Homemade Chicken Pineapple with Cashews

why make this recipe

Homemade Chicken Pineapple with Cashews is a delicious dish that brings a joyful mix of flavors and textures to your table. The sweetness of pineapple, the crunch of cashews, and the tender chicken create a satisfying meal that everyone will love. It’s easy to make, packed with nutrients, and can be served in under 30 minutes, making it perfect for weekdays or special occasions.

how to make Homemade Chicken Pineapple with Cashews

Ingredients:

• 1 lb chicken breast, diced
• 1 cup pineapple chunks (fresh or canned)
• 1/2 cup cashews
• 1 bell pepper, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• Salt and pepper to taste
• Cooked rice for serving

Directions:

1. Heat sesame oil in a large skillet over medium heat.
2. Add chicken and cook until it is golden and cooked through.
3. Add garlic, onion, and bell pepper, and sauté until vegetables are tender.
4. Stir in pineapple and soy sauce, cooking for another 2-3 minutes.
5. Add cashews and mix well.
6. Season with salt and pepper to taste.
7. Serve hot over cooked rice.

how to serve Homemade Chicken Pineapple with Cashews

Serve your Homemade Chicken Pineapple with Cashews over a bed of warm, cooked rice to soak up all the delicious flavors. You can also garnish it with fresh herbs like cilantro or green onions if you like. This dish pairs well with a simple side salad or steamed vegetables for a complete meal.

how to store Homemade Chicken Pineapple with Cashews

If you have leftovers, let the dish cool down before storing it in an airtight container. You can keep it in the refrigerator for up to 3-4 days. To reheat, simply use a microwave or heat it in a skillet until warmed through. For longer storage, consider freezing it. When frozen, it can last up to 2-3 months. Just make sure to thaw it in the fridge before reheating.

tips to make Homemade Chicken Pineapple with Cashews

• Use fresh pineapple for a brighter taste, but canned pineapple works just as well.
• Adjust the soy sauce according to your taste preference—use less for a milder flavor.
• For extra crunch, toast the cashews before adding them to the dish.
• If you like some heat, add red pepper flakes or chopped chili pepper when cooking vegetables.

variation

You can easily adapt this recipe by adding different vegetables like broccoli, snap peas, or carrots. For a vegetarian version, replace the chicken with tofu. You can also try different nuts, such as almonds or peanuts, for a unique twist.

FAQs

Can I make this dish ahead of time?
Yes, you can prepare all the ingredients in advance and cook it just before serving. This will help save time.

Is this recipe gluten-free?
To make it gluten-free, use tamari instead of soy sauce, and ensure your ingredients do not contain gluten.

Can I use frozen chicken?
Yes, you can use frozen chicken, but make sure to thaw it thoroughly before cooking to ensure even cooking throughout.

Homemade Chicken Pineapple with Cashews

A delightful stir-fry featuring tender chicken pieces, sweet pineapple, and crunchy cashews, all tossed in a savory sauce. This dish is perfect for a quick weeknight meal with an exotic twist.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings 4 people

Calories 450 kcal

Equipment

• Large skillet or wok
• Small bowl
• Whisk

Ingredients

  

Main Ingredients

• 1.5 lbs Chicken breast boneless, skinless, cut into 1-inch pieces
• 1.5 cups Pineapple fresh or canned, diced
• 0.5 cup Cashews raw or roasted, unsalted
• 1 large Red bell pepper diced
• 0.5 medium Yellow onion diced
• 2 cloves Garlic minced
• 1 tbsp Fresh ginger grated
• 2 tbsp Cooking oil

For the Sauce

• 0.25 cup Soy sauce low sodium
• 2 tbsp Rice vinegar
• 1 tbsp Honey or maple syrup
• 1 tbsp Cornstarch
• 2 tbsp Water or pineapple juice

Instructions

 

Prep

• Whisk together soy sauce, rice vinegar, honey, cornstarch, and water in a bowl to make the sauce, then set it aside.

Cook

• Heat oil in a large skillet or wok, then cook chicken until it's browned and fully cooked, about 5-7 minutes, before removing and setting it aside.
• In the same skillet, stir-fry bell pepper, onion, garlic, and ginger for 2-3 minutes until they become tender-crisp.
• Return the cooked chicken to the skillet, then add the diced pineapple and cashews.
• Pour the sauce over the ingredients, stirring continuously for 1-2 minutes until it thickens and evenly coats everything.

Serve

• Serve the dish hot, optionally accompanied by rice or noodles.

Notes

For extra heat, add a pinch of red pepper flakes with the sauce. Serve immediately over steamed rice or quinoa.