After years of cooking for people I love, I know a keeper when I see one; Pineapple Chicken Stir Fry belongs in that category. I love a main course with enough character to carry the whole meal. This is one to make, share, and tuck safely into the recipe box for another day.
Ingredients
- 7 lb chicken thighs cut into chunks
- 4 tbs vegetable oil divided in 2
- 6 tbs pineapple juice
- 2 tbs chicken broth
- 2 tbs light soy sauce
- 1 tbs hoisin sauce
- 2 colored bell peppers, cut
- 1/2 small pineapple, cubed
- 2 tbs garlic, fine chop
- 2 tbs fresh ginger, fine chop
- 1-2 tsp chili pepper
- 2 green onions, sliced
Instructions
- Jasmine rice to serve.
- Prepare the sauce by mixing pineapple juice, chicken broth, soy sauce, hoisin sauce and set aside.
- Heat your skillet or stir fry pan add 2 tbs oil once heated add the peppers and cook until almost softened, add the pineapple and cook enough to caramelize. Remove from the skillet and set aside.
- Add the remaining 2 tbs oil heat then add the chicken and cook until browned and no longer pink add 2 tablespoons of ginger and 2 tablespoons of garlic stir until aromatic.
- Add the sauce along with 1-2 teaspoons of chili pepper and cook until the sauce reduces and coats the chicken then add the peppers/ pineapple to pan cook about 30 seconds top with 2 green onions and serve next to jasmine rice.