Go Back
Print
Pineapple Chicken
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Servings: 6 Servings
Author: Dianne
Ingredients
Boneless Chicken
  • 12 Boneless Chicken thighs 0r 6-8 Breast
  • 2 tsp. Salt
  • 3 Tbsp. olive oil or other oil
Sauce
  • 1/2 Cup Chicken Broth
  • 1/4 cup Ketchup
  • 2 tsp. Dark or Mushroom Soy Sauce
  • 1/4 cup Rice or Apple Cider Vinegar
  • 1/4 cup Brown Sugar
  • 1/2 Cup Pineapple Jam may substitute with similar jam like guava
  • 2 Tbsp. Ginger minced
  • 4 Cloves garlic minced
  • 1 Cup Pineapples Cut in small pieces
  • 1/2 Cup Red or green bell pepper diced
  • 1 medium Onion Cut horizontally
  • 2 Tbsp. Cornstarch diluted in 2 Tbsp. Water, or a little more if needed
Instructions
  1. Cut chicken in very small pieces, season with salt and set aside.
  2. Prepare your garlic, ginger, onions, bell peppers and pineapples.
  3. Heat a small saucepan with a small amount of oil on medium heat. Sautéed garlic and ginger for about 1 minute. Add rest of sauce ingredients to pot except cornstarch. Heat on medium-high heat until boiling.
  4. Dilute cornstarch and water. When sauce boils, add to sauce and continue stirring about 1 minute until thickens.
  5. Heat a large skillet on high heat. Add oil until hot, add chicken and stir fry until no longer pink (about 2 minutes).
  6. Add sauce to chicken. Lower heat to simmer for about 5 minutes
Recipe Notes

serving suggestions- white rice or vegetable stir fry.