Chicken Stirfry with Broiled Pineapple

Crowd pleaser stir fry that even kids love.

Chicken Stirfry with Broiled Pineapple

Chicken Stirfry with Broiled Pineapple

Full of flavor without any additional ingredients.


  • Two TBSP Grapeseed Oil
  • Eight Skinless Chicken Thighs   (secret - cut into strips after cooked )
  • 4 Scallions white part chopped - Green cut into slightly larger pieces
  • 3 Celery Stalks cut into one inch sticks
  • 2 Small Red Peppers diced
  • 1 Can of Pineapple chunks Drain but -reserve the liquid for the sauce
  • 1 TSP Corn Starch/ or Potato Starch or Kuzu diluted in two tablespoons of cool water
  • Salt /Pepper if -needed - I didn't use any
  • Garnish with toasted Almond Slivers right before serving for extra crunch


  • Preheat the oven to 450 degrees
  • Combine the pineapple with a TSP of the Grape Seed Oil and place in a greased baking dish
  • Let the pineapple broil till the pineapple just begins to brown. Remove immediately
  • Preheat Saute Skillet - then add the oil
  • On Medium - High heat Add the chicken pieces - 4 at a time - and cook through.
  • Turn over the chicken pieces after about 4 minutes and finish cooking the chicken till the center of the thickest part of the chicken is very light pink (it will continue to cook as you remove the chicken from the skillet and put into a heat proof dish.
  • You may cut the chicken into strips (or any other shape you like).
  • Add a TBSP oil to the now empty skillet and add the scallions - when the white parts brown add the scallions to the chicken, add the red pepper and celery to the skillet for about 3 minutes on medium - high heat. Add the red pepper and celery to the cooked chicken
  • Take the pineapple juice and mix with the cornstarch and water mixture. Add this to the skillet - which is hot but no flame is on. Let this thicken for a minute.
  • Pour Sauce over chicken dish

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