Tweak a Week #3 - Recipe!

Thai Chicken with Pineapple


  • 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. 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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