Description
This Pineapple Chicken Stir-Fry recipe delivers a vibrant combination of tender chicken, sweet caramelized pineapple, and colorful bell peppers tossed in a tangy, savory sauce. Cooked quickly on the stovetop, it’s perfect for a flavorful weeknight dinner that pairs wonderfully with steamed rice.
Ingredients
Scale
Chicken and Marinade
- 1 lb chicken thighs (or breast), cut into 1” (2.5 cm) pieces
- 1/2 teaspoon salt
- 1 tablespoon Shaoxing wine (or dry sherry)
Sauce
- 3/4 cup pineapple juice
- 2 tablespoons light soy sauce (or soy sauce)
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
Coating and Cooking
- 1/3 cup cornstarch
- 4 tablespoons peanut oil
Vegetables
- 1 cup pineapple slices, cut into 1” (2.5 cm) chunks
- 1 bell pepper, cut into 1” (2.5 cm) pieces
- 1 tablespoon minced ginger
Instructions
- Marinate Chicken: In a medium bowl, combine the chicken pieces with salt and Shaoxing wine. Mix well to coat the chicken evenly and let it marinate while you prepare the other ingredients, allowing the meat to absorb flavors.
- Prepare Sauce: In a separate medium bowl, whisk together pineapple juice, light soy sauce, rice vinegar, brown sugar, and 1 tablespoon cornstarch until the sugar and cornstarch are fully dissolved. Set the sauce mixture aside.
- Coat Chicken: Add 1/3 cup cornstarch to the marinated chicken and toss well to coat each piece thoroughly, which helps achieve a nice crispy texture when cooked.
- Cook Chicken: Heat peanut oil in a large nonstick or carbon steel skillet over medium-high heat until hot. Shake off excess cornstarch from the chicken pieces and arrange them in the skillet without overlapping. Cook undisturbed for about 2 minutes until the bottom browns. Flip each piece and cook another 2 minutes until the second side is browned. Remove the chicken from the skillet and set it aside on a plate to cool.
- Cook Vegetables: Use paper towels to remove excess oil from the skillet, leaving about 1 tablespoon. If needed, add 1 tablespoon more peanut oil. Heat skillet over high heat, then add pineapple chunks, bell pepper pieces, and minced ginger on top. Allow them to cook mostly undisturbed for 1-2 minutes to caramelize the pineapple and blister the peppers, stirring occasionally to prevent burning.
- Thicken Sauce: Stir the prepared sauce again to ensure all cornstarch is dissolved, then pour it into the skillet with the vegetables. Cook while stirring until the sauce thickens fully and coats the vegetables nicely.
- Combine and Serve: Remove the skillet from heat and return the browned chicken pieces to the pan. Toss everything together well so the chicken is coated evenly with the thickened sauce and vegetables. Serve hot, ideally over steamed rice.
Notes
- Shaoxing wine adds authentic flavor but can be substituted with dry sherry if unavailable.
- Adjust the amount of brown sugar to control the sweetness of the dish.
- Using chicken thighs provides more juiciness, but chicken breast works well for a leaner option.
- Be careful not to overcrowd the pan when frying chicken to ensure proper browning.
- Stir the sauce before adding to prevent lumps from settled cornstarch.
