Name: Sweet and Sour Pineapple Chicken Stir-Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 lb Chicken breast, cut into 1-inch cubes; 1.5 cups Fresh pineapple chunks; 1 large Red bell pepper, sliced; 1 large Green bell pepper, sliced; 1 small Yellow onion, diced; 0.5 cup Pineapple juice; 3 tbsp Rice vinegar; 2 tbsp Soy sauce; 2 tbsp Ketchup; 2 tbsp Brown sugar; 1 tbsp Cornstarch; 2 cloves Minced garlic; 1 tsp Grated fresh ginger; 2 tbsp Vegetable oil

"Savor the perfect harmony of tangy and sweet flavors with this vibrant stir-fry that brings the taste of the tropics to your dinner table. Tender chicken breast pieces are seared to perfection and tossed with juicy pineapple chunks and colorful bell peppers in a glossy, mouth-watering sauce."

Ingredients

Qty	Item
1 lb 450 g	Chicken breast, cut into 1-inch cubes
1.5 cups 250 g	Fresh pineapple chunks
1 large 150 g	Red bell pepper, sliced
1 large 150 g	Green bell pepper, sliced
1 small 100 g	Yellow onion, diced
0.5 cup 120 ml	Pineapple juice
3 tbsp 45 ml	Rice vinegar
2 tbsp 30 ml	Soy sauce
2 tbsp 30 g	Ketchup
2 tbsp 24 g	Brown sugar
1 tbsp 8 g	Cornstarch
2 cloves 6 g	Minced garlic
1 tsp 5 g	Grated fresh ginger
2 tbsp 30 ml	Vegetable oil

How to Make Sweet and Sour Pineapple Chicken Stir-Fry

In a small bowl, whisk together the pineapple juice, rice vinegar, soy sauce, ketchup, brown sugar, and cornstarch until smooth. Set the sauce aside.

Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the pan and set aside.

Add the remaining tablespoon of oil to the same pan. Sauté the onions and bell peppers for 3-4 minutes until they are crisp-tender.

Stir in the garlic and ginger and cook for 30 seconds until fragrant.

Add the pineapple chunks and the cooked chicken back into the skillet.

Give the sauce mixture a quick whisk and pour it over the ingredients in the pan. Stir constantly for 1-2 minutes until the sauce thickens and coats everything in a shiny glaze.

Serve immediately over steamed jasmine rice or noodles.

·
For a deeper flavor, sear the pineapple chunks separately first until they caramelize slightly.
·
Ensure your wok is very hot before adding the chicken to get a nice golden crust without overcooking the center.
·
If the sauce becomes too thick, add a tablespoon of water or extra pineapple juice to reach your desired consistency.

Frequently Asked Questions

Can I use canned pineapple?

Yes, canned pineapple works well. Just make sure to drain the syrup or juice first, and you can use the juice from the can for the sauce mixture.

How can I make this spicy?

Add a teaspoon of red chili flakes or a tablespoon of Sriracha to the sauce mixture before pouring it into the wok.

Is this recipe gluten-free?

To make it gluten-free, substitute the soy sauce with tamari or coconut aminos and ensure your ketchup brand is certified gluten-free.

What is the best way to store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for best results.

Video Tutorials

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