Sweet and Sour Pineapple Broccoli Chicken Stir Fry
Wonderful pineapple broccoli chicken stir fry with a flavorful sweet and sour sauce. This easy pineapple chicken stir fry recipe takes just 30 minutes to make for the best, protein-packed weeknight dinner! Serve with rice or quinoa for an amazing meal.
Servings 4 servings
Calories 286cal
Ingredients
- For the sauce:
- ⅓ cup low sodium soy sauce
- 3 tablespoons water
- 2 tablespoons rice wine vinegar
- 2 tablespoons honey
- 1 tablespoon brown sugar (or sub coconut sugar)
- 3 cloves garlic, minced
- 2 teaspoons freshly grated ginger
- ½ tablespoon arrowroot starch (or cornstarch)
- For the stir fry:
- 1 tablespoon toasted or regular sesame oil, divided
- 1 pound boneless skinless chicken breast, diced into ½ inch chunks
- 1 large red bell pepper, chopped into large chunks
- 1 small red onion, chopped into large chunks
- 1 head broccoli, cut into florets (about 4 cups broccoli florets
- 1 cup fresh or frozen pineapple chunks
- For serving:
- Cooked brown or coconut rice, for serving
- Chopped fresh scallions, for topping
Instructions
- First make your stir fry sauce: in a medium bowl, whisk together the soy sauce, water, rice wine vinegar, honey, brown sugar, garlic, ginger and arrowroot starch (or cornstarch). Set aside.
- Add 1/2 tablespoon sesame oil to a deep skillet and place over medium heat. Add diced chicken breast and cook until no longer pink, about 5-8 minutes. Once cooked, transfer meat to a bowl and set aside. Keep the heat in the pan.
- In the same pan, add the remaining ½ tablespoon sesame oil. Add in bell pepper chunks, onion chunks and broccoli. Cook, stirring frequently for 5-8 minutes until broccoli is slightly tender but still has a bite. Stir in pineapple and cooked chicken breast. Pour sauce over and bring to a slight simmer then reduce heat to low and cook for an additional 2-4 minutes until sauce begins to thicken.
- Serve with brown rice, coconut rice or quinoa for a healthy dinner. Garnish with scallions. Serves 4.
Notes
This recipe would be excellent with my coconut rice.
If you want to make vegetarian, I suggest using tofu or chickpeas instead of chicken.
Nutrition
Serving: 1serving (based on 4, excluding rice) | Calories: 286cal | Carbohydrates: 28.2g | Protein: 28.9g | Fat: 6.7g | Saturated Fat: 1.2g | Fiber: 2.5g | Sugar: 20.6g