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Pineapple Chicken Stir-Fry with Coconut Milk and Chili Flakes

This dish features pan-seared chicken pieces cooked with fragrant garlic and ginger, combined with caramelized pineapple chunks. Finished with a creamy coconut milk and a touch of chili flakes, it has a vibrant, saucy consistency and a glossy appearance, showcasing a balance of sweetness and spice.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Tropical
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken thighs cut into bite-sized pieces
  • 2 cloves garlic minced
  • 1 inch fresh ginger grated
  • 1 large ripe pineapple peeled and cut into chunks
  • 1/2 cup coconut milk full-fat preferred
  • 2 tablespoons soy sauce preferably low sodium
  • 1 tablespoon lime juice freshly squeezed
  • 1 teaspoon chili flakes adjust to taste
  • 2 tablespoons cooking oil vegetable or neutral oil

Equipment

  • Large skillet or wok
  • Spatula or wooden spoon
  • Knife
  • Cutting board
  • Measuring spoons
  • Can opener

Method
 

  1. Heat the oil in a large skillet over medium-high heat until shimmering.
  2. Add the chicken pieces and cook, stirring occasionally, until browned and cooked through, about 6-8 minutes. Remove from the skillet and set aside.
  3. Reduce the heat to medium, then add the minced garlic and grated ginger to the skillet. Sauté for about 30 seconds until fragrant, with a light sizzle filling the air.
  4. Add the pineapple chunks to the skillet and cook for 3-4 minutes, stirring frequently, until the edges start caramelizing and pineapple is tender.
  5. Pour in the soy sauce, lime juice, and coconut milk, stirring to combine all the flavors and dissolving any browned bits from the bottom of the pan.
  6. Return the cooked chicken to the skillet and sprinkle the chili flakes over the mixture. Stir everything together and let it simmer gently for 5 minutes, allowing the sauce to thicken slightly and flavors to meld.
  7. Check the seasoning and adjust with more lime or chili flakes if desired. The sauce should be glossy and coats the chicken and pineapple evenly.
  8. Serve the pineapple chicken hot, garnished with fresh herbs if preferred, alongside rice or your favorite grains for a complete meal.

Notes

You can adjust the chili flakes for heat or substitute with fresh chili for more flavor. For a creamier sauce, add a bit more coconut milk or a splash of coconut cream.