Chinese Pineapple Chicken
A delightful and quick dish featuring tender chicken, sweet pineapple, and vibrant vegetables, all coated in a savory sauce.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1 cup pineapple chunks (fresh or canned) Drain if canned.
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 inch piece ginger, minced
Sauce and Seasoning
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 1 teaspoon crushed red pepper flakes (optional) For added heat.
- to taste Salt and black pepper
For Serving
- Cooked rice For serving underneath the chicken.
- Green onions, sliced For garnish.
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Instructions
Marinating the Chicken
- In a bowl, combine the chicken pieces with soy sauce, brown sugar, and a pinch of salt and pepper. Let it sit for about 10 minutes to absorb the flavors.
Cooking
- Heat a large skillet or wok over medium-high heat. Add vegetable oil and sesame oil, allowing them to heat up.
- Once hot, add the minced garlic and ginger, stirring for about 30 seconds until fragrant.
- Add the marinated chicken to the pan. Cook for about 5-7 minutes, stirring frequently until the chicken is browned and cooked through.
- Toss in the sliced onion and bell peppers along with the pineapple chunks. Cook for another 3-5 minutes until the vegetables are tender but still crisp.
- In a small bowl, mix the cornstarch with a couple of tablespoons of water to create a slurry. Pour this mixture into the skillet and stir everything together. Cook for an additional 2 minutes or until the sauce thickens.
- If desired, sprinkle crushed red pepper flakes over the chicken for a little heat.
Serving
- Serve hot over cooked rice, garnished with sliced green onions.
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Notes
Chicken should be cut into uniform pieces for even cooking. Fresh pineapple can enhance flavor; canned should be drained. Variations include using shrimp or tofu, or adjusting spices per taste.