- 2 tablespoons cornstarch
- 1 tablespoon cooking oil divided
- 1 teaspoon garlic minced
- 1 teaspoon fresh ginger minced
- 2 cups assorted bell peppers cut into ½-inch cubes
- 1 red chili pepper chopped (optional)
- 1 cup fresh pineapple chunks
- ⅓ cup Thai sweet chili sauce
- Fresh cilantro leaves for garnish
Instructions
- In a medium bowl, combine the chicken with the fish sauce. Add the cornstarch and toss until every piece is evenly coated. Let it rest for a few minutes.
- Heat half of the oil in a large nonstick skillet or wok over medium-high heat.
- Add the garlic and ginger. Stir-fry for about 30 seconds until fragrant.
- Add the bell peppers, chopped chili pepper if using, and pineapple chunks. Cook for 3 to 5 minutes until the peppers are crisp-tender.
- Pour in the sweet chili sauce and stir until everything is coated and heated through. Transfer the vegetable mixture to a plate.
- Heat the remaining oil in the same skillet.
- Add the chicken and stir-fry for about 5 minutes or until fully cooked and lightly golden.
- Return the vegetable mixture to the skillet and toss everything together until evenly combined. This Pineapple Chicken Stir Fry is ready once everything is hot and well coated.
- Garnish with fresh cilantro and serve immediately over steamed jasmine rice or noodles.
Notes
- Chicken thighs can be substituted for chicken breasts.
- For extra sauce, double the sweet chili sauce and add a splash of chicken broth.
- Garnish with sliced green onions, sesame seeds, or crushed peanuts for added texture.
- Serve alongside steamed rice, fried rice, noodles, or quinoa.