Caribbean Pineapple Chicken Stir-Fry
A vibrant and flavorful stir-fry featuring tender chicken pieces and fresh seasonal vegetables, complemented by sweet pineapple chunks and classic Caribbean spices. This quick and healthy skillet supper brings tropical flair to your weeknight table without complex preparations.
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Overview
This Caribbean Pineapple Chicken Stir-Fry combines tender chicken breast pieces with a colorful medley of seasonal vegetables and juicy pineapple chunks. Infused with classic Caribbean spices and a tangy-sweet sauce, it offers a quick, nutritious meal full of vibrant flavors and tropical zest. Ready in under 30 minutes, it's a perfect option for an easy but exciting weeknight supper.
Why you’ll love it
- Fast and easy to prepare with minimal ingredients.
- Balanced combination of protein, fresh vegetables, and sweet pineapple.
- Bright Caribbean flavors that bring a tropical twist to your table.
- Healthy and gluten-free, suitable for diverse diets.
Ingredient notes
- Chicken breast: Use skinless, boneless chicken breast for quick cooking. Thighs can be substituted for more richness.
- Seasonal vegetables: Bell peppers, snap peas, carrots, and onions add color and crunch; adjust based on freshness and availability.
- Pineapple chunks: Fresh is preferred for the best flavor, but canned (in juice, not syrup) also works.
- Spices: Ground allspice and a touch of cinnamon evoke classic Caribbean tastes.
- Soy sauce and lime juice: Provide umami and bright acidity to balance the sweetness.
Serving & storage
Serve hot over steamed jasmine rice or with warm flatbreads for a full meal. Leftovers can be refrigerated in an airtight container for up to 2 days. Reheat thoroughly before serving. For best texture, reheat gently in a skillet rather than the microwave. Do not refreeze leftovers once reheated.
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Chef tips
- Cut all ingredients into uniform sizes to ensure even cooking.
- Be careful not to overcook the vegetables; they should remain crisp-tender to retain their bright color and flavor.
- Use fresh pineapple if possible for a vibrant, juicy taste; if canned pineapple is used, drain thoroughly to avoid excess liquid.
- Adjust the amount of soy sauce and lime juice according to your taste preference; the balance of sweet, salty, and acidic flavors is key.
- When reheating leftovers, warm gently on the stove to preserve texture rather than microwaving.
Ingredients
- 450 g (1 lb)skinless, boneless chicken breast, cut into bite-sized pieces
- 1 tablespoonvegetable oil
- 1 mediumred bell pepper, sliced
- 1 mediumgreen bell pepper, sliced
- 100 g (3.5 oz)snap peas, trimmed
- 1 mediumcarrot, julienned
- 1 smallonion, thinly sliced
- 150 g (1 cup)fresh pineapple chunks
- 2 clovesgarlic, minced
- 1 teaspoongrated fresh ginger
- 1/2 teaspoonground allspice
- 1/4 teaspoonground cinnamon
- 2 tablespoonssoy sauce (or tamari for gluten-free)
- 1 tablespoonfresh lime juice
- 1 teaspoonbrown sugar
- Salt and freshly ground black pepperto taste
- Fresh cilantro leavesfor garnish (optional)
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Equipment
- large cast-iron skillet or wok
- wooden spoon or spatula
- knife
- cutting board
- measuring spoons
- measuring cups
Nutrition per serving
- Calories320
- Protein30 g
- Carbs25 g
- Fat8 g
Step-by-step
Step 1
Prepare all ingredients: slice the bell peppers, onion, and carrot; trim the snap peas; mince the garlic; grate the ginger; cut the chicken into bite-sized pieces; and measure out the pineapple chunks and spices.Step 2
Heat the vegetable oil in a large cast-iron skillet or wok over medium-high heat until shimmering.Step 3
Add the chicken pieces to the skillet, spreading them out in a single layer. Cook without stirring for 2 minutes, then stir and continue cooking until the chicken is golden and cooked through, about 4-5 minutes more. Remove chicken from the skillet and set aside.Step 4
In the same skillet, add the minced garlic and grated ginger; sauté for 30 seconds until fragrant.Step 5
Add the sliced onion, bell peppers, snap peas, and carrot. Stir-fry for 4-5 minutes until vegetables are just tender but still crisp.Step 6
Return the cooked chicken to the skillet with the vegetables. Add the pineapple chunks, ground allspice, ground cinnamon, soy sauce, lime juice, and brown sugar. Stir well to combine and heat through for 2 minutes.Step 7
Taste and season with salt and freshly ground black pepper as needed. Remove from heat.Step 8
Garnish with fresh cilantro leaves if desired and serve immediately over steamed jasmine rice or your preferred side.
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