Sweet and Spicy Pineapple Chicken Stir-Fry
Servings
4-6
Ready In:
30-60 minutes
Good For:
Dinner
About this Recipe
Full of pineapple chunks and savoriness, this Sweet and Spicy Pineapple Chicken Stir-Fry recipe will deliver a healthy dose of spiciness to your dinner table.
A perfect tropical dish for anytime of the year.
INGREDIENTS:
- 1 cup Fresh Pineapple Chunks
- 1 Large Boneless, Skinless Chicken Breast, cubed
- 2 Tablespoons Avocado Oil
- 1 Large Red Bell Pepper, chopped into 1 inch pieces
- 1 Large Green Bell Pepper, chopped into 1 inch pieces
- 1 small White Onion, sliced
- 2 cloves Garlic, minced
- 1/4 cup Soy Sauce
- 2 Tablespoons Hoisin Sauce
- 1 Tablespoons Honey
- 1 Tablespoon Sriracha Sauce
- 1 teaspoon Cornstarch, mixed with 2 teaspoons Water
- Salt and Pepper, to taste
- 2 Stalks Scallions, chopped for garnish
- Steamed Rice, for serving
Step 1
In a large skillet or wok, heat the avocado oil over medium-high heat.
Step 2
Add the cubed chicken breast to the hot skillet and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Step 3
In the same skillet, add the sliced bell peppers and onion. Sauté for 3-4 minutes until slightly softened.
Step 4
Add the minced garlic to the skillet and cook for an additional 1 minute.
Step 5
Return the cooked chicken to the skillet, along with the pineapple chunks.
Step 6
In a small bowl, whisk together the soy suace, hoisin sauce, honey, sriracha sauce, and cornstarch slurry.
Step 7
Pour the sauce mixture over the chicken and vegetables in the skillet. Stir well to coat everything evenly.
Step 8
Reduce the heat to medium-low and simmer for 5-7 minutes, or until the sauce thickens slightly and the flavors combine.
Step 9
Season with salt and pepper to taste.
Step 10
Remove the skillet from the heat and garnish with fresh chopped scallions. Serve over steamed rice and enjoy!
NOTE:
Adjust the amount of sriracha sauce according to your desired level of spiciness.
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