Description
Sweet and Sour Pineapple Chicken Stir-Fry is a vibrant, quick-cooking dish that combines juicy chicken, colorful bell peppers, and sweet pineapple chunks in a tangy sauce. Perfect for busy weeknights or festive gatherings, this stir-fry offers a delightful explosion of flavors that will leave everyone craving more. Serve it over steamed rice or noodles for an unforgettable meal that’s both visually appealing and satisfying.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (approximately 3–4 pieces)
- 1 cup bell peppers (mixed red and green)
- 1 cup fresh pineapple chunks
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1/4 cup low-sodium soy sauce
- 2 tbsp brown sugar
- 1 tbsp cornstarch
- 2 tbsp vegetable oil (canola or peanut)
- 2 tbsp rice vinegar
- 1 tsp sesame oil
Instructions
- Prepare your ingredients: Wash and chop the bell peppers into bite-sized pieces. Dice the chicken into cubes.
- Create the sauce: In a bowl, whisk together soy sauce, brown sugar, rice vinegar, cornstarch, and sesame oil until smooth.
- Heat the pan: In a large skillet or wok, heat vegetable oil over medium-high heat until shimmering.
- Cook the chicken: Add diced chicken to the hot pan and stir-fry for about 5 to 7 minutes until golden brown and cooked through.
- Add vegetables and pineapple: Stir in garlic, ginger, bell peppers, and pineapple chunks. Cook until veggies soften slightly.
- Pour in the sauce: Add the prepared sauce mixture to the pan and stir continuously for about 2 minutes until everything is well-coated and bubbly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 320
- Sugar: 12g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 75mg