Hot and Sour Pineapple Chicken Recipe

Tart, sweet, and spicy pineapple chicken stir-fry with sweet bell peppers. This quick and easy meal will tantalize your taste buds! Vegetarian dishes can use shrimp, pig, or tofu.

Hot and Sour Sauce – ▢½ cup (160 g) orange marmalade or apricot jam – ▢3 tablespoons (45 ml) rice wine vinegar – ▢3 tablespoons (45 ml) water or low-sodium broth – ▢2 tablespoons (30 ml) tamari sauce, or soy sauce if gluten isn't a concern – ▢¼-½ teaspoon cayenne pepper, to taste Stir-Fry – ▢1 red, orange or yellow bell pepper (or a mixture), sliced into strip – ▢1 ½ cups (315 g) chopped pineapple, fresh or frozen – ▢1 tablespoon (15 g) grated fresh ginger – ▢2 garlic cloves, grated or pressed – ▢1 serrano or jalapeno pepper, finely chopped – ▢1 ½ pounds (675 g) boneless, skinless chicken thighs or breast, sliced into ¼-inch strip – ▢1 teaspoon kosher salt – ▢2 tablespoons neutral high-heat vegetable oil, such as avocado or canola – ▢1/4 cup fresh cilantro leaves, chopped – ▢3 green onions, green and white parts chopped


To make the stir-fry sauce In a bowl, mix all the ingredients together until they are all mixed in. Put away.



For the chicken In a medium bowl, mix the pineapple, ginger, garlic, bell pepper, and serrano pepper.


Spread the salt out on the chicken in an even way. Set a big pot or saute pan over medium-high heat and wait for a drop of water to sizzle and disappear. 


Put the chicken and oil together. Leave the chicken to cook for one minute without touching it. Then stir it and keep cooking until it's done and no longer pink.


Add the pineapple mix and cook for one minute. Add the sauce and cook for about two minutes, until it starts to bubble and get thick.


Take it off the heat and add the green onions and parsley. Serve hot on top of rice or noodles that have been cooked.


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