Description
A vibrant and flavorful Pineapple Chicken recipe featuring tender chicken pieces stir-fried with sweet pineapple chunks, bell peppers, and a tangy sauce made from pineapple juice, soy sauce, and rice vinegar. This quick and easy dish delivers a perfect balance of savory and sweet, ideal for a satisfying weeknight dinner served over steamed rice.
Ingredients
Units
Scale
Chicken
- 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
Stir Fry
- 1/3 cup cornstarch
- 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 the Chicken: In a medium-size bowl, combine the chicken pieces, salt, and Shaoxing wine. Mix thoroughly and let the chicken marinate while preparing the other ingredients to allow flavors to meld.
- Prepare the Sauce: In another medium bowl, whisk together the pineapple juice, light soy sauce, rice vinegar, brown sugar, and cornstarch until the sugar and cornstarch are fully dissolved. Set aside for later use.
- Coat the Chicken: Add 1/3 cup cornstarch to the marinated chicken and toss well to coat each piece completely, which will help create a crispy exterior when cooked.
- Fry the Chicken: Heat 4 tablespoons of peanut oil in a large nonstick or carbon steel skillet over medium-high heat until hot. Shake off any excess cornstarch from the chicken and place the pieces in the pan without overlapping. Cook undisturbed for about 2 minutes until the bottom side turns golden brown. Flip the chicken and cook the other side for another 2 minutes. Once browned on both sides, transfer the chicken to a large plate to cool slightly.
- Prepare the Veggies: Using a few layers of paper towels held with tongs, carefully wipe out excess oil from the skillet, leaving approximately 1 tablespoon of oil behind. If needed, add more oil to make up 1 tablespoon. Increase the heat to high and add the pineapple chunks and bell pepper pieces to the pan. Sprinkle the minced ginger over the vegetables. Let them cook undisturbed for 1 to 2 minutes until the pineapple caramelizes and the bell peppers start to blister, then stir a few times to combine flavors.
- Add Sauce and Thicken: Give the prepared sauce a quick stir to ensure cornstarch is fully dissolved. Pour the sauce mixture into the skillet with the vegetables and cook over high heat, stirring continuously until the sauce thickens and becomes glossy.
- Combine Chicken and Sauce: Remove the skillet from heat and add the browned chicken pieces back into the pan. Toss everything gently to coat the chicken evenly with the thickened sauce and vegetables.
- Serve: Serve the Pineapple Chicken hot as a main dish accompanied by steamed rice for a complete and satisfying meal.
Notes
- Shaoxing wine can be substituted with dry sherry if unavailable.
- Use chicken thighs for juicier, more flavorful meat, though breasts also work well.
- Be careful not to overcrowd the pan when frying chicken to ensure proper browning.
- If preferred, substitute peanut oil with another high smoke point oil like vegetable or canola oil.
- Adjust sweetness or acidity by varying the amount of brown sugar or rice vinegar according to taste.
- Serve immediately for best texture; leftover sauce can thicken further upon standing.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 350
- Sugar: 9g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
