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When I want something fast but crave big flavor, this pineapple chicken stir-fry never fails. It combines sweet pineapple with savory chicken in a glossy sauce, and everything comes together in about half an hour. This is truly the kind of weeknight dinner that disappears from plates in minutes.
I tried this when I needed a break from takeout and it instantly became my go-to on nights when I want something cheerful and homemade.
Ingredients
- Vegetable oil: brings everything together and helps anchor the flavors. For best results choose a neutral oil like canola or grapeseed for high heat.
- Boneless skinless chicken thighs: stay juicy and tender even if slightly overcooked so opt for organic or free range if possible for best flavor.
- Red bell pepper: gives crunch and a little sweetness. Look for firm glossy peppers with no soft spots.
- Pineapple chunks: add signature fruity tartness. Fresh gives the brightest flavor but drained canned works very well too.
- Minced garlic and ginger: bring a sharp aromatic base. Freshly minced makes all the difference pick ginger that feels weighty and smooth.
- Pineapple juice: provides natural sweetness while uniting all ingredients.
- Low sodium soy sauce: lets you control the saltiness without losing depth.
- Chicken broth: ensures the sauce is rounded and adds savory notes. Look for low sodium cartons for flexibility.
- Hoisin sauce: gives a complex umami and a slight sweetness opt for brands with minimal additives.
- Brown sugar: deepens the caramel notes and balances the acidity of pineapple.
- Cornstarch: is key for thickening the sauce to that classic glossy stir-fry texture.
- Sesame seeds and green onions: finish the dish with crunch and freshness. Buy whole sesame seeds and toast them for extra aroma if you have time.
- Salt and pepper: bring everything into balance use freshly ground black pepper for maximum impact.
Step-by-Step Instructions
- Cook the Chicken:
- Heat vegetable oil in a wide pan over medium high heat. Season chicken pieces all over with salt and pepper. Place chicken into the pan and let it cook undisturbed for several minutes before stirring this creates a bit of golden color. Continue cooking 6 to 8 minutes stirring every couple of minutes until chicken is cooked through with crisped edges.
- Add Vegetables and Pineapple:
- Toss red bell pepper and pineapple chunks into the pan with the chicken. Stir and let everything cook together about 4 to 5 minutes so the pepper softens and the pineapple starts releasing its juice. Add minced garlic and ginger cook these for about 30 seconds just until the kitchen smells fragrant and irresistible.
- Prepare the Sauce:
- While chicken and vegetables cook whisk pineapple juice soy sauce chicken broth hoisin sauce and brown sugar together in a bowl. Whisk until brown sugar dissolves fully and the mixture is smooth.
- Combine Sauce and Chicken:
- Pour the sauce directly into the hot pan. It should bubble up immediately. Stir well so the sauce coats the chicken and vegetables. Bring the mixture to a steady simmer.
- Thicken the Sauce:
- In a small bowl mix cornstarch with a tablespoon of cold water stirring to form a slurry with no lumps. Pour this into the pan and stir continuously. Let everything cook at a low boil for about a minute until you can see the sauce thicken and become glossy.
- Finish and Serve:
- Turn off the heat and sprinkle the finished stir-fry with sesame seeds and a generous handful of sliced green onions. Serve hot over rice or noodles spooning extra sauce over the top.
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My favorite part is the caramelized pineapple that gets slightly golden on the edges each piece gives a burst of sweetness that always reminds me of family vacations when we would eat fresh fruit right off the grill. My kids love sneaking extras from the pan before it even hits the table.
Storage Tips
Store leftovers in an airtight container in the fridge eat within three days for best flavor. The sauce can thicken as it sits so a splash of water while reheating brings everything back to life. Avoid freezing if using fresh pineapple as it can change texture but canned holds up better if you want to store longer.
Ingredient Substitutions
No chicken thighs Try chicken breast or even firm tofu for a vegetarian twist. For a gluten free option swap soy sauce for tamari and double check your hoisin sauce. If you have no fresh ginger a sprinkle of ground ginger still offers warmth though the flavor is milder.
Serving Suggestions
Serve this over freshly steamed jasmine rice brown rice or thick noodles. Add a side of stir-fried green beans or snap peas for crunch and color. For a party platter serve family style directly from the pan with extra toasted sesame seeds on the side.
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Cultural Context
This dish takes inspiration from classic Chinese sweet and sour flavors but makes use of pantry staples for a quick home cook version. Pineapple became popular in Americanized stir fries in the mid 1900s as a way to balance bold sauces and provide color and refreshment. The fusion of sweet fruit and savory proteins is now loved around the world.
Recipe FAQs
- → Can I use chicken breast instead of thighs?
Yes, chicken breast can be substituted for thighs. Just watch the cook time to avoid drying out the meat.
- → Is fresh pineapple necessary?
Both fresh and canned pineapple work well. Fresh offers extra tang, while canned adds sweetness and convenience.
- → How do I thicken the sauce?
The cornstarch and water mixture thickens the sauce. Simmer briefly after adding until glossy and slightly thickened.
- → Can I make this dish ahead?
Yes, it keeps well in the fridge for up to 3 days. Reheat gently to maintain best texture and flavor.
- → What can I serve with this stir-fry?
It pairs perfectly with steamed rice, quinoa, or noodles to soak up the flavorful sauce.
- → Is the dish very sweet?
The sweetness is balanced by savory and tangy elements. Adjust brown sugar or add a splash of vinegar to taste.