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What is the main ingredient that makes this stir fry a ‘crowd pleaser’?
The article title suggests that pineapple is the key ingredient that makes the chicken stir fry a crowd pleaser, adding a sweet and tangy flavor.
Is this pineapple chicken stir fry recipe easy to prepare?
Yes, based on the title, the recipe is described as ‘easy,’ indicating it requires simple steps and minimal effort.
What type of dish is this recipe for?
This recipe is for a stir fry dish, specifically a pineapple chicken stir fry, which is a quick and flavorful meal.
Easy Pineapple Chicken Stir Fry Crowd Pleaser
This quick and vibrant pineapple chicken stir fry is a perfect weeknight dinner that combines tender chicken, sweet pineapple, and colorful vegetables in a savory-sweet sauce. It’s a crowd-pleasing dish that comes together in under 30 minutes, making it ideal for busy families or last-minute entertaining.
Equipment
- Large wok or heavy-bottomed skillet
- Cutting board
- Chef’s knife
- Measuring spoons
- Measuring cups
- Small bowl
- Wooden spoon or spatula
- Garlic press (optional)
Ingredients
- 1 tablespoon cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil, divided
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup fresh pineapple chunks or canned, drained
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- ¼ cup pineapple juice
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon ketchup
- 1 teaspoon sesame oil
- ¼ teaspoon red pepper flakes optional
- 2 green onions, sliced for garnish
- Cooked white rice or steamed jasmine rice for serving
Instructions
- In a medium bowl, toss the chicken pieces with cornstarch and 1 tablespoon of soy sauce until evenly coated. Set aside for 5 minutes.
- In a small bowl, whisk together the pineapple juice, remaining 1 tablespoon soy sauce, rice vinegar, brown sugar, ketchup, sesame oil, and red pepper flakes (if using). Set the sauce aside.
- Heat 1/2 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the chicken and stir-fry for 4-5 minutes until golden and cooked through. Remove the chicken to a plate.
- Add the remaining 1/2 tablespoon oil to the wok. Add the bell peppers and stir-fry for 2 minutes until slightly tender. Add the garlic and ginger, and cook for 30 seconds until fragrant.
- Add the pineapple chunks to the wok and stir-fry for 1 minute.
- Return the cooked chicken to the wok. Pour the prepared sauce over everything and toss to combine. Cook for 1-2 minutes until the sauce thickens and coats the ingredients.
- Serve immediately over steamed rice, garnished with sliced green onions.
Notes
For a gluten-free version, use tamari or coconut aminos instead of soy sauce. You can substitute chicken with shrimp or tofu. To save time, use pre-cut stir-fry vegetables. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.
