Pineapple Chicken Stir Fry


Stir fry is one of my favorite meals to make. It's quick, you can use a ton of different ingredients and you typically only use one pot. It's also extremely versatile. Chicken, beef, pork, shrimp, fish, your protein choices are endless. Mushrooms, peppers, pineapple, onions, sugar snap peas, the vegetable list can be just as long.

When I was coming up with recipes for this week I realized that we hadn't ate a stir fry meal for dinner in quite some time so I needed to immediately remedy that.

Pineapple Chicken Stir Fry
Source: A Cookaholic Wife Creation
Servings: 4

    • 3 boneless skinless chicken breasts, cut into bite-sized pieces
    • 1 can pineapple, juice drained (or 1 fresh pineapple)
    • 2 cups sugar snap peas, ends trimmed
    • 1 cup red onion, roughly chopped
    • 2 cups quick-cooking rice
    • 4 tbsp. stir-fry sauce
    • 1 tbsp. Sriracha 
    • 1 tbsp. vegetable oil
    • 1 tspp. sesame oil

1. Heat the vegetable oil in a large skillet or wok over medium heat. Once hot, add the onion and sugar snap peas and cook for 10 minutes or until the vegetables are slightly softened.
2. Add the pineapple and cook for another 5 minutes.  
3. Cook the rice according to package directions.
4. Remove the onion, peas and pineapple from the skillet or wok. Add the sesame oil and the chicken. Cook the chicken for 10-12 minutes or until the chicken pieces have cooked through and are lightly browned.
5. Return the onions, peas and pineapple to the wok. Stir in 3 tablespoons of the stir-fry sauce and the Sriracha.
6. Once the rice has cooked, stir in the remaining tablespoon of stir-fry sauce.
7. Plate the rice and serve the chicken mixture on top. Season with salt and pepper or additional Sriracha to taste.

As you can see from the picture, I didn't add the Sriracha from the recipe. I did it as an afterthought but Tom told me he'd much rather have it just mixed right on in.  If you haven't tried Sriracha yet, I highly suggest you immediately run to your nearest grocery store and pick up a bottle. The stuff is amazing! And there is actually a cookbook that has nothing but recipes that use Sriracha. How awesome is that? So far I've only added it into recipes that didn't call for it and made Sriracha burgers.

Anyway, Tom and I both really enjoyed this recipe and it definitely hit the spot for that stir-fry meal I wanted!

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