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Pineapple Chicken
A quick and easy Asian inspired dish of chicken, pineapple, bell pepper, and peanuts served over rice.
Recipe Keywords:
pineapplechicken30-minutes-or-lessdairyfreeglutenfreespicyasianchinesemain_dishespoultrythighs
servings: 4
total time: 30 minutes
recipe by: Frankie
Ingredients
- 2 TBSP peanut oil
- 1 pound boneless skinless chicken thighs cut into bite size chunks
- 1 medium red bell pepper, chopped
- 1 cup plus 1 TBSP water
- 4 TBSP soy sauce
- 1 TBSP sriracha
- 2 medium garlic cloves, minced
- 1 tsp freshly grated ginger
- 1 TBSP cornstarch
- 12 ounces pineapple chunks
- 1 tsp sesame oil
- 1/4 cup peanuts
- 2 green onions, thinly sliced
- steamed white rice for serving
Directions
- Heat the peanut oil in a wok or large non-stick skillet over medium-high heat. Add the chicken chunks to the pan and cook until lightly browned and chicken is mostly cooked through, about 5 minutes. Add the bell pepper to the chicken and cook 3 more minutes. Transfer the chicken and pepper and any juices to a bowl and set aside.
- Reduce the heat to medium-high heat and add the 1 cup water, soy sauce, sriracha, garlic, and ginger to the now empty pan and stir to combine.
- In a separate small bowl whisk together the cornstarch and 1 TBSP water until cornstarch is fully dissolved. Stir the cornstarch mixture into the pan with the sauce. Cook until sauce is thickened, about 2 minutes.
- Add the chicken and bell pepper to the sauce along with the pineapple, sesame oil and peanuts. Stir to combine and cook until heated through, about 2 minutes.
- Transfer to a large serving dish and sprinkle with the sliced green onion. Serve with steamed rice.
