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easy pineapple chicken

Pineapple chicken is an easy weeknight dinner. This quick stir-fry is as delicious as it is colorful! Serve with rice for a complete meal or with fried rice for a treat. Add red chile flakes to the mix if you want something sweet and spicy.

Ingredients

    • 3 tablespoons soy sauce
    • 3 tablespoons olive oil, divided
    • ½ teaspoon paprika
    • salt to taste
    • 1 pound boneless, skinless chicken breast, cut into strips
    • 1 red bell pepper, cubed
    • 1 bunch scallions, trimmed and sliced into 1/2-inch lengths
    • 1 (12 ounce) can pineapple chunks, drained and juice reserved
    • 1 tablespoon cornstarch

Directions

  1. Gather all ingredients.
  2. Combine soy sauce, 2 tablespoons olive oil, paprika, and salt in a bowl. Add chicken strips and let marinate while preparing the remaining ingredients.
  3. Heat remaining 1 tablespoon olive oil in a wok over medium-high heat. Add bell pepper and stir-fry for 3 minutes.
  4. Add scallions and cook for 2 more minutes.
  5. Remove chicken from marinade and add to the wok; discard marinade. Cook, stirring occasionally, until chicken is cooked through and no longer pink in the center, 10 to 15 minutes.
  6. Combine pineapple juice and cornstarch in a bowl; mix together. Add pineapple chunks to the skillet and cook for 2 to 3 minutes.
  7. Pour in pineapple juice mixture and bring to a boil. Simmer until sauce has thickened, about 3 minutes.