How to Make Pineapple Chicken
- cook TIME 12 mins
- prep TIME 15 mins
- total TIME 27 mins
Ingredients (16)
- 20 oz skinless boneless chicken thigh cut into medium pieces.
- 10 oz pineapple sliced into triangles
- 2 fl oz pineapple juice
- 4 oz red bell pepper coarsely chopped
- 1 tsp ginger minced
- 1 tbsp garlic minced
- 1/4 cup green onions chopped
- 2 tsp cornstarch
- 3 tbsp reduced-sodium soy sauce
- 1 tsp sriracha
- 1/2 tbsp unsalted roasted sesame seeds
- 2 tsp brown sugar
- 1/2 tsp ground black pepper
- 1 tsp sesame oil
- 1 tbsp canola oil
- 3 1/2 cups cooked medium-grain rice from 1 3/4 cups uncooked
INSTRUCTIONS
Prep:
Cook the Rice: Rinse the rice then follow the package instructions to cook using a preferred appliance. Typically, it should take around 15-20 minutes to cook and follow the 1 cup rice to 2 cups water ratio.
Prepare the Pineapple: Cut off the crown and the bottom then slice the skin off lengthwise. Continue slicing the pineapple in half downward and use a paring knife to remove the eyes. Lengthwise slice the half then cut it crosswise into medium triangles.
Slice the Chicken: Slice the thighs in half lengthwise then turn the halves horizontally and slice crosswise into medium pieces.
Chop the Bell Peppers: Slice lengthwise around the core then discard it. Chop each slice into bite-sized pieces.
Mince the Garlic: Remove the peel then thinly slice the cloves. In a rocking motion, chop the sliced pile a few times until the pieces are finely minced.
Mince the Ginger: Thinly slice lengthwise, then stack the sliced pieces and continue slicing lengthwise into thin strips. Stack the strips and make downward slices to mince.
Cook:
Make the Sauce: In a small bowl, mix 2 fl oz pineapple juice, 2 tsp cornstarch, 3 tbsp reduced-sodium soy sauce, 1 tsp sriracha, 2 tsp brown sugar, 1/2 tsp ground black pepper, and 1 tsp sesame oil until well-combined.
Stir-fry the Aromatics: In a pan over medium heat, stir-fry 1 tsp ginger and 1 tbsp garlic with 1 tbsp canola oil for 30 seconds until fragrant.
Add the Chicken: Add 20 oz skinless boneless chicken thigh and evenly stir-fry for 7 minutes until the meat turns white.
Add the Pineapple and Bell Pepper: Add 10 oz pineapple and 4 oz red bell pepper and continue stir-frying for another 2 minutes.
Add the Sauce: Add the mixed sauce to the pan and stir around for 2 minutes to evenly coat the ingredients.
Sprinkle the Onions: Sprinkle 1/4 cup green onions over the stir-fried mixture.
Serve the Dish: Transfer the stir-fried food onto serving plates, lay over 3 1/2 cups cooked medium-grain rice, garnish with 1/2 tbsp unsalted roasted sesame seeds, and serve hot.
