Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken (thighs or breasts)
- ½ cup pineapple juice
- ⅓ cup chicken broth
- ¼ cup honey
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil
- 1 red bell pepper, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1½ cups canned pineapple chunks
- Green onions and sesame seeds for garnish
Instructions
- Prepare all ingredients by chopping the chicken into bite-sized pieces and dicing the vegetables.
- In a bowl, mix pineapple juice, chicken broth, honey, hoisin sauce, soy sauce, and cornstarch until smooth.
- Heat vegetable oil in a wok over medium-high heat; cook seasoned chicken until browned (5–7 minutes).
- Add bell pepper, onion, garlic, and ginger; stir-fry for another 3–4 minutes until vegetables are tender-crisp.
- Pour the sauce over the mixture; stir well and cook for an additional 2–3 minutes until thickened.
- Gently mix in pineapple chunks; heat through for about 1 minute.
- Serve hot garnished with green onions and sesame seeds over rice or noodles.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 20g
- Sodium: 720mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 80mg