Zesty Pineapple Kung Pao Chicken

A unique twist on the classic Kung Pao Chicken, featuring a tangy pineapple flair that balances sweet and spicy notes, perfect for a tropical Asian-inspired dinner.

Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4

Ingredients

1 lb boneless chicken thighs, cut into 1-inch pieces

1 tbsp cornstarch

2 tbsp vegetable oil

1 cup pineapple chunks

1 red bell pepper, diced

1/2 cup roasted peanuts

3 cloves garlic, minced

2 green onions, sliced

3 tbsp soy sauce

1 tbsp rice vinegar

1 tbsp hoisin sauce

1 tbsp sriracha sauce

1 tsp crushed red pepper flakes

1 tsp sesame oil

1/2 tsp ground ginger

Salt and pepper to taste

Instructions

1. Toss the chicken pieces with cornstarch until evenly coated.

2. Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides, about 5 minutes.

3. Remove chicken and set aside. In the same skillet, add pineapple chunks and red bell pepper, cooking until slightly softened, about 3 minutes.

4. Add roasted peanuts, garlic, and green onions to the skillet, stirring until fragrant, about 1 minute.

5. In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sriracha, crushed red pepper flakes, sesame oil, ground ginger, salt, and pepper.

6. Return chicken to the skillet and pour the sauce mixture over the top, stirring to coat all ingredients.

7. Reduce heat to low and simmer for 5 minutes, allowing flavors to meld.

8. Serve hot with steamed rice or noodles.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a skillet over medium heat until warmed through, adding a splash of water if needed.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.