Chicken Stir Fry with Pineapple and Peppers

Monday, April 19, 2021

Chicken Stir Fry with Pineapple and Peppers

Servings:  4

Prep time:



  • 3 chicken breasts - chopped into chunks
  • 1 cup fresh pineapple, cut into bite size pieces
  • 1 onion sliced thin
  • 1 red pepper, chopped into bite size pieces
  • 2 cloves garlic - minced
  • 1 tbsp grated ginger
  • 1 tbsp cornstarch
  • 3 tbsp olive or avocado oil
  • 1 tbsp soft brown sugar
  • 3 tbsp dark soy sauce
  • 1 tbsp tomato paste
  • pinch of salt and pepper
  • Green onion and a pinch of cilantro for garnish and serving


  1. In a small bowl, add the brown sugar, soy sauce, ginger, and garlic and a splash of water (about 2 tbsp), combine till smooth and set aside.
  2. In another bowl, place the chicken chunks, sprinkle with salt and pepper and then dust with the cornstarch, mix completely so that all the pieces of chicken are covered with the cornstarch.
  3. Chop your peppers and onions and have these ready to add to the chicken. 
  4. Have all of the other ingredients cut and ready to go and begin by heating your frying pan or wok over high heat and give it about 3 minutes to get to a nice high temperature.
  5. Add the chicken carefully, avoiding splatters.  Move the chicken around a bit and make sure you are watching carefully, you want the chicken to get a bit of browned edges, and making sure it is cooked through properly.
  6. Add the onion and peppers and cook for an additional 3-4 minutes stirring constantly.  Add the pineapple, stir, cook for an additional 3 minutes.
  7. Pour the soy-tomato mixture over everything, stir completely, and cook for another 5 minutes, allowing everything to get a bit caramelized, about 5-6 minutes.
  8. Serve over rice, and garnish.

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