Pineapple Chicken Stir-Fry
A quick and healthy stir-fry featuring tender chicken, crisp vegetables, and sweet pineapple, perfect for busy weeknights.
Ingredients
Protein
- 1 pound chicken breast, cubed Cut into even 1-inch pieces for even cooking.
Fruits
- 2 cups fresh pineapple, chopped Canned works too.
Vegetables
- 1 cup broccoli florets
- 1 each bell pepper, sliced Any color.
- 1 each carrot, sliced thinly Or julienned.
Aromatics
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated About 1 Tbsp fresh.
Sauces & Oils
- 2 tablespoons soy sauce Use low-sodium if preferred.
- 1 tablespoon olive oil Or a neutral oil with a higher smoke point like avocado.
- Salt and pepper to taste
Instructions
Preparation
- Heat a large pan or wok over medium heat. Add 1 tablespoon olive oil.
- Add the cubed chicken in a single layer. Cook, stirring occasionally, until browned and cooked through, about 5–7 minutes.
- Transfer chicken to the side if your pan is crowded.
Cooking
- Add garlic and grated ginger to the pan and sauté for about 1 minute, until fragrant. Be careful not to burn the garlic.
- Add bell pepper, broccoli, and sliced carrot. Stir-fry for 3–4 minutes until they begin to soften but remain crisp-tender.
- Add the chopped pineapple and continue to stir-fry for 2–3 more minutes.
- Return the chicken to the pan, pour in 2 tablespoons soy sauce, and toss everything to combine.
- Taste and season with salt and pepper.
Serving
- Serve hot over steamed jasmine or brown rice, cauliflower rice, or toss with cooked udon or rice noodles.
- Garnish with sliced scallions, toasted sesame seeds, or a handful of chopped cashews.
Notes
Cool to room temperature within 2 hours, then store in an airtight container for up to 3–4 days. Freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating. Make sure chicken reaches an internal temperature of 165°F (74°C) when first cooking.