Easy Pineapple Chicken
Prep
10 mins
Cook
20 mins
Servings
4
Difficulty
Easy
When I need a weeknight dinner that's both delicious and stress free, I reach for this Easy Pineapple Chicken every single time. The whole thing comes together in just 30 minutes from start to finish, which means you can have a restaurant quality meal on the table without spending hours in the kitchen. The sweet pineapple juice creates this amazing glaze that makes the chicken incredibly tender and flavorful, and the colorful bell peppers and scallions add such a nice freshness to every bite. Plus, chicken breast is packed with lean protein to keep you satisfied, and it won't break the bank. This is truly one of those recipes that feels fancy enough to impress guests but simple enough that you'll make it again and again.
Ella x
Ingredients
- 33 tablespoons soy sauce
- 33 tablespoons olive oil, divided
- ½ teaspoon paprika, salt to taste½ teaspoon paprika, salt to taste
- 11 pound boneless, skinless chicken breast, cut into strips
- 11 red bell pepper, cubed
- 11 bunch scallions, trimmed and sliced into 1/2-inch lengths
- 11 (12 ounce) can pineapple chunks, drained and juice reserved
- 11 tablespoon cornstarch
Detail level
Instructions
- 1
Combine soy sauce, 2 tablespoons olive oil, paprika, and salt in a bowl. Add chicken strips and let marinate while preparing the remaining ingredients.
- 2
Heat remaining 1 tablespoon olive oil in a wok over medium-high heat. Add bell pepper and stir-fry for 3 minutes. Add scallions and cook for 2 more minutes. Remove chicken from marinade and add to the wok; discard marinade. Cook, stirring occasionally, until chicken is cooked through and no longer pink in the center, 10 to 15 minutes.
- 3
Combine pineapple juice and cornstarch in a bowl; mix together. Add pineapple chunks to the skillet and cook for 2 to 3 minutes. Pour in pineapple juice mixture and bring to a boil. Simmer until sauce has thickened, about 3 minutes.
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