Chicken pineapple stir-fry recipe

5 from 1 vote

A great chicken stir-fry that's made really special with the help of a spicy pineapple sauce.

Course Side Dish

Cuisine American

Keyword chicken, pineapple, stir-fry

Prep Time 15

Cook Time 20

Total Time 35

Servings people

Calories 376kcal

Cost 15

Place all the ingredients for the sauce in a food processor, except for the white wine vinegar, and process until you get a smooth sauce.
1 lb pineapples cubes, 1 small onion, 1 carrot, 2 garlic cloves, The zest and juice of 1 lime, ½ tsp. ground ginger, ½ tsp. cumin, ¼ tsp. cinnamon, ¼ cup fresh pineapple juice, ½ cup of white wine vinegar, 4 chili peppers, Sea salt and freshly ground black pepper
Add the sauce to a pot with the vinegar and cook on medium heat for 15 minutes.
Pour the sauce into bottles or glass jars, and place in a water bath of simmering water for 10 minutes.
In a skillet placed over medium-high heat, preheat the cooking fat. Then add the chicken cubes and cook for 10 minutes, or until the chicken is no longer pink.
1 lb. skinless, 2 tbsp. cooking fat
Remove the chicken from the skillet and set aside. Add the pineapple cubes, the green bell peppers, and the onions. Cook for 5 minutes, just enough so the vegetables are still nice and crisp.
1 large green bell pepper, 1 large onion, 1 lb pineapples cubes, ½ oz. fresh ginger, Sea salt and freshly ground black pepper
Add the pineapple sauce to the mixture and bring it to a boil. Simmer for about 4 minutes.
Bring the chicken back to the skillet, combine it all together and cook for another 3 minutes, making sure everything is warm.
If you find the sauce a bit too spicy, you can always add some pineapple juice.
Season to taste and serve.