This Pineapple and Peppers Chicken Stir Fry is a delightful combination of sweet and savory flavors. It's a quick and easy dish that's perfect for a busy weeknight dinner. The tender chicken, colorful bell peppers, and juicy pineapple chunks come together in a mouthwatering stir-fry sauce that will leave you craving for more.
Ingredients: 1 lb boneless, skinless chicken breast, thinly sliced. 1 cup pineapple chunks. 1 red bell pepper, thinly sliced. 1 green bell pepper, thinly sliced. 1 onion, thinly sliced. 2 cloves garlic, minced. 2 tablespoons low-sodium soy sauce. 1 tablespoon cornstarch. 1 tablespoon honey. 1 tablespoon vegetable oil. Salt and pepper to taste.
Instructions: In a small bowl, whisk together soy sauce, cornstarch, honey, and a pinch of salt and pepper. Set aside. Heat vegetable oil in a large skillet or wok over medium-high heat. Add sliced chicken to the hot skillet and stir-fry for about 3-4 minutes until it turns white and is cooked through. Remove chicken from the skillet and set aside. In the same skillet, add minced garlic and sliced onion. Stir-fry for 2-3 minutes until onion becomes translucent. Add sliced bell peppers to the skillet and continue stir-frying for an additional 2-3 minutes until peppers start to soften. Return the cooked chicken to the skillet and pour the soy sauce mixture over the chicken and vegetables. Stir-fry for another 2-3 minutes until the sauce thickens and coats the ingredients evenly. Finally, add the pineapple chunks to the skillet and stir-fry for an additional 1-2 minutes until pineapple is heated through. Taste and adjust the seasoning with more salt and pepper if needed. Serve the Pineapple and Peppers Chicken Stir Fry hot over cooked rice or noodles. Enjoy!
Prep Time: 15 minutes
Cook Time: 15 minutes
Lindsay Caplan