Pineapple Chicken Stir Fry
A quick and flavorful meal that combines tender chicken with sweet pineapple and colorful mixed vegetables, all coated in a honey-soy glaze.
Ingredients
Chicken and Vegetables
- 1 lb chicken breast, diced Dicing the chicken into uniform pieces helps it cook evenly.
- 1 cup pineapple chunks (fresh or canned, drained) Fresh pineapple adds the best flavor when in season.
- 2 cups mixed vegetables (bell peppers, broccoli, carrots) A colorful mix adds contrast and nutrition.
Sauce and Seasoning
- 2 tablespoons soy sauce Substitute tamari for gluten-free option.
- 1 tablespoon olive oil Used for sautéing.
- 1 tablespoon honey Adds sweetness and can be adjusted to taste.
- 1 teaspoon garlic, minced Finely mince to avoid burning.
- 1 teaspoon ginger, minced Adds warmth to the dish.
- Salt and pepper to taste Essential for seasoning.
Instructions
Cooking
- Heat olive oil in a large skillet over medium-high heat.
- Add the diced chicken and season with salt and pepper. Cook until browned, about 5–7 minutes.
- Add the garlic and ginger, stirring for another minute until fragrant.
- Stir in the mixed vegetables and cook until tender, about 3–4 minutes.
- Add the pineapple chunks, soy sauce, and honey. Cook for another 2–3 minutes, stirring well to combine.
- Serve hot over rice or noodles.
Notes
Store leftovers for 3-4 days in the refrigerator; reheating gently will help retain moisture. Variations can include swapping chicken for tofu and adding fresh lime juice before serving.