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If you're in search of a vibrant and flavorful dish that effortlessly combines sweet and spicy elements, look no further than Sweet & Spicy Pineapple Chicken Stir Fry. This dish is not only a feast for the taste buds but also a visual delight, thanks to its colorful ingredients and appealing presentation. The marriage of juicy pineapple and tender chicken thighs, combined with a medley of crisp vegetables, creates a harmonious balance that makes this stir fry a standout option for any weeknight dinner.

Sweet & Spicy Pineapple Chicken Stir Fry

Discover the vibrant flavors of Sweet & Spicy Pineapple Chicken Stir Fry, a quick and delicious meal perfect for busy weeknights. This dish features juicy pineapple, tender chicken thighs, and a colorful mix of vegetables, all coated in a sweet and spicy sauce. In just 30 minutes, you can create a nutritious dinner that excites the palate and delights the senses. Elevate your cooking with this fun and healthy recipe that everyone will love!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces

1 cup fresh pineapple chunks (or canned, drained)

1 bell pepper (red or yellow), sliced into thin strips

1 medium onion, sliced

2 cloves garlic, minced

1 inch fresh ginger, minced

1/4 cup soy sauce

2 tablespoons honey or brown sugar

1 tablespoon rice vinegar

2 teaspoons sriracha (adjust based on your heat preference)

1 tablespoon cornstarch (mixed with 2 tablespoons water to create a slurry)

2 tablespoons vegetable oil

1 teaspoon sesame oil (for added flavor)

Salt and pepper to taste

Sesame seeds and chopped green onions for garnish

Cooked jasmine rice or quinoa for serving

Instructions
 

Prep the Chicken: In a large mixing bowl, season the bite-sized chicken pieces with salt and pepper. Add the soy sauce, honey (or brown sugar), rice vinegar, and sriracha to the bowl. Mix until well combined. Toss in the chicken to ensure it’s evenly coated in the marinade, and let it marinate for at least 15 minutes to absorb the flavors.

    Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering. Once hot, add the marinated chicken pieces to the skillet, spreading them out to ensure even cooking. Stir-fry for approximately 5-7 minutes, or until the chicken is golden brown and fully cooked, ensuring it’s browned on all sides. Remove the chicken from the skillet and set it aside on a plate.

      Sauté the Vegetables: In the same skillet, without cleaning it, add the sliced onion, bell pepper, minced garlic, and ginger. Stir-fry for about 3-4 minutes until the vegetables are tender but still vibrant and slightly crisp.

        Combine Ingredients: Return the cooked chicken to the skillet alongside the pineapple chunks. Pour in the remaining marinade from the bowl. Stir well and allow it to come to a gentle simmer, letting the flavors meld together.

          Thicken the Sauce: Stir in the cornstarch slurry, mixing thoroughly. Cook for an additional 2 minutes or until the sauce thickens to your desired consistency and beautifully coats the chicken and vegetables.

            Finish and Serve: Drizzle the dish with sesame oil for an extra layer of flavor right before serving. Serve the stir fry hot over freshly cooked jasmine rice or quinoa. Garnish with sesame seeds and a sprinkling of chopped green onions for a pop of color and added crunch.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings