Stir Fried Chicken with Pineapple and Pepper

  • Soy sauce – ¼ cup [If possible, use the low-sodium soy sauce]
  • White wine vinegar – 2 tbsp [You can substitute with regular vinegar if you don’t have it]
  • Grated ginger – 1 tsp
  • Garlic – 2 cloves, crushed
  • Cornflour/cornstarch – 1 tbsp
  • Sugar – 1 tsp
  • Oil – 2 tbsp, preferably sesame oil
  • Boneless & skinless chicken breast – 500 gms, cut in 1-inch pieces
  • Garlic Chives – 6, cut in 1-inch pieces
  • Red bell pepper – 1, cut into long strips
  • Onion – 1, large, cut into strips
  • Green chilli – 2, chopped
  • Fresh pineapple – 1, medium
  • Salt to taste
 Pineapple-Chicken-6-1-of-1 (Copy)
  1. Peel and core the pineapple. Then cut the pineapple flesh into ½ inch chunks. Retain any juice of the pineapple along with the pineapple chunks. Set aside.
  2. Combine soy sauce, vinegar, ginger, garlic, cornstarch/cornflour and sugar in a bowl and whisk well. This is the sauce for the stir fry chicken and pineapple.
  3. Heat oil in a large wok and stir-fry the chicken on medium-high heat until brown on both sides and cooked through. This will take 5 minutes for each side. Take the chicken out in a bowl and set aside.
  4. Add little more oil to the wok if it’s too dry. Tip in the onion & pepper strips, chopped green chilli and the pineapple chunks. Season with salt and stir fry them on high heat until somewhat soft but still retain some crunch, for about 2 to 3 minutes. [If you are not using low sodium soy sauce then add very little salt. You can check and adjust the seasoning if needed after adding the sauce in next step.]
  5. Pour in the prepared sauce and stir until thickened. Return the sautéed chicken the work and give few quick toss. Check and adjust seasoning if necessary.
  6. Once the sauce is thick enough and clinging to the chicken and veggies, you are done. Serve hot with rice topping with some freshly chopped cilantro.