20 Minute Ginger Pineapple Chicken Stir Fry

★★☆☆☆
Prep: 8 mins Cook: 12 mins Serves: 6

Ingredients

  • 3 tbsp sesame oil or olive oil45 ml sesame oil or olive oil
  • 1½ lb ground chicken (or ground pork)680 g ground chicken (or ground pork)
  • black pepper and chili flakes to tasteblack pepper and chili flakes to taste
  • 3 tbsp salted butter45 ml salted butter
  • 1-3 tbsp Thai red curry paste15-45 ml Thai red curry paste
  • 3-4 cloves garlic, chopped3-4 cloves garlic, chopped
  • 1 tbsp chopped fresh ginger15 ml chopped fresh ginger
  • 2 bell peppers, sliced2 bell peppers, sliced
  • 1½ cups fresh pineapple chunks360 ml fresh pineapple chunks
  • 1 cup cashews or peanuts240 ml cashews or peanuts
  • ½ cup tamari or soy sauce120 ml tamari or soy sauce
  • 1-2 tbsp honey (or real maple syrup)15-30 ml honey (or real maple syrup)
  • ½ cup fresh cilantro, chopped120 ml fresh cilantro, chopped
  • 4 green onions, chopped4 green onions, chopped
  • ¼ cup fresh chopped Thai basil or basil60 ml fresh chopped Thai basil or basil
  • sweet Thai chili sauce for topping (optional)sweet Thai chili sauce for topping (optional)
  • sesame seeds for topping (optional)sesame seeds for topping (optional)

Instructions

  1. 1. In a large skillet, combine the oil, chicken, and black pepper. Cook over medium heat, breaking up the meat as it cooks until browned, about 5 minutes. Add the chili paste, butter, garlic, and ginger. Cook 2 minutes, until the butter browns and the chicken gets crispy.
  2. 2. Mix in the peppers, ¾ cup pineapple, and cashews. Cook another 2-5 minutes. Pour over the tamari and honey. Cook until the sauce coats the chicken, 2-3 minutes. Remove from the heat.
  3. 3. In a bowl, toss ¾ cup pineapple with the cilantro and basil.
  4. 4. Serve the chicken, peppers, and sweet chili sauce over bowls of rice. Top with the pineapple/cilantro/basil mixture. Add the chopped green onions, and if desired, serve with sweet Thai chili sauce and sesame seeds.
Inspired by the author's dad's summer stir fry, but made healthier and quicker. The recipe uses ground chicken instead of typical stir fry cuts for faster cooking. Fresh pineapple is used both cooked and fresh for textural contrast.
Wine Pairing: Aromatic White — Gewürztraminer — the wine's spicy, floral notes complement the ginger and Thai curry paste while its slight sweetness balances the pineapple and chili heat
Source: Half Baked Harvest
ground chicken, stir fry, pineapple, ginger, quick cooking, weeknight dinner, Thai curry paste, cashews