Dinner Tonight: Chicken and Pineapple Stir-Fry Recipe

Dinner Tonight

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Dinner Tonight: Chicken and Pineapple Stir-Fry Recipe

So where should I begin? I didn't have a wok. But this pork stir-fry recipe from Things Cook Love looked amazing, and I figured that I would be fine with a smoking-hot iron skillet. I trudged off to the market, only to find that they didn't have the right kind of pork. I got chicken instead, figuring, once again that it'd be fine.

I returned from the market to realize that, though I have a refrigerator full of Asian condiments, I didn't have the sesame soy marinade they were talking about. I didn't even know what it was. A fruitless search ensued in which I came across a dozen recipes that all sounded different. I just decided to wing it. I knew it had soy sauce and sesame oil.

To repeat: I didn't have a wok, didn't have the right meat, and I wasn't quite sure what the marinade was. So why did this thing come together perfectly? It was slightly spicy from the red chili paste and sweet from the pineapple. The chicken was tender and flavorful, and the vegetables were intensely fragrant and crisp. Though this recipe is really for two normal servings, I should admit that I ate both.


  • 6 ounce chicken breast, skin removed and cut into 1 inch by 1/4 inch strips
  • 3 tablespoons soy sauce
  • 1 tablespoons sesame oil
  • 1/2 tablespoon red chili paste
  • 1 tablespoon Canola oil
  • 1/2 tablespoon finely chopped ginger
  • Handful frozen peas
  • 1/2 cup red bell pepper, stems and seeds removed and thinly sliced
  • 1/2 cup pineapple, diced
  • 1 garlic clove, minced
  • 1/4 cup scallions, chopped
  • 1 tablespoon cilantro, chopped
  • Cooked rice, for serving


  1. 1.

    Whisk together 2 tablespoons of the soy sauce, 1/2 tablespoon of the sesame oil, and the red chili paste. Add the chicken strips. Let marinate for 15-20 minutes.

  2. 2.

    Place a wok or an iron skillet over high heat. When really hot, pour in the canola oil. Add the chicken along with the marinade. Cook, stirring constantly, for about 1 minute. Remove the meat.

  3. 3.

    Dump in the the ginger and red bell pepper, cook for about 2 minutes, stirring occasionally.

  4. 4.

    Add the garlic, pineapple, frozen peas, and the chicken to the skillet. Cook for about 30 seconds. Add the rest of the soy sauce and sesame oil.

  5. 5.

    Serve with some rice. Garnish with cilantro and scallions.