Pineapple-Ginger Chicken Stir-Fry

by 30MinuteMeals
Prep: 10m
Cook: 20m
poultry
Pineapple-Ginger Chicken Stir-Fry - Image

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Ingredients
Servings:4
20ozpineapple chunks
1tbspcornstarch
3tbspsoy sauce
2tbsphoney
1/4tspground cinnamon
2tbspcanola oil
1lbchicken breast
1onion
1tbspfresh ginger
2garlic
brown rice
cilantro
Nutrition Facts

Per serving

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Instructions
  1. 1

    Mix the sauce

    Drain the pineapple chunks, reserving the juice. In a bowl, whisk the cornstarch, soy sauce (reduced-sodium if you have it), honey, cinnamon, and reserved pineapple juice until smooth. Set it near the stove — you'll want it ready to go.

  1. 2

    Brown the chicken

    Cut the chicken breast into 1-inch cubes. Heat 1 tablespoon of the oil in a large skillet over medium-high. Saute the chicken until lightly browned, 4-6 minutes. It doesn't need to cook through yet. Remove it to a plate.

  2. 3

    Sauté the aromatics

    Chop the onion, mince the ginger and garlic. Add the remaining 1 tablespoon oil to the same pan and saute the onion, ginger, and garlic until crisp-tender, about 2 minutes.

  3. 4

    Simmer and thicken

    Stir the cornstarch mixture again (it settles fast), then pour it into the pan along with the chicken and drained pineapple. Bring to a boil, stirring constantly, and cook until the sauce is thickened and the chicken is cooked through, 5-7 minutes.

  4. 5

    Serve

    Spoon over hot cooked brown rice. Sprinkle with cilantro if you want the color.

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Pineapple-Ginger Chicken Stir-Fry

Created by: 30MinuteMeals

Prep Time: 10m
Cook Time: 20m
Servings: 4

Ingredients

  • 20 oz pineapple chunks
  • 1 tbsp cornstarch
  • 3 tbsp soy sauce
  • 2 tbsp honey
  • 1/4 tsp ground cinnamon
  • 2 tbsp canola oil
  • 1 lb chicken breast
  • 1 onion
  • 1 tbsp fresh ginger
  • 2 garlic
  • brown rice
  • cilantro

Instructions

  1. Mix the sauceDrain the pineapple chunks, reserving the juice. In a bowl, whisk the cornstarch, soy sauce (reduced-sodium if you have it), honey, cinnamon, and reserved pineapple juice until smooth. Set it near the stove — you'll want it ready to go.
  2. Brown the chickenCut the chicken breast into 1-inch cubes. Heat 1 tablespoon of the oil in a large skillet over medium-high. Saute the chicken until lightly browned, 4-6 minutes. It doesn't need to cook through yet. Remove it to a plate.
  3. Sauté the aromaticsChop the onion, mince the ginger and garlic. Add the remaining 1 tablespoon oil to the same pan and saute the onion, ginger, and garlic until crisp-tender, about 2 minutes.
  4. Simmer and thickenStir the cornstarch mixture again (it settles fast), then pour it into the pan along with the chicken and drained pineapple. Bring to a boil, stirring constantly, and cook until the sauce is thickened and the chicken is cooked through, 5-7 minutes.
  5. ServeSpoon over hot cooked brown rice. Sprinkle with cilantro if you want the color.

Notes & Tips

This is the whole weeknight formula in one pan: sear, saute, thicken, done. A few things that actually matter. Drain the pineapple well and don't skip reserving the juice — that juice plus the cornstarch is the sauce, no substitutions needed. Stir the cornstarch slurry right before it goes in the pan; it settles to the bottom of the bowl in about a minute and you'll get a lumpy sauce if you dump it as-is. Cubing the chicken is a lot easier if it's still a little frozen. Brown rice is the classic pairing but white rice or even microwave rice works fine on a Tuesday — nobody's grading you.