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Thai Pineapple Chicken Stir Fry
This Pineapple Chicken Stir Fry is bursting with layers of flavor and on your table in 30 minutes! This quick an easy dinner is a delectable stir fry of chicken and customizable vegetables all smothered in sweet and tangy Red Curry Hoisin Peanut Sauce  – and of course, loaded with juicy pineapple.  Its HUGE on flavor with minimal effort.   Serve this healthy pineapple chicken stir fry over rice, zoodles or cauliflower rice for a weeknight dinner everyone will love!  
Servings Prep Time
4-6 servings 15minutes
Cook Time
10minutes
Servings Prep Time
4-6 servings 15minutes
Cook Time
10minutes
30 Minute Pineapple Red Curry Chicken Stir Fry - I am in LOVE with this stir fry! The sweet and tangy sauce with pineapple is absolutely incredible. I seriously was licking my plate! and don't forget the peanuts!
Ingredients
Stir Fry
  • 2tablespoons olive oil
  • 1lb. uncooked chicken breasts, chopped
  • 1/2 medium onion, diced
  • 1 red bell pepper, diced
  • 1/2cup sliced carrots
  • 1/2cup sliced celery
  • 1/2cup diced pineapple(I prefer fresh)
Red Curry Hoisin Sauce
  • 3tablespoons quality hoisin sauce(Lee Kum Kee or Kikkoman)
  • 2tablespoon low sodium soy sauce
  • 1tablespoon rice vinegar
  • 1tablespoon brown sugar, more or less depending on how sweet pineapple is
  • 1tablespoon red curry paste
  • 1scant teaspoon freshly grated ginger(1/4 teaspoon ground)
  • 3-5 garlic cloves, minced
  • 1/2teaspoon dry basil
  • 1/2teaspoon salt plus more to taste
  • 1/4teaspoon pepper
  • 1 1/2teaspoons cornstarch
  • 1/3cup water
  • Asian chili garlic paste/sauce to taste(we like a lot)
  • 3-4tablespoons smooth peanut butter
Add later:
  • plenty of fresh, chopped pineapple
  • crushed peanuts
Garnish
  • chopped green onion
Instructions
  1. Whisk together all of the Red Curry Hoisin Sauce ingredients in a medium bowl EXCEPT the peanut butter. Set aside.
  2. Heat 2 tablespoons olive oil in a large skillet over medium high heat. Add red onions and chicken and cook just until outside of chicken is no longer pink, about 3 minutes. Add pepper, carrots and celery and stir fry for 2 more minutes.
  3. Stir in pineapple and Red Curry Hoisin Sauce and bring to a boil, then reduce to a simmer until thickened. Remove from heat and stir in peanut butter until smooth. Taste and add additional sugar for sweeter, lime juice for tangier, Asian hot chili garlic Sauce or sriracha for spicier. Top with fresh pineapple, crushed peanuts and green onions. Serve with rice.
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