Pineapple Chicken

Name: Pineapple Chicken
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 3
Cuisine: Asiática / Fusión
Ingredients: 500 g chicken breast (cut into bite-sized cubes); 1 cup fresh pineapple (cut into medium chunks); 1 piece green bell pepper (cut into medium pieces); 0.5 piece carrot (cut into thin matchsticks or strips); 4 pieces baby corn (sliced in half lengthwise); 4 pieces mushrooms or shiitake caps (sliced); 1 tbsp fresh ginger (finely minced); 1 clove garlic (finely minced); 3 tbsp soy sauce (for the sauce); 2 tbsp rice vinegar or white vinegar (for the sauce); 1 tbsp brown sugar or honey (to balance the tanginess); 1 tsp cornstarch (dissolved in 2 tbsp of water to create a slurry); 2 tbsp vegetable or sesame oil (for stir-frying)

Tender stir-fried chicken breast chunks tossed with juicy pineapple, crisp bell peppers, carrots, baby corn, and savory mushrooms in a perfect homemade glossy glaze.

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35 min Easy Asiática / Fusión 3 servings

The story behind

Pineapple chicken is a timeless favorite that beautifully marries rich Asian culinary profiles with a vibrant, tropical brightness. This recipe focuses on high-heat wok cooking to keep the chicken remarkably tender while building contrast between the natural sweetness of fresh pineapple and the deep, umami notes of soy sauce. Packed with a colorful melody of crisp vegetables, every bite offers a wonderful combination of textures. It is an incredibly fast, comforting, and visually stunning meal that brings a restaurant-quality stir-fry experience straight to your home kitchen.

Ingredients

500 g chicken breast (cut into bite-sized cubes)
1 cup fresh pineapple (cut into medium chunks)
1 piece green bell pepper (cut into medium pieces)
0.5 piece carrot (cut into thin matchsticks or strips)
4 pieces baby corn (sliced in half lengthwise)
4 pieces mushrooms or shiitake caps (sliced)
1 tbsp fresh ginger (finely minced)
1 clove garlic (finely minced)
3 tbsp soy sauce (for the sauce)
2 tbsp rice vinegar or white vinegar (for the sauce)
1 tbsp brown sugar or honey (to balance the tanginess)
1 tsp cornstarch (dissolved in 2 tbsp of water to create a slurry)
2 tbsp vegetable or sesame oil (for stir-frying)

Instructions

1

In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar (or honey), and the dissolved cornstarch slurry. Set this stir-fry sauce aside.
2

Heat one tablespoon of oil in a wok or large skillet over high heat. Add the chicken cubes and stir-fry for 5-6 minutes until fully cooked through and lightly browned. Remove chicken from the pan and set aside.
3

Add the remaining oil to the same pan. Sauté the minced garlic and minced ginger for about 30 seconds until intensely fragrant.
4

Toss in the carrot strips, bell peppers, and baby corn. Stir-fry over high heat for 3 minutes, tossing constantly so they cook evenly but retain a crisp snap.
5

Add the sliced mushrooms and fresh pineapple chunks, stir-frying for another 2 minutes to let the pineapple warm through and release its natural sugars.
6

Return the cooked chicken and any accumulated juices back into the skillet with the vegetables and pineapple.
7

Give the prepared sauce a quick stir and pour it directly over the ingredients. Lower the heat to medium.
8

Simmer and toss everything together for 2 additional minutes until the sauce thickens into a glossy, translucent glaze that perfectly coats the chicken and vegetables. Serve hot over a bed of steamed white rice.

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Pineapple Chicken

The story behind

Instructions

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