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Honey Pineapple Chicken Stir-fry

Honey Pineapple Chicken Stir-fry prepared dish

Tender pieces of chicken are seared and glazed in a glossy honey-pineapple sauce with ginger, garlic, bell pepper, and onion. Serve it over steamed jasmine rice for a bright, sweet-savory dinner with weeknight-friendly timing.

This recipe is chinese style, dinner, scaled for 4 servings, with 20 min prep and 25 min cook.

Prep: 20 min · Cook: 25 min · Total: 45 min · Serves: 4

Quick cooking notes

  • Core ingredients include garlic, black pepper, water, boneless skinless chicken breasts.
  • Follow all 14 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 3 cloves garlic (minced)
  • 0.25 tsp black pepper (freshly ground)
  • 1.5 cups water
  • 1.5 lb boneless skinless chicken breasts (cut into 1-inch pieces)
  • 1 tbsp fresh ginger (grated)
  • 2 tbsp rice vinegar
  • 2 medium scallions (thinly sliced)
  • 2 tbsp avocado oil (divided)
  • 0.25 cup gluten-free tamari
  • 1 large red bell pepper (cut into 1-inch pieces)
  • 1 cup jasmine rice (rinsed)
  • 1 tsp toasted sesame oil
  • 1 tsp sesame seeds (toasted)
  • 0.25 cup honey
  • 2 tbsp cornstarch (divided)
  • 2 cups pineapple chunks in juice (drained with 1/2 cup juice reserved)
  • 1 medium yellow onion (cut into 1-inch pieces)
  • 0.25 tsp fine sea salt

Instructions

  1. Place the rinsed 1 cup jasmine rice and 1.5 cups water in a 2-quart saucepan, set it over high heat, and bring it to a boil in 3-4 minutes, watching for steady bubbling across the surface.
  2. Reduce the saucepan to low heat, cover with a tight-fitting lid, and cook the rice for 15 minutes until the water is absorbed and small steam holes appear on the surface; remove the pan from the heat and keep it covered for 10 minutes while you cook the stir-fry.
  3. Pat the 1.5 lb chicken pieces dry with paper towels on a separate cutting board, then season them with 0.25 tsp fine sea salt and 0.25 tsp black pepper; wash your hands, knife, board, and any surfaces that touched raw chicken before handling vegetables or cooked food.
  4. Sprinkle the chicken with 1 tbsp cornstarch in a medium bowl and toss with tongs for about 30 seconds until the pieces are lightly and evenly coated.
  5. Whisk the reserved 1/2 cup pineapple juice, 0.25 cup gluten-free tamari, 0.25 cup honey, 2 tbsp rice vinegar, 1 tbsp grated fresh ginger, 3 minced garlic cloves, 1 tsp toasted sesame oil, and the remaining 1 tbsp cornstarch in a 2-cup liquid measuring cup until no dry cornstarch is visible.
  6. Heat 1 tbsp avocado oil in a 12-inch nonstick skillet or wok over medium-high heat until shimmering, about 1 minute, then add the chicken in a single layer without crowding.
  7. Cook the chicken over medium-high heat for 5-7 minutes, turning the pieces every 1-2 minutes with tongs, until browned on the outside and an instant-read thermometer inserted into the thickest piece reads 165°F (74°C).
  8. Transfer the cooked chicken to a clean plate with tongs and let it rest for 3 minutes; do not place cooked chicken on the plate or utensils that held raw chicken.
  9. Add the remaining 1 tbsp avocado oil to the same 12-inch skillet and keep it over medium-high heat until the oil shimmers, about 30 seconds.
  10. Add the 1 large red bell pepper and 1 medium yellow onion to the skillet and stir-fry with a wooden spoon for 4-5 minutes until the onion edges are lightly browned and the pepper is crisp-tender.
  11. Add the 2 cups drained pineapple chunks to the skillet and cook over medium-high heat for 2-3 minutes, stirring occasionally, until the pineapple is hot and lightly caramelized at the edges.
  12. Whisk the sauce again for 5 seconds, pour it into the skillet, and cook over medium-high heat for 1-2 minutes, stirring constantly, until the sauce bubbles vigorously and thickens enough to coat the back of a spoon.
  13. Return the rested chicken and any juices on the clean plate to the skillet, reduce the heat to medium, and toss for 1-2 minutes until every piece is coated in sauce and reheated to steaming hot.
  14. Fluff the rice with a fork, divide it among 4 bowls, spoon the honey pineapple chicken over the top, and garnish with 2 sliced scallions and 1 tsp toasted sesame seeds while the sauce is glossy and hot.

Nutrition (per serving)

  • Calories: 564
  • Protein: 39 g
  • Fat: 11 g
  • Carbohydrates: 75 g
  • Fiber: 3 g
  • Sugar: 28 g
  • Sodium: 860 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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