This pineapple stir fry recipe has just the right amount of sweetness in the sauce cooked with tender Asian greens and fresh cilantro, it makes for a refreshing meal that can work as a lunch or dinner.


2 tablespoons vegetable oil
1 pound boneless, skinless chicken breast, thinly sliced
1 red onion, thinly sliced
1 cup chopped bok choy (or any other leafy green vegetable)
1 cup unsweetened canned pineapple chunks, juice reserved
½ cup sliced green onions
¼ cup minced fresh cilantro
2 cups cooked white or brown rice, for serving
3 tablespoons reserved juice from canned pineapple chunks
1 tablespoon soy sauce
1 tablespoon cornstarch
1 teaspoon rice wine
1 teaspoon minced fresh ginger
1 teaspoon minced fresh garlic

1. Prepare the sauce: Whisk all ingredients together in a medium bowl. Set aside.

2. Heat oil in a wok or large skillet over medium-high. Add chicken and cook until no longer pink, about 5 minutes. Remove from skillet and set aside.

3. Add onion to skillet and cook until crisp-tender, about 3 minutes, stirring occasionally. Add bok choy, pineapple, and green onions; cook until wilted and warmed through, 2 to 3 minutes. Add reserved chicken and sauce; bring to a boil and simmer until thickened, about 2 minutes. Stir in cilantro and serve warm over rice.

Source: Chicken Stir Fry Recipe.