Sticky pineapple chicken stir-fry
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Maja Smend
Sticky pineapple chicken stir-fry
It’s also worth reserving the pineapple juice that comes in each tin – you can bubble it down as a syrupy glaze for a cake, use in place of lemon juice for a tropical tang or whisk into this sweet and salty stir-fry sauce
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (serving)
Calories
430Kcal
Fat
17gr
Saturates
3gr
Carbs
30gr
Sugars
20gr
Fibre
3gr
Protein
37gr
Salt
1.4gr
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- 1 x 227g tin pineapple slices in juice
- 1 tbsp vegetable oil
- 1 x 320g pack chicken thigh fillets, cut into strips
- 1 red pepper, deseeded and cut into chunks
- 4cm piece root ginger, finely grated
- 3 spring onions, finely sliced
- 30g salted cashews, chopped
- cooked jasmine rice, to serve
For the sauce
- 60ml pineapple juice (from the tin of pineapple)
- 1 tbsp soy sauce
- 1 tbsp cornflour
- juice of 1⁄2 lime
- 1 tsp light brown sugar
Step by step
- Set a sieve over a bowl and drain the tin of pineapple, catching the juices below. Cut the drained pineapple slices into chunks. Whisk together all the ingredients for the sauce and set aside.
- Heat the oil in a large non-stick frying pan or wok over a high heat. Lightly season the chicken strips, then add to the pan with the red pepper and stir-fry for 3-4 minutes until the chicken is opaque and turning golden. Add the ginger, pineapple and half of the spring onions. Continue to stir-fry for 2 minutes. Pour in the sauce and stir-fry for a final 1-2 minutes until sticky and thick. Scatter over the cashews and the remaining spring onions, before serving with rice.
