Pineapple Chicken Better Than Takeout

$- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces - 1 cup fresh pineapple, diced - 1 red bell pepper, chopped - 1 yellow bell pepper, chopped - 1 small onion, sliced - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 3 tablespoons soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 teaspoon sesame oil - 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening) - 2 tablespoons vegetable oil (for cooking) - Salt and pepper to taste - Cooked rice for serving - Chopped green onions and sesame seeds for garnish The chicken thighs give a tender bite, while the fresh pineapple adds sweetness. The bell peppers bring color and crunch. Garlic and ginger boost the flavor, making every bite special. You can add a few extras for more taste: - Red pepper flakes for heat - Peas or snap peas for added crunch - A splash of orange juice for a citrus twist These add-ons can elevate the dish, making it even more delicious. Serve Pineapple Chicken over a bed of fluffy rice. The rice soaks up all the tasty sauce. Top it with chopped green onions and sesame seeds for a bright finish. You can also pair it with a side of steamed broccoli or a fresh green salad. Enjoy your meal! First, I take 1 pound of boneless, skinless chicken thighs. I cut them into bite-sized pieces. In a mixing bowl, I add the chicken with soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. I mix it all well. Then, I cover the bowl and let it marinate for at least 20 minutes. This makes the chicken tasty and juicy. Next, I heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, I add the marinated chicken pieces to the skillet. I throw away the leftover marinade. I sauté the chicken for about 5 to 7 minutes. I cook it until it turns brown and is cooked all the way through. After that, I remove the chicken from the skillet and set it aside. In the same skillet, I add the sliced onion first. I stir it for a minute before adding the chopped red and yellow bell peppers. I keep stir-frying for 3 to 4 minutes until the veggies get a bit tender. This step brings out the sweet flavor of the peppers. Now, I add the diced pineapple back to the skillet with the sautéed vegetables. I return the cooked chicken to the pan as well. I stir everything together to mix it well. Next, I take a tablespoon of cornstarch and mix it with 2 tablespoons of water. I pour this mixture into the skillet and stir continuously for 2 to 3 minutes. This makes the sauce thick and coats the chicken and veggies nicely. I season with salt and pepper to taste. To finish, I serve the Pineapple Chicken over a bed of cooked rice. I like to garnish it with chopped green onions and sesame seeds. This adds a nice touch and makes the dish look great! For this recipe, I recommend using boneless, skinless chicken thighs. They stay juicy and tender, making your dish better. When buying chicken, look for pieces that are firm and pink. Avoid any with a gray or dull color. Fresh chicken makes a big difference in taste. To amp up the flavor, try adding some crushed red pepper flakes for heat. You can also sprinkle in some black pepper for a deeper taste. If you like it sweet, add a pinch of brown sugar. These spices can make your Pineapple Chicken really pop. Cook your chicken in a hot skillet. This helps to brown the meat quickly. Make sure not to crowd the pan; this keeps the chicken from steaming. Stir-fry the veggies until they are tender but still crisp. This gives a nice contrast to the soft chicken and pineapple. For a glossy finish, let the sauce coat everything well before serving. {{image_2}} You can add cashews for a nice crunch. Just toast them lightly before adding to the dish. This gives you a mix of sweet and salty flavors. Use about 1/2 cup of cashews. Stir them in when you combine the chicken and pineapple. The added texture makes the meal even better. Want some heat? Add red pepper flakes or sriracha. Start with 1 teaspoon of red pepper flakes. If using sriracha, add 1 tablespoon. Mix these into the marinade with the soy sauce. This gives the dish a spicy kick that pairs well with the sweet pineapple. You can swap chicken for tofu for a great vegetarian dish. Use firm tofu and cut it into bite-sized cubes. Marinate the tofu just like the chicken. Cook it until golden and crispy before adding veggies. This version is just as tasty and satisfying! To store leftover pineapple chicken, let it cool to room temperature. Place it in an airtight container. Make sure to separate the chicken from the rice if you have any leftover. Keep it in the fridge. You can store it for up to three days. When you reheat the chicken, the goal is to keep it tasty and juicy. You can use a microwave or a skillet. If using a microwave, cover the dish with a lid. Heat for one to two minutes, checking often. If you prefer a skillet, heat it on medium until warm. Add a splash of water to keep it moist. You can freeze pineapple chicken for later. First, let it cool completely. Then, place it in a freezer-safe container. Make sure to remove as much air as possible. It can stay in the freezer for up to three months. When ready to eat, let it thaw in the fridge overnight before reheating. Yes, you can use canned pineapple. It saves time and adds sweetness. Just make sure to drain it well to avoid extra juice. Fresh pineapple gives a bright flavor, but canned works well in a pinch. To make Pineapple Chicken gluten-free, swap soy sauce for tamari. Tamari is a great gluten-free option. Check all labels on sauces and seasonings for hidden gluten. This keeps your dish safe and tasty. Pineapple Chicken goes well with many sides. Here are some great options: - Steamed jasmine rice - Fried rice with veggies - Quinoa for a healthy twist - A light salad with sesame dressing - Stir-fried veggies for color and crunch Store leftovers in an airtight container. They stay fresh for up to three days. Reheat on the stove or in the microwave. Enjoy your tasty meal again without losing flavor! This blog post covered key steps to make pineapple chicken. We explored ingredients, marinating, cooking, and serving tips. You can customize the dish with extra flavors or variations. Remember to store leftovers properly to keep them fresh. If you follow the steps, you’ll impress everyone. Pineapple chicken is tasty and easy to enjoy. Now, it's time to try it yourself!$

Pineapple Chicken Better Than Takeout

Savor the delicious flavors of Pineapple Chicken Paradise with this easy recipe! Enjoy tender chicken thighs marinated in a sweet and tangy sauce, paired perfectly with fresh pineapple and colorful bell peppers. This delightful dish is quick to prepare, making it perfect for any weeknight dinner. Click through to explore the full recipe and impress your family with this tropical treat! #PineappleChicken #EasyRecipes #DinnerIdeas #TastyDishes

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Ingredients

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

1 cup fresh pineapple, diced

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 small onion, sliced

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

3 tablespoons soy sauce

2 tablespoons honey

1 tablespoon rice vinegar

1 teaspoon sesame oil

1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

2 tablespoons vegetable oil (for cooking)

Salt and pepper to taste

Cooked rice for serving

Chopped green onions and sesame seeds for garnish

Instructions

Marinate the Chicken: In a mixing bowl, combine the chicken pieces with soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Mix well, cover, and let it marinate for at least 20 minutes.

Prep the Vegetables: While the chicken marinates, chop the bell peppers and onion, and prepare the diced pineapple.

Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken (discard the marinade) and sauté for about 5-7 minutes, until the chicken is browned and cooked through. Remove the chicken and set aside.

Sauté the Veggies: In the same skillet, add the onions, followed by the bell peppers, and stir-fry for 3-4 minutes until they are slightly tender.

Add Pineapple and Sauce: Add the diced pineapple to the skillet and return the cooked chicken to the pan. Stir well to combine all the ingredients.

Thicken the Sauce: Pour the cornstarch mixture into the skillet and stir continuously for about 2-3 minutes or until the sauce thickens and coats the chicken and vegetables. Season with salt and pepper to taste.

Serve: Serve the Pineapple Chicken over cooked rice, garnished with chopped green onions and sesame seeds.

Prep Time: 20 mins | Total Time: 40 mins | Servings: 4