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Pineapple Chicken Stir Fry combines chicken, carrots, bell peppers, snow peas, pineapples and juice, soy sauce, and broth. Healthy, quick and delicious!
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5 from 14 votes

Pineapple Chicken Stir Fry

Pineapple Chicken Stir Fry combines chicken, carrots, bell peppers, snow peas, pineapples and juice, soy sauce, and broth. Healthy, quick and delicious!
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Main Course
Cuisine: Chinese
Keyword: stir fry
Servings: 4
Author: Mindy Boyd

Ingredients

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

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.