Description
A quick and flavorful stir-fry bowl featuring juicy chicken, sweet pineapple, and a spicy, tangy sauce served over rice—perfect for a satisfying weeknight meal.
Ingredients
2 chicken breasts, diced
1 tablespoon olive oil
1/2 onion, sliced
1 bell pepper, sliced
1 cup pineapple chunks (fresh or canned)
2 cloves garlic, minced
1 tablespoon ginger, grated
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon honey
1 tablespoon sriracha sauce (adjust to taste)
1 tablespoon rice vinegar
1 tablespoon cornstarch (optional, for thickening)
Salt and pepper to taste
Cooked rice, for serving
Fresh cilantro, chopped, for garnish
Lime wedges, for serving
Instructions
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add diced chicken, season with salt and pepper, and cook for 5-7 minutes until browned and cooked through. Remove from pan and set aside.
- In the same pan, add sliced onion and bell pepper. Cook for 3-4 minutes until softened.
- Stir in garlic and ginger; cook for another minute until fragrant.
- Add pineapple, soy sauce, honey, sriracha, and rice vinegar. Stir and let simmer for 3-4 minutes.
- If desired, mix cornstarch with a tablespoon of water and stir into the pan to thicken the sauce.
- Return the chicken to the pan, toss everything together, and cook for another 2-3 minutes until heated through.
- Serve over cooked rice, garnished with chopped cilantro and lime wedges.
Notes
Swap chicken with shrimp or tofu for variation.
Use cauliflower rice for a low-carb option.
Add extra veggies like snap peas or broccoli.
Substitute sriracha with chili garlic sauce for different heat.
Leftovers keep well for up to 3 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 12g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 65mg
