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Paradise Pineapple Chicken


  • 1 pound boneless chicken breasts, cut into strips
  • Kosher salt and black pepper, to taste
  • 3 tablespoons vegetable oil, divided
  • 1 teaspoon minced fresh garlic
  • 1/2 teaspoon fresh ginger root, minced
  • 1 small red bell pepper, julienned
  • 1 small orange bell pepper, julienned
  • 1 medium red onion, julienned
  • 1 medium zucchini, julienned
  • 1/2 cup dry white wine
  • 1/3 cup light brown sugar, packed
  • 1 fresh pineapple, peeled, cored and cut into 1/2-inch slices
  • 2 fresh limes, for garnish (optional)
  • 2 cups basmati rice (optional)
  • Soy sauce (optional)


  1. Place chicken strips in large bowl; toss with salt and pepper to taste.
  2. Heat two tablespoons oil in large nonstick sauté pan or wok over medium-high heat; add garlic and ginger. Saute 1 minute.
  3. Add chicken, and sauté until almost cooked through, about 5 to 6 minutes; remove chicken from pan; set aside.
  4. Add remaining oil to pan; sauté vegetables over medium-high heat until tender but still firm, 4 to 5 minutes; remove vegetables from pan with a slotted spoon.
  5. Whisk together wine and brown sugar until dissolved. Add to pan and simmer until slightly reduced, about 5 minutes.
  6. Stir in pineapple, reserved vegetables and chicken. Heat until warm, 3 to 4 minutes.
  7. Garnish with fresh lime.
  8. Serve with rice and soy sauce on the side.

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