Pineapple pepper chicken stir-fry
A quick chicken thigh stir-fry with caramelized pineapple, bell pepper, scallions and BADIA Pineapple Pepper Seasoning.
Ingredients
Everything you need
1 lb
Boneless, skinless chicken thighs, cut into bite-sized pieces
1½ tbsp
BADIA Pineapple Pepper Seasoning
2 tbsp
Olive oil
3 tbsp
Soy sauce
1 tsp
BADIA Minced Garlic
Pinch
Salt
1
Red bell pepper, cubed
¾ cup
Fresh pineapple chunks
1 bunch
Scallions, trimmed and cut into ½-inch pieces
Instructions
- 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.
