Tropical Pineapple Chicken Stir-Fry
Experience a tropical fusion with this Asian-inspired Pineapple Chicken Stir-Fry. Juicy chicken pieces are sautéed with vibrant bell peppers, snap peas, and fresh pineapple, all enveloped in a tangy soy-ginger sauce. This colorful dish is not only delicious but also packed with nutrients and a sweet-savory flavor profile that will transport your taste buds to a sunny paradise.
ingredients
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 cup fresh pineapple, diced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup snap peas
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- ¼ cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
- Cooked jasmine rice, for serving
- Green onions, chopped (for garnish)
steps
- 1.
Heat vegetable oil in a large skillet or wok over medium-high heat.
- 2.
Add garlic and ginger, sauté for about 30 seconds until fragrant.
- 3.
Add chicken pieces and cook until browned and cooked through, about 5-7 minutes.
- 4.
Stir in the pineapple, bell peppers, and snap peas, cooking for another 4-5 minutes until vegetables are tender-crisp.
- 5.
In a small bowl, mix soy sauce, honey, and rice vinegar, then pour over the stir-fry.
- 6.
If desired, add cornstarch mixture to thicken the sauce, stirring until combined.
- 7.
Remove from heat and serve over jasmine rice, garnished with chopped green onions.