Pineapple Chicken Stir Fry

Serves 4
  • 1/2 cup cold water

  • 1 tbsp. cornstarch

  • 1/3 cup soy sauce or tamari*

  • 1/3 cup brown sugar

  • 1/4 cup pineapple juice

  • 2 tbsp. ketchup

  • 1 tbsp. rice vinegar

  • 1/2 tsp. ground ginger

  • - crushed red pepper flakes or sriracha, to taste

  • 2 tbsp. olive oil

  • 4 boneless skinless chicken breasts, cut into 1" pieces

  • 1 clove garlic, minced

  • 1 cup pineapple chunks

  • 1 medium onion, chopped in 1/2" pieces

  • 1 red bell pepper, thinly sliced

  • 1 cup matchstick-cut carrots

  • - chopped fresh cilantro and sliced green onions, for garnish

  • - prepared rice or rice noodles, for serving

  • *A note about gluten:
    To make this recipe gluten free, use a gluten-free tamari in place of soy sauce.


Add water to cornstarch in a small mixing bowl; combine mixture with the next 7 ingredients (through sriracha) in a medium saucepan over medium heat. Cook and stir until sugar is dissolved and sauce is slightly thickened (about 5 min.). Remove from heat and set aside. Heat the oil in an extra-large skillet over medium-high heat until shimmering but not smoking. Add chicken; cook and stir until the chicken is browned and nearly cooked through (3-4 min.). Add garlic, pineapple and vegetables; cook and stir until vegetables are crisp-tender (4-5 min.). Add sauce; cook 1-2 min. until sauce thickens. Garnish with cilantro and green onions; serve immediately over rice or noodles.