Spicy Pineapple Chicken
Ingredients
- 1 tablespoon olive oil, divided
- 1 medium onion, cut into crescents ⓘ
- salt, to taste
- freshly ground coarse black pepper, to taste ⓘ
- 1 1/2 lbs boneless skinless chicken thighs or 1 1/2 lbs chicken breasts ⓘ
- 1 (20 ounce) can pineapple chunks in heavy syrup ⓘ
- 1/3 cup balsamic vinegar
- 1 tablespoon chili-garlic sauce ⓘ
- 1 tablespoon fish sauce ⓘ
- 1/2 lb sugar snap pea, trimmed ⓘ
- 2 teaspoons cornstarch ⓘ
Instructions
- Heat 1/2 of oil in large skillet over medium high heat; add onions.
- Stir fry until onions start to brown.
- Remove to plate and cover.
- Add remaining oil to skillet.
- Salt and pepper chicken.
- Place chicken in skillet and brown well on all sides.
- Strain 1/4 cup syrup from pineapples and set aside.
- Pour remaining syrup into skillet with chicken, reserving pineapples for later.
- Add vinegar, garlic chili pepper sauce and fish sauce to skillet.
- Mix sauce together and bring to a boil.
- Turn down to a simmer and cook chicken through (turning chicken once or twice to coat with sauce).
- Remove chicken to plate with onions and re-cover.
- Turn heat to high and add peas and pineapple chunks.
- Stir fry 1-2 minutes.
- Mix cornstarch into reserved pineapple syrup until smooth.
- Add to skillet and bring to a boil.
- Add chicken and onions with accumulated juices back to skillet.
- Cook until sauce turns translucent and all ingredients are combined.
- Serve with jasmine rice or rice noodles or rice almondine.
- Enjoy!
Nutrition & Diet Analysis (per serving)
461
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).