This easy peasy Pineapple Coconut Chicken Stir Fry is loaded with flavor and ready in about 30 minutes!
2020 is almost here friends, and if you’re looking to up your game in the kitchen with yummy meals that don’t take a lot of time to prep and cook, then this Pineapple Coconut Chicken Stir Fry is one you’ll want to add to the dinner menu.
It starts with an easy marinade with a few simple ingredients you probably have on hand. Just toss everything together and let it marinate. The longer it marinates the better. You’ll want to marinate it at least 30 minutes, but overnight is even better.
Not only does the coconut milk add a hint of flavor it makes the chicken tender and juicy. Combined with the sweet pineapple juice, soy sauce, garlic, ginger and brown sugar you have a winning combo!
I like to use Swerve sweetener. It’s brown sugar without the guilt and doesn’t sacrafice flavor. If you’re watching your sugars or something you want to limit in 2020, then you need to invest in Swerve sweeteners. They are a lifesaver! You can find Swerve at any grocery store or even on Amazon!
Sliced Chicken Hack
My little secret slicing chicken nice and thin is to use partially thawed chicken and a good knife. Once the chicken is slightly thawed, just sharpen a good knife and thinly slice it at an angle. As always careful and if the chicken is still hard, it hasn’t thawed enough.
Of course you can use fresh chicken too, but for some reason it think it slices best when its just a little frozen. Try and see for yourself!
Now back to this yummy Pineapple Coconut Chicken Stir Fry. We love a good stir fry. They are loaded with protein and veg and full of flavor. I also like to serve it on a bed of rice.
Once the sliced chicken is nice and marinated add it to a large skillet or wok with just a little splash of oil. Add your chicken, discarding the marinade. Don’t pour it all in with the marinade. You’ll want to pull the chicken out of the marinade. Don’t worry the recipe below gives you all the details and you’ll be reserving this yummy marinade to mix with come cornstarch to add at the end.
To make this yummy stir fry even easier I like to use frozen stir fry veggies. I often get the frozen Oriental Stir Fry vegetables from Aldi. It’s loaded with broccoli, sliced carrots, baby corn, mushrooms, red pepper and water chestnuts.
This meal is easy to prep, easy to make and costs about $10 to make, give or take depending on what you may already have on hand. What’s not to love about that?
The secret to this is all in the marinade. Like I mentioned earlier we reserve some of the marinade. This makes a tasty sauce that is mixed with cornstarch and poured in at the end which makes a nice sauce that coats the chicken and the veggies.
A few tips
- Use a baster to drain the liquid if too much liquid pools when cooking.
- When you add the chicken, don’t add it with the marinade, discard that.
- When using frozen veggies, that’s ok, but when they thaw when you’re cooking you’ll get liquid, that’s ok, simple use a baster to remove it.
- The less liquid you’re cooking in the better so you get an nice stir fry.
- Once everything is cooked whisk the cornstarch with the reserved marinade and stir it in. It will thicken up in minutes and make a nice sauce.
- Salt! Salt! Salt! When it’s done make sure you salt. Remember when the veggies went in they weren’t salted. So add a generous pinch, or whatever you are comfortable with. Give it a stir and if you need more, just add another pinch until it’s seasoned to your desired taste.
Pineapple Coconut Chicken Stir Fry
- 1 1/2 lbs chicken breast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Pineapple Coconut Marinade
- 3/4 cup canned coconut milk full fat
- 1/2 cup pineapple juice
- 3 tablespoons light brown sugar I use Swerve
- 3 tablespoons soy sauce
- 1 teaspoon minced garlic
- 1/2 teaspoon minced ginger
- 1 tablespoon oil olive oil or coconut oil for cooking
- 1 tablespoon cornstarch
- 1 lb frozen stir fry vegetables
- 1 cup pineapple chunks
- Cooked rice for serving optional
Thinly slice chicken. Season with garlic powder, salt and pepper. Add to a resealable bag.
In a mason jar or container mix together coconut milk, pineapple juice, soy sauce, brown sugar, minced garlic and ginger.
Pour half of the mixture over chicken. Refrigerate for at least 30 minutes, or overnight. The longer the better.
Reserve remaining marinade for cooking.
Heat about 1 tablespoon oil in a large skillet or wok over medium high heat. Remove chicken from marinade and add to skillet. Cook chicken, stirring occasionally until almost cooked. Use a baster to remove any excess liquid if it begins to pool. You want the chicken to cook nice.
Once the chicken is almost cooked add in vegetable mixture and pineapple chunks. Season with salt. Cook, stirring occasionally until the vegetables are heated through. Use a baster again to remove liquid that pools from vegetables when cooking.
Mix 1 tablespoons cornstarch with reserved marinade until dissolved. Pour over chicken and vegetables and stir to coat. Let cook for a few minutes until sauce thickens.
Remove from heat, season with additional salt to taste. Serve over rice if desired.