Chicken and Pineapple

Add a burst of tropical flavor to your dinner table with this irresistibly sweet and savory Chicken and Pineapple stir-fry! Perfectly seasoned bite-sized chicken breast is paired with juicy pineapple chunks, crisp red and green bell peppers, and coated in a luscious soy-honey glaze infused with ginger and garlic. This quick and easy 30-minute recipe delivers a restaurant-quality dish that's both healthy and flavorful. Serve it over fluffy white rice for a complete meal, and don't forget the fresh scallion garnish for a pop of color and freshness. Ideal for busy weeknights, this vibrant dish will become a family favorite in no time! Keywords: Chicken and Pineapple recipe, sweet and savory stir-fry, easy weeknight dinner, tropical chicken dish.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 500 g boneless, skinless chicken breasts
• 250 g pineapple chunks (fresh or canned, drained)
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp cornstarch
• 2 tbsp water (for cornstarch slurry)
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tsp ginger, grated
• 0.5 tsp salt
• 0.25 tsp black pepper
• 2 scallions, chopped (for garnish)
• 2 cups white rice (optional, for serving)

Directions

Step 1

Cut the chicken breasts into bite-sized pieces and season them with salt and black pepper.

Step 2

In a small bowl, whisk together soy sauce, honey, rice vinegar, and cornstarch slurry (mix cornstarch with water). Set aside.

Step 3

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

Step 4

Add the chicken pieces to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.

Step 5

In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and grated ginger and sauté for 1 minute until fragrant.

Step 6

Add the diced red and green bell peppers to the skillet and cook for 3-4 minutes until slightly tender.

Step 7

Stir in the pineapple chunks and cook for another 2 minutes.

Step 8

Return the cooked chicken to the skillet. Pour the prepared sauce over the chicken and vegetables, stirring to coat everything evenly. Cook for 2-3 minutes until the sauce thickens.

Step 9

Remove from heat and garnish with chopped scallions.

Step 10

Serve hot over cooked white rice, if desired.

Nutrition Facts

Serving size	(1614.5g)

Amount per serving	% Daily Value*
Calories	1969.1

Total Fat 46.7g	0%
Saturated Fat 9.3g	0%
Polyunsaturated Fat 16.9g
Cholesterol 425mg	0%
Sodium 3302.4mg	0%
Total Carbohydrate 209.6g	0%
Dietary Fiber 11.3g	0%
Total Sugars 69.1g
Protein 175.4g	0%

Vitamin D 5IU	0%
Calcium 207.3mg	0%
Iron 8.4mg	0%
Potassium 2503.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.4%

Protein: 35.8%

Carbs: 42.8%