Chicken Pineapple Stir- Fry – Chinese Food
Chicken Pineapple Stir- Fry Recipes ( 30 mins)
Ingredients (Servings 6)
- 1 teaspoon cornstarch
- 1⁄4 cup soy sauce
- 1 tablespoon cider vinegar
- 1 (16 ounce) packagefrozen stir fry vegetables
- 1 tablespoon ketchup
- 1 tablespoon minced garlic
- 1 lb boneless skinless chicken breast, cut into 2 inch strips
- 1⁄2 teaspoon ginger
- 2 tablespoons vegetable oil
- 1 (8 ounce) can pineapple chunks, drained, reserve 1/4 cup juice
- 2 tablespoons sugar
- hot cooked rice
- Mix first 7 ingredients with reserved 1/4 cup pineapple juice in small bowl.
- In large skillet, stir-fry chicken in hot oil 5 minutes.
- Add vegetables, stir-fry 4 more minutes.
- Stir in pineapple and sauce, heat through.
- Serve over rice
Reviews – Chicken Pineapple Stir- Fry Recipes
This was delightful. I used fresh pineapple and as a result didn’t have the 1/4 cup of reserved juice. So, I took 1/4 cup (or a little more) of the pineapple and put it in the with the soy sauce and other ingredients and used my immersion blender to blend it all up. It was the perfect combination of salty and sweet. When I added the frozen vegetables to the chicken, I also added one small chopped onion and a chopped up bell pepper. I served mine with Jasmine rice. It was a hit with the whole family, even with my husband who doesn’t care for asian inspired food. I made this again and doubled the amount of vegetables and it was perfect.
Thanks for sharing this recipe. My three sons, 5, 8 and 13 loved this. It went together quickly and the sauce was very tasty – but not too spicy for the little guy. This time I went exactly by the recipe, but can see that this will be adaptable to other veggies fresh or frozen. It looked great as well. This will be on rotation at our house for a while.
It was okay. I would not use frozen vegetables next time. They just don’t do the dish justice. I would also add more pineapple juice next time. The flavor of the sauce wasn’t distinctive enough and was a little underwhelming.
I’d say this was 5 stars the way I made it but there’s no way making this with frozen mixed vegetables would be 5 stars. I followed this recipe closely and tripled the minced garlic. I cut up a yellow pepper, broccoli, red onion and used a can of sliced water chestnuts. This was GOOD! My husband added sriracha to his, but I sauteed it with crushed red peppers and it had the perfect amount of kick with that. I also used boneless/skinless chicken thighs rather than breasts. Will definitely make again!
Pretty much amazing and super easy! Instead of using the stir fry veggies, I used Carrots, Broc, and onions. Its what we had on hand.Also added some red pepper flakes. Turned out great. Full of Flavor. Hubby took left overs the next day and some boys in his shop said it smelt great! Will for sure be making again!
This is also my very first review…Five stars for sure!!! I needed to use some fresh pineapple & needed a quick dinner idea…poof…perfection! I didn’t have the frozen veggies but I gathered what I had on hand, some canned & some fresh. I also used the bagged “broccoli slaw” which actually worked out very well! I added some sesame oil to the mix then added red pepper flakes & almond slivers on just mine & it was SO yummy! My 5 yr old complains about everything I make but she had three servings of this!! This is a keeper!!!