I love a good stir-fry! They are quick, relatively healthy and you can do so many flavor combinations.
I’ve been crushing on this stir-fry recipe from Gina’s Skinny Taste since she posted it back in June. I love the combo of pineapple and peppers. Let me tell you, if you’ve never had a fresh pineapple, you’ve been missing the best fruit ever. Seriously. My kids won’t touch the stuff in a can, but they can suck down nearly a whole fresh pineapple without blinking.
I picked up a pretty nice looking pineapple at the store and some peppers, but had no idea what I needed for the sauce since I was operating on memory at the time and my kids have killed my brain cells I don’t have cell service in the particular store I was in. I figured I’d wing it.
There’s nothing impressive about chopping peppers and onions and heck, half of it was already chopped from my breakfast burritos.
Look at that pretty flesh! So much better than anything that;s been sitting in a can or plastic jar. Don’t be intimidated by the touch exterior. Pineapples are super easy to cut, but that’s for another post or you can just google it.
Yummy in my tummy.
We almost always have boneless, skinless chicken breasts in the house. I’ve never been much of a dark meat eater, so if we’re having chicken, this is usually it. Gina used fish sauce and corn starch to coat her chicken, I used plain flour and some garlic powder. Get in there with your hands and squish it around until everything is coated.
I used a mix (about 75/25) of olive oil and sesame oil to fry these little nuggets to golden perfection. Once they’re looking all yummy, they can come out onto a plate.
The veggies are next, but not the pineapple. Not yet. Give the onions and peppers a minute first.
The only thing better than sweet, fresh pineapple is sweet fresh pineapple with a little color on it. Um. Something about it being warm brings the flavor to a new level and intensifies the flavor. Once the pineapple starts to get a little golden, the chicken can go back into the pan.
For my sauce, I used some soy (the low sodium kind) and sweet chili sauce I picked up a few weeks ago at Wal-mart. It it sweet, spicy and will leave you wanting more. It was the perfect compliment to the sweetness of the pineapple. The soy added some depth and a little color.
The amount of soy and sweet chili sauce you use will really depend on your tastes. I’d start with a few tablespoons of each and give it a taste to see what you think. The sweet chili sauce can be quite spicy if you use more than a dab, but I like things spicy.
This lasted less than 18 hours. We demolished it. Well, the hubs and I did. The kids had some of the chicken nuggets before the chili sauce was added. They ate a good bit of the fresh pineapple too. Everybody was happy, so this is definitely a keeper.