Best 9 Stir Fried Chicken With Pineapple And Peppers Recipes

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Stir-fried chicken with pineapple and peppers is an amazingly delicious dish that combines the flavors of sweet, savory, and spicy in a colorful and satisfying meal. This simple yet flavorful dish can be prepared in minutes, making it an ideal option for weeknight dinners or impromptu gatherings. With the right ingredients and a few basic steps, you can create a mouthwatering dish that will surely be a hit with family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN AND PINEAPPLE STIR-FRY



Chicken and Pineapple Stir-Fry image

We love how the snappy veggies and pineapple make this stir-fry taste fresh and bright. Add brown sugar and you get a sweet-and-sour dish that's packed with flavor. -DeEtta Rasmussen, Fort Madison, Iowa

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 18

1 can (8 ounces) pineapple chunks
2 tablespoons plus 1 teaspoon cornstarch
1/4 teaspoon ground ginger
1-1/2 cups chicken broth
3 tablespoons brown sugar
1 tablespoon soy sauce
1 tablespoon molasses
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon garlic salt
1/4 teaspoon paprika
1/8 teaspoon pepper
3/4 pound boneless skinless chicken breasts, cut into 1-inch cubes
5 tablespoons canola oil, divided
3 medium carrots, chopped
1 small onion, sliced
1 small green pepper, coarsely chopped
Hot cooked rice

Steps:

  • Drain pineapple, reserving juice; set pineapple aside. In a small bowl, mix pineapple juice, cornstarch and ginger until smooth. Stir in broth, brown sugar, soy sauce and molasses., In a large resealable plastic bag, combine flour and seasonings. Add chicken, a few pieces at a time; close bag and shake to coat., In a large skillet, heat 4 tablespoons oil over medium heat. Add chicken; cook and stir until no longer pink. Remove from pan; discard cooking juices., Stir-fry vegetables in remaining oil until crisp-tender. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return chicken to pan. Add reserved pineapple; heat through. Serve with rice.

Nutrition Facts : Calories 427 calories, Fat 20g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 941mg sodium, Carbohydrate 43g carbohydrate (22g sugars, Fiber 3g fiber), Protein 21g protein.

STIR-FRIED CHICKEN WITH PINEAPPLE AND PEPPERS



Stir-Fried Chicken With Pineapple and Peppers image

Here's an easy way to get low-fat protein (in the chicken breast) and lots of vitamins (in the scallions, peppers and pineapple). Plus, the dab of fresh ginger soothes stomachs and fights inflammation and blood clots.

Provided by USA WEEKEND columnist Jean Carper

Categories     World Cuisine Recipes     Asian     Chinese

Yield 6

Number Of Ingredients 12

¼ cup reduced-salt soy sauce
2 tablespoons white wine vinegar
2 tablespoons mirin (sweetened Asian wine)
1 teaspoon grated ginger root
2 crushed garlic cloves
1 tablespoon cornstarch
2 tablespoons oil, preferably sesame oil
1 pound boneless, skinless chicken breast, cut in 1-inch pieces
6 large green onions, cut in 1-inch pieces
2 cups fresh or frozen pepper strips
1 (20 ounce) can chunk pineapple in juice
¼ cup sliced almonds

Steps:

  • Combine first six ingredients; stir well.
  • Heat oil in a large skillet and stir-fry chicken until brown and done, about 5 minutes. Remove. Add green onions, peppers and pineapple to the skillet; heat through. Pour in sauce and stir until thickened. Return chicken to skillet; heat through. Serve with brown rice; top with optional almonds.

Nutrition Facts : Calories 238.1 calories, Carbohydrate 21 g, Cholesterol 43.9 mg, Fat 7.7 g, Fiber 2.2 g, Protein 20.2 g, SaturatedFat 1.1 g, Sodium 411.6 mg, Sugar 12.9 g

PINEAPPLE CHICKEN STIR-FRY RECIPE



Pineapple Chicken Stir-Fry Recipe image

Sweet and tangy pineapple chicken stir-fry is the perfect quick and easy weeknight meal.

Provided by Leah Maroney

Categories     Dinner     Entree

Time 30m

Yield 4

Number Of Ingredients 19

For the Stir-Fry:
1 pound boneless, skinless chicken breasts
1 teaspoon vegetable oil
1 small onion, diced
4 cloves garlic, minced
2 cups chopped pineapple
1 cup finely diced red bell pepper
1/3 cup diced scallions
For the Sauce:
1 tablespoon cornstarch
1 teaspoon crushed red pepper flakes
1 teaspoon ground ginger
2 tablespoons soy sauce
1 cup chicken broth
1 tablespoon white vinegar
1/3 cup brown sugar, packed
For Serving:
Steamed rice
Chopped peanuts or sesame seeds, for garnish

Steps:

  • Serve with hot rice, more scallions, and crushed peanuts or sesame seeds if you wish.

Nutrition Facts : Calories 597 kcal, Carbohydrate 80 g, Cholesterol 98 mg, Fiber 4 g, Protein 44 g, SaturatedFat 2 g, Sodium 800 mg, Sugar 26 g, Fat 11 g, ServingSize 1 stir-fry (serves 4), UnsaturatedFat 0 g

CHICKEN PINEAPPLE STIR-FRY



Chicken Pineapple Stir-Fry image

The brown sugar called for in this recipe gives the chicken a superior taste. -Mel Miller, Perkins, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 14

1 can (20 ounces) unsweetened pineapple tidbits
2 tablespoons cornstarch
1/4 cup cider vinegar
1/4 cup ketchup
2 tablespoons brown sugar
2 tablespoons reduced-sodium soy sauce
1/4 teaspoon ground ginger
1-1/2 pounds boneless skinless chicken breasts, cubed
3 tablespoons canola oil, divided
1/2 teaspoon garlic salt
2 medium carrots, sliced
1 medium green pepper, julienned
1 medium tomato, cut into wedges
Hot cooked rice

Steps:

  • Drain pineapple, reserving the juice; set pineapple aside. In a small bowl, combine cornstarch and reserved juice until smooth. Stir in the vinegar, ketchup, brown sugar, soy sauce and ginger; set aside., In a wok or large skillet, stir-fry the chicken in 2 tablespoons oil for 5-6 minutes or until no longer pink; sprinkle with garlic salt. Remove and keep warm. , Stir-fry the carrots in remaining oil for 4 minutes. Add green pepper; cook and stir until vegetables are crisp-tender. Add chicken and pineapple., Stir pineapple juice mixture; pour into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the tomato wedges. Serve with rice.

Nutrition Facts : Calories 283 calories, Fat 9g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 492mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges

SHEET-PAN TERIYAKI CHICKEN AND PINEAPPLE STIR-FRY



Sheet-Pan Teriyaki Chicken and Pineapple Stir-Fry image

No wok necessary for this stress-free, stir fry-inspired dinner! Bite-size pieces of chicken are tossed with a flavor-packed honey-teriyaki sauce, pineapple chunks and red pepper strips, spread on a sheet pan and popped in a hot oven for a quick and simple dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 9

1/4 cup teriyaki sauce
1 tablespoon honey
1 tablespoon Sriracha sauce
3 boneless skinless chicken breasts, cut into 1-inch chunks
1 1/2 cups 1-inch cubes fresh pineapple
2 medium carrots, cut diagonally into 1/2-inch slices
1 medium red bell pepper, thinly sliced
1 teaspoon sesame seed
3 green onions, thinly sliced

Steps:

  • Heat oven to 500°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
  • In large bowl, beat teriyaki sauce, honey and Sriracha sauce with whisk. Add chicken, pineapple, carrots and bell pepper; gently toss to coat. Arrange in single layer on sheet pan.
  • Bake 14 to 16 minutes or until chicken is no longer pink in center (at least 165°F). Serve immediately, garnished with sesame seed and green onions.

Nutrition Facts : Calories 250, Carbohydrate 22 g, Cholesterol 75 mg, Fat 1/2, Fiber 3 g, Protein 30 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 17 g, TransFat 0 g

PINEAPPLE CHICKEN STIR FRY



Pineapple Chicken Stir Fry image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 18

2 tablespoons olive oil
2 tablespoons salted butter
2 pounds boneless skinless chicken thighs, cubed into bite-size pieces
1 green bell pepper, diced
1 red bell pepper diced
4 scallions, sliced, whites and greens divided
2/3 cup low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon cornstarch
1 tablespoon grated fresh ginger
2 teaspoons chile paste, plus more to taste
2 cloves garlic, pressed
One 20-ounce can diced pineapple, drained and juice reserved
1/4 cup fried onions, such as French's
1/4 cup chopped peanuts
1 tablespoon sesame seeds
1 teaspoon chile-lime seasoning, such as Tajin
Cooked brown rice, for serving

Steps:

  • Place a large skillet over medium-high heat. Add the oil and butter. When the butter is melted and the oil is hot, add the chicken, bell peppers and the whites of the scallions. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5 minutes.
  • Meanwhile, make the sauce. Add the soy sauce, rice vinegar, cornstarch, ginger, chile paste, garlic and 2 tablespoons of the reserved pineapple juice to a mason jar. Secure the lid and shake until mixed thoroughly, then set aside.
  • Mix together the fried onions, peanuts, sesame seeds and chile-lime seasoning in a small bowl. Set aside.
  • When the chicken has cooked through, add the drained pineapple and stir to combine. Give the sauce a final shake and add it to the skillet. Allow the sauce to come to a boil and thicken, about 1 minute.
  • Serve over the rice, garnishing with the peanut mixture and reserved scallion greens.

STIR-FRIED GINGER PINEAPPLE CHICKEN



Stir-Fried Ginger Pineapple Chicken image

This is an Asian-style stir-fry recipe with no added sugar. Its sweetness comes from canned pineapple in its own juice. If you serve it with cauli-rice, it's grain-free, too!

Provided by Bibi

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 4

Number Of Ingredients 18

¼ cup coconut aminos (soy-free seasoning sauce)
1 (2 inch) piece fresh ginger, peeled and minced
3 cloves garlic, minced
2 tablespoons sesame oil
2 tablespoons rice vinegar
1 tablespoon chopped fresh chives
1 teaspoon salt
⅛ teaspoon white pepper
1 ½ pounds skinless, boneless chicken breasts, cut into bite-sized pieces
2 tablespoons vegetable oil
½ onion, quartered and separated into pieces
1 red bell pepper, cut in 1-inch pieces
1 green bell pepper, cut in 1-inch pieces
1 (20 ounce) can pineapple chunks in juice, drained, juice reserved
¾ cup chicken stock
2 tablespoons arrowroot powder
2 cups cooked jasmine rice for serving, or as needed
½ cup coarsely chopped raw cashews

Steps:

  • Combine coconut aminos, ginger, garlic, sesame oil, rice vinegar, chives, salt, and white pepper in a 1-gallon resealable plastic bag. Add chicken to marinade and let sit at room temperature while you prepare the vegetables.
  • Heat a large skillet or wok over medium-high heat. Add oil to hot skillet and heat until it shimmers. Add onion and red and green bell peppers. Stir-fry until vegetables are tender-crisp, 2 to 3 minutes. Remove vegetables from skillet and set aside.
  • Add chicken and marinade to the same skillet and cook until chicken is white and the juices run clear, about 5 minutes. Add vegetables and drained pineapple back to the skillet and stir-fry for 3 minutes.
  • Pour in reserved pineapple juice and stir in arrowroot powder quickly until mixture boils and the sauce thickens, about 2 minutes.
  • Serve over hot rice and garnish with chopped cashews.

Nutrition Facts : Calories 664.7 calories, Carbohydrate 65.6 g, Cholesterol 97 mg, Fat 25.8 g, Fiber 3.8 g, Protein 42.4 g, SaturatedFat 4.7 g, Sodium 1275 mg, Sugar 24.8 g

STIR FRIED CHICKEN WITH CASHEW NUTS AND PINEAPPLE



Stir Fried Chicken With Cashew Nuts and Pineapple image

Although I know the dish is high in calories, my husband likes this dish very much so we still have it 1-2 times a month. My friend likes it very much too so I sent her the following copy. Since she doesn't cook much, so I had to explain a bit more.

Provided by Sharis2006

Categories     One Dish Meal

Time 2h10m

Yield 2 serving(s)

Number Of Ingredients 23

225 g chicken
70 g cashew nuts (or measure the nuts with your baking plate as there should not be overlapping of nuts during baking)
1 (220 g) can pineapple (I use pineapple chrunks in juice, drained weight 136g, juice left for seasoning)
1/2 large green sweet pepper (diced)
1/2 large sweet red pepper (diced)
3 garlic cloves (crushed)
1/4 cayenne pepper (sliced)
1 tablespoon sunflower oil
1/2 teaspoon sugar
1/4 teaspoon salt
150 ml water
1 teaspoon sunflower oil (or melted butter, for baking cashew nuts)
1/4 teaspoon white pepper
1/4 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 tablespoon light soy sauce
1/2 tablespoon sherry wine (use shaoxing wine, a Chinese rice wine if you can get it)
1 teaspoon cornflour
2 teaspoons sunflower oil (to coat the diced chicken just before stir fry, so there is less chance that the meat will stick to)
1/2 tablespoon oyster sauce
1/3 teaspoon salt
1/2 teaspoon cornflour
2 tablespoons pineapple juice

Steps:

  • Wash chicken and dice. Mix with marinade. Leave in a cool place for at least 30 minutes. Can be left in the fridge for 2 hours to overnight for deeper favour.
  • Cashew nuts - if you have some nice crispy bought nuts (not honey roasted which will be too sweet for the dish), you can save time by using them instead of preparing the nuts according to steps 2 & 3. Bring 100 ml of water to the boil. Add ¼ teaspoon of salt and ½ teaspoon of brown sugar (more favour and also a bit of salt will make the nuts more crispy after deep fried / baking). Put in cashew nuts and simmer for 30 minutes (so the salt and sugar not only coat the nuts but deposit inside). Remove and drain.
  • Pre-heat an oven (160C for fan-assistant oven, I am not sure the temperature for those without fan, may be 170C). Use an oil brush to grease a baking plate. Put in a teaspoon of oil (oil/butter, though it seems that butter gives a better favour and texture). Pour in the cashew nuts. Keep an eye on the nuts, once there is no more water bubbles evaporates (takes about 30-45 minutes, the nuts would not be crispy with any moisture inside), uses the oil brush to brush all over the nuts. Bake for another 15 minutes or when the nuts become light brown (the colour will become darker when cool). Pour over a piece of kitchen paper on a rack to cool. (It is essential to coat a layer of oil so the nuts can remain crispy much longer after mixing with the sauce. Some people may prefer deep-fry but too much oil is needed while my husband needs to loss weight. You can double the amount and leave half in an air-tight jar for next meal but I don't do it myself as my husband will finish it quickly.).
  • Heat a non-stick wok with medium heat and add a tablespoon of oil (2 tablespoons of oil if you use a normal wok). Put in garlic and chilly pepper. Stir fry for a while till you can smell the garlic.
  • Add chicken and stir fry till it is done. Take out the chicken and put aside. (Don't worry if the marinade sticks to a normal wok, as the pineapple juice we use later will solve the problem.).
  • Put in green pepper, stir fry for 1 - 2 minutess (depending on the hardness of the pepper).
  • Put back the chicken and add the red pepper and stir fry. Pour in seasoning and stir fry until the sauce reduces.
  • Add the pineapple and mix (so the juice of the pineapple will not come out, as we have used pineapple juice for seasoning already).
  • Turn off the heat, add cashew nuts and mix. Serve hot.

PINEAPPLE & HOT PEPPER CHICKEN STIR FRY



Pineapple & Hot Pepper Chicken Stir Fry image

Easy to make stir fry thats loaded with flavor Recipe came from long ago lost cookbook from a second hand book store. It is still the most flavorful stir fry I have ever made. Adjust the amount of jalapenos to your own taste.

Provided by Dylans Grandpa

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 (20 ounce) can pineapple chunks
1 1/2 teaspoons cornstarch
2 tablespoons soy sauce
2 skinless chicken breast halves, cut into small pieces for stir fry
2 tablespoons canola oil
2 garlic cloves, minced
2 bunches green onions, bias sliced into 1 inch lengths
1 -2 teaspoon canned jalapeno slices, diced fine

Steps:

  • Drain pineapple; reserve juice. Blend reserved juice into cornstarch; stir in soy sauce. Add chicken and marinade to zip lock bag and marinade at room temperature for 30 minutes. Drain chicken; reserving marinade.
  • Preheat wok over medium high heat; add canola oil. Add green onions; stir fry 30 seconds. Add jalapenos; stir fry 30 seconds. Add garlic; stir fry 1 minute more. Remove vegetables from wok. Add more oil if necessary. Add half of chicken to hot wok and stir fry 2 to 3 minutes. Remove chicken. Stir fry remaining chicken 2 to 3 minutes. Return all chicken to wok. Stir marinade and stir into chicken. Cook and stir until thick and bubbly. Add onions,peppers, garlic and pineapple. Cover and cook 1 minute. Serve over hot white rice.

Nutrition Facts : Calories 242.6, Fat 8, SaturatedFat 0.7, Cholesterol 34.2, Sodium 561.5, Carbohydrate 28.6, Fiber 2.8, Sugar 22.1, Protein 16.4

Tips:

  • Mise en place: Prepare all of your ingredients before you start cooking. This will make the cooking process much smoother.
  • Use a large wok or skillet: This will give you plenty of room to stir-fry the chicken and vegetables.
  • Heat the wok or skillet over high heat: This will help to sear the chicken and create a nice crispy crust.
  • Don't overcrowd the wok or skillet: Cook the chicken and vegetables in batches if necessary.
  • Stir-fry the chicken and vegetables quickly: This will help to prevent them from becoming overcooked.
  • Add the sauce at the end of cooking: This will help to prevent the sauce from burning.
  • Serve immediately: Stir-fried chicken is best served hot and fresh.

Conclusion:

This stir-fried chicken with pineapple and peppers is a quick, easy, and delicious meal that is perfect for a weeknight dinner. The chicken is tender and juicy, the vegetables are crisp-tender, and the sauce is flavorful and slightly sweet. This dish is sure to please everyone at the table.

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