This pineapple chicken stir fry recipe is made with whole ingredients such as chopped bell peppers, broccoli florets, pineapple chunks, and chicken, of course! The stir fry sauce is naturally sweetened with pineapple juice and topped off with a dash of sesame seeds. No regrets!
Sweet Pineapple Chicken Stir Fry
Sometimes, I’ll have this crazy craving for Chinese takeout. Does that happen to you?
I usually bounce back and forth between healthy cashew chicken and this recipe for pineapple chicken. I always love a good stir fry! And, I can already tell that you are going to love this healthy weeknight dinner with minimal ingredients!
Pineapple chicken has simple, healthy ingredients. It can be easily made with recipes you probably already have in your pantry and fridge. If you are following a gluten-free diet or have an allergy, choose tamari over soy sauce.
As far as the stir fry sauce goes, I love finding ways to sweeten my recipes without using cane sugar. Pineapple not only adds beauty to this recipe, but it is so sweet that you don’t need any white or brown sugar. In fact, this tastes incredible that you might never want to order takeout again!
Okay, maybe I can’t exactly promise that, but I can tell you that the flavors are bigger, bolder, and better!
Ultimately, I created this sweet chicken recipe because I really wanted a healthy alternative to some of my favorite Chinese takeout dishes. Well, what I made actually tastes better than takeout – try it for yourself and see!
Healthy Pineapple Chicken Stir Fry
Prep: 15 ; Cook: 25 ; Total: 40 minutes
Yield 8 servings
Ingredients
- 2 tbsp avocado oil
- 1.5 lb raw chicken breasts, diced
- 1 small red onion, diced
- 1 red pepper, diced
- 1 yellow pepper, diced
- 1 small head broccoli, chopped into small florets
- 20 oz can pineapple chunks
- Sesame seeds
Sauce
- 1/4 cup pineapple juice (from can with chunks)
- 1/4 cup rice wine vinegar
- 1/3 cup soy sauce (tamari if GF)
- 1.5 tsp sesame oil
- 2 tbsp arrowroot powder (or cornstarch)
Instructions
- In a large pan, heat 1 tbsp avocado oil. Add diced chicken and cook for 7-8 minutes or until cooked through.
- Remove from pan and drain any excess liquid.
- In same pan, add other tbsp of avocado oil and onion, peppers, and broccoli. Let cook for another 7-8 minutes or until beginning to soften.
- Meanwhile, make sauce by whisking together all sauce ingredients.
- When veggies are ready, add chicken back to pan, along with sauce and pineapple chunks.
- Let cook over medium heat for 5-6 minutes or until sauce has thickened.
- Serve over rice and sprinkle with sesame seeds! Enjoy.
Author: Erin ; Category: dinner, lunch, meal-prep, gluten-free ; Method: stovetop ; Cuisine: American
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