Best 2 Chicken And Pineapple Stir Fry Recipes

Tantalize your taste buds with a culinary journey to the Orient with our delectable Chicken and Pineapple Stir-Fry. This vibrant dish bursts with an array of flavors, textures, and colors, making it a feast for the senses. Succulent chicken, juicy pineapple, and an assortment of crisp vegetables are coated in a rich, savory sauce that will leave you craving more. The stir-fry technique ensures that each ingredient retains its unique texture, creating a symphony of flavors in every bite. Whether you're a seasoned chef or a novice in the kitchen, our easy-to-follow recipes will guide you through the process of creating this mouthwatering dish. Get ready to embark on a culinary adventure and discover the harmonious blend of sweet, savory, and tangy flavors that make Chicken and Pineapple Stir-Fry a beloved classic.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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.

SHEET-PAN TERIYAKI CHICKEN AND PINEAPPLE STIR-FRY

Sheet-Pan Teriyaki Chicken and Pineapple Stir-Fry image

No wok necessary for this stress-free, stir fry-inspired dinner! Bite-size pieces of chicken are tossed with a flavor-packed honey-teriyaki sauce, pineapple chunks and red pepper strips, spread on a sheet pan and popped in a hot oven for a quick and simple dinner.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 4

Number Of Ingredients 9

Ingredients

1/4 cup teriyaki sauce
1 tablespoon honey
1 tablespoon Sriracha sauce
3 boneless skinless chicken breasts, cut into 1-inch chunks
1 1/2 cups 1-inch cubes fresh pineapple
2 medium carrots, cut diagonally into 1/2-inch slices
1 medium red bell pepper, thinly sliced
1 teaspoon sesame seed
3 green onions, thinly sliced

Steps:

Heat oven to 500°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
In large bowl, beat teriyaki sauce, honey and Sriracha sauce with whisk. Add chicken, pineapple, carrots and bell pepper; gently toss to coat. Arrange in single layer on sheet pan.
Bake 14 to 16 minutes or until chicken is no longer pink in center (at least 165°F). Serve immediately, garnished with sesame seed and green onions.

Nutrition Facts : Calories 250, Carbohydrate 22 g, Cholesterol 75 mg, Fat 1/2, Fiber 3 g, Protein 30 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 17 g, TransFat 0 g

Tips:

Use fresh, ripe pineapple: Fresh pineapple has a sweeter and more flavorful taste than canned pineapple. If you're using canned pineapple, be sure to drain it well and rinse it before using.
Tenderize the chicken: To make the chicken more tender, you can marinate it in a mixture of soy sauce, rice wine, and cornstarch for at least 30 minutes before cooking.
Use a large skillet or wok: A large skillet or wok will allow you to cook the chicken and pineapple in a single layer, which will help to prevent them from steaming.
Cook the chicken and pineapple over high heat: High heat will help to sear the chicken and pineapple and give them a slightly caramelized flavor.
Don't overcook the chicken: Chicken is a lean protein, so it's important to not overcook it. Otherwise, it will become dry and tough.
Serve the stir-fry immediately: Stir-fries are best served immediately after they're cooked. Otherwise, the vegetables will start to lose their crispness.

Conclusion:

Chicken and pineapple stir-fry is a quick and easy meal that's perfect for a weeknight dinner. It's also a healthy and flavorful dish that's sure to please everyone at the table. So next time you're looking for a simple and delicious stir-fry recipe, give this one a try.