Pineapple Chicken
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Unrated
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Prep Time
10 mins
-
Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
400 kcal
Pineapple Chicken
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This easy pineapple chicken stir fry pairs tender chicken and pineapple with a sticky, sweet, and savory sauce. Ready in just 25 minutes!
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Ingredients
- 1 ½ pounds chicken breast cut into bite-sized pieces, boneless, skinless, or thighs
- ¼ teaspoon kosher salt plus additional to taste
- ¼ teaspoon black pepper ground
- 2 pineapple chunks not in syrup, in 100% pineapple juice, 8-ounce cans
- ⅓ cup soy sauce plus additional to taste, low sodium
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 1 tablespoon garlic about 3 cloves, minced
- 1 tablespoon ginger fresh, minced
- ¼ teaspoon red pepper flakes plus additional to taste
- 1 tablespoon canola oil or other neutral cooking oil, divided
- 2 bell pepper cut into 1-inch chunks, red
- 1 water chestnuts drained, 8-ounce can
- ¼ cup green onion about 2, plus additional for serving, chopped
- 1 ½ teaspoons sesame seeds
- brown rice or quinoa or cauliflower rice, prepared
Instructions
- Place the chicken in a bowl and toss with the salt and pepper. Set aside.
- Drain the juice from the pineapple cans into a large liquid measuring cup with a spout (you should have about 2/3 cup juice). Whisk in the soy sauce, honey, cornstarch, garlic, ginger, and red pepper flakes. Set near the stove.
- Heat 1/2 tablespoon of the oil in a large, deep skillet or wok over medium-high heat. Once it’s hot and shimmering, add the chicken. Cook on all sides until it’s light golden brown and the chicken is cooked through, 4 to 6 minutes. Remove to a plate.
- Heat the remaining 1/2 tablespoon oil in the skillet. Add the bell peppers and pineapple chunks from the cans. Cook until the peppers are crisp-tender and likely blistered in a few places, about 5 minutes.
- Return the chicken to the skillet. Add the water chestnuts. Pour the sauce over the top and stir to coat. Let cook, stirring constantly, until the sauce is reduced and everything is wonderfully coated and sticky—1 to 2 minutes. Stir in the green onions and sesame seeds. Taste and add additional salt or soy sauce, so that it is seasoned to your liking. Enjoy hot with rice and an additional sprinkle of green onions.
Notes
- TO STORE: Refrigerate leftover pineapple chicken in an airtight container for up to 4 days.
- TO REHEAT: Rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave until heated through.
- TO FREEZE: Freeze pineapple chicken in an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating according to the instructions above.
Nutrition Information
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Serving
1(of 4)
Calories
400kcal
(20%)
Carbohydrates
41g
(14%)
Protein
40g
(80%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.04g
(2%)
Cholesterol
109mg
(36%)
Potassium
1118mg
(24%)
Fiber
6g
(24%)
Sugar
25g
(50%)
Vitamin A
2071IU
(41%)
Vitamin C
92mg
(102%)
Calcium
58mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 400kcal | 20% |
| Carbohydrates | 41g | 14% |
| Protein | 40g | 80% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 109mg | 36% |
| Potassium | 1118mg | 24% |
| Fiber | 6g | 24% |
| Sugar | 25g | 50% |
| Vitamin A | 2071IU | 41% |
| Vitamin C | 92mg | 102% |
| Calcium | 58mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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