This vibrant pineapple chicken stir fry features a luscious sweet and tangy sauce that envelops succulent chicken pieces, juicy pineapple, and crisp vegetables. A quick and budget-friendly alternative to takeout!
28-ounce cans pineapple tidbits or chunks, drained (reserve 3/4 cup juice for the sauce)
2chicken breastscut into 1" pieces
1tablespooncornstarchfor sauce
3tablespoonshoney
3tablespoonscornstarchfor chicken
1teaspoonrice vinegar or apple cider vinegar
1/2medium onionsliced or cut into bite-sized pieces
2clovesgarlicminced
3tablespoonsolive oildivided
1teaspoonfresh gingergrated
1/2teaspoongarlic powder
1/2red bell pepperchopped into bite-sized pieces
2tablespoonssoy sauce
Pepperto taste
Instructions
In a small bowl, whisk together the sauce ingredients: 3/4 cup pineapple juice, honey, soy sauce, rice vinegar, grated ginger, minced garlic, and 1 tablespoon of cornstarch. If the pineapple juice is insufficient, add water to reach the required amount.
Prepare the vegetables by slicing the onion and chopping the bell pepper into bite-sized pieces.
In a separate bowl, season the chicken pieces with garlic powder and pepper. Add 3 tablespoons of cornstarch, tossing the chicken until evenly coated.
Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Allow the pan to become hot before cooking the chicken. Work in two batches to avoid overcrowding the pan. Sear the chicken for about 4 minutes on one side, flip, and cook for an additional 3-4 minutes until golden brown and fully cooked (internal temperature of 165°F). Add the remaining tablespoon of olive oil for the second batch, if needed. Transfer the cooked chicken to a plate.
If the skillet seems dry, add a teaspoon of olive oil. Sauté the pineapple tidbits for about 1 minute without stirring to develop a slight caramelization.
Stir in the bell pepper and onion, cooking for about 3 minutes until tender-crisp. Stir occasionally to prevent sticking.
Return the chicken to the skillet and pour in the prepared sauce. Cook for 1-2 minutes, allowing the sauce to thicken. Remove from heat once the dish is ready and serve immediately with steamed rice or noodles.
Notes
Use canned pineapple packed in its own juice rather than syrup for a more balanced flavor.