Thai Chicken and Pineapple Stir Fry Recipe

Thai Chicken and Pineapple Stir Fry
Thai Chicken and Pineapple Stir Fry

Thai Chicken and Pineapple Stir Fry Recipe

Thai Chicken and Pineapple Stir Fry

A Thai inspired stir fry dish with a wonderful savory, sweet and spicy flavor combination made with colorful bell peppers, fresh pineapple and chicken.

A few months ago I was invited to a Thai Kitchen event where their chef demonstrated a few recipes using their new Thai Kitchen sauces and this was one of the dishes they made. They kindly shared the recipe with me which I slightly modified to give it more kick. If you don’t like your food too spicy you can leave out the chili pepper. Serve this over jasmine rice for a complete meal, also great with shrimp!


Thai Chicken and Pineapple Stir Fry

Gina’s Weight Watcher Recipes

Servings: 4 • Size: 1 1/4 cups • Points +: 7 • Smart Points: 7Calories:276 • Fat: 7 g • Saturated Fat: 1 g • Carb: 22 g • Fiber: 1 g • Protein: 27 g Sugar: 14 g • Sodium: 593 mg (without salt) • Cholesterol: 83 mg



1 lb boneless skinless chicken breast, cut into 1-inch cubes

1 tbsp fish sauce

2 tbsp cornstarch

1 tbsp oil, divided

1 tsp minced garlic

1 tsp minced ginger

2 cups cubed assorted colors bell peppers (1/2-inch cubes)

1 red chili pepper, chopped (optional or to taste)

1 cup fresh pineapple chunks

1/3 cup Thai sweet chili sauce

cilantro leaves (for garnish)



Mix chicken and fish sauce in medium bowl. Add cornstarch; toss to evenly coat. Set aside.

Heat 1/2 tablespoon of the oil in large nonstick skillet on medium-high heat. Add garlic and

ginger; stir fry 30 seconds. Add bell peppers, chili pepper if using and pineapple; stir fry 3 to 5 minutes or until peppers are tender-crisp. Add sauce; cook and stir until heated through. Remove from skillet.

Heat remaining oil in the skillet. Add chicken; stir fry 5 minutes or until cooked through. Return bell pepper mixture to skillet; stir fry until well blended. Garnish with cilantro.


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