Spicy Pineapple Chicken Stir Fry

May 19, 2013
Photo by James Ransom
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)
In This Recipe
  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.

See Reviews

See what other Food52ers are saying.

  • Melanie Jane
    Melanie Jane
  • Matteo Cavelier
    Matteo Cavelier
  • Christine Marie
    Christine Marie
  • Sara S.
    Sara S.
  • Trena Heinrich
    Trena Heinrich
Aleksandra aka QueenSashy is a scientist by day, and cook, photographer and doodler by night. When she is not writing code and formulas, she blogs about food, life and everything in between on her blog, Three Little Halves. Three Little Halves was nominated for 2015 James Beard Awards and the finalist for 2014 Saveur Best Food Blog Awards. Aleksandra lives in New York City with her other two halves, Miss Pain and Dr. V.