Pineapple and Chicken Stir Fry

LeGourmetTV's picture

Dec. 02, 2012

Chicken stir fry prepared with a twist!


Boneless skinless chicken breast 1 Pound , cut into 1
Fish sauce 1 Tablespoon (Thai kitchen premium fish sauce)
Cornstarch 2 Tablespoon
Oil 2 Tablespoon , divided
Garlic 1 Teaspoon , minced
Ginger 1 Teaspoon , minced
Bell peppers 2 Cup (32 tbs) , cut into 1/2
Fresh pineapple chunks 1 Cup (16 tbs)
Pineapple & chili sauce 1/2 Cup (8 tbs) (Thai Kitchen pineapple & chili sauce)
For garnish
Cilantro 1 Teaspoon
For serving
Jasmine rice 1 Cup (16 tbs) , cooked, drained



1. In a medium sized bowl, combine chicken pieces, fish sauce, and cornstarch. Toss to coat well. Set aside.


2. Place a large non-stick skillet on medium high flame, and heat 1 tablespoon of oil in it.

3. Drop garlic, and ginger. Saute for 30 seconds.

4. Throw bell peppers, and pineapple. Stir fry for 3-5 minutes or until tender-crisp.

5. Pour pineapple & chili sauce. Stir, and cook until heated through. Into a bowl, transfer stir-fried pepper.

6. In the same skillet, heat remaining 1 tablespoon of oil. Drop chicken and cook for 5 minutes or until done.

7. Return bell pepper mixture into to the skillet. Stir, and cook until well incorporated.


8. Garnish with cilantro, and serve stir fried chicken over hot rice or noodles.


Use 4 tablespoons of rice flour instead of cornstarch, if you are planning to freeze the leftover chicken for next day.

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 5

Nutrition Facts

Serving size

Calories 384Calories from Fat 65

 % Daily Value*

Total Fat 7 g10.8%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 444 mg18.5%

Total Carbohydrates 53 g17.7%

Dietary Fiber 1 g4%

Sugars 6 g

Protein 25 g50%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet