An unusual combination of chicken with sweet and sour pineapple stir fried with a flavorful Asian sauce is our new favorite for the anytime Chinese cravings! Skip the take-out and cook this at home – you will be thankful!
Days have become hectic lately and I am always hunting quick yet tasty recipes to do away with weeknight dinners. I only make little extra so that we can shoot it next day. This recipe of stir fried pineapple chicken is a perfect example of one such weeknight meal which is so good that I can’t afford to miss sharing it with you!
It’s a simple chicken stir fry made special by the addition of sweet and sour pineapple chunks which complements the flavors seamlessly. Like other stir fry recipes, you can whiz this up under 30 minutes. Trust me on this and you won’t regret!
If you are already a pineapple lover then this pineapple chicken is definitely for you. If you are not, then also it is for you as I am sure being a pineapple lover or not won’t matter in this case since the pineapple gets its makeover while being stir fried in the mixture of a flavorful sauce.
I agree that this is an unusual combination and even I was skeptical in the beginning but then I convinced myself – what’s the harm in trying? If we don’t like it we won’t make it ever again. That’s all right? Until and unless we keep trying such new and unusual combinations, we won’t discover new possibilities! Don’t you agree?
Any stir fry recipe has two parts. First is to complete all the prep work so that you don’t have to run in between once you start with stir frying. Keep everything ready at hand and then heat the wok!
Now let’s talk about this ‘wok’ for a while! I think I must make you all aware on how necessary it is to have a large carbon steel Chinese wok for all your stir fry needs. Woks are specially designed to aid the stir frying process so that the heat is retained and the food gets cooked very quickly on high heat without burning it.
I have added some long strips of red bell pepper to create a balance of colors. You can add bell pepper of any color of your choice. The ingredient list is also not too big. You just need some chicken breast, some pineapple chunks and some veggies like pepper, onions etc. if you want to make your life easier, you can use the canned pineapple and save yourself from the torturous process of peeling, coring and cubing of a fresh pineapple which is the hardest part of this recipe.
If you can get hold of someone who can do it for you then nothing can be better than that! What’s say?
So just get the ingredients and keep cooking!
- Soy sauce – ¼ cup [If possible, use the low-sodium soy sauce]
- White wine vinegar – 2 tbsp [You can substitute with regular vinegar if you don’t have it]
- Grated ginger – 1 tsp
- Garlic – 2 cloves, crushed
- Cornflour/cornstarch – 1 tbsp
- Sugar – 1 tsp
- Oil – 2 tbsp, preferably sesame oil
- Boneless & skinless chicken breast – 500 gms, cut in 1-inch pieces
- Garlic Chives – 6, cut in 1-inch pieces
- Red bell pepper – 1, cut into long strips
- Onion – 1, large, cut into strips
- Green chilli – 2, chopped
- Fresh pineapple – 1, medium
- Salt to taste
- Peel and core the pineapple. Then cut the pineapple flesh into ½ inch chunks. Retain any juice of the pineapple along with the pineapple chunks. Set aside.
- Combine soy sauce, vinegar, ginger, garlic, cornstarch/cornflour and sugar in a bowl and whisk well. This is the sauce for the stir fry chicken and pineapple.
- Heat oil in a large wok and stir-fry the chicken on medium-high heat until brown on both sides and cooked through. This will take 5 minutes for each side. Take the chicken out in a bowl and set aside.
- Add little more oil to the wok if it’s too dry. Tip in the onion & pepper strips, chopped green chilli and the pineapple chunks. Season with salt and stir fry them on high heat until somewhat soft but still retain some crunch, for about 2 to 3 minutes. [If you are not using low sodium soy sauce then add very little salt. You can check and adjust the seasoning if needed after adding the sauce in next step.]
- Pour in the prepared sauce and stir until thickened. Return the sautéed chicken the work and give few quick toss. Check and adjust seasoning if necessary.
- Once the sauce is thick enough and clinging to the chicken and veggies, you are done. Serve hot with rice topping with some freshly chopped cilantro.