Pineapple Pepper Chicken Stir-Fry with Jasmine Rice

This pineapple pepper chicken stir-fry brings together juicy chicken, bright pineapple, tender peppers and a glossy soy-vinegar sauce with just the right sweet-tangy balance.

Serve it over fragrant ginger jasmine rice and finish with fresh scallion greens for a colorful homemade dinner.

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Ingredients

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

8 ounce PineappleView ingredient guideLike ingredientDislike ingredient

24 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

2 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

1.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 ounce Apple Cider VinegarView ingredient guideLike ingredientDislike ingredient

4 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

7 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Peel the ginger, then mince or grate enough to measure 2 tablespoons. Trim and thinly slice the scallions, keeping the whites and greens separate. Core and seed the bell pepper and poblano, then cut both into 1-inch pieces. Drain the pineapple, reserving the juice in a medium bowl.
2. Pat the chicken dry with paper towels and cut it into 1-inch cubes. Add the chicken to a large bowl with the fry seasoning and 1 tablespoon cornstarch. Season with salt and pepper, then toss until the chicken is evenly coated.
3. Melt the butter in a small pot over medium-high heat. Add half the ginger and cook, stirring, until fragrant, 1 to 2 minutes. Stir in 2 1/2 cups water, the jasmine rice and a pinch of salt. Bring to a boil, then reduce the heat to low, cover and simmer until the rice is tender, about 15 minutes. Keep covered off heat until ready to serve.
4. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add the bell pepper and poblano. Cook, tossing occasionally, until tender, 5 to 6 minutes. Season with salt and pepper. Add the pineapple and scallion whites, then cook until the fruit and vegetables begin to brown, about 2 minutes. Transfer the mixture out of the pan and set aside.
5. To the bowl with the reserved pineapple juice, add the sugar, apple cider vinegar, soy sauce, chicken stock concentrate, remaining ginger, remaining 1 tablespoon cornstarch and 1/2 cup water. Stir until combined.
6. Return the same large pan to medium-high heat and add a thin layer of vegetable oil, about 2 tablespoons. Add the chicken and cook, tossing occasionally, until almost cooked through, 5 to 8 minutes. Work in batches if needed so the pan is not overcrowded.
7. Pour the sauce into the pan with the chicken. Cook, stirring, until the sauce thickens into a glossy glaze, 1 to 2 minutes. Remove the pan from the heat and stir in the cooked peppers and pineapple.
8. Divide the ginger jasmine rice between plates. Spoon the pineapple chicken stir-fry over the rice and garnish with the scallion greens.

Recipe Tips

FAQ

Why do I need to save the pineapple juice?

The reserved pineapple juice is stirred into the sauce with vinegar, soy sauce, stock concentrate, ginger, sugar, cornstarch and water to create the sweet-tangy glaze.

Can I cook the chicken in batches?

Yes. If the pan is crowded, cook the chicken in batches so the pieces have enough contact with the hot pan.

How do I know when the sauce is ready?

The sauce is ready when it thickens and turns glossy, coating the chicken in a glaze-like layer.