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Pineapple Chicken Stir-Fry Recipe

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4.8 from 149 reviews

This vibrant Pineapple Chicken recipe features tender chicken pieces stir-fried to golden perfection and coated in a flavorful sweet and tangy sauce made with pineapple juice, soy sauce, and rice vinegar. With colorful bell peppers and caramelized pineapple chunks, this dish offers a delicious blend of savory and fruity flavors. Ready in just 25 minutes, it’s an easy and delightful main course perfect to serve with steamed rice.

Ingredients

Units Scale

Chicken

  • 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

Stir Fry

  • 1/3 cup cornstarch
  • 4 tablespoons peanut oil
  • 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

  1. Marinate the Chicken: In a medium bowl, combine the chicken pieces with salt and Shaoxing wine. Mix well to coat and let marinate while you prepare the other ingredients to enhance the flavor and tenderness.
  2. Prepare the Sauce: In another medium bowl, add pineapple juice, light soy sauce, rice vinegar, brown sugar, and cornstarch. Stir thoroughly until the sugar and cornstarch are completely dissolved. Set aside for use during cooking.
  3. Coat the Chicken: Add 1/3 cup cornstarch to the marinated chicken and toss until each piece is evenly coated to create a crispy exterior when cooked.
  4. Cook the Chicken: Heat 4 tablespoons peanut oil in a large nonstick or carbon steel skillet over medium-high heat until hot. Shake off any excess cornstarch from the chicken. Arrange the chicken pieces in the skillet without overlapping. Let cook undisturbed for about 2 minutes to brown the bottom, then flip and cook another 2 minutes until the other side is browned. Transfer to a large plate and let cool slightly.
  5. Prepare the Pan for Stir Fry: Using a few layers of paper towels held with tongs, carefully wipe out excess oil from the skillet, leaving about 1 tablespoon. If there is not enough oil remaining, add an additional tablespoon of oil. Heat the skillet over high heat.
  6. Cook the Vegetables and Pineapple: Add the pineapple chunks and bell pepper pieces to the hot skillet. Sprinkle minced ginger on top. Let cook undisturbed for 1 to 2 minutes until the pineapple caramelizes and the peppers begin to blister. Stir occasionally to prevent burning and promote even cooking.
  7. Add the Sauce and Thicken: Stir the sauce once more to ensure cornstarch is fully dissolved. Pour the sauce mixture into the skillet with the vegetables and pineapple. Cook while stirring frequently until the sauce thickens and becomes glossy, coating the vegetables.
  8. Toss in the Chicken: Remove the skillet from heat and add the cooked chicken pieces back into the pan. Toss everything together thoroughly so the chicken is evenly coated with the thickened sauce and mixed well with the pineapple and peppers.
  9. Serve: Serve the pineapple chicken hot as a main dish alongside steamed rice for a complete, flavorful meal.

Notes

  • Using chicken thighs provides more flavor and juiciness but chicken breasts can be used as a leaner option.
  • Shaoxing wine can be substituted with dry sherry or omitted if unavailable.
  • Make sure to shake off excess cornstarch before frying to avoid clumps and excessive oiliness.
  • Cook the pineapple and peppers on high heat to achieve caramelization and the desired blistered texture.
  • Adjust the sweetness or tanginess of the sauce by modifying the brown sugar or vinegar according to your preference.
  • Peanut oil is preferred for its high smoke point and neutral flavor; other oils suitable for frying can be used as well.
  • Serve immediately to enjoy the crispiness of the chicken and fresh texture of the vegetables.

Find it online: https://queenrecipe.com/pineapple-chicken-stir-fry-recipe/