Description
A quick and flavorful Pineapple Chicken Stir-Fry combining tender marinated chicken with caramelized pineapple and bell peppers in a tangy sweet sauce. Perfect for a vibrant weeknight dinner served 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)
- 1/3 cup cornstarch
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
Vegetables and Oil
- 4 tablespoons peanut oil
- 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 thoroughly and let the chicken marinate while preparing other ingredients to enhance flavor and tenderness.
- Prepare Sauce: In another medium bowl, whisk together pineapple juice, light soy sauce, rice vinegar, brown sugar, and cornstarch. Stir until the sugar and cornstarch fully dissolve, then set the sauce mixture aside.
- Coat Chicken: Add cornstarch to the marinated chicken and toss well, ensuring each piece is evenly coated for a crispy texture upon cooking.
- Cook Chicken: Heat peanut oil in a large nonstick or carbon steel skillet over medium-high heat until hot. Shake off any excess cornstarch from chicken pieces. Spread them in the pan without overlapping and cook undisturbed for about 2 minutes until browned on the bottom. Flip and cook the other side for another 2 minutes until evenly browned. Remove chicken and set aside on a plate to cool.
- Cook Vegetables: Use paper towels to wipe out excess oil from the pan, leaving about 1 tablespoon. Add more peanut oil if needed to total 2 tablespoons. Heat the pan over high heat and add pineapple chunks, bell pepper pieces, and minced ginger. Let them cook mostly undisturbed for 1-2 minutes to caramelize the pineapples and blister the peppers, stirring occasionally to prevent burning.
- Thicken Sauce: Stir the sauce mixture again to dissolve any settled cornstarch and pour it into the pan with the vegetables. Cook until the sauce thickens completely and coats the vegetables evenly.
- Combine and Serve: Remove the pan from heat and return the browned chicken pieces to the skillet. Toss everything together thoroughly so the chicken is coated with the thickened sauce. Serve immediately, ideally paired with steamed rice for a complete meal.
Notes
- For a spicier version, add sliced chili peppers with the vegetables.
- Use chicken breast for leaner meat, or thighs for juicier texture.
- If Shaoxing wine is unavailable, dry sherry is a suitable substitute.
- Ensure the pan is hot before adding chicken to achieve a good sear and avoid sticking.
- Serve with steamed jasmine or basmati rice to soak up the delicious sauce.
