Pineapple Chicken: Easy Recipe with Turkey Bacon and a Twist
Easy pineapple chicken stir-fry, featuring lean meat and colorful fruit in a sweet tangy sauce.
Equipment
- medium bowl
- large wok
- nonstick pan
- stainless steel pan
Ingredients
Pineapple Stir-Fry Sauce
- ½ cup pineapple juice 120 ml
- ⅓ cup unsalted chicken broth or water (79 ml)
- ¼ cup honey or brown sugar (60 ml)
- 2 tablespoons hoisin sauce 60 ml
- 2 tablespoons soy sauce 30 ml
- 2 teaspoons rice vinegar 10 ml
- 2 teaspoons cornstarch 6 g
Pineapple Chicken Stir-Fry
- 1 ½ pounds boneless skinless chicken thighs or breast, cut into 1" pieces
- 1 teaspoon sesame oil 5 ml
- ½ teaspoon kosher salt 6 g
- ½ teaspoon black pepper
- 1 tablespoon vegetable oil 25 ml
- 1 cup red bell pepper ¾" diced (131 g)
- 1 ½ cups diced pineapple fresh or canned, ¾" pieces (263 g)
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- ½ cup sliced green onions white and green parts, divided (36 g)
- ½ teaspoon sesame seeds
Instructions
Preparation
- Make the Stir-fry Sauce - In a medium bowl, whisk together the pineapple juice, chicken broth, honey, hoisin sauce, soy sauce, rice vinegar, and cornstarch until no lumps remain. Set aside.
- Season the Chicken - In a medium bowl, combine diced chicken, sesame oil, salt, and pepper.
- Cook the Chicken - Heat a large wok, nonstick pan, or stainless steel pan over medium-high heat. Add the vegetable oil. Once hot and shimmering, carefully add the chicken in a single layer. Sear without moving until browned, about 1 minute. Stir-fry until no longer pink, about 3 to 4 minutes.
- Cook the Vegetables - Add the bell peppers, and stir-fry until crisp-tender, 1 minute. Add the pineapple, and stir-fry until fragrant, 30 seconds. Add the garlic and ginger, and cook until aromatic, 30 seconds.
- Thicken the Sauce - Add the stir-fry sauce and bring it to a boil. Stir and cook until the sauce thickens, about 1 minute. Turn off the heat and stir in ¼ cup of green onions.
- Plate & Serve - Garnish with the remaining green onions and sesame seeds. Serve with steamed rice, desired side dishes, or in a pineapple boat.
Notes
Recipe Yield: About 4 cups. Serving Size: 1 cup. Storing: Cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheating: Cover and microwave on high heat in 15 to 30-second intervals until hot. Make it Gluten-Free: Use gluten-free soy sauce, tamari, or coconut aminos. Purchase gluten-free hoisin sauce. Make it Spicy: Stir in red chili flakes, sriracha, or chili oil. Add ⅛ to ¼ teaspoon at a time until the desired heat level is reached.
Nutrition
Serving: 1cupCalories: 389kcalCarbohydrates: 44gProtein: 36gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 162mgSodium: 1087mgPotassium: 750mgFiber: 3gSugar: 37gVitamin A: 1380IUVitamin C: 62mgCalcium: 58mgIron: 3mg
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