20-Minute Pineapple Chicken and Green Bean Stir Fry
This quick stir fry has the sweetness of pineapple plus it's loaded with chicken, peppers, and green beans. Enjoy as is or serve over rice!
Servings: 4 servings
Ingredients
- 2 tablespoons olive or avocado oil
- 1 pound green beans
- 1 red bell pepper chopped
- 1 pound chicken breasts sliced into 1-inch pieces
- 2 cups pineapple chopped
- 1 teaspoon salt divided
- ½ teaspoon ground ginger
- ½ teaspoon black pepper
- green onions
Stir Fry Sauce
- ½ cup water
- ⅓ cup low sodium soy sauce or coconut aminos
- 1 teaspoon rice vinegar can sub white wine vinegar
- 1 tablespoon garlic minced
- 1 tablespoon cornstarch
- ¼ cup honey
- ½ teaspoon crushed red pepper flakes
Instructions
- Heat oil on medium high heat in large skillet. When hot add green beans. Sauté just a few minutes to get them blistered with some charred spots. The green beans should still be bright green. Season with ½ teaspoon salt. Set aside.
- While veggies are cooking, cube your chicken and season with ½ teaspoon salt, ½ teaspoon ground ginger, and ½ teaspoon black pepper.
- Add chicken and peppers to skillet with remaining oil. You can use an additional tbsp if needed (I don't). Sauté until the chicken is close to done with some browning. Then add the pineapple to the skillet. Cook for 2 to 3 minutes to bring out some of the pineapple juice.
- Make the stir fry sauce: In a medium bowl, whisk together stir fry sauce ingredients.
- Pour in the stir fry sauce and green beans. Stir and simmer on medium to medium-high heat for 2 to 3 minutes, until sauce thickens. Taste and add more salt and pepper if desired. Serve over rice and top with green onions.
Nutrition
Calories: 365kcal | Carbohydrates: 42g | Protein: 29g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1494mg | Potassium: 917mg | Fiber: 5g | Sugar: 31g | Vitamin A: 1872IU | Vitamin C: 93mg | Calcium: 75mg | Iron: 3mg