|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 80g||29%|
|Dietary Fiber 4g||13%|
|Total Sugars 26g|
|Vitamin C 101mg||505%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Sweet, savory, fresh, fruity, and oh so craveable, this pineapple chicken stir fry will be your new favorite weeknight meal! The pineapple adds a perfect little bit of tang, and the garlic and crushed red pepper make it garlicky and just a little spicy. Sweet red bell pepper and zippy scallions round out the dish.
This stir fry comes together in no time, and is a complete meal in one pan. Serve it with white or brown rice and top with chopped peanuts or cashews for crunch.
For the Stir-Fry:
1 pound boneless, skinless chicken breasts
1 teaspoon vegetable oil
1 small onion, diced
4 cloves garlic, minced
2 cups chopped pineapple
1 cup finely diced red bell pepper
1/3 cup diced scallions
For the Sauce:
1 tablespoon cornstarch
1 teaspoon crushed red pepper flakes
1 teaspoon ground ginger
2 tablespoons soy sauce
1 cup chicken broth
1 tablespoon white vinegar
1/3 cup brown sugar, packed
Chopped peanuts or sesame seeds, for garnish
Gather your ingredients.
Add the oil to a saute pan or wok. Heat on high heat and add the chicken and half of the garlic. Do not disturb the chicken and let it cook on high heat for about 3 minutes, or until browned.
Stir the chicken, rotating it to the other side to brown. Add in the diced onions. Cook them together stirring occasionally until the onions are softened and the chicken is cooked through.
Put the cornstarch, ginger, red pepper flakes, and remaining half of the garlic into a small bowl. Gradually whisk in the soy, broth, vinegar and brown sugar.
Add the sauce to the pan and cook for two minutes, or until the sauce is thickened.
Toss the diced pineapple and chopped bell pepper into the chicken and sauce. Stir it until they are coated with sauce. Top it with scallions. Stir and cook for another minute or two. If you want the bell peppers softer you can toss them in with the chicken while it is cooking or cook the entire mixture for longer.
Serve with hot rice, more scallions, and crushed peanuts or sesame seeds if you wish.
You can serve this stir fry with white or brown rice. You can also serve it with rice noodles or regular noodles. You can also try it with zoodles, which are zucchini noodles made from spiralizing the whole zucchini.
- To make your life easier you can use frozen, prechopped bell peppers. you can really use any color you like.
- You can also buy frozen, diced pineapple too, so you don't have to peel and core the pineapple yourself!