Spicy Pineapple Chicken

Over ten years ago my roommate made me Chicken, Pineapple and Peppers. Still to this day it's one of my favorite easy weeknight recipes. When I saw Spicy Pineapple Chicken on Elly Says Opa, I knew I would enjoy it.  I did make some adjustments to accommodate my Aspen pantry supplies, I am going to try it with Sambal Oelek at home next time I make it.  This was equally a hit as my old standby.  Miss F even cleared her plate, though she no longer likes pineapple like she used to.  It is strange how her tastes have changed.

Spicy Pineapple Chicken

For the sauce:
1 cup pineapple juice
1 tablespoon Sriracha
1 tablespoon white vinegar
1 tablespoon sugar
2 tablespoons soy sauce
1 tablespoon water
1 teaspoon cornstarch

For the chicken and vegetables:
¼ cup cornstarch
2 boneless, skinless chicken breasts, sliced
1 tablespoon vegetable oil
½ medium onion, diced
½ red bell pepper, sliced
½ green bell pepper, sliced
3 cloves garlic, minced
½ cup chopped pineapple

In a small bowl, whisk together the pineapple juice, Sriracha, vinegar, sugar, soy sauce, water and cornstarch and set aside.

Toss the chicken in the cornstarch until well coated. Add the oil to a large nonstick skillet over medium-high heat. Sauté the chicken for two minutes, add the onion and bell pepper, sauté for two minutes more. Add the garlic and sauté for 30 seconds. Pour in the sauce, allow to come to a boil and simmer for 3 to 5 minutes, stirring in the pineapple during the last minute. Serve over rice.

Pin It Now!