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5 from 2 votes

Sweet Chili Pineapple Chicken

This delicious Sweet Chili Pineapple Chicken will be a new family dinner staple! Ready in 30 minutes it has a sweet flavor and a spicy kick that the whole family will love.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: American, Asian
Servings: 4
Calories: 734kcal
Author: Jennifer Fishkind

Ingredients

  • 2 pounds boneless, skinless chicken thighs (~ 3 cups),cubed (about 1 inch pieces)
  • ½ cup cornstarch
  • 2 tbsp ground ginger powder
  • 4 tbsp avocado oil divided
  • 1 12-ounce bag frozen stir-fry vegetables
  • 1 20-ounce can pineapple chunks drained with ¼ cup of the juice retained
  • 1 cup sweet chili sauce
  • sliced green onions optional garnish
  • steamed white rice optional

Instructions

  • Mix the cornstarch and ginger powder in a large, ziploc bag and then add the chicken. Seal and shake until the chicken is coated.
  • Heat a wok or large frying pan on medium-high or high heat until a splash of water sizzles when it hits the pan.
  • Add 2 Tablespoons of avocado oil and the chicken, carefully, to the hot pan.
  • Working in batches, brown the chicken on both sides, about 2-3 minutes per side. They do not need to be cooked all the way through. Do not overcrowd the pan. The chicken should be in a single layer or they will not brown.
  • Once browned, remove the chicken from the pan and place on a plate to wait. It will be added to the vegetables again later.
  • Reheat the pan (if necessary) and add the remaining avocado oil, frozen vegetables and pineapple. Saute until the vegetables begin to soften, approximately 3-5 minutes (they will be seared on the outside but a fork will begin to pass through).
  • Reduce the heat to medium-low and add the chicken, pineapple juice and chili sauce into the pan with the vegetables. Stir until well mixed.
  • Continue to cook, stirring occasionally, until the center of the chicken reaches 165 degrees fahrenheit (approximately 3-5 minutes, depending on the size of the pieces).
  • Serve hot over steamed rice and garnish with green onions (optional).

Notes

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Nutrition

Calories: 734kcal | Carbohydrates: 81g | Protein: 48g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 215mg | Sodium: 883mg | Potassium: 945mg | Fiber: 6g | Sugar: 51g | Vitamin A: 4445IU | Vitamin C: 22mg | Calcium: 68mg | Iron: 4mg