Pineapple Chicken

 at home pineapple chicken recipe on the stove

  • 3 pounds boneless, skinless chicken breasts or thighs cut into bite-sized pieces
  • 0.5 teaspoon kosher salt plus additional to taste
  • 0.5 teaspoon ground black pepper
  • 1 whole pineapple cut into chunks
  • 1 1/3 cup of pineapple juice
  • 0.67 cup low sodium soy sauce plus additional to taste
  • 2 tablespoon honey
  • 2 tablespoon cornstarch
  • 2 tablespoon minced garlic about 3 cloves
  • 2 tablespoon minced fresh ginger
  • 0.5 teaspoon red pepper flakes plus additional to taste
  • 2 tablespoon avocado oil or other neutral cooking oil, divided
  • 4 red bell peppers cut into 1-inch chunks
  • 0.5 cup chopped green onions about 2, plus additional for serving
  • 3 teaspoons sesame seeds
  • Prepared rice

Instructions
 

  • Place the chicken in a bowl and toss with the salt and pepper. Set aside.
  • Drain the juice from the pineapple cans into a large liquid measuring cup with a spout (you should have about 1 1/3 cup juice). Whisk in the soy sauce, honey, cornstarch, garlic, ginger, and red pepper flakes. Set near the stove.
  • Heat 1/2 tablespoon of the oil in a large, deep skillet or wok over medium-high heat. Once it’s hot and shimmering, add the chicken. Cook on all sides until it’s light golden brown and the chicken is cooked through, 4 to 6 minutes. Remove to a plate.
  • Heat the remaining 1/2 tablespoon oil in the skillet. Add the bell peppers and pineapple chunks from the cans. Cook until the peppers are crisp-tender and likely blistered in a few places, about 5 minutes.
  • Return the chicken to the skillet. Add the water chestnuts. Pour the sauce over the top and stir to coat. Let cook, stirring constantly, until the sauce is reduced and everything is wonderfully coated and sticky—1 to 2 minutes. Stir in the green onions and sesame seeds. Taste and add additional salt or soy sauce, so that it is seasoned to your liking. Enjoy hot with rice and an additional sprinkle of green onions.

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