Description
This Healthy Pineapple Chicken Stir Fry is a vibrant and flavorful dish featuring tender chicken breasts, crisp vegetables, and sweet pineapple chunks tossed in a tangy and savory sauce. Perfectly balanced with a fresh pineapple juice-based sauce and served over rice, this stir fry is a quick, nutritious, and satisfying meal suitable for a wholesome weeknight dinner.
Ingredients
Scale
Main Ingredients
- 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 avocado oil in a large pan or wok over medium-high heat. Add diced chicken and cook until browned and cooked through. Remove chicken from the pan and drain any excess liquid to keep the stir fry from becoming watery.
- 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 them until they reach a tender-crisp texture, preserving their color and crunch.
- Prepare the sauce: While the vegetables cook, whisk together the reserved pineapple juice, rice wine vinegar, soy sauce or tamari, sesame oil, and arrowroot powder (or cornstarch) in a bowl until smooth and well combined.
- Combine all components: Add the cooked chicken and pineapple chunks back into the pan with the vegetables. Pour the prepared sauce over everything and stir thoroughly to combine. Continue to cook until the sauce thickens and coats the ingredients evenly.
- Serve: Dish the stir fry over cooked rice and sprinkle with sesame seeds as a garnish. Enjoy immediately while warm for the best flavor and texture.
Notes
- You can substitute chicken breasts with chicken thighs for a juicier option.
- For a gluten-free version, use tamari instead of soy sauce and ensure the rice wine vinegar is gluten-free.
- Arrowroot powder or cornstarch acts as a thickening agent; adjust quantity to your preferred sauce consistency.
- Add other vegetables like snap peas or carrots for more variety and nutrition.
- Leftovers keep well refrigerated for up to 3 days; reheat gently to maintain texture.
