Get ready to elevate your weeknight dinners with this Tangy Kung Pao Chicken with Pineapple. This dish combines the classic spicy, nutty flavors of Kung Pao with a sweet twist from fresh pineapple. It's a quick and flavorful meal that hits all the right notes.
Chicken breast provides a lean protein base that absorbs the tangy sauce beautifully. Fresh, juicy pineapple adds a sweet contrast to the heat from the chilies. The red and green bell peppers offer a crunchy texture and vibrant color. Unsalted roasted peanuts bring a delightful crunch and nutty flavor. The soy sauce, rice vinegar, oyster sauce, and hoisin sauce create a complex, savory, and slightly sweet sauce, while sesame oil adds a nutty aroma. Cornstarch thickens the sauce, making it cling to the chicken and veggies. Dried red chilies offer a spicy kick, and the combination of garlic and ginger infuses the dish with aromatic warmth. Finally, green onions add a fresh, mild oniony finish.
This dish pairs beautifully with steamed jasmine rice, which soaks up the tangy sauce perfectly. For a low-carb option, try serving it with cauliflower rice. It also works well with simple stir-fried greens like bok choy or broccoli to add some extra nutrition to your meal.
First, whisk together the soy sauce, rice vinegar, oyster sauce, hoisin sauce, sesame oil, cornstarch, and water in a small bowl. This will be your flavorful sauce that ties everything together. Set it aside for now.
Heat a large skillet or wok over medium-high heat. Toss in the peanuts and toast them until they're golden brown, stirring frequently. Once done, remove them from the pan and set them aside — you'll add these later for that perfect crunch.
In the same skillet, add a splash of oil and toss in the dried red chilies. Stir-fry them until they're fragrant, which should take about 30 seconds. Next, add the minced garlic and ginger, letting them cook for another 30 seconds until they release their aroma.
Now, it's time for the chicken. Add the diced chicken breast to the skillet. Stir-fry it until it begins to brown, about 5 minutes. You want the chicken to be just cooked through.
Add the chopped bell peppers and pineapple to the pan. Stir-fry everything for about 3 minutes, letting the veggies soften slightly while the pineapple releases its sweetness.
Pour in the sauce mixture you prepared earlier. Toss everything to coat it in the sauce. Let it cook for 2-3 more minutes until the sauce thickens and clings to the chicken and vegetables.
Finally, stir in the toasted peanuts and sliced green onions. Give it a taste and adjust the seasoning with salt and pepper as needed. Serve it hot over steamed rice or your choice of noodles for a complete meal.
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