Description
This vibrant Pineapple Chicken Stir-Fry features tender chicken pieces cooked to golden perfection and combined with caramelized pineapple chunks and bell peppers in a flavorful, tangy sauce. Ready in just 25 minutes, this dish offers a delicious balance of savory, sweet, and slightly acidic notes, perfect for a quick, satisfying weeknight meal.
Ingredients
Scale
For the Chicken:
- 1 lb chicken thighs (or breast), cut into 1” (2.5 cm) pieces
- 1/2 teaspoon salt
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1/3 cup cornstarch
- 4 tablespoons peanut oil
For the Sauce:
- 3/4 cup pineapple juice
- 2 tablespoons light soy sauce (or soy sauce)
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
Vegetables and Flavorings:
- 1 cup pineapple slices, cut into 1” (2.5 cm) chunks
- 1 bell pepper, cut into 1” (2.5 cm) pieces
- 1 tablespoon minced ginger
Instructions
- Marinate Chicken: In a medium bowl, combine the chicken pieces with salt and Shaoxing wine (or dry sherry). Mix well and let the chicken marinate while you prepare the other ingredients to enhance its tenderness and flavor.
- Prepare Sauce: In another medium bowl, whisk together pineapple juice, light soy sauce, rice vinegar, brown sugar, and 1 tablespoon cornstarch until the sugar and cornstarch have fully dissolved. Set this sauce mixture aside.
- Coat Chicken: Add 1/3 cup cornstarch to the marinated chicken and toss thoroughly, ensuring each piece is evenly coated with the cornstarch, which will help achieve a crispy texture when cooked.
- Cook Chicken: Heat peanut oil in a large nonstick or carbon steel skillet over medium-high heat until hot. Shake off excess cornstarch from the chicken pieces and arrange them in the pan without overlapping. Cook undisturbed for about 2 minutes until the bottom turns golden brown, then flip and cook for another 2 minutes until the other side is browned. Remove the cooked chicken to a plate to cool slightly.
- Cook Vegetables: Use paper towels to wipe excess oil from the skillet, leaving about 1 tablespoon behind. If necessary, add 1 tablespoon of peanut oil. Heat the skillet over high heat, then add pineapple chunks and bell pepper pieces, topping them with minced ginger. Let them cook undisturbed for 1–2 minutes to allow caramelization of the pineapples and blistering of the peppers, stirring occasionally to prevent burning.
- Thicken Sauce: Stir the sauce again to dissolve any cornstarch that may have settled and pour it into the skillet with the vegetables. Cook until the sauce thickens completely and coats the vegetables evenly, adding a glossy, flavorful finish to the stir-fry.
- Combine and Serve: Remove the skillet from heat and return the browned chicken pieces to the pan. Toss everything together thoroughly to coat the chicken with the thickened sauce. Serve hot, ideally alongside steamed rice for a complete, mouthwatering meal.
Notes
- Shaoxing wine can be substituted with dry sherry if unavailable.
- Ensure chicken pieces are spread out during cooking to achieve even browning and prevent steaming.
- Using a nonstick or carbon steel skillet helps prevent sticking and promotes even cooking.
- Pineapple chunks caramelize best when left undisturbed initially; resist stirring too frequently.
- Adjust the brown sugar in the sauce to taste if you prefer a sweeter or less sweet dish.
- Serve with steamed jasmine or white rice to complement the tangy and sweet flavors.
