Pineapple chicken is an easy weeknight dinner. This quick stir-fry is as delicious as it is colorful! Serve with rice for a complete meal or with fried rice for a treat. Add red chile flakes to the mix if you want something sweet and spicy.

Ingreadients:

• 3 tablespoons soy sauce
• 3 tablespoons olive oil, divided
• ½ teaspoon paprika
• salt to taste
• 1 pound boneless, skinless chicken breast, cut into strips
• 1 red bell pepper, cubed
• 1 bunch scallions, trimmed and sliced into 1/2-inch lengths
• 1 (12 ounce) can pineapple chunks, drained and juice reserved
• 1 tablespoon cornstarch

Direction

1. Gather all ingredients.
2. Combine soy sauce, 2 tablespoons olive oil, paprika, and salt in a bowl. Add chicken strips and let marinate while preparing the remaining ingredients.
3. Heat remaining 1 tablespoon olive oil in a wok over medium-high heat. Add bell pepper and stir-fry for 3 minutes.
4. Add scallions and cook for 2 more minutes.
5. Remove chicken from marinade and add to the wok; discard marinade. Cook, stirring occasionally, until chicken is cooked through and no longer pink in the center, 10 to 15 minutes.
6. Combine pineapple juice and cornstarch in a bowl; mix together. Add pineapple chunks to the skillet and cook for 2 to 3 minutes.
7. Pour in pineapple juice mixture and bring to a boil. Simmer until sauce has thickened, about 3 minutes.