Chicken & Pineapple Stir Fry

Lawndale News Chicago's Bilingual Newspaper - Education


  • 1 tbsp. olive oil
  • 1 large chicken breast (300g)
  • 60g pineapple, chopped
  • ¼ cup pineapple juice
  • 1 tsp. brown sugar
  • 2 tbsp. mirin or rice wine vinegar
  • ½ cup chicken stock, salt reduced
  • 1 large carrot, chopped
  • 100g broccoli cut into florets
  • ¼ onion cut into chunks
  • 2 cloves garlic, crushed
  • 1 tsp. ginger, crushed
  • 1 tbsp. soy sauce, light
  • 100g per person cooked rice (optional)


Heat olive oil in a non-stick fry pan or wok and sauté onion and capsicum for a couple of minutes.

Turn heat up and add chicken stir frying until chicken has seared. Add broccoli, carrots, stock, ginger, and garlic cooking a further couple of minutes on high heat.

Now add pineapple, juice, sugar, soy and mirin. Turn heat down, simmer for a couple of minutes until all cooked.

Serve immediately.

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