Pineapple Chicken -

Pineapple Chicken

Brimming with juicy pineapple and colorful bell peppers, pineapple chicken stir fry is a little bit tangy, a little bit sweet, pretty to look at, and absolutely full of flavor!

Prep Time15

Cook Time20

Total Time35

Course: Main Dishes

Cuisine: American

Servings:

Author: Mary Younkin

Ingredients

2 tablespoons coconut oil or olive oil
1½ pounds boneless skinless chicken thighs cut into 1-inch pieces
3 tablespoons light soy sauce divided
3 tablespoons cornstarch divided
3 medium size bell peppers any color, cut into 3/4 inch pieces
20 ounces canned pineapple chunks drained with liquid reserved, approximately ¾ cup reserved pineapple liquid
½ cup water
2 tablespoons apple cider vinegar
⅓ cup light brown sugar
2-4 tablespoons chili paste adjust to taste
cooked rice for serving

Instructions

Place the chicken in a bowl and toss with 1 tablespoon soy sauce. Sprinkle with 1 tablespoon of cornstarch and toss to coat. In a separate bowl, whisk together the pineapple liquid, water, vinegar, brown sugar, remaining soy sauce and cornstarch. Set aside.
Heat the oil in a very large skillet over high heat. Add the chicken and toss quickly to coat. Continue tossing for 2-3 minutes as the chicken cooks very quickly. Add the peppers and continue stirring and tossing for 2 more minutes. Lower the heat slightly if necessary.
Increase the heat to high again and add the pineapple chunks and the sauce. Cook, stirring constantly for about 2 minutes, until the sauce is thick and sticky. Remove from the heat.
Taste the sauce and add the chili paste, a tablespoon or so at a time, if desired. Stirring well, between each addition. Serve over rice.

Notes

The chili paste in this recipe does not add much heat to the final dish. The sauce is a sweet and sticky one, and the chili serves to balance it well. We use the full 4 tablespoons and often add more.

Nutrition