Pineapple Chicken Stir Fry: Delicious & Easy Recipe

Quick Fried Chicken: Crispy, juicy, and ready in under 30 minutes? Yes, you read that right! Forget spending hours in the kitchen or relying on takeout. This recipe delivers the classic comfort food experience without the fuss. I’m going to show you how to achieve perfectly golden-brown, flavorful fried chicken faster than you ever thought possible.

Fried chicken holds a special place in culinary history, particularly in the American South, where it evolved from simple family meals to a celebrated dish enjoyed at gatherings and celebrations. Its roots can be traced back to Scottish and West African cooking traditions, blending techniques and flavors to create something truly unique. The crispy exterior and succulent interior have made it a beloved staple for generations.

What makes quick fried chicken so irresistible? It’s the satisfying crunch that gives way to tender, flavorful meat. It’s the aroma that fills your kitchen, promising a delicious and comforting meal. And, of course, it’s the sheer convenience of being able to whip up this crowd-pleaser on a busy weeknight. Whether you’re craving a taste of nostalgia or simply need a quick and easy dinner solution, this recipe is guaranteed to satisfy. Get ready to experience the joy of homemade fried chicken, simplified!

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, lightly beaten
• 2 tablespoons vegetable oil, for frying
• For the Pineapple Sauce:
• 1 cup pineapple juice
• 1/2 cup brown sugar, packed
• 1/4 cup rice vinegar
• 2 tablespoons soy sauce (low sodium preferred)
• 1 tablespoon 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 wedges
• 1 cup fresh pineapple chunks
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 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 to coat the chicken evenly. This helps create a crispy coating when frying.
2. Add the beaten egg to the chicken mixture and toss again until all the chicken pieces are well coated. The egg acts as a binder, helping the cornstarch adhere to the chicken.

Frying the Chicken:

1. 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 it from sticking and ensure it gets a nice golden-brown crust.
2. Carefully add the chicken to the hot oil in a single layer, being careful not to overcrowd the pan. Overcrowding will lower the oil temperature and result in steamed, rather than fried, chicken. You may need to fry the chicken in batches.
3. Cook the chicken for about 3-4 minutes per side, or until it is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
4. Remove the cooked chicken from the skillet and place it on a plate lined with paper towels to drain excess oil. Set aside.

Making the Pineapple Sauce:

1. In a medium bowl or measuring cup, whisk together the pineapple juice, brown sugar, rice vinegar, soy sauce, 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.
2. Add the red bell pepper, green bell pepper, and onion to the skillet. Stir-fry for about 3-4 minutes, or until the vegetables are slightly tender-crisp. 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, or until the broccoli is bright green and slightly tender.
4. Add the minced garlic and grated ginger to the skillet. Stir-fry for about 30 seconds, or until fragrant. Be careful not to burn the garlic.

Combining Everything:

1. Pour the pineapple sauce over the vegetables in the skillet. Bring the sauce to a simmer, stirring constantly, until it thickens. This should take about 1-2 minutes. The cornstarch in the sauce will help it thicken quickly.
2. Add the cooked chicken to the skillet and toss to coat it evenly with the pineapple sauce.
3. Cook for another 1-2 minutes, or until the chicken is heated through and the sauce has thickened to your desired consistency.

Serving:

1. Serve the pineapple chicken stir-fry hot over cooked rice.
2. Garnish with sliced green onions and sesame seeds (if desired).
3. Enjoy! This dish is best served immediately.

Tips and Variations:

Spice Level:

Adjust the amount of red pepper flakes to your liking. If you prefer a milder dish, omit the red pepper flakes altogether.

Vegetable Options:

Feel free to substitute or add other vegetables to the stir-fry, such as carrots, snow peas, or water chestnuts. Just be sure to adjust the cooking time accordingly.

Pineapple:

While fresh pineapple is preferred, you can use canned pineapple chunks in a pinch. Just be sure to drain them well before adding them to the stir-fry.

Chicken Alternatives:

You can substitute the chicken with shrimp, tofu, or beef. Adjust the cooking time accordingly.

Make it Gluten-Free:

To make this dish gluten-free, use tamari instead of soy sauce.

Make it Vegetarian:

To make this dish vegetarian, substitute the chicken with firm tofu. Press the tofu to remove excess water before cubing and frying it.

Storage:

Store leftover pineapple chicken stir-fry in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until heated through.

Freezing:

While you can freeze this dish, the texture of the vegetables may change slightly. To freeze, let the stir-fry cool completely before transferring it to a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions:

This pineapple chicken stir-fry is delicious served with white rice, brown rice, or quinoa. You can also serve it with noodles or over a bed of lettuce for a lighter meal.

Prep Ahead:

To save time, you can chop the vegetables and prepare the pineapple sauce ahead of time. Store them in separate containers in the refrigerator until ready to use.

Why this recipe works:

This recipe is a winner because it balances sweet, savory, and tangy flavors perfectly. The crispy chicken, tender-crisp vegetables, and flavorful pineapple sauce create a delightful combination that’s sure to please everyone. Plus, it’s quick and easy to make, making it a perfect weeknight meal.

The Secret to Crispy Chicken:

The key to achieving crispy chicken in this stir-fry is to coat it with cornstarch before frying. The cornstarch creates a protective layer that helps the chicken brown beautifully and stay crispy even after being tossed in the sauce.

The Importance of Fresh Ingredients:

Using fresh ingredients, especially fresh pineapple, makes a big difference in the overall flavor of this dish. Fresh pineapple has a brighter, more vibrant flavor than canned pineapple, which can sometimes taste a bit artificial.

Adjusting the Sweetness:

If you prefer a less sweet sauce, you can reduce the amount of brown sugar. You can also add a squeeze of lemon juice or lime juice to balance the sweetness.

Adding a Kick:

For an extra kick of flavor, try adding a pinch of cayenne pepper or a dash of hot sauce to the pineapple sauce.

Making it Healthier:

To make this dish healthier, you can use less oil when frying the chicken and stir-frying the vegetables. You can also use brown rice instead of white rice and add more vegetables to increase the fiber content.

Serving for a Crowd:

This recipe can easily be doubled or tripled to serve a crowd. Just be sure to use a large enough skillet or wok to accommodate all the ingredients.

Experimenting with Flavors:

Don’t be afraid to experiment with different flavors and ingredients to create your own unique version of pineapple chicken stir-fry. You can try adding different spices, herbs, or sauces to customize the flavor to your liking.

The Perfect Weeknight Meal:

This pineapple chicken stir-fry is the perfect weeknight meal because it’s quick, easy, and delicious. It’s

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 to a tropical paradise. The tender chicken, juicy pineapple chunks, and crisp vegetables, all coated in a luscious, homemade sauce, create a symphony of textures and tastes that’s simply irresistible. Trust me, once you try this recipe, it will become a staple in your rotation!

But what truly makes this dish a must-try is its versatility. Feel free to experiment with different vegetables. Bell peppers (red, yellow, or orange) add a lovely sweetness, while broccoli florets or snap peas contribute a satisfying crunch. If you’re feeling adventurous, a sprinkle of red pepper flakes will kick up the heat.

For serving suggestions, the possibilities are endless! I personally love serving this Pineapple Chicken Stir Fry over a bed of fluffy white rice or fragrant jasmine rice. Quinoa is another excellent option for a healthier twist. If you’re watching your carbs, cauliflower rice is a fantastic substitute. And for a complete meal, consider adding a side of steamed edamame or a simple green salad.

Looking for variations? You got it! If you’re not a fan of chicken, shrimp or tofu work beautifully in this recipe. Simply adjust the cooking time accordingly. For a vegetarian version, omit the chicken altogether and add extra vegetables or tofu. You can also customize the sauce to your liking. If you prefer a sweeter sauce, add a touch more honey or brown sugar. For a tangier sauce, increase the amount of rice vinegar. And if you like a thicker sauce, whisk together a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and add it to the stir-fry during the last minute of cooking.

Serving Suggestions:

• Serve over white rice, brown rice, or quinoa.
• Add a side of steamed edamame or a green salad.
• Garnish with chopped green onions and sesame seeds.

Variations:

• Substitute chicken with shrimp or tofu.
• Add different vegetables like broccoli, snap peas, or carrots.
• Adjust the sweetness and tanginess of the sauce to your liking.

I’m confident that you’ll absolutely love this Pineapple Chicken Stir Fry. It’s quick, easy, and packed with flavor. It’s also a great way to use up leftover vegetables in your fridge. So, what are you waiting for? Gather your ingredients, fire up your wok, and get ready to create a culinary masterpiece!

I’m so excited for you to try this recipe! And more importantly, I’d love to hear about your experience. Did you make any modifications? What did you serve it with? What did your family think? Please share your thoughts and photos in the comments below. Your feedback is invaluable and helps me create even better recipes for you in the future. Happy cooking! Let me know how your Pineapple Chicken Stir Fry turns out!

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