Sweet Thai Chili Peanut Chicken and Grilled Pineapple Stir Fry

When I think of weeknight meals that bring a smile to my face, Sweet Thai Chili Peanut Chicken and Grilled Pineapple Stir Fry immediately comes to mind. It’s one of those recipes that I turn to when I want to impress without spending hours in the kitchen. The vibrant colors of the fresh vegetables paired with the rich aroma of the peanut sauce make cooking feel like a celebration. I remember the first time I prepared this dish for my family; I was nervous, but as soon as they tasted that sweet and savory combo, all doubts faded away. It quickly became a family favorite, and now it’s a staple at our dinner table.

This dish isn’t just about the flavor; it also brings back memories of summer evenings spent grilling pineapple and gathering around the table. The combination of the spicy and sweet elements in the sauce perfectly complements the juicy chicken and the crisp veggies. Plus, it’s ready in just thirty minutes! Whether you’re looking to whip up a quick dinner or planning a weekend gathering, this Sweet Thai Chili Peanut Chicken and Grilled Pineapple Stir Fry is sure to please everyone.

What You Need for Sweet Thai Chili Peanut Chicken and Grilled Pineapple Stir Fry

The ingredients for this dish are not only fresh but also come together beautifully to create a vibrant meal. Each component plays a vital role, from the chicken as the main protein to the pineapple that adds a sweet twist. The sauces and seasonings create a rich depth of flavor that makes every bite memorable.

• 1/2 cup low sodium soy sauce – This is the base of our sauce, providing a savory umami flavor that enhances the entire dish.
• 1/2 cup sweet thai chili sauce – The star ingredient that brings sweetness and a hint of spice.
• 1/4 cup creamy peanut butter – Adds creaminess and richness, making the sauce velvety.
• 2 tablespoons rice vinegar – Provides acidity to balance out the sweetness of the sauces.
• 2 teaspoons thai red curry paste – A touch of heat and complexity that elevates the dish.
• 1 teaspoon fish sauce (optional but so good!) – Adds a depth of flavor that rounds out the sauce.
• 1 tablespoon fresh ginger, grated – A zingy addition that enhances the overall flavor.
• 1 clove garlic, minced or grated – A staple in many Asian dishes, giving it that characteristic aroma.
• Juice of 1 lime – Brightens up the dish and adds freshness.
• 1 pound boneless skinless chicken, cubed – The protein of choice, juicy and flavorful.
• 1 red bell pepper, sliced – Adds color and crunch.
• 2 carrots, shredded – Sweetness and texture that complements the stir fry.
• 1/2 cup shelled edamame – A pop of protein and color, making the dish more filling.
• 1 cup fresh basil, chopped – A fragrant herb that adds freshness at the end.
• 1/2 of a medium pineapple, cut into triangles – Sweet and juicy, perfect for grilling.
• Optional: Serve with sesame rice or coconut rice – Both pair perfectly with the stir fry.

Preparation Steps for Sweet Thai Chili Peanut Chicken and Grilled Pineapple Stir Fry

Getting started with this stir fry is a breeze. With just a few simple steps, you’ll have a delicious meal ready for the table. The key is to prepare all your ingredients beforehand, so everything is within reach when you start cooking. Let’s dive in!

1. Begin by making the sauce. In a blender, combine the soy sauce, sweet thai chili sauce, peanut butter, rice vinegar, thai red curry paste, fish sauce, ginger, garlic, and juice of 1 lime. Blend until smooth and well combined. This step sets the stage for a flavor-packed stir fry.
2. Next, heat a large wok or skillet over high heat. Drizzle the pan with a little peanut oil. Once hot, add the cubed chicken in a single layer. Stir occasionally, cooking for about five minutes until browned and cooked through. Look for a golden color to know your chicken is nicely seared.
3. Once the chicken is cooked, add another drizzle of peanut oil to the pan, and toss in the sliced bell pepper. Continue cooking for about three to five minutes until the pepper softens slightly but still retains some crunch.
4. After the pepper, add the shredded carrots and shelled edamame to the pan. Stir everything together and let it cook for an additional two minutes. The colors should be vibrant, and the veggies will start to soften.
5. Now it’s time to bring the sauce into the mix. Slowly stir in about half to three-quarters of the sauce you prepared earlier. Bring the mixture to a simmer and allow it to cook until thickened, which should take about five minutes. The aroma at this point will be irresistible!
6. Once thickened, remove the pan from the heat and stir in the chopped basil. This fresh herb adds a burst of flavor just before serving.
7. While the stir fry is cooling, get your grill or grill pan ready. Heat it to high. Brush the triangle-cut pineapple with a little peanut oil, then place it on the grill. Sear for about three to four minutes on each side until you see those beautiful grill marks and the pineapple is caramelized.
8. Divide your choice of rice onto plates or bowls. Top generously with the stir fry and grilled pineapple. If desired, serve with fresh red chili pepper slices, more basil, and lime wedges on the side. You can also drizzle any extra stir fry sauce over the top for additional flavor.
9. Enjoy your delicious Sweet Thai Chili Peanut Chicken and Grilled Pineapple Stir Fry with friends or family, and create unforgettable memories around the table!

Tips and Tricks about Sweet Thai Chili Peanut Chicken and Grilled Pineapple Stir Fry

Here are some fantastic tips to make your cooking experience even better. From storage to serving suggestions, these insights will help you make the most of your Sweet Thai Chili Peanut Chicken and Grilled Pineapple Stir Fry.

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to three days. Just reheat when you’re ready to enjoy it again!
• Freezing: This stir fry freezes well. Store it in a freezer-safe container for up to three months. Thaw overnight in the fridge before reheating.
• Pairing: Serve this dish with jasmine rice or coconut rice for a tropical twist. Both options complement the flavors beautifully.
• Vegetable Variations: Feel free to mix and match the vegetables based on what you have on hand. Broccoli, snap peas, or zucchini also work wonderfully!
• Garnishes: Don’t skip the garnishes! Fresh lime wedges, chopped peanuts, or cilantro can elevate the presentation and flavor.
• Spice Level: If you love heat, add more thai red curry paste or serve with sliced fresh chili peppers on top.

Serving Suggestions

When it comes to serving Sweet Thai Chili Peanut Chicken and Grilled Pineapple Stir Fry, the options are endless. Here are some fantastic ideas to make every meal special:

• Serve over Rice: This stir fry pairs perfectly with fluffy jasmine rice or coconut rice. The rice absorbs the delicious sauce, making each bite a pleasure.
• Garnish Generously: Top your dish with fresh basil, lime wedges, and chopped peanuts for added flavor and texture. It also makes for a beautiful presentation.
• Perfect for Meal Prep: This dish is an excellent option for meal prep. Cook a larger batch and portion it into containers for quick lunches throughout the week.
• Great for Gatherings: If you’re hosting a casual dinner, this stir fry is a hit. Serve it on a large platter, allowing guests to serve themselves.
• Pair with Other Dishes: Consider serving this stir fry alongside spring rolls or a light salad to create a complete meal that’s satisfying and refreshing.
• Seasonal Variations: Feel free to switch up the vegetables based on the season. In the fall, add butternut squash or in the winter, try Brussels sprouts for a new twist.

FAQ

Conclusion

The Sweet Thai Chili Peanut Chicken and Grilled Pineapple Stir Fry is a vibrant dish that perfectly balances sweet and savory flavors. It’s not just easy to make, but also a crowd-pleaser that brings joy to any table. I encourage you to give this recipe a try; I promise it will become a favorite for you and your loved ones. Happy cooking!

Sweet Thai Chili Peanut Chicken and Grilled Pineapple Stir Fry

Craving something that's both sweet and savory? This Sweet Thai Chili Peanut Chicken and Grilled Pineapple Stir Fry is the ultimate comfort food! Bursting with flavors from fresh ingredients and a rich peanut sauce, it's a deliciously easy weeknight dinner. Perfect for sharing with family or friends, give it a try tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Thai

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1/2 cup low sodium soy sauce
• 1/2 cup sweet thai chili sauce
• 1/4 cup creamy peanut butter
• 2 tablespoons rice vinegar
• 2 teaspoons thai red curry paste
• 1 teaspoon fish sauce optional but so good!
• 1 tablespoon fresh ginger grated
• 1 clove garlic minced or grated
• 1 whole lime juice of
• 1 pound boneless skinless chicken cubed
• 1 whole red bell pepper sliced
• 2 whole carrots shredded
• 1/2 cup shelled edamame
• 1 cup fresh basil chopped
• 1/2 whole pineapple cut into triangles

Equipment

• Grater
• Saucepan
• Baking Sheet
• Blender
• Skillet
• Frying Pan
• Wooden Spoon
• Chef's Knife

Method

 

1. In a blender, combine the soy sauce, sweet thai chili sauce, peanut butter, rice vinegar, thai red curry paste, fish sauce, ginger, garlic, and juice of 1 lime. Blend until smooth and combined.
2. Heat a large wok or skillet over high heat. Drizzle the pan with a little peanut oil and once hot, add the chicken in a single layer, stirring once or twice until cooked through, about 5 minutes. Once the chicken is cooked, add another drizzle of peanut oil to the pan and then add the red pepper. Continue cooking for 3-5 minutes. Next add the carrots and edamame.
3. Slowly stir in about 1/2-3/4 of the sauce and bring to a simmer, cook until thickened, about 5 minutes. Remove from the heat. Stir in the basil.
4. Meanwhile, heat the grill or a grill pan to high. Once hot, brush the pineapple with a little peanut oil and sear on both sides, about 3-4 minutes per side. Remove from the grill.
5. Divide the rice among plates and or bowls. Top with stir fry + pineapple. If desired serve with fresh red chili pepper slices, basil and limes. Serve with any extra stir fry sauce. Enjoy!

Notes

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to three days. Just reheat when you're ready to enjoy it again!
• Freezing: This stir fry freezes well. Store it in a freezer-safe container for up to three months. Thaw overnight in the fridge before reheating.
• Pairing: Serve this dish with jasmine rice or coconut rice for a tropical twist. Both options complement the flavors beautifully.
• Vegetable Variations: Feel free to mix and match the vegetables based on what you have on hand. Broccoli, snap peas, or zucchini also work wonderfully!
• Garnishes: Don't skip the garnishes! Fresh lime wedges, chopped peanuts, or cilantro can elevate the presentation and flavor.

Previous PostByrrh Cassis Aperitif

Next Post Apple Cinnamon Bread

Meet Simone Patel

Food is the ultimate connector, and I approach every recipe with the host in mind. I focus on creating meals that scale well for crowds and make entertaining effortless. I cooked and tested this meal to ensure it holds up beautifully from the stove to the serving platter, ready for your guests.