Description
Sweet and spicy chicken stir-fry with pineapple and pink jalapenos in a flavorful sauce, served over rice.
Ingredients
Scale
- 1.5 lbs Boneless, Skinless Chicken Breasts, cut into 1-inch cubes
- 1 large Red Bell Pepper, seeded and chopped
- 1 large Yellow Bell Pepper, seeded and chopped
- 1 large Onion, chopped
- 1 (15 ounce) can Pineapple Chunks, drained (reserve juice)
- 1 cup Pink Jalapeno Peppers, sliced (adjust to your spice preference)
- 1/4 cup Olive Oil
- 1/4 cup Soy Sauce
- 1/4 cup Pineapple Juice (reserved from the can)
- 2 tablespoons Brown Sugar
- 1 tablespoon Cornstarch
- 1 teaspoon Ground Ginger
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Red Pepper Flakes (optional, for extra heat)
- Salt and Black Pepper to taste
- Cooked Rice, for serving
- Fresh Cilantro, chopped (for garnish)
- Sesame Seeds, for garnish (optional)
Instructions
- Prepare Chicken: In a medium bowl, toss the chicken cubes with a pinch of salt and black pepper.
- Prep Vegetables: Chop the red and yellow bell peppers, onion, and slice the pink jalapenos. Adjust the amount of jalapenos based on your spice preference.
- Make the Sauce: In a small bowl, whisk together the soy sauce, pineapple juice, brown sugar, cornstarch, ground ginger, garlic powder, and red pepper flakes (if using). Ensure the cornstarch is fully dissolved. Taste and adjust sweetness or spiciness as desired.
- Cook Chicken: Heat olive oil in a large skillet or wok over medium-high heat. Add chicken in a single layer (cook in batches if needed) and cook for 5-7 minutes, or until cooked through and lightly browned. Remove chicken and set aside.
- Cook Vegetables: In the same skillet, add the chopped onion and cook for 3-5 minutes, or until softened and translucent. Add the chopped red and yellow bell peppers and cook for another 5-7 minutes, or until tender-crisp. Add the sliced pink jalapenos and cook for 1-2 minutes, stirring constantly. Add the drained pineapple chunks and cook for another 1-2 minutes, just to warm them through.
- Combine and Simmer: Pour the sauce over the vegetables and pineapple in the skillet. Stir well to combine. Bring the sauce to a simmer and cook for 2-3 minutes, or until it has thickened slightly. Return the cooked chicken to the skillet and stir to coat it evenly with the sauce. Continue to simmer for another 2-3 minutes, allowing the chicken to heat through and absorb the flavors of the sauce.
- Serve: Serve over cooked rice. Garnish with fresh chopped cilantro and sesame seeds (if desired).
Notes
- Spice Level: Adjust the amount of Pink Jalapenos to control the spice level. Remove seeds and membranes for less heat.
- Chicken Alternatives: Substitute with shrimp, pork, or tofu.
- Vegetable Variations: Add broccoli florets, snow peas, or carrots.
- Pineapple: Use fresh pineapple instead of canned.
- Make it a Stir-Fry: Serve over noodles.
- Marinating the Chicken: Marinate chicken in the sauce for at least 30 minutes before cooking.
- Adding a Kick: Add sriracha or chili garlic sauce to the sauce.
- Sweetness Adjustment: Reduce brown sugar for a less sweet dish.
- Thickening the Sauce: Add a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) to the simmering sauce.
- Leftovers: Store in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes