How To Make Chicken Stir-Fry Recipe With Honey & Pineapple | McCormick

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is a less salty alternative.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based, while chicken thighs are generally less expensive than breasts.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds flavor, while canola is often cheaper.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is gluten-free, while flour is a common thickener.

Cut off the top and bottom of the pineapple to create a flat surface.

Remove the skin from the pineapple, following the natural curvature of the fruit.

Cut the pineapple in half lengthwise and remove the core.

Cut the pineapple into strips and then into chunks, placing them in a bowl.

Prepare the honey pineapple sauce by combining pineapple juice, water, honey, soy sauce, cornstarch, garlic powder, ginger, and paprika in a measuring cup and whisk until smooth.

Heat a large skillet over medium-high heat and add vegetable oil.

Coat the chicken breast with cornstarch using tongs to ensure even coverage.

Add the coated chicken to the heated skillet and stir-fry for about 5 minutes until browned and cooked through.

Remove the chicken from the skillet and set aside on a plate to avoid cross-contamination.

Add broccoli, onion, and bell peppers to the same skillet and stir-fry for about 5 minutes until tender-crisp.

Add the prepared honey pineapple sauce to the skillet, whisking again to ensure it's smooth, and cook on a high simmer until slightly thickened.

Return the cooked chicken and pineapple to the skillet, stirring to combine and heat through for about 2 minutes.

Serve the stir-fry over white rice, optionally using brown rice or cauliflower rice for a lower-carb option.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens