This is called “Chicken-Pineapple Stir-Fry” because I like chicken and pineapples (a holdover from childhood, when Chicken-Pineapple Casserole, complete with canned pineapple discs and maraschino cherries, was one of my mom’s specialties)…but what it really is is “Chicken-Whatever You Want Stir-Fry.”
Because that’s the thing about stir-fries.
You put whatever you want in them.
And they’re pretty much impossible to screw up, except I kind of did screw this one up by adding bok choy (not baby bok choy, the regular old enormous-leaved stuff; Kendrick bought it by accident), which was bitter and tough and really not very good. So don’t do that.
But everything else worked out well.
CHICKEN-PINEAPPLE STIR-FRY
What you need:
2-3 skinless, boneless chicken breasts, cut into bite-sized chunks
1 head broccoli, cut into florets
1 red pepper, sliced
1 medium onion, thinly sliced
1 small chili, finely chopped
2-3 cloves garlic, minced
1 tbsp fresh ginger, minced
About a cup of diced pineapple
Olive oil
Soy sauce
Season salt
What you do:
1. In a heavy-bottomed frying pan or wok, heat about 3 tbsp olive oil. Season the chicken pieces generously with season salt, salt, and pepper, and add to pan. Saute until cooked through and remove to a platter.
2. Add a little more olive oil to the pan along with a few splashes of soy sauce, and saute the rest of the ingredients (except for the pineapple) until vegetables are crisp-tender (about 5 minutes).
P.S. That’s a next-day photo, hence the slightly wilted appearance. It was prettier when it was first made.
3. Return chicken to pan, add pineapple, and toss to combine.
Serve over rice.
