Pineapple and Ginger Chicken Stir-Fry (Salteado de Pollo con Piña y Jengibre)

This Salteado de Pollo con Piña y Jengibre (Pineapple and Ginger Chicken Stir-Fry) is a popular dish in Costa Rican cuisine, known for its vibrant flavors and easy preparation.

Pineapple and Ginger Chicken Stir-Fry (Salteado de Pollo con Piña y Jengibre)

Ingredients

  • 2 boneless, skinless chicken breasts, sliced
  • 1 cup pineapple chunks
  • 1 red bell pepper, sliced
  • 1 onion, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 1/4 cup chicken broth
  • 2 tablespoons vegetable oil
  • Salt and pepper to taste

Instructions

  1. In a small bowl, mix soy sauce, cornstarch, and chicken broth. Set aside.
  2. Heat vegetable oil in a large skillet or wok over medium-high heat.
  3. Add chicken and cook until browned, then remove from the skillet and set aside.
  4. In the same skillet, sauté garlic and ginger until fragrant.
  5. Add onion and bell pepper, stir-fry until slightly tender.
  6. Return the chicken to the skillet, add pineapple chunks, and pour the soy sauce mixture over the ingredients.
  7. Stir-fry for a few more minutes until the sauce thickens and coats the ingredients.
  8. Season with salt and pepper to taste.
  9. Serve the Salteado de Pollo con Piña y Jengibre hot over rice or noodles.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
15 minutes
Total time:
30 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
25g
Carbohydrates
30g
Fat
10g

Supplies

Large skillet or wok Cutting board Knife Small bowl Measuring spoons Measuring cup

Tools

Stovetop

Serving suggestions

Serve the Salteado de Pollo con Piña y Jengibre with a side of steamed rice and a garnish of fresh cilantro.

Tips & tricks

For an extra kick of heat, add a sprinkle of red pepper flakes or a drizzle of hot sauce before serving.

Cost

$15