Irresistible Ginger Soy Pineapple Chicken Stir-Fry
This vibrant stir-fry features tender chicken and juicy pineapple chunks coated in a glossy, irresistible sauce. It's a quick, full-sensory experience that balances sweet, savory, and tangy notes for a satisfying and refreshingly bright meal.
Equipment
- Large Skillet or Wok
- Medium bowl
- Small bowl
- Chef's knife
- Cutting board
- Whisk
- Measuring cups
- Measuring spoons
- Paper towels
- Spatula or cooking spoon
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 3 tablespoons cornstarch, divided
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 2 tablespoons avocado oil or other high-heat oil
- ¼ cup low-sodium soy sauce
- ½ cup pineapple juice reserved from canned pineapple or separate
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 1 red bell pepper, sliced into strips
- 2 cups fresh or canned pineapple chunks
- 3 green onions, sliced whites and greens separated
- 1 teaspoon toasted sesame oil
- ¼ teaspoon red pepper flakes optional
- Toasted sesame seeds for garnish optional
Instructions
- Pat the chicken pieces dry with a paper towel. In a medium bowl, toss the chicken with 2 tablespoons of cornstarch, salt, and pepper until lightly coated.
- In a separate small bowl, whisk together the soy sauce, pineapple juice, rice vinegar, brown sugar, grated ginger, minced garlic, and the remaining 1 tablespoon of cornstarch. Set aside.
- Heat the avocado oil in a large skillet or wok over medium-high heat. Once shimmering, add the chicken in a single layer, working in batches if necessary to avoid overcrowding. Cook for 2-3 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.
- To the same skillet, add the sliced bell pepper and the white parts of the green onions. Stir-fry for 3-4 minutes until crisp-tender.
- Return the cooked chicken to the skillet. Give the sauce a quick re-whisk and pour it over the chicken and vegetables. Add the pineapple chunks and stir constantly, bringing the sauce to a simmer.
- Cook for 1-2 minutes until the sauce thickens and coats everything in a glossy glaze.
- Remove the skillet from the heat. Stir in the toasted sesame oil and the green parts of the sliced green onions. Serve immediately over rice or noodles, garnished with toasted sesame seeds if desired.
Notes
Variations & Tips:
- Protein Swaps: This recipe works well with pork tenderloin, shrimp, or firm tofu. Adjust cooking times accordingly.
- Gluten-Free: Use tamari or coconut aminos instead of soy sauce for a gluten-free version.
- Add-Ins: Toss in other quick-cooking vegetables like broccoli florets, snap peas, or water chestnuts. For extra crunch, add toasted cashews or peanuts at the end.
- Serving Suggestions: Serve over steamed jasmine rice, quinoa, or noodles to soak up the delicious sauce.
- Pro Tip: Do not overcrowd the pan when searing the chicken; cook in batches to ensure a golden-brown crust. Add the sesame oil only at the end, off the heat, to preserve its delicate flavor.
- Protein Swaps: This recipe works well with pork tenderloin, shrimp, or firm tofu. Adjust cooking times accordingly.
- Gluten-Free: Use tamari or coconut aminos instead of soy sauce for a gluten-free version.
- Add-Ins: Toss in other quick-cooking vegetables like broccoli florets, snap peas, or water chestnuts. For extra crunch, add toasted cashews or peanuts at the end.
- Serving Suggestions: Serve over steamed jasmine rice, quinoa, or noodles to soak up the delicious sauce.
- Pro Tip: Do not overcrowd the pan when searing the chicken; cook in batches to ensure a golden-brown crust. Add the sesame oil only at the end, off the heat, to preserve its delicate flavor.