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pineapple chicken stir fry with red and green bell peppers in a wide horizontal shot, golden pineapple chunks in glossy sauce, served in a bright bowl over rice, on a sunny outdoor table, natural light, shallow depth of field, landscape orientation

Pineapple Chicken Stir Fry

It is like summer in a bowl with the sweetness of summer Pineapple, juicy chicken, crunchy bell peppers and a bright cheery sauce.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken breast cubed
  • 1.5 cups pineapple chunks fresh or canned, drained
  • 3 tbsp soy sauce
  • 2 tbsp ketchup
  • 1 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 2 tsp cornstarch
  • 2 tbsp vegetable oil
  • 1 red bell pepper chopped
  • 1/2 green bell pepper chopped

Method
 

  1. Whisk the soy sauce, ketchup, brown sugar, rice vinegar, and cornstarch with 2 tablespoons water in a bowl and set aside.
  2. Heat 1 tablespoon oil in a large skillet over medium-high and cook the chicken until cooked through, about 6 minutes. Remove.
  3. Add the remaining oil and both bell peppers and stir-fry 3 minutes.
  4. Add the pineapple chunks and cook 1 minute.
  5. Return the chicken, pour in the sauce, and toss until glossy and thick, about 2 minutes.
  6. Serve over rice.

Notes

If using canned pineapple, save a splash of the juice to stir into the sauce for extra tang.