Easy Pineapple Chicken
A quick and satisfying dish combining chicken, fresh vegetables, and sweet pineapple chunks, perfect for busy weeknights.
Ingredients
For the Marinade
- 3 tablespoons soy sauce adds savory depth
- 2 tablespoons olive oil provides moisture
- ½ teaspoon paprika adds mild warmth
- to taste Salt enhances all flavors
Main Ingredients
- 1 pound boneless, skinless chicken breast, cut into strips mesquite texture and protein
- 1 medium red bell pepper, cubed adds sweetness and color
- 1 bunch scallions, trimmed and sliced into ½-inch lengths contributes mild onion flavor
- 1 can (12 ounce) pineapple chunks, drained and juice reserved introduces sweetness and juiciness
- 1 tablespoon cornstarch thickens the sauce
- 1 tablespoon olive oil remains for cooking
Instructions
Preparation
- Gather all ingredients to ensure a smooth cooking process.
- Combine soy sauce, 2 tablespoons olive oil, paprika, and salt in a bowl and whisk until well mixed.
- Add chicken strips to the marinade and let soak while preparing remaining ingredients.
Cooking
- Heat the remaining 1 tablespoon olive oil in a wok or large skillet over medium-high heat.
- Add cubed red bell pepper to the wok and stir-fry for about 3 minutes until it softens.
- Add the sliced scallions and continue cooking for an additional 2 minutes.
- Remove chicken from marinade and add it to the wok, discarding the marinade. Stir until the chicken is cooked through.
- In a bowl, combine reserved pineapple juice and cornstarch to create a smooth slurry.
- Add pineapple chunks to the skillet and cook for about 2 to 3 minutes.
- Pour in the pineapple juice mixture and bring everything to a boil, simmering for about 3 minutes until thickened.
Notes
Serve over rice or in tortillas. Ensure chicken strips are even in size for uniform cooking.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 3gSodium: 800mgFiber: 2gSugar: 10g
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