Print Recipe

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.

The Terms of Use for this website require you to allow advertisements on this website to load; you are requested to kindly disable your ad blocker or whitelist

Facebook Group
Click on me!

Follow us on Pinterest

Leftovers Recipes and Tips