why make this recipe
Homemade Pineapple Chicken Stir Fry is a delicious and colorful dish that brings the taste of the tropics to your dinner table. It’s quick to make, making it perfect for busy weeknights. The sweetness of the pineapple pairs beautifully with the savory chicken and crunchy vegetables, creating a balance of flavors that everyone will enjoy. Plus, you can customize it to your liking by adding or swapping in your favorite veggies.
how to make Homemade Pineapple Chicken Stir Fry
Ingredients:
- 1 lb chicken breast, sliced
- 2 cups pineapple chunks
- 2 bell peppers, sliced
- 1 cup broccoli florets
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil
- 1 tablespoon cornstarch
- Salt and pepper to taste
Directions:
- In a large skillet, heat vegetable oil over medium-high heat.
- Add the sliced chicken breast and cook until no longer pink, about 5-7 minutes.
- Stir in minced garlic and cook for another minute.
- Add the bell peppers, broccoli, and pineapple chunks.
- In a small bowl, mix soy sauce and cornstarch with a little water.
- Pour the sauce over the stir-fry and stir until well combined.
- Cook for an additional 5 minutes, stirring occasionally, until the vegetables are tender.
- Season with salt and pepper to taste.
- Serve hot over rice or noodles.
how to serve Homemade Pineapple Chicken Stir Fry
Serve your Homemade Pineapple Chicken Stir Fry over a bed of fluffy white rice or noodles. You can also sprinkle some sesame seeds on top for added flavor. It makes for a colorful and inviting plate that looks as great as it tastes.
how to store Homemade Pineapple Chicken Stir Fry
To store any leftovers, place them in an airtight container. Homemade Pineapple Chicken Stir Fry can be kept in the refrigerator for up to 3 days. Just make sure to reheat it in the microwave or on the stovetop until it’s hot before serving again.
tips to make Homemade Pineapple Chicken Stir Fry
- For extra flavor, marinate the chicken in soy sauce for 30 minutes before cooking.
- Feel free to add other vegetables like snap peas or carrots for more texture and color.
- If you like a spicier kick, add some red pepper flakes or a splash of hot sauce to the mix.
variation
You can make this dish gluten-free by using tamari instead of soy sauce. Also, feel free to substitute the chicken with shrimp or tofu for a different protein choice.
FAQs
1. Can I use canned pineapple instead of fresh?
Yes, you can use canned pineapple chunks. Just be sure to drain them well before adding to the stir fry.
2. Is this dish suitable for meal prep?
Absolutely! Pineapple Chicken Stir Fry is great for meal prep. It reheats well and keeps its flavor over a few days.
3. Can I freeze leftover stir fry?
Yes, you can freeze the stir fry. Just store it in a freezer-safe container for up to 3 months. When ready to eat, thaw it overnight in the refrigerator and reheat thoroughly.
Pineapple Chicken Stir Fry
Ingredients
Main Ingredients
- 1 lb chicken breast, sliced
- 2 cups pineapple chunks Fresh or canned, well-drained
- 2 pieces bell peppers, sliced
- 1 cup broccoli florets
- 2 cloves garlic, minced
- 2 tablespoons soy sauce Can use tamari for gluten-free version
- 1 tablespoon vegetable oil
- 1 tablespoon cornstarch
- Salt and pepper to taste
Instructions
Cooking
- In a large skillet, heat vegetable oil over medium-high heat.
- Add the sliced chicken breast and cook until no longer pink, about 5-7 minutes.
- Stir in minced garlic and cook for another minute.
- Add the bell peppers, broccoli, and pineapple chunks.
- In a small bowl, mix soy sauce and cornstarch with a little water.
- Pour the sauce over the stir-fry and stir until well combined.
- Cook for an additional 5 minutes, stirring occasionally, until the vegetables are tender.
- Season with salt and pepper to taste.
- Serve hot over rice or noodles.
