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Sweet and spicy dishes have an undeniable appeal, captivating the taste buds and warming the soul. One such dish that beautifully encapsulates this delightful combination is the Sweet & Spicy Pineapple Chicken Stir Fry. This vibrant meal offers a harmonious blend of succulent chicken, juicy pineapple, and an array of colorful vegetables, all brought together with a tantalizing sauce that balances sweetness with a hint of heat.

Sweet & Spicy Pineapple Chicken Stir Fry

Discover the delicious harmonization of flavors in Sweet & Spicy Pineapple Chicken Stir Fry! This vibrant dish combines succulent chicken thighs, juicy pineapple, and colorful veggies, all coated in a tantalizing sweet and spicy sauce. Perfect for busy weeknights or special gatherings, this stir-fry is packed with nutrients from fresh ingredients. Follow our recipe for a quick, flavorful meal that will quickly become a family favorite. Bring the taste of a restaurant to your kitchen!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, sliced into bite-sized pieces

1 cup fresh pineapple chunks (or canned, drained)

1 bell pepper (red or yellow), sliced into strips

1 medium onion, sliced

2 cloves garlic, minced

1 tablespoon fresh ginger, minced

2 tablespoons soy sauce

2 tablespoons honey

1 tablespoon sriracha (adjust to taste)

1 tablespoon rice vinegar

1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

2 tablespoons vegetable oil (for frying)

Salt and pepper to taste

Optional: chopped green onions and sesame seeds for garnish

Instructions
 

Prepare the Sauce: In a medium bowl, whisk together soy sauce, honey, sriracha, rice vinegar, and the cornstarch slurry. Set aside.

    Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken thighs and season with salt and pepper. Stir-fry for about 5-7 minutes until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.

      Sauté Vegetables: In the same skillet, add the remaining tablespoon of oil. Add the onions and bell peppers, and stir-fry for about 3-4 minutes until they are slightly tender but still crisp. Add the minced garlic and ginger, cooking for another minute until fragrant.

        Combine Everything: Add the cooked chicken back to the skillet along with the pineapple chunks. Stir in the prepared sauce and mix well to combine. Cook for an additional 2-3 minutes until the sauce thickens and coats the chicken and vegetables nicely.

          Serve: Remove from heat and garnish with chopped green onions and sesame seeds if desired. Serve hot over steamed rice or noodles.

            Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 4 servings