The combination of Pineapple and Chicken is unbeatable! Healthy and refreshing, this dish covers all the bases. We love serving this with some sweet rice, like jasmine rice! You could easily serve this dish at a bar-be-que or any family dinner. We love using our XD Wok with Lid for this recipe to ensure easy cleanup.
• 3 tablespoons soy sauce
• 3 tablespoons olive oil, divided.
• ½ teaspoon paprika
• salt to taste
• 1-pound boneless, skinless chicken breast cut into strips.
• 1 red bell pepper, cubed.
• 1 bunch scallions trimmed and sliced into 1/2-inch lengths.
• 1 (12 ounce) can pineapple chunks, drained and juice reserved.
• 1 tablespoon cornstarch
Combine soy sauce, 2 tablespoons olive oil, paprika, and salt in a bowl. Add chicken strips and let marinate while preparing the remaining ingredients.
Heat the remaining 1 tablespoon of olive oil in a wok. Add bell pepper and stir-fry for 3 minutes. Add scallions and cook for 2 more minutes. Remove chicken from marinade and add to the wok, discard marinade. Cook, stirring occasionally, until chicken is cooked through and no longer pink in the center ~ 10 to 15 minutes.
Combine pineapple juice and cornstarch in a bowl, mix. Add pineapple chunks to the wok and cook for 2 to 3 minutes. Pour in pineapple juice mixture and bring to a boil. Simmer until sauce has thickened, about 3 minutes.
Serve alone or over rice, which can also be cooked in the wok! Enjoy!