Pineapple Chicken ~ 30 Minute Dinner Recipe

Pineapple Chicken ~ 30 Minute Recipe by Tiffany

I love me my quick, fast fix recipes! Every momma has them up her sleeve. She counts on them to get her off her feet and into that luxurious Calgon bubble bath, right?! Oh, yeah. (Insert sigh) I’m dreaming again. Aaaaanywho, here’s a fast one for you to get you one step closer to that bubble bath. 😉

This dish is filled with chunks of plump, tender, boneless skinless chicken, pineapple, vine sweet mini peppers and water chestnuts for an extra crunch. Swimming in a sweet pineapple sauce with a hint of sass. Enjoy!

Ingredients

2 teaspoons coconut oil
3 boneless skinless chicken breasts, cut into 1 in. chunks
2 teaspoons minced garlic
2 of each vine sweet mini peppers, red, yellow and orange, seeded/julienned
1 can (8 oz.) water chestnuts, drained
1 can (20 oz.) pineapple tidbits, drained (RESERVE JUICE)
2 tablespoons fresh chives

For The Sauce

(RESERVED JUICE)
1/3 cup brown sugar
1/3 cup soy sauce
2 teaspoons chili garlic sauce
1/2 teaspoon ground ginger
fresh cracked pepper, to taste
1 tablespoon corn starch

Directions

Heat oil in a large wok over high heat. Add chicken chunks and garlic; toss chicken throughout cooking. Remove from heat, drain off any juices left in the wok.
Return wok to stove top, add sweet peppers. Cook approx. 5 minutes longer. Reduce heat to low.
Meanwhile prepare sauce. In a medium sized bowl, combine reserved pineapple juice, brown sugar, soy sauce, chili sauce, ground ginger and fresh cracked pepper; whisk. Next, pour sauce over chicken and return to medium heat. Whisk in cornstarch to thicken sauce.
Once sauce starts to thicken add the water chestnuts and pineapple tidbits. Cook approx. 3-5 minutes longer over medium heat. Now add the fresh chives. Give it a quick stir and serve over jasmin or brown rice. Dinner is served.

*Notes*

I bought my vine sweet mini peppers at Costco. They are so stinkin’ delicious! So sweet, I eat them raw, straight from the bag. You can replace the mini peppers with the larger red, yellow and orange bell peppers if desired. If doing so, I’d only use 1/2 of each one.:)

Leftovers are even better the next day as the flavors get a chance to marry overnight.

This dish can be made a day a head. Make as directed, let cool. Store in a covered glass Pyrex dish and place in the fridge. Bring dish to room temp. reheat in a 350 degree F. oven just until heated through. Or heat contents on the stove top over medium high heat, tossing frequently, just until heated through. Serve over rice. I use this method for this dish when I’m planning a big dinner party with different entrees. Or simply know I won’t feel like cooking the next day. No one knows the wiser. Shh… it’ll be our little secret. 😉

Quick note on the rice… If making the dish a head of time, wait to make the rice the day you are reheating the dish.

Pineapple Chicken ~ 30 Minute Recipe

I love me my quick, fast fix recipes! Every momma has them up her sleeve. She counts on them to get her off her feet and into that luxurious Calgon bubble bath, right?! Oh, yeah. (Insert sigh) I’m dreaming again. Aaaaanywho, here’s a fast one for you to get you one step closer to that bubble bath. 😉 This dish is filled with chunks of plump, tender, boneless skinless chicken, pineapple, vine sweet mini peppers and water chestnuts for an extra crunch. Swimming in a sweet pineapple sauce with a hint of sass. Enjoy!

Ingredients
2 teaspo0ons coconut oil
3 boneless skinless chicken breasts (cut into 1 in. chunks)
2 teaspoons minced garlic
2 of each vine sweet mini peppers (red, yellow and orange, seeded/julienned)
1 can (8 oz. water chestnuts, drained)
1 can (20 oz. pineapple tidbits, drained (RESERVE JUICE))
2 tablespoons fresh chives
For The Sauce
RESERVED JUICE
1/3 cup brown sugar
1/3 cup soy sauce
2 teaspoons chili garlic sauce
1/2 teaspoon ground ginger
fresh cracked pepper (to taste)
1 tablespoon corn starch

Heat oil in a large wok over high heat. Add chicken chunks and garlic; toss chicken throughout cooking. Remove from heat, drain off any juices left in the wok.
Return wok to stove top, add sweet peppers. Cook approx. 5 minutes longer. Reduce heat to low.
Meanwhile prepare sauce. In a medium sized bowl, combine reserved pineapple juice, brown sugar, soy sauce, chili sauce, ground ginger and fresh cracked pepper; whisk. Next, pour sauce over chicken and return to medium heat. Whisk in cornstarch to thicken sauce.
Once sauce starts to thicken add the water chestnuts and pineapple tidbits. Cook approx. 3-5 minutes longer over medium heat. Now add the fresh chives. Give it a quick stir and serve over jasmin or brown rice. Dinner is served.
*Notes*
I bought my vine sweet mini peppers at Costco. They are so stinkin’ delicious! So sweet, I eat them raw, straight from the bag. You can replace the mini peppers with the larger red, yellow and orange bell peppers if desired. If doing so, I’d only use 1/2 of each one.:)
Leftovers are even better the next day as the flavors get a chance to marry overnight.
This dish can be made a day a head. Make as directed, let cool. Store in a covered glass Pyrex dish and place in the fridge. Bring dish to room temp. reheat in a 350 degree F. oven just until heated through. Or heat contents on the stove top over medium high heat, tossing frequently, just until heated through. Serve over rice. I use this method for this dish when I’m planning a big dinner party with different entrees. Or simply know I won’t feel like cooking the next day. No one knows the wiser. Shh… it’ll be our little secret. 😉
Quick note on the rice… If making the dish a head of time, wait to make the rice the day you are reheating the dish.