Spicy Pineapple Chicken Stir Fry

It’s going to be a very foodie week here at Sage & Serendipity! First up, a delicious and easy chicken stir fry adapted from this recipe over at Food 52. The chicken should marinade for at least 6 hours; I recommend prepping this the night before for a speedy day-of cook time. While you cook, make rice to serve with this dish for a complete meal.

Spicy Pineapple Chicken Stir Fry-Serves 4

First, your marinade for the chicken:

8 ounces crushed pineapple, in juice

1/3 cup soy sauce

1/3 cup molasses

3 tablespoons malt vinegar

1 tablespoon ketchup

sriracha sauce (use 1 tablespoon for a touch of heat, and if you like spice bump it up to 2 tablespoons-you can always add more to taste at the end)

1 teaspoon crushed garlic

1/2 teaspoon grated ginger

1 pound of chicken (I like to use 1/2 chicken breast and 1/2 chicken thighs)

Puree the pineapple in a blender. Add all other ingredients except for the chicken and mix well. Dice up your chicken into bite size pieces and put into a Tupperware container. Pour half of the marinade over the chicken, seal the container and shake to coat. Put the remainder of the marinade in another container and place both containers in the refrigerator. Chill for at least 6 hours.

For the rest of your recipe:

Olive oil

1 green pepper, diced

1 package of mushrooms

1 can of baby corn, sliced into bite size pieces

8 ounces of pineapple chunks, drained

sesame seeds

You’ll need two pans. In the first, put your marinaded chicken along with the sauce it has been sitting in. Fry your chicken for about 10-15 minutes, until chicken is well done the marinade has reduced to a caramelized coating on the chicken. I recommend turning up your heat and covering the pan with a lid to prevent splatter.

In the other pan, heat a little olive oil and sauté the green pepper and mushroom.

Add the baby corn, pineapple chunks and the other half of the marinade; stir to coat and warm the sauce. When the chicken is done, add in with the vegetable mix.