Crispy Sesame Chicken is one of my favorite dishes to eat at a Chinese restaurant. It’s easy to make at home when you’re craving a little Chinese food. Bite sized pieces of chicken in a sweet and savory sauce that is perfect for a weeknight …
Pineapple Chicken Stir-Fry is a perfect recipe for summer meals. Great with Egg Drop Soup or Egg Rolls.
When I first started eating out at Chinese restaurants with my family as a girl one of the first dishes I would select was Pineapple Chicken. That or Sweet and Sour Pork. Those dishes seemed “safe” to try.
You have to understand that I am a Kansas girl and my family ate “traditional” foods like meatloaf, steak and potatoes, or fried chicken. My mom never served us any chow mien noodles or stir-fry. That was all foreign or alien to me and my family.
Fast-forward twenty-five years, and now my family and I love Chinese/Asian food. In fact, you’ll find many of our favorite Asian Recipes on this blog. Life is all about trying and tasting new things.
This recipe is fast and easy, which makes it perfect for a weeknight dinner. Tender chunks of chicken, pineapple, bell peppers, and onion, all served up in a sweet, savory sauce over rice.
Ingredients Needed to Make Pineapple Chicken Stir-Fry
- pineapple chunks (and reserved juice)
- red wine vinegar
- low-sodium soy sauce
- brown sugar
- chicken bouillon cube
- ground ginger
- chicken strips
- green pepper
- all-purpose flour
- seasoned salt
- freshly ground black pepper
- vegetable oil
How to Make This Stir-Fry
In a large saucepan, combine the reserved pineapple juice, red wine vinegar, soy sauce, brown sugar, ketchup, cornstarch, chicken bouillon, and ginger. Whisk together until smooth. Bring to a boil and cook for 2-3 minutes until thickened. Set aside.
Using a cutting board and knife, prepare chicken by cutting into 1-2 inch pieces. With a second cutting board slice carrots and bell pepper. Chop onion and mince the garlic. (I have separate cutting boards for meats and vegetables. It’s a safe practice and I encourage you to do so also.)
Mix together flour, seasoning salt, and black pepper in a large plastic bag. Add in chicken and toss to coat.
In a large skillet, heat 3 tablespoons oil over medium high. Place chicken in skillet and brown on all sides. When cooked through, add prepared carrots, green pepper, onion, garlic, and pineapple chunks.
Cook for another 8-10 minutes until vegetables are tender.
Pour reserved sauce over chicken and bring to a boil. Serve over cooked rice. This recipe will serve 4-6 people.
See more Asian Recipes Here.
Pineapple Chicken Stir-Fry
- 1 1/2 cups pineapple juice drained from pineapple chunks
- 2 tablespoons red wine vinegar
- 2 tablespoons soy sauce reduced sodium
- 1/3 cup brown sugar
- 1/4 cup ketchup
- 2 tablespoons cornstarch
- 1 cube chicken bouillon
- 1 teaspoon ground ginger
- 3-4 tablespoons vegetable oil
- 1 1/2 pounds chicken strips cut into chunks
- 1/2 cup all-purpose flour
- 1 tablespoons seasoned salt
- 1/4 teaspoon freshly ground black pepper
- 3 medium carrots peeled and sliced
- 1 large green pepper sliced
- 1/2 medium onion sliced
- 1 tablespoon minced garlic
- 20 oz. pineapple chunks drained and reserve juice
- In large saucepan, combine reserved pineapple juice, red wine vinegar, soy sauce, brown sugar, ketchup, cornstarch, chicken bouillon, and ginger. Stir until smooth. Bring to a boil and cook for 2-3 minutes until thickened. Set aside.
- Prepare chicken and vegetables with knife and cutting boards. Cut chicken into 1-2 inch pieces. On a second cutting board, slice carrots and bell peppers. Chop onion and mince garlic.
- Mix together flour, seasoning salt, and black pepper in a large plastic bag. Add in chicken and toss to coat.
- In a large skillet, heat 3 tablespoons oil over medium high. Place chicken in skillet. Brown on all sides.
- When chicken is cooked through, add sliced carrots, green pepper, onion, garlic, and pineapple chunks. Cook for another 8-10 minutes until tender.
- Pour sauce over chicken and bring to a boil. Serve over cooked rice. Serves 4-6.
PIN THIS TO A FAVORITE BOARD!
Chicken and Dumplings make perfect Weeknight Comfort Food. On a Deluxe level! Serve this recipe to your family on a cold winter night. This soup simply translates into all things comfort. Creamy sauce. Homemade dumplings. Juicy chicken pieces. Tender vegetables. Yum!
These Glazed Sweet Potatoes are quick and easy, making them a great choice for weeknight meals.
Sweet potatoes are so good for you that it makes perfect sense to add them to your weekly diet. They have loads of Vitamin A, Vitamin C, Manganese, and Fiber. Plus, they are delicious! These Glazed Sweet Potatoes offer the slightest tang, which compliments salmon, pork, and chicken.
- 2 large sweet potatoes peeled, and diced into 2" cubes
- 1/3 cup Russian salad dressing
- 2 tablespoons olive oil Extra Virgin
- 2 teaspoons parsley
- 1/2 teaspoon Kosher salt
- 1/8 teaspoon black pepper
- Preheat oven to 350 degrees. In medium bowl, pour dressing and oil over cubed sweet potatoes. Sprinkle with parsley, salt, and pepper. Stir well to coat evenly. Prepare a square baking pan with cooking spray and place mixture in pan, spreading to edges. Bake for 25-30 minutes until tender. Serves 4-6.
I’m always searching and trying new recipes to make for my husband and me on weeknights. Preferably, something easy. One pot meals are perfect. Less clean-up! This Vinegar Chicken with Green Beans is a perfect weeknight meal. I used boneless, skinless chicken thighs. Again easy. …
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Sometimes in the summer, when it’s hot, you just want something easy to make for dinner, that’s cold. This Tortellini Garden Salad is perfect for just such an occasion. Plus, you can use lots of garden vegetables in it!
I was probably in my 30’s before I tried Tortellini. Before then, I probably hadn’t even noticed it in grocery stores. It’s really quite wonderful. If you don’t have three cheese tortellini, you could use spinach tortellini. It’s good, too! I usually purchase the dried variety, but you could use the refrigerated kind as well. Or make homemade!
Let it refrigerate for at least an hour. Overnight would work, too.
- 16 oz. three cheese tortellini prepared as directed
- 1 cup cherry tomatoes cut in half
- 1 cup mushrooms sliced
- 1 whole yellow squash sliced
- 1 whole cucumber peeled and sliced
- 1/2 cup green peppers sliced
- 1/2 cup minced onion
- 1/2 cup Extra Virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- 2 cloves garlic minced
- 2 teaspoons Italian seasoning
- 1/2 teaspoon crushed red pepper flakes
- salt and pepper to taste
- Grated Parmesan
- In a large bowl, combine vegetables and gently stir in cooked and drained tortellini.
- In a small bowl, combine olive oil, vinegar, lemon juice, garlic, Italian seasoning and red pepper flakes. Pour over vegetable mixture. Season with salt and pepper. Cover and refrigerate for 30-60 minutes before serving. Serve with freshly grated Parmesan. Serves 6-8.