Chicken Stir-Fry Recipe With Pineapple and Peppers

Sweet, tangy, and full of vibrant color, this Chicken Stir-Fry With Pineapple and Peppers is a dish that excites the senses. Tender chicken pieces are cooked quickly to retain juiciness while bell peppers and pineapple bring crunch and natural sweetness. The sauce ties the ingredients together with a subtle balance of savory and tangy flavors, creating a restaurant-quality meal in minutes.

Ingredients List

• 500 grams boneless chicken breast, cut into bite-size pieces
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup fresh pineapple chunks
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 2 tablespoons cooking oil
• 1 teaspoon cornstarch mixed with 2 tablespoons water
• Salt and pepper to taste
• Chopped spring onions for garnish

Step-by-Step Instructions

Step 1: Prepare the Chicken

Season the chicken lightly with salt and pepper. Heat one tablespoon of oil in a wok or large pan over medium-high heat and cook the chicken until golden and fully cooked. Remove and set aside.

Step 2: Sauté the Vegetables

In the same pan, add the remaining oil and sauté garlic and ginger until fragrant. Add bell peppers and stir-fry for two to three minutes until slightly tender but still crisp.

Step 3: Add Pineapple and Sauce

Add pineapple chunks to the pan. Mix soy sauce, oyster sauce, rice vinegar, and honey in a small bowl and pour over the vegetables. Stir well to combine.

Step 4: Combine and Thicken

Return the chicken to the pan. Stir the cornstarch mixture and add it to the pan to thicken the sauce. Cook for one to two minutes until everything is coated and heated through.

Step 5: Serve

Garnish with chopped spring onions and serve hot with steamed rice or noodles.

Cook Time

Total Time: 25 minutes
Preparation: 10 minutes
Cooking: 15 minutes

Servings

Serves 3 to 4 people

Nutritional Information (approx. per serving)

• Calories: 280
• Protein: 28 grams
• Carbohydrates: 20 grams
• Fat: 10 grams
• Fiber: 3 grams
• Sodium: 650 mg

Storage Instructions

Cool completely before storing in an airtight container. Refrigerate for up to two days. Reheat gently in a pan over low heat, adding a splash of water if the sauce thickens too much.

Suggestions

• Add snap peas or baby corn for extra crunch.
• Replace chicken with shrimp or tofu for a different variation.
• Sprinkle sesame seeds on top for added texture and flavor.

Seasonal Relevance

This dish is ideal for spring and summer when bell peppers and pineapple are at their freshest. Its light, tangy flavors make it perfect for warm weather meals, but it works well any time of year.

Conclusion

Chicken Stir-Fry With Pineapple and Peppers is a perfect combination of color, flavor, and texture. Quick to prepare and full of balanced flavors, it brings a healthy and delicious meal to the table in minutes. It is suitable for weeknight dinners, meal prep, or entertaining guests with a vibrant and satisfying dish.

FAQs

1. Can I use canned pineapple instead of fresh?
Yes, drain the juice before adding to prevent the dish from becoming too watery.

2. Can I make this recipe gluten-free?
Use gluten-free soy sauce and oyster sauce to make the recipe safe for a gluten-free diet.

3. How can I make the sauce spicier?
Add sliced fresh chili or a small amount of chili flakes while stir-frying the vegetables.