Pineapple and Ginger Chicken Stir-Fry (Sauté de Poulet à l'Ananas et au Gingembre)

This Sauté de Poulet à l'Ananas et au Gingembre, or Pineapple and Ginger Chicken Stir-Fry, is a delightful Comorian dish that combines the sweetness of pineapple with the zing of ginger for a flavorful and aromatic stir-fry.

Pineapple and Ginger Chicken Stir-Fry (Sauté de Poulet à l'Ananas et au Gingembre)

Ingredients

  • 2 boneless, skinless chicken breasts, cut into strips
  • 1 tablespoon olive oil
  • 1 onion, sliced
  • 2 garlic cloves, minced
  • 1 red bell pepper, sliced
  • 1 cup pineapple chunks
  • 1 tablespoon grated fresh ginger
  • 3 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 teaspoon cornstarch
  • Salt and pepper to taste

Instructions

  1. Heat the olive oil in a large skillet or wok over medium-high heat.
  2. Add the chicken strips and cook until browned, then remove from the skillet and set aside.
  3. In the same skillet, add the onion and garlic, and sauté until fragrant.
  4. Add the red bell pepper, pineapple chunks, and grated ginger, and stir-fry for a few minutes.
  5. In a small bowl, mix the soy sauce, honey, and cornstarch to make a sauce.
  6. Pour the sauce into the skillet and stir to coat the ingredients.
  7. Return the cooked chicken to the skillet and stir-fry until everything is heated through and the sauce has thickened.
  8. Season with salt and pepper to taste.
  9. Serve the Sauté de Poulet à l'Ananas et au Gingembre hot with steamed rice or noodles.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
20 minutes
Total time:
35 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 Measuring spoons Small bowl Stirring utensil

Tools

Stovetop

Serving suggestions

Serve the Sauté de Poulet à l'Ananas et au Gingembre with a side of steamed jasmine rice and a sprinkle of chopped cilantro for a complete meal.

Tips & tricks

For a spicier kick, add a pinch of red pepper flakes or a finely chopped chili pepper to the stir-fry.

Cost

$15