Pineapple Pepper Chicken Stir-Fry
Ingredients
Instructions
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1½ tablespoons Badia Pineapple Pepper Seasoning
- 2 tablespoons olive oil
- 3 tablespoons soy sauce
- 1 teaspoon Badia Minced Garlic
- Pinch of salt
- 1 red bell pepper, cubed
- ¾ cup fresh pineapple chunks
- 1 bunch scallions, trimmed and cut into ½-inch pieces
- In a medium bowl, combine soy sauce, 1 tablespoon olive oil, Pineapple Pepper Seasoning, minced garlic, and salt.
- Add the chicken thighs and toss until evenly coated. Cover and marinate for 15–20 minutes.
- Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat.
- Add the bell pepper and pineapple chunks. Cook for 3–4 minutes, stirring occasionally, until the pineapple begins to lightly caramelize and the peppers start to soften.
- Stir in the scallions and cook for 1 minute.
- Add the marinated chicken and cook, stirring occasionally, until browned and cooked through, about 8–10 minutes.
- Remove from heat and serve over jasmine rice, coconut rice, or noodles.
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