Pineapple Chicken Stir-fry
This pineapple chicken stir-fry perfectly combines juicy, tender chicken with the sweet and tangy aroma of pineapple. With colorful bell peppers, it offers a rich variety of textures and a refreshing, appetizing flavor—a highly popular home-cooked dish.
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🍳 Cooking Flow
Cut the chicken into pieces, marinate with seasonings and starch for 15 minutes, and chop the remaining ingredients. → Prepare a sweet and sour sauce by mixing ketchup, sugar, vinegar, water, and starch. → Heat oil in a pan, pan-fry the chicken until golden brown and cooked through, then remove. → Sauté ginger, garlic, onion, and bell peppers until fragrant, pour in the sweet and sour sauce and cook until thickened. → Add the chicken and pineapple pieces, stir-fry quickly over high heat until evenly coated with sauce.
Cooking Steps
Brief Cooking Order
Cut the chicken into pieces, marinate with seasonings and starch for 15 minutes, and chop the remaining ingredients. → Prepare a sweet and sour sauce by mixing ketchup, sugar, vinegar, water, and starch. → Heat oil in a pan, pan-fry the chicken until golden brown and cooked through, then remove. → Sauté ginger, garlic, onion, and bell peppers until fragrant, pour in the sweet and sour sauce and cook until thickened. → Add the chicken and pineapple pieces, stir-fry quickly over high heat until evenly coated with sauce.
Introduction
This pineapple chicken stir-fry perfectly combines juicy, tender chicken with the sweet and tangy aroma of pineapple. With colorful bell peppers, it offers a rich variety of textures and a refreshing, appetizing flavor—a highly popular home-cooked dish.
Step 1
Preparation: Debone the chicken thighs and cut into bite-sized pieces; cut the pineapple into chunks and soak in lightly salted water; chop the bell peppers and onion into chunks, slice the ginger, and mince the garlic.
Step 2
Marinating the chicken: Add salt, light soy sauce, cooking wine, pepper, and cornstarch to the chicken pieces. Massage by hand until the liquid is fully absorbed, then stir in 1 tablespoon of edible oil to lock in the moisture; marinate for 15 minutes.
Step 3
Making the sweet and sour sauce: In a bowl, combine the ketchup, white sugar, white vinegar, water, and a pinch of cornstarch; stir well to create the sauce.
Step 4
Pan-frying the chicken: Heat an appropriate amount of oil in a pan and add the marinated chicken pieces. Pan-fry slowly over medium-low heat. Once the bottom is set, flip and cook until both sides are golden brown and fully cooked; remove and set aside.
Step 5
Sautéing aromatics: Using the remaining oil in the pan, sauté the ginger slices, minced garlic, and onion chunks until fragrant; add the bell pepper chunks and stir-fry over high heat until crisp-tender.
Ingredients List
Important Notes
💡 Fresh pineapple should be soaked in lightly salted water for 10 minutes after cutting; this effectively reduces the irritation caused by bromelain and makes the pineapple taste sweeter.
💡 Adding edible oil at the end of the chicken marination process helps lock in the juices and prevents the meat from sticking during pan-frying.
⚠️ Do not overcook the pineapple once added to the pan. Quickly stir-fry over high heat and serve immediately; otherwise, the pineapple may release excess water, become soft, and lose its refreshing crispness.
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