Pineapple Chicken Stir Fry

 Pineapple Chicken Stir Fry combines savory chicken and veggies with sweet pineapple. It is a quick and healthful dish, great for any night of the week!

I love making dishes like this Pineapple Chicken Stir Fry!

The stir fry dishes I make usually combine meat with tons of veggies.

Then I add a delicious sauce and serve it over rice, chow mien or rice noodles, or even Ramen noodles.

Sunday Supper this week is all about easy dinner recipes and this recipe is pretty easy and really quick.

If I can get dinner on the table in around 30 minutes then I am a happy camper.

My 15 year-old daughter wanted me to serve this over Ramen noodles, so that is what I did.

We usually serve Pineapple Chicken Stir Fry over rice, but I thought why not?

It was pretty good over Ramen noodles.

I can’t remember where I got this recipe.

It is on a piece of paper in a three ring binder that I keep a bunch of recipes in.

When I printed it out (probably 5 or 6 years ago), I only printed the first page and there is nothing on it that gives me any clues as to where it came from.

Google was no help.

For some reason I used to think I needed to print out every recipe.

Apparently I was old school, and liked to see it on paper.

Now when I find a recipe I just bookmark it and go back to that particular blog when I am making my grocery list, or when I am making the dish.

It is important to chop all of the veggies and prepare the sauce ahead of time.

This cooks very quickly, so once you start cooking it only takes about 12 minutes.

Another great tip is to start the pan of water for your rice or noodles first thing.

When I make rice I use the boil-in-bag kind and it takes 10 minutes.

I need to start it just 2 minutes after I start the stir fry, so it is important that the water is boiling and ready.

When I made the Ramen noodles they only take 3 minutes to cook, so I brought the pan of water to a boil and then turned it off until I was about half way done cooking the stir fry.

Then I turned it back on and it came back up to a boil and I was able to drop the Ramen noodles when I had about 3  minutes left on the stir fry.

Pineapple Chicken Stir Fry

Mindy Boyd

Pineapple Chicken Stir Fry combines chicken, carrots, bell peppers, snow peas, pineapples and juice, soy sauce, and broth. Healthy, quick and delicious!

5 from 7 votes

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Prep Time 15 mins

Cook Time 12 mins

Total Time 27 mins

Course Main Course

Cuisine Chinese

Servings 4

Ingredients

  

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For the stir fry:

• 12 ounces boneless skinless chicken breast 1 large breast
• 1 1/2 teaspoons low-sodium soy sauce
• 1 1/2 teaspoons rice wine vinegar
• 1/4 teaspoon ground ginger
• 1 tablespoon sesame oil
• 2 small carrots
• 1 bell pepper
• 1 cup snow peas
• 1/4 cup green onions
• 1 can pineapple tidbits juice reserved (8 ounces)

For the sauce:

• 1/4 cup pineapple juice
• 3 tablespoons low-sodium soy sauce
• 2 tablespooons chicken broth or water
• 2 cloves garlic
• 1 tablespoon cornstarch

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Instructions

 

• Cut chicken into bite-sized pieces (about 1 inch). In a small bowl mix chicken, soy sauce, rice wine vinegar and ground ginger; set aside.
• Peel and thinly slice carrots. Cut bell pepper into 1 inch sticks. Cut snow peas in half. Chop onions and garlic. Drain pineapple, reserving juice.
• In a small bowl mix the pineapple juice, soy sauce, broth (or water), garlic, and corn starch; set aside.
• Heat sesame oil in a large nonstick skillet over medium-high heat. Stirring constantly, cook carrots and bell pepper for 3 minutes. Add snow peas and cook for 2 minutes. Add chicken and cook until no longer pink, about 3 minutes. Add pineapple and green onions; cook 1 minute and then add sauce and cook until thickened, about 2-3 minutes.
• Serve over rice, chow mein, or rice noodles.

Keyword stir fry

Tried this recipe?Mention @mindyscookingobsession or tag #mindyscookingobsession!

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