Sweet and Sour Pineapple Broccoli Chicken Stir Fry

Found on: ambitiouskitchen.com

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.

Category
Yields1 Serving
For the sauce:
 ⅓ cup low sodium soy sauce
 3 tbsp water
 2 tbsp rice wine vinegar
 2 tbsp honey
 1 tbsp brown sugar (or sub coconut sugar)
 3 cloves garlic, minced
 2 tsp freshly grated ginger
 ½ tbsp arrowroot starch (or cornstarch)
For the stir fry:
 1 tbsp toasted or regular sesame oil, divided
 1 lb 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
1

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.

2

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.

3

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.

4

Serve with brown rice, coconut rice or quinoa for a healthy dinner. Garnish with scallions. Serves 4.

Recipe Notes
5

This recipe would be excellent with my coconut rice.
If you want to make vegetarian, I suggest using tofu or chickpeas instead of chicken.

Ingredients

For the sauce:
 ⅓ cup low sodium soy sauce
 3 tbsp water
 2 tbsp rice wine vinegar
 2 tbsp honey
 1 tbsp brown sugar (or sub coconut sugar)
 3 cloves garlic, minced
 2 tsp freshly grated ginger
 ½ tbsp arrowroot starch (or cornstarch)
For the stir fry:
 1 tbsp toasted or regular sesame oil, divided
 1 lb 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

Directions

1

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.

2

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.

3

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.

4

Serve with brown rice, coconut rice or quinoa for a healthy dinner. Garnish with scallions. Serves 4.

Recipe Notes
5

This recipe would be excellent with my coconut rice.
If you want to make vegetarian, I suggest using tofu or chickpeas instead of chicken.

Notes

Sweet and Sour Pineapple Broccoli Chicken Stir Fry
IngredientsDirections