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Pineapple Chicken Stir Fry

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Pineapple Chicken Stir Fry

This Pineapple Chicken Stir Fry recipe makes for the perfect weeknight dinner that the whole family will enjoy. Bite sized pieces of chicken breast are marinated in a buttermilk mixture to make the chicken incredibly tender. The chicken is lightly coated in flour to give an added crunch on the outside of each bite of chicken. The sauce is what makes this easy stir-fry recipe so tasty; a combination of sweet and salty flavors enhances everything this sauce recipe touches. The caramelized cashews put this easy stir-fry over the top. 
This chicken recipe is loaded with fresh vegetables to create a hearty dish. Onions, carrots, diced bell pepper, and snow peas make this Chinese recipe well balance. The pineapples add just the right amount of tropical flavor. Make this easy dinner recipe once and the family will be begging to have it every week!

Serves6 People

Cooking MethodSkillet

Cooking Vessel SizeSwiss Diamond Wok

Ingredients

  • 1 pound of chicken breasts, cut into 1 inch pieces
  • 1 yellow onion, chopped
  • 2 carrots, thinly sliced or spiralized
  • 1 red bell pepper, sliced into strips and cut in half
  • 2 teaspoon freshly grated ginger
  • 3 cloves garlic, minced
  • 1 cup snow peas, ends trimmed
  • 2 can pineapple chunks, drained with juice reserved
  • green onions, finely chopped (optional)
  • __BLANK__
  • Marinade:
  • 1/2 cup buttermilk
  • 2 tablespoon soy sauce
  • juice from one can of pineapple chunks
  • Caramelized Cashews:
  • 1 cup cashews, roasted and salted
  • 1 tablespoon butter
  • 1/4 cup sugar
  • 1/4 teaspoon cinnamon
  • Sauce:
  • 2 tablespoon soy sauce
  • 1/4 cup red wine vinegar
  • 2 tablespoon brown sugar
  • 2 tablespoon honey
  • juice from one can of pineapple chunks
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon cornstarch
  • Breading:
  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon pepper

Instructions

  1. Mix together all of the ingredients for the marinade. Add the chicken and cover with plastic wrap. Marinate overnight.

  2. First, prepare the caramelized cashews. Melt the tablespoon of butter with the sugar and cinnamon over medium heat. Add nuts and stir. Cook about 5 minutes or until they are caramelized. Pour the nuts onto parchment paper and let cool. After 10 minutes break apart the nuts and set aside.

  3. In a medium bowl combine the ingredients for the sauce. Set aside.

  4. In a different medium bowl, combine the breading ingredients. Add the marinated chicken and toss to coat the pieces in the breading mixture.

  5. Heat one tablespoon of olive oil over medium heat in a Swiss Diamond Wok. Add the chicken and saute until the chicken is browned, but it doesn't have to be cooked through. Remove the chicken from the wok and set aside.

  6. Add one tablespoon of oil to the empty wok and heat over medium heat. Add the chopped onions and carrots, and saute for a couple of minutes. Then add the chopped bell pepper, ginger, and garlic, and saute for 30 seconds. Stir the sauce and then add it to the wok with the chicken, snow peas, and pineapple chunks. Simmer until the sauce thickens and the chicken is cooked through, about 4-5 minutes.

  7. Garnish with the caramelized cashews and chopped green onions. Serve.

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