Description
A vibrant and flavorful Pineapple Chicken Stir-Fry that combines juicy chicken pieces with caramelized pineapple and crisp bell peppers. This quick and easy stir-fry features a tangy-sweet sauce made from pineapple juice, soy sauce, and rice vinegar, perfect for a satisfying weeknight dinner.
Ingredients
Scale
Chicken Marinade
- 1 lb chicken thighs (or breast), cut into 1” (2.5 cm) pieces
- 1/2 teaspoon salt
- 1 tablespoon Shaoxing wine (or dry sherry)
Sauce
- 3/4 cup pineapple juice
- 2 tablespoons light soy sauce (or soy sauce)
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
Coating and Cooking
- 1/3 cup cornstarch
- 4 tablespoons peanut oil
Vegetables
- 1 cup pineapple slices, cut into 1” (2.5 cm) chunks
- 1 bell pepper, cut into 1” (2.5 cm) pieces
- 1 tablespoon minced ginger
Instructions
- Marinate Chicken: In a medium bowl, combine chicken pieces with salt and Shaoxing wine. Mix well and let it marinate while you prepare other ingredients.
- Prepare Sauce: In another medium bowl, whisk together pineapple juice, light soy sauce, rice vinegar, brown sugar, and 1 tablespoon cornstarch until sugar and cornstarch are fully dissolved. Set aside.
- Coat Chicken: Add 1/3 cup cornstarch to the marinated chicken and toss thoroughly to evenly coat each piece.
- Cook Chicken: Heat peanut oil in a large nonstick or carbon steel skillet over medium-high heat until hot. Shake off excess cornstarch from chicken, spread pieces without overlapping, and cook undisturbed for about 2 minutes until the bottom is browned. Flip and cook the other side for 2 more minutes until browned. Remove chicken and set aside to cool.
- Cook Vegetables: Wipe excess oil from the pan, leaving about 1 tablespoon. Add additional 1 tablespoon peanut oil if needed. Heat skillet over high heat, add pineapple chunks, bell pepper pieces, and minced ginger. Let them cook undisturbed for 1-2 minutes to caramelize pineapple and blister peppers, stirring occasionally.
- Thicken Sauce: Stir the prepared sauce to re-dissolve any settled cornstarch, then pour into the pan with vegetables. Cook until the sauce thickens and coats the vegetables well.
- Combine and Serve: Remove skillet from heat and return browned chicken to the pan. Toss everything together to coat the chicken in the thickened sauce. Serve hot, ideally with steamed rice.
Notes
- Marinating the chicken adds flavor and tenderness.
- Ensure not to overcrowd the pan when browning chicken to get a nice sear.
- Use pineapple juice with no added sugar for better control of sweetness.
- Adjust the amount of brown sugar based on your sweetness preference.
- This dish pairs well with steamed jasmine or basmati rice.
- For a gluten-free version, substitute soy sauce with tamari.
