How to Make Stir-Fried Ginger Pineapple Chicken - A Step-by-Step Guide

One of the most satisfying and flavorful dishes to create in the kitchen is a stir-fry. The combination of fresh, crisp vegetables and tender, juicy meat is a winning combination that never fails to please the palate. In this recipe for Stir-Fried Ginger Pineapple Chicken, we take a classic stir-fry and elevate it to a whole new level with the addition of sweet and tangy pineapple and spicy ginger. The result is a dish that is not only delicious, but also healthy and easy to prepare.

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Ingredients

  • ¼ cup coconut aminos (soy-free seasoning sauce)
  • 1 (2 inch) piece fresh ginger, peeled and minced
  • 3 cloves garlic, minced
  • 2 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon salt
  • ⅛ teaspoon white pepper
  • 1 ½ pounds skinless, boneless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons vegetable oil
  • ½ onion, quartered and separated into pieces
  • 1 red bell pepper, cut in 1-inch pieces
  • 1 green bell pepper, cut in 1-inch pieces
  • 1 (20 ounce) can pineapple chunks in juice, drained, juice reserved
  • ¾ cup chicken stock
  • 2 tablespoons arrowroot powder
  • 2 cups cooked jasmine rice for serving, or as needed
  • ½ cup coarsely chopped raw cashews (Optional)

Information

  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Servings: 4
  • Yield: 4 servings

  • Combine coconut aminos, ginger, garlic, sesame oil, rice vinegar, chives, salt, and white pepper in a 1-gallon resealable plastic bag. Add chicken to marinade and let sit at room temperature while you prepare the vegetables.
  • Heat a large skillet or wok over medium-high heat. Add oil to hot skillet and heat until it shimmers. Add onion and red and green bell peppers. Stir-fry until vegetables are tender-crisp, 2 to 3 minutes. Remove vegetables from skillet and set aside.
  • Add chicken and marinade to the same skillet and cook until chicken is white and the juices run clear, about 5 minutes. Add vegetables and drained pineapple back to the skillet and stir-fry for 3 minutes.
  • Pour in reserved pineapple juice and stir in arrowroot powder quickly until mixture boils and the sauce thickens, about 2 minutes.
  • Serve over hot rice and garnish with chopped cashews.
  • Nutrition

    665 cal.

    • Total Fat: 26g
    • Saturated Fat: 5g
    • Cholesterol: 97mg
    • Sodium: 1275mg
    • Total Carbohydrate: 66g
    • Dietary Fiber: 4g
    • Total Sugars: 25g
    • Protein: 42g
    • Vitamin C: 79mg
    • Calcium: 64mg
    • Iron: 3mg
    • Potassium: 673mg