Spicy Pineapple Chicken Stir Fry

By • May 19, 2013 • 45 Comments

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Author Notes: A no effort sweet and spicy stir fry. The marinade also works magic on pork and salmon. QueenSashy

Serves 4

  • 8 ounces pineapple
  • 1/3 cup soy sauce
  • 1/3 cup molasses
  • 3 tablespoons malt vinegar
  • 1 tablespoon ketchup
  • 1 tablespoon sriracha (this will be pretty mild, add more for extra heat)
  • 2 cloves garlic, crushed
  • 1/2 teaspoon grated ginger
  • 2 pounds chicken, cut into one inch cubes
  • 3 tablespoons vegetable oil
  • Some red pepper flakes (optional)
  1. In a blender pure the pineapple. Add the soy sauce, molasses, vinegar, ketchup, sriracha, garlic, and ginger, and mix well. Cover the chicken with the marinade and leave in the refrigerator for about six hours.
  2. In a large sauté pan heat the oil until very hot. Place the chicken with the marinade that sticks to it in the pan and fry for about 15 minutes, until chicken is well done and marinade is reduce to a caramelized coating on the chicken. (Make sure you do not overcrowd the pan, so you may have to do this in batches. If you have any leftover marinade, deglaze the pain with it and reduce to thick sauce.) Serve with steamed rice.
Jump to Comments (45)

Tags: stir fry

Comments (45) Questions (1)

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5 months ago Julie McGoldrick

I know I'm late to respond, but I just wanted to say that we really loved this. I used a little brown sugar instead of molasses, but I followed the recipe otherwise (using canned pineapple!) I left most of the marinade behind when I sauteed the chicken in batches; by the last batch, the pureed pineapple was beginning to stick on parts of the pan, but it cleaned up easily enough. I boiled the leftover marinade for extra sauce, and chopped up roasted asparagus to serve with the chicken over rice. We loved the flavor--just a little spicy, but also a nice combination of sweet and savory. Thanks for a fun recipe.

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6 months ago Al

Truly vile. Clearly no one tested this recipe before posting. Every ingredient is either sugar or loaded with sugar so the marinade burns on contact in an appropriately heated stir fry pan rendering the sauce both charred and sickly sweet. Plus, the flavor of pineapple, which should be the star ingredient, is obliterated by the molasses. Yuck!

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6 months ago Andie

I agree! Way too much molasses! Waste of good money.

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6 months ago Jason

@SarainAmerica I agree, it was a bit bland.

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6 months ago Sara S.

I made this tonight. Granted, I did use Ataulfo mango in place of pineapple because that was what I had, but I found it kind of bland!

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6 months ago Trena

I made this tonight for dinner. My husband and I thought it was delicious! I did use canned pineapple and it turned out great. Thank you QueenSashy!

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6 months ago V

I made this last night and it was yummy. however my skillet (Calphanon non-sick) was burned black. took a boy of soaking and scrubs with baking soda to get it off. it was horrible. is this because I did out all the marinade in with the chicken? I followed the initial directions to a tee so I don't understand. I now see below a suggestion below not to add the extra marinade. There was quite a bit left over so I put it all in there with the chicken which I did in two batches. it reduced, got sticker to the chicken and honestly looked like you photo but it killed my pan. I marinaded the chicken for 4+ hours yet it was like a soup. Any advice? I am NOT an experienced cook; my friends would pass out knowing I'm cooking let alone on a cooking website :) I'd like to make again but I do not want to go through the mess with that pan again. I thought I'd ruined the pan.

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6 months ago Andie

The way this is written, it sounds like all of the marinade should go in with the chicken. I thought the recipe turned out too strong tasting/heavy, too thick and my daughter said it was awful (she's an adventurous eater). I wish I would've read your comment about cooking only the marinade that sticks to the chicken. Nearly 20 bucks in organic chicken and a so-so meal that I will likely not make again. I guess that's the price when using a site with cooks that aren't tried and true. Fairly disappointed that the lack of clarity more or less ruined our dinner. Bummer.

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6 months ago QueenSashy

QueenSashy is a trusted home cook.

Andy, I am sorry it happened and that the recipe was not clear enough. I updated the instructions to avoid any confusion in the future.

Moi_1

6 months ago QueenSashy

QueenSashy is a trusted home cook.

and I am sorry that I miss-spelled your name too... Cheers

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6 months ago V

a die I had the same problem, see. my note above, but my husband and I found this to be a fantastic meal - just a mess yo deal with in the pan. I even doubled the amount of Srarachi to 2 tablespoons and gave it a real kick. I am a horribly intexperienced cook, and I found this easy to make. Sorry didn't work out for you.

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6 months ago cookiemo

Not sure what I did wrong. The outside of the cooked chicken was covered in a "paste" like substance, even though I cooked it for over 15 minutes. My kids didn't like it. I thought the flavor was excellent, but the sauce did not produce a nice texture.

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6 months ago Ruth McAllister

This is absolutely delicious!! I made what I thought was way too much last night for a family dinner and there is hardly any left for tonight. Pout!

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6 months ago Jason

did you pout the chicken AND the marinade in or just the chicken?

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6 months ago Jason

disregard, answered below. Please delete.

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6 months ago Jeannie'sgoodhomecooking

I made this 2 nights ago. I added an extra tablespoon of sriracha, and cooked the chicken in 2 batches. It was wonderful!
I had invited a guest for dinner (not always a good idea, when you have never tried the recipe before!)
Leftovers were yummy too. I'll be making this again! Thank you.

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6 months ago KBenischek

I know this is "really" cheating, but I used a jar of pineapple salsa in my slow cooker last night for boneless skinless chicken breasts that I did not have time to cut up. I let it cook all day on high (okay 6 hours) and then switched it to low. Everyone liked it and it was so easy!

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6 months ago Marilyn Stevens

Living in Costa Rica I happily have pineapple all the time. I am going to do this with both chicken AND pork. Looks terrific.

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6 months ago HenrysMom

Marinated and grilled boneless thighs - very good. Saved some marinade out and brushed it on peppers and eggplant and also grilled them, too.

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6 months ago joane

so I made this dish last night for dinner, my husband is a excusive chef, when he tried it he ask" where did you learn to make this?" I replyed "FOOD 52" he enjoyed the meal I made YEAH

Moi_1

6 months ago QueenSashy

QueenSashy is a trusted home cook.

joane, thank you so much for letting me know this, you totally made my day :)

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6 months ago Karen

Just to be clear -- you add the marinade as well as the chicken to the skillet?

Moi_1

6 months ago QueenSashy

QueenSashy is a trusted home cook.

Karen, I am glad you asked the question because I did not properly address this in the recipe. To answer, it’s a judgment call. It depends on how big your skillet and how much marinade you have left. If it is a very large skillet and no too much marinade left, yes, go for it. Otherwise, stir fry the chicken with the marinade that sticks to it, and deglaze the pain with the remaining marinade to reduce into thick sauce.

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6 months ago Karen

Thanks so much! Will be trying this one very soon.....

Karen

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6 months ago edwin cohen

Chicken marinated in fresh pineapple puree? I would think that in 6 hours it would be mush. still I like the flavor cominations, does it really take 6 hours?

Moi_1

6 months ago QueenSashy

QueenSashy is a trusted home cook.

This is not very acidic marinade, so no worries you will not end up with chicken ceviche. I like to marinate for a couple of hours to get more flavor into the meet. But if you are in a hurry, you can definitely go shorter

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6 months ago Dishlicious

I think this would be a winner with pork too. Sounds yummy.

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6 months ago Nina

is there a substitute for molasses? I don't stock that and don't really want to spend money buying it.

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6 months ago Johnny Ringo

You should think about stocking it...it's wonderful in so many things. But to answer your question, molasses is to add sweetness and color. You could substitute, raw sugar, brown sugar, dark agave syrup, real maple syrup, golden syrup, etc.

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6 months ago Helens

Maltose would probably also work - although it's probably more likely that someone will have molasses than maltose kicking about their pantry.

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6 months ago chris

Maybe, if you don't want to follow a recipe, you might want to choose a different recipe.

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6 months ago Helens

Yeah, maybe she could pick a recipe that was exactly like this one except rather than having molasses as an ingredient it would have honey or something. That would be convenient.

Stringio

6 months ago Lisa Titsworth Rizzo Childs

I can't wait to try this! YUMMY!