Description
A quick and flavorful Pineapple Chicken Stir-Fry that combines tender chicken pieces with sweet pineapple, bell peppers, and a tangy sauce. Perfect for a vibrant weeknight dinner ready in just 25 minutes.
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 the other ingredients to enhance flavor and tenderness.
- Prepare Sauce: In another medium bowl, whisk together pineapple juice, light soy sauce, rice vinegar, brown sugar, and cornstarch until the sugar and cornstarch are completely dissolved. Set this sauce mixture aside.
- Coat Chicken: Add the 1/3 cup cornstarch to the marinated chicken pieces and toss thoroughly to evenly coat each piece, which creates a crispy exterior when cooked.
- Cook Chicken: Heat peanut oil over medium-high heat in a large nonstick or carbon steel skillet until hot. Shake off excess cornstarch from the chicken and spread the pieces out in the pan without overlapping. Cook undisturbed for about 2 minutes until the bottom is browned, then flip and cook the other side for another 2 minutes until browned. Remove the chicken and place on a plate to cool slightly.
- Cook Vegetables: Using paper towels, wipe excess oil from the pan, leaving about 1 tablespoon behind. If necessary, add 1 tablespoon more peanut oil. Increase heat to high and add the pineapple chunks, bell pepper pieces, and minced ginger. Cook undisturbed for 1-2 minutes to allow the pineapples to caramelize and the peppers to blister, stirring occasionally to prevent burning.
- Thicken Sauce: Stir the prepared sauce again to re-dissolve any settled cornstarch and pour it into the pan with the vegetables. Cook over high heat until the sauce thickens and fully coats the vegetables.
- Combine and Serve: Remove the pan from heat and return the browned chicken pieces to the skillet. Toss everything together thoroughly to coat the chicken with the thickened sauce. Serve the stir-fry hot, ideally accompanied by steamed rice for a complete meal.
Notes
- For a leaner option, use chicken breast instead of thighs.
- Shaoxing wine can be substituted with dry sherry or omit if unavailable.
- To make this dish gluten-free, use gluten-free soy sauce.
- Make sure to not overcrowd the pan when cooking chicken to ensure even browning.
- Adjust the sweetness by varying the amount of brown sugar or pineapple juice according to taste.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
