Description
A vibrant and flavorful Pineapple Chicken Stir Fry featuring tender cubes of chicken breast tossed with sweet pineapple chunks, colorful bell peppers, and a tangy Thai sweet chili sauce, all quickly cooked to perfection in a hot skillet for a delicious weeknight meal.
Ingredients
Scale
Chicken Marinade
- 1 lb boneless skinless chicken breast, cut into 1-inch cubes
- 1 tbsp fish sauce
- 2 tbsp cornstarch
Vegetables & Fruit
- 2 cups bell peppers, assorted colors, cut into 1/2-inch cubes
- 1 red chili pepper, chopped (optional or to taste)
- 1 cup fresh pineapple chunks
Other Ingredients
- 1 tbsp oil, divided
- 1 tsp garlic, minced
- 1 tsp fresh ginger, minced
- 1/3 cup Thai sweet chili sauce
- Cilantro leaves, for garnish
Instructions
- Marinate Chicken: In a medium bowl, mix the chicken cubes with fish sauce. Add cornstarch and toss everything to coat the chicken evenly. Set aside to allow the flavors to meld.
- Heat Oil for Aromatics: Place a large nonstick skillet over medium-high heat and add half a tablespoon of oil. Heat until shimmering.
- Cook Garlic and Ginger: Add minced garlic and ginger to the skillet and stir-fry for about 30 seconds, stirring continuously, to release their fragrance without burning.
- Cook Vegetables and Pineapple: Add the diced bell peppers, optional chopped red chili pepper, and fresh pineapple chunks to the skillet. Stir-fry for 3 to 5 minutes until the peppers are tender-crisp. Pour in the Thai sweet chili sauce and cook while stirring until everything is heated through. Remove this mixture from the skillet and set aside.
- Cook Chicken: Add the remaining oil to the skillet and heat it. Add the coated chicken pieces and stir-fry for about 5 minutes, or until the chicken is cooked through and no longer pink inside.
- Combine and Finish: Return the bell pepper and pineapple mixture to the skillet with the chicken. Stir-fry together briefly until well combined and heated through.
- Garnish and Serve: Remove from heat, garnish with fresh cilantro leaves, and serve immediately for a bright, tasty meal.
Notes
- If you prefer less heat, omit the red chili pepper or adjust the quantity to your taste.
- Serve with steamed white rice or jasmine rice for a complete meal.
- Feel free to substitute chicken breast with chicken thighs for a juicier texture.
- Ensure the skillet is hot enough before stir-frying to get a nice sear on the ingredients.
