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Pineapple Chicken Stir-Fry

A quick and flavorful stir-fry combining tender chicken, sweet pineapple, and vibrant vegetables, perfect for a weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 lb boneless, skinless chicken breast, sliced into bite-sized pieces
  • 2 tbsp soy sauce low-sodium if preferred
  • 1 tbsp honey
  • Salt and pepper to taste
For the Stir-Fry
  • 1 cup fresh pineapple, cubed canned is also acceptable, just drain it
  • 1 cup bell peppers (red and green), sliced
  • 1 cup snap peas or your choice of vegetable
  • 1 tbsp vegetable oil canola or sesame oil
  • 2 cloves garlic, minced
  • 1 tsp ginger, grated optional
For Serving
  • Cooked rice or noodles for serving

Method
 

Preparation
  1. Begin by marinating the sliced chicken in a bowl with soy sauce, honey, and a pinch of salt. Allow it to sit for about 10-15 minutes.
Cooking
  1. In a large non-stick skillet or wok, heat the vegetable oil over medium-high heat.
  2. Once the oil is hot, add the marinated chicken and sauté until golden brown and cooked through, about 5-7 minutes.
  3. Toss in the minced garlic and ginger, followed by the sliced bell peppers and snap peas. Stir-fry for an additional 3-4 minutes.
  4. Add the fresh pineapple and sauté for another 2-3 minutes.
  5. Taste and adjust seasoning with extra soy sauce, salt, or pepper. Serve hot over a bed of cooked rice or noodles.

Notes

Keep the crunch in your veggies by not overcooking them. You can substitute chicken with tofu or shrimp. Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.