Pineapple Chicken Stir Fry : Day 12 Trailer Park Christmas 2019

teriyaki sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: honey + soy sauce

Low-sodium soy sauce reduces sodium content while honey adds sweetness.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and lower in calories, while chicken thighs are less expensive.

pineapple

🥗Healthier: mango

💰Cheaper: canned pineapple

Mango provides a similar sweetness, while canned pineapple is often cheaper.

sesame seeds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds offer a nutritious crunch, while sunflower seeds are budget-friendly.

Chop chicken into bite-sized pieces and place in a zip-top bag.

Add 1/4 cup teriyaki sauce, 1 tablespoon sriracha sauce, 2 tablespoons olive oil, 2 tablespoons honey, 1 teaspoon black pepper, and 1 teaspoon ginger to the bag.

Squish the bag to mix the ingredients and marinate the chicken, ideally overnight or for at least an hour.

Chop 1 red bell pepper and place it on a baking sheet.

Add 1.5 cups of chopped fresh pineapple and 1 cup of snap peas to the baking sheet.

Drizzle 2 tablespoons of olive oil over the vegetables and toss them with salt and pepper.

Remove the chicken from the marinade and place it on top of the vegetable mixture on the baking sheet.

Preheat the oven to 475 degrees Fahrenheit.

Bake for about 15 minutes, stirring and flipping the chicken halfway through, and check that the chicken is cooked through using a thermometer.

Serve the stir-fry over rice and garnish with chopped green onions and sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens