Spicy Chicken with Pineapple
This recipe can be made mildly spicy or full-on hot. This recipe, as written, is mild. I used the smaller measurements of the chili garlic sauce and red pepper flakes. I’m a wimp with spicy food, so adjust to your tastes and enjoy!
Equipment
- Skillet
- Strainer
- Knives
- 1-Qt Resealable plastic bag
Ingredients
Ingredients for Chicken
- 8 oz. Boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 Small Onion, sliced, about 3/4 cup
- 1 Green onion, white and green parts, sliced
- 1 Cup Pineapple chunks, drained, (Reserve the juice)
- 1/2 Jalapeño pepper, cleaned and sliced, optional
- 1/2 Tbsp Neutral oil
- 1/4 tsp Salt
Ingredients For Marinade
- 2 Tbsp Reserved pineapple juice
- 1 1/2 Tbsp Reduced-sodium soy sauce
- 2 tsp Minced garlic
- 1 - 2 tsp Garlic chili sauce, (See Notes)
- 1/2 tsp Cornstarch
- 1/2 tsp Ginger paste
- 1/16 - 1/4 tsp Red pepper flakes
Instructions
- Mix up the marinade in a 1-qt resealable plastic bag. Add Chicken pieces to the bag, seal, and shake to cover. Refrigerate for 30 minutes, making sure the marinade covers all the chicken.
- Heat the oil in a skillet over medium heat. Add the sliced onion (and jalapeno slices, if using). Add the salt and cook for about 1-2 minutes.
- Add the chicken and marinade to the skillet on medium-high heat. Cook for about 5 minutes, or until chicken reaches an internal temperature of 165℉.
- Add the pineapple chunks, cooking for 1-2 more minutes. Top with sliced green onion and serve.
Notes
You can also use your favorite chili sauce.
We like to serve this over cauliflower rice and with Asian Inspired Asparagus.
Serving suggestions and optional ingredients are not calculated as part of the nutritional facts. All nutritional facts are estimates only.
Nutrition
Serving: 3 oz. of Chicken and 1/2 cup pineappleCalories: 270kcalCarbohydrates: 24gProtein: 24gFat: 8gSaturated Fat: 1.5gCholesterol: 95mgSodium: 820mgPotassium: 520mgFiber: 2gSugar: 18gCalcium: 30mgIron: 1.9mg