Description
A vibrant and healthy pineapple chicken stir fry combining tender chicken breasts, colorful bell peppers, broccoli, and sweet pineapple chunks in a tangy, savory sauce, perfect for a nutritious and flavorful weeknight dinner.
Ingredients
Scale
Protein and Vegetables
- 2 tablespoons avocado oil, divided
- 1.5 lbs boneless, skinless chicken breasts, diced
- 1 small red onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small head broccoli, cut into small florets
- 1 (20 oz) can pineapple chunks
Sauce
- ¼ cup pineapple juice (reserved from the can)
- ¼ cup rice wine vinegar
- â…“ cup soy sauce (or tamari for gluten-free)
- 1 ½ teaspoons sesame oil
- 2 tablespoons arrowroot powder (or cornstarch)
Garnish and Serving
- Sesame seeds
- Cooked rice, for serving
Instructions
- Cook the Chicken: Heat 1 tablespoon of avocado oil in a large pan or wok over medium-high heat. Add the diced chicken and cook until it is browned on all sides and cooked through. Once done, remove the chicken from the pan and drain any excess liquid to keep the stir fry crisp.
- Sauté the Vegetables: Add the remaining tablespoon of avocado oil to the pan. Toss in the diced red onion, red and yellow bell peppers, and broccoli florets. Cook the vegetables until they are tender-crisp, ensuring they retain some crunch and vibrant color.
- Prepare the Sauce: While the vegetables cook, whisk together the ¼ cup of pineapple juice (reserved from the canned pineapple), rice wine vinegar, soy sauce or tamari, sesame oil, and arrowroot powder (or cornstarch) in a bowl. This mixture will form a tangy and slightly sweet sauce with a thickened texture.
- Combine and Thicken: Return the cooked chicken to the pan with the vegetables. Add the pineapple chunks, then pour in the prepared sauce. Stir everything together to coat evenly and cook until the sauce thickens to a glossy finish, binding the flavors beautifully.
- Serve and Garnish: Serve the pineapple chicken stir fry over cooked rice for a complete meal. Sprinkle sesame seeds on top for added texture and a subtle nutty taste to finish the dish.
Notes
- You can substitute chicken breasts with chicken thighs for a juicier texture.
- For a gluten-free option, use tamari instead of soy sauce.
- Arrowroot powder is a great thickener, but cornstarch works equally well as a substitute.
- Adjust the level of pineapple juice in the sauce depending on how sweet or tangy you prefer the dish.
- Cooking vegetables until just tender-crisp preserves their nutrients and crunch.
