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Thai Pineapple Chicken Stir Fry

Thai Pineapple Chicken Stir Fry

The ultimate comfort food that combines the sweetness of fresh pineapple with tender chicken and vibrant vegetables. The Thai Pineapple Chicken Stir Fry is not only a feast for the eyes but also a quick and easy weeknight dinner. Make it tonight and impress your family!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 5 servings
Course: Dinner
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 lb uncooked chicken breasts, chopped
  • 1/2 medium onion, diced
  • 1 red bell pepper, diced
  • 1/2 cup sliced carrots
  • 1/2 cup sliced celery
  • 1/2 cup diced pineapple (I prefer fresh)
  • 3 tablespoons quality hoisin sauce (Lee Kum Kee or Kikkoman)
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar more or less depending on how sweet pineapple is
  • 1 tablespoon red curry paste
  • 1 scant teaspoon freshly grated ginger (ΒΌ teaspoon ground)
  • 3-5 cloves garlic, minced
  • 1/2 teaspoon dry basil
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon pepper
  • 1 1/2 teaspoons cornstarch
  • 1/3 cup water
  • Asian chili garlic paste/sauce to taste (we like a lot)
  • 3-4 tablespoons smooth peanut butter
  • plenty of fresh, chopped pineapple
  • crushed peanuts
  • chopped green onion

Equipment

  • Saucepan
  • Wooden Spoon
  • Whisk
  • Grater
  • Cutting Board
  • Skillet
  • Chef's Knife
  • Large Pot

Method
 

  1. Whisk together all of the Red Curry Hoisin Sauce ingredients in a medium bowl EXCEPT the peanut butter. Set aside.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium high heat. Add onion and chicken and cook just until outside of chicken is no longer pink, about 3 minutes.
  3. Add red bell pepper, carrots and celery and stir fry for 2 more minutes.
  4. Stir in pineapple and Red Curry Hoisin Sauce and bring to a boil, then reduce to a simmer until thickened.
  5. Remove from heat and stir in peanut butter until smooth. Taste and add additional sugar for sweeter, lime juice for tangier, Asian hot chili garlic sauce or sriracha for spicier.
  6. Top with fresh pineapple, crushed peanuts and green onions. Serve with rice.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave. Feel free to customize the vegetables based on what you have on hand. You can add broccoli, snap peas, or zucchini for a different twist!