“This Thai-inspired stir fry dish with a wonderful savory, sweet and spicy flavor combination made with colorful bell peppers, fresh pineapple, and chicken.” – Gina Homolka


  • 1 lb boneless skinless chicken breastcut into 1-inch cubes
  • 1 tbsp fish sauce
  • 2 tbsp cornstarch
  • 1 tbsp oildivided
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 2 cups cubed assorted colors bell peppers1/2-inch cubes
  • 1 red chili pepperchopped (optional or to taste)
  • 1 cup fresh pineapple chunks
  • 1/3 cup Thai sweet chili sauce
  • cilantro leavesfor garnish


  • Mix chicken and fish sauce in a medium bowl.
  • Add cornstarch; toss to evenly coat.
  • Set aside.
  • Heat 1/2 tablespoon of the oil in a large nonstick skillet on medium-high heat.
  • Add garlic and ginger; stir fry for 30 seconds.
  • Add bell peppers, chili pepper if using and pineapple; stir fry 3 to 5 minutes or until peppers are tender-crisp.
  • Add sauce; cook and stir until heated through.
  • Remove from skillet.
  • Heat remaining oil in the skillet.
  • Add chicken; stir fry 5 minutes or until cooked through.
  • Return bell pepper mixture to skillet; stir fry until well blended.
  • Garnish with cilantro.


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This Recipe Belongs To Gina Homolka

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