Tender chicken, juicy pineapple, and crisp veggies tossed in a glossy sweet-savory sauce. A 25-minute weeknight favorite that’s great over rice or noodles and perfect for meal prep.
1lbboneless skinless chicken breast or thighs, cut into bite-sized pieces
1cuppineapple chunks, drained (fresh or canned)
1bell pepper, sliced (red or green)
1cupbroccoli florets
1smallcarrot, julienned
2green onions, sliced (whites and greens divided)
2clovesgarlic, minced
1tspfresh ginger, grated
2tbspvegetable oil, divided
1/4cuppineapple juice (from can or fresh)
3tbspsoy sauce (or tamari for gluten-free)
2tbsprice vinegar
2tbsphoney or brown sugar
1tspsesame oil
1tspcornstarch
2tbspwater (to make slurry with cornstarch)
red pepper flakes, to taste (optional)
1tbspsesame seeds, for garnish (optional)
Instructions
In a small bowl, whisk pineapple juice, soy sauce, rice vinegar, honey, sesame oil, cornstarch, and water to make the sauce; set aside.
Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Add chicken, season lightly with salt and pepper, and stir-fry until cooked through, 5–6 minutes. Transfer chicken to a plate.
Add remaining 1 tablespoon oil to the pan. Stir-fry garlic, ginger, and the white parts of the green onions for 30 seconds until fragrant.
Add bell pepper, broccoli, and carrot; cook 3–4 minutes, stirring, until crisp-tender.
Return chicken to the pan and add pineapple chunks; toss to combine.
Whisk the sauce, pour it into the pan, and stir-fry 1–2 minutes until the sauce thickens and coats everything evenly. Adjust thickness with a splash of water if needed.
Remove from heat. Garnish with green onion greens, sesame seeds, and red pepper flakes if using. Serve over rice or noodles.