Super Simple Sticky Pineapple Chicken | Ready In 30 Mins!

Juicy pieces of chicken, fried up with peppers, onions and pineapple chunks in a simple, sweet and savoury stir-fry sauce.

This is my go-to recipe when I've got a hankering for a sweet and sour style dinner, but I haven't got the time to coat and fry up chicken pieces.

Everything gets added to the wok in stages so it's easy to prep as you go, without getting in a fluster.

Free printable recipe is available on our site: https://www.kitchensanctuary.com/sticky-pineapple-chicken/

Ingredients:
3 chicken breasts (approx 525g/1.1lbs altogether) chopped into bitesize chunks
2 tbsp cornflour (cornstarch in USA)
pinch of salt and pepper
3 tbsp oil
435 g (15oz) can of chopped pineapple in juice
2 tbsp soft brown sugar
3 tbsp dark soy sauce
1 tbsp tomato puree (paste in USA)
1 onion peeled and chopped into wedges
1 red bell pepper chopped into chunks
2 cloves garlic peeled and minced
1 tsp minced ginger

To Serve:
Coriander (cilantro)
Boiled Rice
Sriracha (add some to give the dish a little kick of heat)

Instructions
1. Place the chicken breast chunks in a bowl and sprinkle on the cornflour and salt & pepper. Mix with your hands to cover the chicken in the cornflour.

2. Heat the oil in a wok or large frying pan over a high heat.

3. When the oil is hot, add in the chicken. Cook on a high heat, moving the chicken around occasionally with a spatula, until the chicken is golden on all sides (about 5-6 minutes).

4. While the chicken is cooking, make the stir fry sauce by combining the pineapple juice from the tin of pineapple with the brown sugar, soy sauce and the tomato puree in a bowl. Mix together and put to one side.

5. Add in the onions and peppers to the wok, and fry with the chicken for 2 minutes.

6. Add the pineapple chunks, from the tinned pineapple, into the wok and cook for a further two minutes.

7. Stir in the garlic and ginger and cook for a further minute.

8. Add the stir fry sauce you made earlier to the wok.

9. Continue cooking on high, allowing the sauce to bubble and reduce down, whilst stirring occasionally. It should take about 5-6 minutes on a medium-high heat to reduce down and start making the chicken look darker and caramelized.

10. Once cooked, turn off the heat and serve over boiled rice. Sprinkle with coriander and serve.
Coriander (cilantro),Boiled Rice,Sriracha

Notes
Can I make it ahead?
This recipe tastes best when cooked and eaten right away. However, you can make it if it will help speed up dinner time.
Make ahead, then cool and refrigerate in a sealed container (for up to a day).Reheat by heating a tablespoon of oil in a wok, over a medium heat, then adding the pineapple chicken to the wok. Move it around the pan often, using a spatula, until piping hot throughout. It will take about 10 minutes to heat through.You may need to add a splash of water to loosen it up a little when reheating.

Can I freeze it?
I don't recommend freezing this recipe as the peppers and onions are likely to go a little soggy.

Ingredient swaps
Swap the chicken for chopped pork tenderloin pieces, or go vegetarian and swap for quorn pieces.
Add in extra vegetables - mange tout (snow peas), roughly chopped spring onion, mushrooms, asparagus and tenderstem broccoli pieces all work well and have a similar cooking time to the peppers.

Add 1 tsp chilli flakes or 1-2 chopped fresh chillies or 1-2 tsp sriracha for a spicy kick.
Add ready-cooked egg noodles at the end and cook for a further 2 minutes (until piping hot) for a pineapple chicken noodle stir fry. Saves having to cook rice to go with it!

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