Spicy Pineapple Chicken Stir Fry Recipe 475

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PINEAPPLE CHICKEN STIR-FRY



Pineapple Chicken Stir-Fry image

Frozen vegetables and canned pineapple make this colorful tender chicken dish so convenient without sacrificing any flavor.-Renee Endress, Galva, Illinois

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 11

1/4 cup soy sauce
2 tablespoons sugar
1 tablespoon white vinegar
1 tablespoon ketchup
1/2 teaspoon ground ginger
2 garlic cloves, minced
1 pound boneless skinless chicken breasts, cut into strips
2 tablespoons canola oil
1 package (16 ounces) frozen stir-fry vegetable blend
1 can (8 ounces) unsweetened pineapple chunks, drained
Hot cooked rice

Steps:

  • In a small bowl, combine the first six ingredients; set aside. In a large skillet or wok, stir-fry chicken in oil for 5-6 minutes or until chicken juices run clear. Add the vegetables; stir-fry for 3-4 minutes or until crisp-tender. Stir in pineapple and reserved soy sauce mixture; heat through. Serve with rice.

Nutrition Facts : Calories 232 calories, Fat 7g fat (0 saturated fat), Cholesterol 44mg cholesterol, Sodium 877mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 1g fiber), Protein 21g protein.

CHICKEN AND PINEAPPLE STIR-FRY



Chicken and Pineapple Stir-Fry image

We love how the snappy veggies and pineapple make this stir-fry taste fresh and bright. Add brown sugar and you get a sweet-and-sour dish that's packed with flavor. -DeEtta Rasmussen, Fort Madison, Iowa

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 18

1 can (8 ounces) pineapple chunks
2 tablespoons plus 1 teaspoon cornstarch
1/4 teaspoon ground ginger
1-1/2 cups chicken broth
3 tablespoons brown sugar
1 tablespoon soy sauce
1 tablespoon molasses
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon garlic salt
1/4 teaspoon paprika
1/8 teaspoon pepper
3/4 pound boneless skinless chicken breasts, cut into 1-inch cubes
5 tablespoons canola oil, divided
3 medium carrots, chopped
1 small onion, sliced
1 small green pepper, coarsely chopped
Hot cooked rice

Steps:

  • Drain pineapple, reserving juice; set pineapple aside. In a small bowl, mix pineapple juice, cornstarch and ginger until smooth. Stir in broth, brown sugar, soy sauce and molasses., In a large resealable plastic bag, combine flour and seasonings. Add chicken, a few pieces at a time; close bag and shake to coat., In a large skillet, heat 4 tablespoons oil over medium heat. Add chicken; cook and stir until no longer pink. Remove from pan; discard cooking juices., Stir-fry vegetables in remaining oil until crisp-tender. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return chicken to pan. Add reserved pineapple; heat through. Serve with rice.

Nutrition Facts : Calories 427 calories, Fat 20g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 941mg sodium, Carbohydrate 43g carbohydrate (22g sugars, Fiber 3g fiber), Protein 21g protein.

PINEAPPLE CHICKEN STIR-FRY RECIPE



Pineapple Chicken Stir-Fry Recipe image

Sweet and tangy pineapple chicken stir-fry is the perfect quick and easy weeknight meal.

Provided by Leah Maroney

Categories     Dinner     Entree

Time 30m

Yield 4

Number Of Ingredients 19

For the Stir-Fry:
1 pound boneless, skinless chicken breasts
1 teaspoon vegetable oil
1 small onion, diced
4 cloves garlic, minced
2 cups chopped pineapple
1 cup finely diced red bell pepper
1/3 cup diced scallions
For the Sauce:
1 tablespoon cornstarch
1 teaspoon crushed red pepper flakes
1 teaspoon ground ginger
2 tablespoons soy sauce
1 cup chicken broth
1 tablespoon white vinegar
1/3 cup brown sugar, packed
For Serving:
Steamed rice
Chopped peanuts or sesame seeds, for garnish

Steps:

  • Serve with hot rice, more scallions, and crushed peanuts or sesame seeds if you wish.

Nutrition Facts : Calories 597 kcal, Carbohydrate 80 g, Cholesterol 98 mg, Fiber 4 g, Protein 44 g, SaturatedFat 2 g, Sodium 800 mg, Sugar 26 g, Fat 11 g, ServingSize 1 stir-fry (serves 4), UnsaturatedFat 0 g

SPICY PINEAPPLE CHICKEN STIR FRY RECIPE - (4.7/5)



Spicy Pineapple Chicken Stir Fry Recipe - (4.7/5) image

Provided by garciamoss

Number Of Ingredients 11

8 ounces pineapple
1/3 cup soy sauce
1/3 cup molasses
3 tablespoons malt vinegar
1 tablespoon ketchup
1 tablespoon sriracha (this will be pretty mild, add more for extra heat)
2 cloves garlic, crushed
1/2 teaspoon grated ginger
2 pounds chicken, cut into one inch cubes
3 tablespoons vegetable oil
Some red pepper flakes (optional)

Steps:

  • In a blender pure the pineapple. Add the soy sauce, molasses, vinegar, ketchup, sriracha, garlic, and ginger, and mix well. Cover the chicken with the marinade and leave in the refrigerator for about six hours. In a large sauté pan heat the oil until very hot. Place the chicken and fry for about 15 minutes, until chicken is well done and marinade is reduce to a caramelized coating on the chicken. (Make sure you do not overcrowd the pan, so you may have to do this in batches.) Serve with steamed rice.

PINEAPPLE CHICKEN STIR FRY



Pineapple Chicken Stir Fry image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 18

2 tablespoons olive oil
2 tablespoons salted butter
2 pounds boneless skinless chicken thighs, cubed into bite-size pieces
1 green bell pepper, diced
1 red bell pepper diced
4 scallions, sliced, whites and greens divided
2/3 cup low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon cornstarch
1 tablespoon grated fresh ginger
2 teaspoons chile paste, plus more to taste
2 cloves garlic, pressed
One 20-ounce can diced pineapple, drained and juice reserved
1/4 cup fried onions, such as French's
1/4 cup chopped peanuts
1 tablespoon sesame seeds
1 teaspoon chile-lime seasoning, such as Tajin
Cooked brown rice, for serving

Steps:

  • Place a large skillet over medium-high heat. Add the oil and butter. When the butter is melted and the oil is hot, add the chicken, bell peppers and the whites of the scallions. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5 minutes.
  • Meanwhile, make the sauce. Add the soy sauce, rice vinegar, cornstarch, ginger, chile paste, garlic and 2 tablespoons of the reserved pineapple juice to a mason jar. Secure the lid and shake until mixed thoroughly, then set aside.
  • Mix together the fried onions, peanuts, sesame seeds and chile-lime seasoning in a small bowl. Set aside.
  • When the chicken has cooked through, add the drained pineapple and stir to combine. Give the sauce a final shake and add it to the skillet. Allow the sauce to come to a boil and thicken, about 1 minute.
  • Serve over the rice, garnishing with the peanut mixture and reserved scallion greens.

EASY PINEAPPLE CHICKEN



Easy Pineapple Chicken image

An easy weeknight dinner, this quick chicken stir-fry with pineapple is as delicious as it is colorful! Serve with rice for a complete meal, or fried rice for a treat. Add red chile flakes to the mix if you want something sweet and spicy!

Provided by Natasha

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Stir-Fry

Time 40m

Yield 4

Number Of Ingredients 9

3 tablespoons soy sauce
3 tablespoons olive oil, divided
½ teaspoon paprika
salt to taste
1 pound boneless, skinless chicken breast, cut into strips
1 red bell pepper, cubed
1 bunch scallions, trimmed and sliced into 1/2-inch lengths
1 (12 ounce) can pineapple chunks, drained and juice reserved
1 tablespoon cornstarch

Steps:

  • Combine soy sauce, 2 tablespoons olive oil, paprika, and salt in a bowl. Add chicken strips and let marinate while preparing the remaining ingredients.
  • Heat the remaining 1 tablespoon of olive oil in a wok. Add bell pepper and stir-fry for 3 minutes. Add scallions and cook for 2 more minutes. Remove chicken from marinade and add to the wok; discard marinade. Cook, stirring occasionally, until chicken is cooked through and no longer pink in the centre, 10 to 15 minutes.
  • Combine pineapple juice and cornstarch in a bowl; mix together. Add pineapple chunks to the skillet and cook for 2 to 3 minutes. Pour in pineapple juice mixture and bring to a boil. Simmer until sauce has thickened, about 3 minutes.

Nutrition Facts : Calories 307.3 calories, Carbohydrate 22 g, Cholesterol 64.6 mg, Fat 13.1 g, Fiber 3 g, Protein 26.1 g, SaturatedFat 2.2 g, Sodium 782.9 mg, Sugar 14.9 g

SPICY PINEAPPLE CHICKEN



Spicy Pineapple Chicken image

A type of Thai sweet and sour chicken, with a hint of heat. Found this on A Taste of Thai web site and the the fish sauce and garlic chili pepper sauce can be bought online.

Provided by Manami

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil, divided
1 medium onion, cut into crescents
salt, to taste
freshly ground coarse black pepper, to taste
1 1/2 lbs boneless skinless chicken thighs or 1 1/2 lbs chicken breasts
1 (20 ounce) can pineapple chunks in heavy syrup
1/3 cup balsamic vinegar
1 tablespoon chili-garlic sauce
1 tablespoon fish sauce
1/2 lb sugar snap pea, trimmed
2 teaspoons cornstarch

Steps:

  • Heat 1/2 of oil in large skillet over medium high heat; add onions.
  • Stir fry until onions start to brown.
  • Remove to plate and cover.
  • Add remaining oil to skillet.
  • Salt and pepper chicken.
  • Place chicken in skillet and brown well on all sides.
  • Strain 1/4 cup syrup from pineapples and set aside.
  • Pour remaining syrup into skillet with chicken, reserving pineapples for later.
  • Add vinegar, garlic chili pepper sauce and fish sauce to skillet.
  • Mix sauce together and bring to a boil.
  • Turn down to a simmer and cook chicken through (turning chicken once or twice to coat with sauce).
  • Remove chicken to plate with onions and re-cover.
  • Turn heat to high and add peas and pineapple chunks.
  • Stir fry 1-2 minutes.
  • Mix cornstarch into reserved pineapple syrup until smooth.
  • Add to skillet and bring to a boil.
  • Add chicken and onions with accumulated juices back to skillet.
  • Cook until sauce turns translucent and all ingredients are combined.
  • Serve with jasmine rice or rice noodles or rice almondine.
  • Enjoy!

Nutrition Facts : Calories 381.6, Fat 10.4, SaturatedFat 2.2, Cholesterol 141.7, Sodium 497.2, Carbohydrate 37.3, Fiber 3.4, Sugar 26.2, Protein 35.6

PINEAPPLE GINGER CHICKEN STIR-FRY



Pineapple Ginger Chicken Stir-Fry image

Make and share this Pineapple Ginger Chicken Stir-Fry recipe from Food.com.

Provided by Dancer

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs boneless skinless chicken breasts, cubed
2 tablespoons peanut oil
2 cups fresh pineapple chunks
3 tablespoons molasses
2 tablespoons fresh lime juice
1/4 teaspoon crushed red pepper flakes
8 green onions, cut into 2 nch pieces
1/4 cup minced crystallized ginger

Steps:

  • Heat a large wok or skillet over high heat.
  • Add oil and when hot add chicken and stir-fry until brown on all sides, about 6 minutes.
  • Remove chicken and set aside.
  • Add pineapple and molasses to wok and stir-fry until pineapple is brown and tender.
  • Stir in the lime juice, red pepper flakes, green onions and chicken.
  • Sauté until scallions are bright green and the chicken is fully cooked, about 15 minutes.
  • Toss in ginger and serve over rice.

STIR-FRIED CHICKEN WITH PINEAPPLE AND PEPPERS



Stir-Fried Chicken With Pineapple and Peppers image

Here's an easy way to get low-fat protein (in the chicken breast) and lots of vitamins (in the scallions, peppers and pineapple). Plus, the dab of fresh ginger soothes stomachs and fights inflammation and blood clots.

Provided by USA WEEKEND columnist Jean Carper

Categories     World Cuisine Recipes     Asian     Chinese

Yield 6

Number Of Ingredients 12

¼ cup reduced-salt soy sauce
2 tablespoons white wine vinegar
2 tablespoons mirin (sweetened Asian wine)
1 teaspoon grated ginger root
2 crushed garlic cloves
1 tablespoon cornstarch
2 tablespoons oil, preferably sesame oil
1 pound boneless, skinless chicken breast, cut in 1-inch pieces
6 large green onions, cut in 1-inch pieces
2 cups fresh or frozen pepper strips
1 (20 ounce) can chunk pineapple in juice
¼ cup sliced almonds

Steps:

  • Combine first six ingredients; stir well.
  • Heat oil in a large skillet and stir-fry chicken until brown and done, about 5 minutes. Remove. Add green onions, peppers and pineapple to the skillet; heat through. Pour in sauce and stir until thickened. Return chicken to skillet; heat through. Serve with brown rice; top with optional almonds.

Nutrition Facts : Calories 238.1 calories, Carbohydrate 21 g, Cholesterol 43.9 mg, Fat 7.7 g, Fiber 2.2 g, Protein 20.2 g, SaturatedFat 1.1 g, Sodium 411.6 mg, Sugar 12.9 g

SWEET AND SPICY STIR-FRY CHICKEN



Sweet and Spicy Stir-Fry Chicken image

Get out the chopsticks! You can dine on an awesome Asian stir-fry in less than 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 16

1/4 cup Progresso™ chicken broth (from 32-oz carton)
1 tablespoon cornstarch
1 tablespoon sugar
2 tablespoons soy sauce
1 tablespoon white vinegar
1/4 teaspoon ground red pepper (cayenne)
2 tablespoons peanut or vegetable oil
1 lb boneless skinless chicken thighs or breasts, cut into 3/4-inch pieces
1 small onion, cut into 1/2-inch wedges
2 cloves garlic, finely chopped
1 teaspoon grated gingerroot, if desired
1 1/2 cups fresh petite green beans
1 medium red bell pepper, cut into 1-inch pieces
2 tablespoons water
1 cup cubed (1 inch) fresh pineapple
1/3 cup dry-roasted peanuts

Steps:

  • In small bowl, mix sauce ingredients with wire whisk until well blended; set aside.
  • In wok or 12-inch nonstick skillet, heat 1 tablespoon of the oil over high heat about 2 minutes. Add chicken, onion, garlic and gingerroot, breaking up clumps of chicken with wooden spoon; cook 1 minute without stirring. Stir-fry about 3 minutes or until chicken is no longer pink in center. Transfer chicken mixture to clean bowl.
  • To empty wok, add remaining 1 tablespoon oil; heat over high heat about 1 minute. Add green beans and bell pepper; cook 2 minutes, stirring frequently. Add water; cover and cook 1 to 2 minutes. Stir vegetables.
  • Return chicken mixture to wok. Mix sauce mixture again with wire whisk to recombine; pour into wok. Stir to coat mixture with sauce. Cook uncovered about 1 minute or until sauce is thickened. Stir in pineapple and peanuts.

Nutrition Facts : Calories 360, Carbohydrate 21 g, Cholesterol 70 mg, Fat 1, Fiber 4 g, Protein 30 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 11 g, TransFat 0 g

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FIVE-SPICE CHICKEN AND PINEAPPLE - BUSH COOKING
2022-05-04 Drain the chicken on a paper towel until needed. Add to the hot wok the onions and bell peppers; stir fry until the onions are transparent, about 5 minutes. Add the pineapple chunks and chicken, stirring to combine. Slowly stir in the pineapple sauce and bring to a gentle simmer. Stir until thickened, about 2 minutes.
From bushcooking.com
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SPICY PINEAPPLE CHICKEN STIR FRY - YAHOO!
2014-04-23 In a blender pure the pineapple. Add the soy sauce, molasses, vinegar, ketchup, sriracha, garlic, and ginger, and mix well. Cover the chicken with the marinade and leave in the refrigerator for ...
From yahoo.com
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SWEET PINEAPPLE CHICKEN RECIPE - RECIPES.NET
2022-03-24 Infuse some Asian and tropical flavors into your stir-fry with this pineapple chicken dish. Whip up a mouthwatering batch in just 30 minutes! Whip up a mouthwatering batch in just 30 minutes! Recipes.net
From recipes.net
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CHICKEN AND PINEAPPLE STIR FRY - LOVE IN MY OVEN
2020-07-30 Whisk together the hoisin-soy, cornstarch and sweet chili sauce in a medium bowl. Set aside. Pat the chicken dry with paper towels, then arrange chicken on a foil-lined baking sheet. Toss with 1 tbsp oil. Season with salt and pepper. Broil in the middle of the oven, until cooked through, 8-10 min.
From loveinmyoven.com
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PINEAPPLE CHICKEN (WITH A SWEET CHILI SAUCE) - PRINCESS PINKY GIRL
2021-06-12 Seal and shake until the chicken is coated. Heat a wok or large frying pan on medium-high or high heat until a splash of water sizzles when it hits the pan. Add 2 Tablespoons of avocado oil and the chicken, carefully, to the hot pan. Working in batches, brown the chicken on both sides, about 2-3 minutes per side.
From princesspinkygirl.com
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Top Asked Questions

How to cook pineapple and chicken stir fry?
Directions Drain pineapple, reserving juice; set pineapple aside. In a small bowl, mix pineapple juice, cornstarch and ginger until smooth. In a large resealable plastic bag, combine flour and seasonings. Add chicken, a few pieces at a time; close bag and shake to coat. In a large skillet, heat 4 tablespoons oil over medium heat.
What is your favorite recipe for chicken stir fry?
1 Combine soy sauce, 2 tablespoons olive oil, paprika, and salt in a bowl. Add chicken strips and let marinate while preparing the remaining ingredients. ... 2 Heat the remaining 1 tablespoon of olive oil in a wok. Add bell pepper and stir-fry for 3 minutes. ... 3 Combine pineapple juice and cornstarch in a bowl; mix together. ...
How do you cook chicken and pineapple teriyaki sauce?
Add 1/4 cup of reserved pineapple juice into the skillet, cover with a lid, and let it simmer for about 5 minutes until the vegetables are crisp-tender or softened to your preference. Add the cooked chicken and pineapple teriyaki sauce back into the skillet with the vegetables.
How do you cook chicken and rice with pineapple sauce?
When the chicken has cooked through, add the drained pineapple and stir to combine. Give the sauce a final shake and add it to the skillet. Allow the sauce to come to a boil and thicken, about 1 minute. Serve over the rice, garnishing with the peanut mixture and reserved scallion greens.

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