Pineapple Chicken Stir Fry: A Delicious & Easy Recipe

Lemon Trifle: just the name conjures images of sunshine, creamy delight, and the perfect ending to any meal. Have you ever craved a dessert that’s both light and decadent, refreshing and comforting? Then look no further! This classic English dessert, with its layers of sponge cake soaked in citrusy goodness, luscious custard, whipped cream, and often a touch of fruit, is guaranteed to be a crowd-pleaser.

The trifle’s history stretches back centuries, evolving from simple spiced creams to the elaborate layered creations we know and love today. While variations abound, the core elements remain: a celebration of textures and flavors that dance on the palate. What makes a Lemon Trifle so irresistible? It’s the harmonious blend of sweet and tart, the soft sponge against the smooth custard, and the airy whipped cream that ties it all together. It’s a dessert that’s elegant enough for a special occasion, yet simple enough to whip up for a weeknight treat. Plus, it can be made ahead of time, making it the perfect stress-free dessert for any gathering. So, let’s embark on a journey to create this stunning and delicious dessert together!

this Recipe

Ingredients:

• For the Chicken:
• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large egg, beaten
• 2 tablespoons vegetable oil, for frying
• For the Sauce:
• 1 cup pineapple juice
• 1/2 cup chicken broth
• 1/4 cup soy sauce (low sodium preferred)
• 1/4 cup brown sugar, packed
• 2 tablespoons rice vinegar
• 2 tablespoons ketchup
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil
• 1/2 teaspoon ground ginger
• 1/4 teaspoon red pepper flakes (optional, for heat)
• For the Stir-Fry:
• 1 tablespoon vegetable oil
• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1 medium onion, cut into 1-inch pieces
• 1 cup fresh pineapple chunks
• 1/2 cup broccoli florets
• 2 cloves garlic, minced
• 1 inch ginger, minced
• 2 green onions, thinly sliced, for garnish
• Sesame seeds, for garnish (optional)
• Cooked rice, for serving

Preparing the Chicken:

1. In a medium bowl, combine the chicken cubes, cornstarch, salt, and pepper. Toss well to ensure the chicken is evenly coated. This coating will help the chicken get nice and crispy when fried.
2. In a separate small bowl, beat the egg. Add the beaten egg to the chicken mixture and toss again to coat. The egg acts as a binder and helps the cornstarch adhere to the chicken.
3. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Make sure the oil is hot before adding the chicken; this will help prevent sticking.
4. Add the chicken to the skillet in a single layer, being careful not to overcrowd the pan. You may need to work in batches to avoid overcrowding, which can lower the oil temperature and result in soggy chicken.
5. Cook the chicken for about 5-7 minutes, turning occasionally, until it’s golden brown and cooked through. The internal temperature should reach 165°F (74°C).
6. Remove the cooked chicken from the skillet and set aside on a plate lined with paper towels to drain excess oil.

Making the Pineapple Sauce:

1. In a medium bowl or measuring cup, whisk together the pineapple juice, chicken broth, soy sauce, brown sugar, rice vinegar, ketchup, cornstarch, sesame oil, ground ginger, and red pepper flakes (if using). Make sure the cornstarch is fully dissolved to prevent lumps in the sauce.
2. Set the sauce aside for now. We’ll add it to the stir-fry later.

Stir-Frying the Vegetables:

1. Heat 1 tablespoon of vegetable oil in the same skillet or wok over medium-high heat. If there’s any leftover oil from frying the chicken, you can use that for extra flavor.
2. Add the red bell pepper, green bell pepper, and onion to the skillet. Stir-fry for about 3-5 minutes, until the vegetables are slightly softened but still crisp-tender. We want them to retain some of their crunch.
3. Add the fresh pineapple chunks and broccoli florets to the skillet. Stir-fry for another 2-3 minutes, until the pineapple is heated through and the broccoli is slightly tender.
4. Add the minced garlic and ginger to the skillet. Stir-fry for about 30 seconds, until fragrant. Be careful not to burn the garlic and ginger, as this can make them bitter.

Combining Everything:

1. Pour the pineapple sauce over the vegetables in the skillet. Stir well to coat all the vegetables.
2. Bring the sauce to a simmer and cook for about 2-3 minutes, or until the sauce has thickened. Stir constantly to prevent the sauce from sticking to the bottom of the skillet.
3. Add the cooked chicken back to the skillet. Stir to coat the chicken evenly with the sauce.
4. Cook for another 1-2 minutes, until the chicken is heated through and the sauce has thickened to your desired consistency.

Serving:

1. Remove the pineapple chicken stir-fry from the heat.
2. Garnish with thinly sliced green onions and sesame seeds (if using).
3. Serve hot over cooked rice. White rice, brown rice, or even cauliflower rice all work well.
4. Enjoy your delicious homemade pineapple chicken stir-fry!

Conclusion:

This Pineapple Chicken Stir Fry isn’t just another weeknight dinner; it’s a vibrant explosion of sweet, savory, and tangy flavors that will transport your taste buds straight to the tropics! Trust me, once you experience the juicy pineapple chunks mingling with tender chicken and crisp vegetables, all coated in that irresistible sauce, you’ll understand why I’m so enthusiastic about it. It’s quick, it’s easy, and it’s guaranteed to be a crowd-pleaser, even with picky eaters.

But what truly makes this recipe a must-try is its versatility. Feel free to experiment with different vegetables – bell peppers in various colors, broccoli florets, snap peas, or even some shredded carrots would all be fantastic additions. If you’re feeling adventurous, try adding a pinch of red pepper flakes for a little extra heat. For a vegetarian option, simply substitute the chicken with firm tofu or tempeh, ensuring you press it well to remove excess moisture before stir-frying.

Serving suggestions are endless! I personally love serving this Pineapple Chicken Stir Fry over a bed of fluffy white rice, but brown rice or quinoa are equally delicious and healthy alternatives. For a low-carb option, try serving it over cauliflower rice or even just enjoying it on its own as a flavorful and satisfying meal. Garnish with some chopped green onions and sesame seeds for an extra touch of elegance.

And don’t forget about leftovers! This stir-fry is just as delicious the next day, making it perfect for meal prepping or a quick and easy lunch. You can even repurpose it into lettuce wraps for a lighter, refreshing meal. The possibilities are truly endless!

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s the perfect balance of convenience and deliciousness, making it ideal for busy weeknights or weekend gatherings. The sweet and sour notes are perfectly balanced, creating a symphony of flavors that will leave you wanting more.

So, what are you waiting for? Gather your ingredients, fire up your wok (or skillet!), and get ready to create a culinary masterpiece. I promise you won’t be disappointed. This Pineapple Chicken Stir Fry is more than just a recipe; it’s an experience.

I’m so excited for you to try this recipe and experience the magic for yourself! Once you’ve had a chance to whip it up, please, please, please come back and share your experience in the comments below. I’d love to hear about any variations you tried, what your family thought, and any tips or tricks you discovered along the way. Your feedback is invaluable and helps me continue to improve and create even more delicious recipes for you to enjoy. Happy cooking! Let me know what you think of this Pineapple Chicken Stir Fry!