Sweet and Sour Pineapple Broccoli Chicken Stir Fry
User Reviews
4.9
72 reviews
Excellent
Sweet and Sour Pineapple Broccoli Chicken Stir Fry
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Wonderful pineapple broccoli chicken stir fry with a flavorful sweet and sour sauce. This easy pineapple chicken stir fry recipe takes just 30 minutes to make for the best, protein-packed weeknight dinner! Serve with rice or quinoa for an amazing meal.
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Ingredients
- For the sauce:
- ⅓ cup low sodium soy sauce
- 3 tablespoons water
- 2 tablespoons rice wine vinegar
- 2 tablespoons honey
- 1 tablespoon brown sugar (or sub coconut sugar)
- 3 cloves garlic, minced
- 2 teaspoons freshly grated ginger
- ½ tablespoon arrowroot starch (or cornstarch)
- For the stir fry:
- 1 tablespoon toasted or regular sesame oil, divided
- 1 pound boneless skinless chicken breast, diced into ½ inch chunks
- 1 large red bell pepper, chopped into large chunks
- 1 small red onion, chopped into large chunks
- 1 head broccoli, cut into florets (about 4 cups broccoli florets
- 1 cup fresh or frozen pineapple chunks
- For serving:
- Cooked brown or coconut rice, for serving
- Chopped fresh scallions, for topping
Instructions
- First make your stir fry sauce: in a medium bowl, whisk together the soy sauce, water, rice wine vinegar, honey, brown sugar, garlic, ginger and arrowroot starch (or cornstarch). Set aside.
- Add 1/2 tablespoon sesame oil to a deep skillet and place over medium heat. Add diced chicken breast and cook until no longer pink, about 5-8 minutes. Once cooked, transfer meat to a bowl and set aside. Keep the heat in the pan.
- In the same pan, add the remaining ½ tablespoon sesame oil. Add in bell pepper chunks, onion chunks and broccoli. Cook, stirring frequently for 5-8 minutes until broccoli is slightly tender but still has a bite. Stir in pineapple and cooked chicken breast. Pour sauce over and bring to a slight simmer then reduce heat to low and cook for an additional 2-4 minutes until sauce begins to thicken.
- Serve with brown rice, coconut rice or quinoa for a healthy dinner. Garnish with scallions. Serves 4.
Notes
- This recipe would be excellent with my coconut rice.
- If you want to make vegetarian, I suggest using tofu or chickpeas instead of chicken.
Nutrition Information
Show Details
Serving
1serving (based on 4, excluding rice)
Calories
286cal
(14%)
Carbohydrates
28.2g
(9%)
Protein
28.9g
(58%)
Fat
6.7g
(10%)
Saturated Fat
1.2g
(6%)
Fiber
2.5g
(10%)
Sugar
20.6g
(41%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Serving | 1serving (based on 4, excluding rice) | |
| Calories | 286cal | 14% |
| Carbohydrates | 28.2g | 9% |
| Protein | 28.9g | 58% |
| Fat | 6.7g | 10% |
| Saturated Fat | 1.2g | 6% |
| Fiber | 2.5g | 10% |
| Sugar | 20.6g | 41% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
72 reviews
Excellent
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