Pineapple Orange Chicken Recipe
Some nights call for comfort, but you still want to feel good about what’s on the table. This Pineapple Orange Chicken brings all the cozy vibes with none of the regret. Tender chicken, colorful veggies, all in a sweet, tangy sauce that comes together in one skillet. Serve it over brown rice for a healthy and complete meal. It’s quick, nourishing, and just fancy enough to make your Tuesday night feel like a Friday night (without dirtying every dish in the kitchen).
Ingredients
For the stir fry
- 1 lb boneless skinless chicken breast
- 2 tablespoon corn starch
- 1 tbsp canola oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 can pineapple chunks ¼ cup juice reserved
- 1 cup red bell pepper
- 1 cup sugar snap peas
For the sauce
- ½ cup sweet and sour stir fry sauce
- ¼ cup pineapple juice
- ¼ cup soy sauce
- ¼ cup fresh orange juice
- zest of one orange
- ¼ teaspoon crushed red pepper flakes or to taste
- 1 tablespoon corn starch
- 1 tablespoon water
- green onions for garnish, if desired
- 2 bags boil-in-bag brown rice
Instructions
- Cut the chicken into bite-sized pieces. Slice the bell pepper into short strips and cut the sugar snap peas in half. Zest and juice the orange. Drain the pineapple, reserving ¼ cup of the juice for the sauce.
- Put a medium or large saucepan of water on to boil over high heat for the rice.
- In a medium bowl, toss the chicken with the cornstarch until coated.1 lb boneless skinless chicken breast, 2 tablespoon corn starch
- Heat the oil in a large skillet over medium to medium-high heat. Add the chicken, season with salt and pepper and cook until it starts to brown, about 5 minutes.½ teaspoon salt, ¼ teaspoon black pepper, 1 tablespoon canola oil
- Once the water boils, add the rice and cook for 10 minutes (or according to package directions).2 bags boil-in-bag brown rice
- Add the pineapple, bell pepper, and sugar snap peas to the skillet. Cook for 3–5 minutes, until the veggies start to soften.1 cup red bell pepper, 1 cup sugar snap peas, 1 can pineapple chunks
- Stir in the sweet & sour sauce, reserved pineapple juice, soy sauce, orange juice and zest, and red pepper flakes.½ cup sweet and sour stir fry sauce, ¼ cup pineapple juice, ¼ cup fresh orange juice, zest of one orange, ¼ teaspoon crushed red pepper flakes, ¼ cup soy sauce
- In a small bowl, whisk together 1 tablespoon water and 1 tablespoon cornstarch to make a slurry, then stir it into the skillet. Cook for 1–2 minutes, until the sauce has thickened.1 tablespoon corn starch, 1 tablespoon water
- Serve over rice garnished with green onions, if desired.green onions
Tips for success
You’ll get about ¼ cup of orange juice from one orange, so one orange can be used if it yields close to that amount.
Note on Heat Settings: I have a fairly new glass-top stove with rapid boil burners that run hot, so once the pan is heated, I lower the heat from medium-high to medium. Since every stove is a little different, be sure to adjust your heat as needed so everything cooks quickly—but not too quickly.
Timing Tip: Timing can be one of the hardest parts of pulling a meal together, so I’ve set this recipe up to make it easier. You’ll prep everything before you start cooking—chop the chicken and veggies, measure out the sauce ingredients, all of it.
Once you're ready to cook, start the stir fry and get the water for the rice boiling at the same time. The stir fry takes about 15 minutes total, and rice takes around 10 minutes after the water boils.
If your water starts boiling around 5 minutes in, you can drop the rice just right around the time you toss the veggies into the pan. And if the rice needs a few extra minutes? No big deal, just keep the stir fry warm over low heat.Keep in mind, the vegetables will continue to soften a bit while they sit.
Time-Saving Tip: Meal prep at the beginning of the week! Cut the chicken and chop your veggies on a day when you have a little more time. Then on the night you make this, all you’ll need to do is measure out your ingredients and start cooking.
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*Nutritional information is automatically calculated and is only an estimate. Actual values may vary depending on the ingredients and specific brands you use. If nutrition is important to you, I recommend using a calculator you trust.
Nutrition
Serving: 1/4th of recipeCalories: 534kcalCarbohydrates: 87gProtein: 31gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 73mgSodium: 1608mgPotassium: 926mgFiber: 6gSugar: 38gVitamin A: 1687IUVitamin C: 86mgCalcium: 71mgIron: 2mg
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