Pineapple Chicken (Asian Style)

Name: Pineapple Chicken (Asian Style)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving
Ingredients: 2 chicken breasts; 1/2 teaspoon garlic powder; pepper; 3 tablespoons cornstarch; 3 tablespoons olive oil; 2 (8 ounce) cans pineapple tidbits or chunks; 1/2 red bell pepper; 1/2 medium onion; 3/4 cup pineapple juice; 3 tablespoons honey; 2 tablespoons soy sauce; 1 teaspoon rice vinegar; 1 teaspoon fresh ginger; 2 cloves garlic; 1 tablespoon cornstarch

User Reviews

4.9

144 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4
Calories
407 kcal
Course
Main Course
Cuisine
Asian-American Fusion

Pineapple Chicken (Asian Style)

Nina Acevedo

Report

This pineapple chicken stir fry recipe has a deliciously sweet and tangy sauce that perfectly coats the tender chicken, pineapple, and veggies. It costs less than takeout!

Share:

I Made This!

108 people made this

Print

28 people printed this

Save this

86 people saved this

Ingredients

Servings

2 chicken breasts cut into 1" pieces
1/2 teaspoon garlic powder
pepper to taste
3 tablespoons cornstarch
3 tablespoons olive oil divided
2 (8 ounce) cans pineapple tidbits or chunks drained (but reserve 3/4 cup juice for the sauce)
1/2 red bell pepper cut into bite-size pieces
1/2 medium onion sliced or cut into bite-size pieces

Sauce:

3/4 cup pineapple juice (from the canned pineapple)
3 tablespoons honey
2 tablespoons soy sauce
1 teaspoon rice vinegar (or apple cider vinegar)
1 teaspoon fresh ginger grated
2 cloves garlic minced
1 tablespoon cornstarch

Add to Shopping List

Instructions

Add the sauce ingredients to a small bowl. If you don't have quite enough pineapple juice to make 3/4 cup, just top the rest up with water. Whisk until smooth.
Prep your veggies.
Cut the chicken into 1" pieces and add them to a bowl. Toss them with the garlic powder and some pepper. Add the cornstarch and toss until coated.
Add 2 tablespoons of olive oil to a deep skillet over medium-high heat. Let the pan heat up for a few minutes. Cook the chicken in two batches (don't crowd the pan). Cook the chicken for 4 minutes and then flip (I use tongs to do this quickly) and cook for another 3-4 minutes or so. Chicken should be browned and cooked through (165F). For the second batch, I add another tablespoon of olive oil to the pan. Transfer each batch of the chicken to a plate when it's done.
If the pan is dry, add a small splash of olive oil (a teaspoon or so), and then add the pineapple. Let it cook without stirring it for about a minute.
Stir in the peppers and onions and cook for another 3 minutes or so, stirring occasionally. Veggies will be tender-crisp. You can cook for a little longer if you wish.
Add the chicken back to the pan and then stir in the sauce. Let it bubble until it's thickened (about 1-2 minutes), then take the pan off the heat and serve immediately over rice or noodles.

Notes

I buy the canned pineapple that's unsweetened (packed in its own juice).

Nutrition Information

Show Details

Calories 407kcal (20%) Carbohydrates 46g (15%) Protein 26g (52%) Fat 14g (22%) Saturated Fat 2g (10%) Cholesterol 72mg (24%) Sodium 639mg (27%) Potassium 655mg (19%) Fiber 2g (8%) Sugar 34g (68%) Vitamin A 91IU (2%) Vitamin C 18mg (20%) Calcium 35mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 407 kcal

% Daily Value*

Calories	407kcal	20%
Carbohydrates	46g	15%
Protein	26g	52%
Fat	14g	22%
Saturated Fat	2g	10%
Cholesterol	72mg	24%
Sodium	639mg	27%
Potassium	655mg	14%
Fiber	2g	8%
Sugar	34g	68%
Vitamin A	91IU	2%
Vitamin C	18mg	20%
Calcium	35mg	4%
Iron	1mg	6%