Delicious and incredibly addicting sweet and savory stir-fry recipe! Also, I love that most Asian recipes include tons of veggies and protein. This recipe was a real treat. I made this last night for the first time and it's a keeper. To the skillet, add the remaining oil. Then add the onion, bell pepper, and broccoli. Return chicken to skillet; heat through. Coat chicken in remaining 2 tablespoons flour. This sweet and sour dish is full of flavor and will be a great addition to your weeknight dinner meal rotation. In a large skillet, heat 4 tablespoons oil over medium heat. Thanks! In large skillet, stir-fry chicken in hot oil 5 minutes. Add … You saved Stir-Fried Chicken With Pineapple and Peppers to your. My children loved this meal as well. First, you’ll want to season the chicken with salt and pepper and cook for 5-6 minutes or until the chicken is no longer pink. Would definitely make again! Return chicken to pan. This recipe creates a beautiful dish full of fresh flavors. Add the chicken and pineapple chunks to the pan. Add chicken, a few pieces at a time; close bag and shake to coat. Slideshow: More Stir Fry Recipes. This added a kick to the sweet-sour flavor. Our 22 Best Crock Pot and Slow-Cooker Recipes. This recipe is made with cubed chicken breast, juicy pineapple chunks, fresh vegetables, and a sweet and savory sauce. Add the chicken and stir-fry until heated through, about 1 to 2 more minutes. Serve over rice garnished with sliced green onions. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Heat the oil in a large pan over medium high heat. My family enjoyed it served over brown rice yet I felt it lacked a zip or something not sure. In a large skillet, heat 2 tablespoons of the olive oil. Stir cornstarch mixture and add to pan. Bring to a boil and cook for 2 to 3 minutes or until the sauce begins to thicken. —DeEtta Rasmussen, Fort Madison, Iowa, Chicken and Pineapple Stir-Fry Recipe photo by Taste of Home. Heat oil in a large skillet and stir-fry chicken until brown and done, about 5 minutes. Food & Wine is part of the Meredith Corporation Allrecipes Food Group. Use chicken thighs instead of chicken if you prefer. Your email address will not be published. In a large skillet, heat 2 tablespoons of the olive oil. 12 Last-Minute Gifts Under $20 You Can Get at Walmart, Do Not Sell My Personal Information – CA Residents, 3/4 pound boneless skinless chicken breasts, cut into 1-inch cubes. Pineapple chicken stir-fry is a quick and easy meal made in under 30 minutes! I ended up adding some more soy sauce to my individual serving. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Serve and enjoy. Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window). I didn't have mirin, either, so drizzled a little honey into the mix. Stir-fried chicken is my signature dish -- what I love to cook for family and company. Add reserved pineapple; heat through. Pour in sauce and stir until thickened. In a large skillet or wok, stir-fry chicken in oil for 5-6 minutes or until chicken juices run clear. 2 tablespoons soy sauce, plus more for seasoning, 1 pound boneless skinless chicken breasts, cut into 3/4-inch pieces, 1 red bell pepper, chopped into 1-inch pieces. Add green onions, peppers and pineapple to the skillet; heat through. Want to thicken your sauce? Delicious!! Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Some tips for making the perfect stir fry! For instance, your chicken will need to be cooked for longer than some of your vegetables. Remove the chicken and then wok the vegetables, starting with hard ones (I used carrots, too) and adding the tender ones, ending with the pineapple. Don't be afraid to set ingredients aside. Frozen vegetables and canned pineapple make this colorful tender chicken dish so convenient without sacrificing any flavor.—Renee Endress, Galva, Illinois, Pineapple Chicken Stir-Fry Recipe photo by Taste of Home. Most people won't think twice about serving basic cornbread when is on the table. Cook for 5 to 8 minutes or until the vegetables begin to soften slightly. Stir cornstarch mixture and add to pan. Add comma separated list of ingredients to exclude from recipe. I am puzzled by the reviewer who said she substituted honey for corn syrup, as there is no corn syrup in the original recipe. Return chicken to skillet; heat through. The sauce needs a little more 'zing' - I thickened it, and next time will probably add a little black or red pepper to liven it up. Very easy to make and very tasty. Step 3. Stir fry is a great way to use up fresh produce that might be on its last leg wilting in your fridge. This pineapple chicken stir-fry is not just healthier than take-out it’s also much more delicious. Combine pineapple juice and cornstarch in a bowl; mix together. I am used to marinating my chicken for a little while, so I poured the sauce ingredients over the chicken while I chopped the vegetables, then strained it off again before cooking the chicken in a wok. 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Sweet, sticky, and just a little spicy, this Sweet and Sour Chicken Stir Fry is a quick and easy weeknight dinner. Return chicken to pan. We love how the snappy veggies and pineapple make this stir-fry taste fresh and bright. Pineapple Chicken Stir fry. Followed directions to a "T" and added brocoli slaw. Information is not currently available for this nutrient. Season chicken with salt and pepper. I had a package of frozen stir fry vegetables and I added that at the end. To the skillet, add the remaining oil. Stir-fry vegetables in remaining oil until crisp-tender. Certain ingredients in your stir fry will need to be cooked for various lengths of time. Add green onions, peppers and pineapple to the skillet; heat through. Add vegetables, stir-fry 4 more minutes. Remove chicken from marinade and add to the wok; discard marinade. Cook the chicken for 6-8 minutes, stirring occasionally, until chicken is cooked through. i'm not sure what the trick should be here - maybe to thicken/heat the sauce separately so as not to sog-ify the veggies? It was o.k. I doubled the sauce. I like how much sauce there is. Subscribe for the latest recipes straight to your inbox! In a small bowl, mix pineapple juice, cornstarch and ginger until smooth. Cook, stirring occasionally, until chicken is cooked through and no longer pink in the centre, 10 to 15 minutes. Add the vegetables; stir-fry for 3-4 minutes or until crisp-tender. When I got home from work, I had two more helpings (piggie-me).I substituted tomato paste for the catsup, and coconut aminos for the soy sauce. Brown chicken on all sides until cooked through, about 8 minutes. So make sure you plan accordingly. The sauce was thick and the veggies stayed crispy when following the instructions. I will make it again for the ease of it and the nutrition of getting those veggies in! An easy weeknight dinner, this quick chicken stir-fry with pineapple is as delicious as it is colorful! LOVED it! Add brown sugar and you get a sweet-and-sour dish that’s packed with flavor. Bring to a boil and cook for 2-3 minutes or until the sauce thickens nicely.

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