Cooking Tips
When making chicken with pineapple and cashews, it’s all about the timing and technique. Start by preparing all your ingredients before you heat the pan. Chop the chicken into bite-sized pieces, dice the onion, and slice the bell peppers. This makes the cooking process smoother and helps ensure everything cooks evenly. Use a large skillet or wok to give the ingredients plenty of space. This prevents steaming and allows for that nice stir-fry texture. When heating the oil, make sure it’s hot enough before adding the chicken. If the oil isn’t hot, the chicken will simmer instead of sear, which can lead to a less desirable texture. After the chicken is cooked through, add the garlic and onion. These aromatic ingredients need less time to cook, so adding them later keeps their flavors vibrant. Lastly, toss in the pineapple and cashews just before serving. This way, the pineapple stays juicy, and the cashews retain their crunch. Experiment with the cooking time to find what works best for your taste. Every stove is different, so don’t hesitate to adjust as needed.
Serving Suggestions
This chicken with pineapple and cashews dish is versatile and pairs well with a variety of sides. A simple bowl of jasmine rice is a classic choice. The rice absorbs the flavors of the sauce, making each bite satisfying. For a healthier option, consider serving it over a bed of quinoa or brown rice. If you want to add some veggies to the meal, steamed broccoli or snap peas complement the flavors nicely. You can also create a colorful salad with mixed greens, diced cucumbers, and a light vinaigrette to balance the dish’s richness. If you’re entertaining, serve it with some warm, fluffy naan or spring rolls for a fusion twist. For garnishing, sprinkle some chopped green onions or sesame seeds on top right before serving. This adds a nice visual touch and a bit of extra flavor. Don’t forget to have some extra oyster sauce on the side for those who want a little more kick. This dish can easily be the star of your dinner table, with its vibrant colors and delicious aromas.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Sure, chicken breast is a great substitute if you prefer it. Just remember that it might cook a bit faster, so keep an eye on it to avoid drying out.
What can I use instead of oyster sauce?
If you don’t have oyster sauce, soy sauce or hoisin sauce can work as alternatives. Just keep in mind that the flavor will change a bit, so adjust the seasoning to your taste.
How should I store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. Just reheat gently on the stove or in the microwave to keep it from getting rubbery.
Can I make this dish ahead of time?
Yes, you can prep the ingredients in advance and store them separately in the fridge. Just cook everything right before you plan to serve for the best texture and flavor.
What sides go well with this dish?
This dish pairs nicely with jasmine rice or quinoa for a healthier option. Steamed veggies like broccoli or snap peas also complement the flavors perfectly.
Jump to Recipe
I went back to work yesterday after two weeks of being off. It was busy but great two weeks. My three boys were home at different times but were able to spend a day together with me and my husband. We all had fun playing games and laughing from each other’s jokes and funny remarks.
Yesterday, I also went back to my normal routine of coming home from work to an empty house. After walking on the treadmill for 35 minutes, I made a simple chicken dish for dinner. I found the recipe from one of my cookbooks. It consists of chopped chicken thighs stir-fried with garlic, onion, red chillies, bell peppers, pineapple and cashews. Oyster sauce was used to flavor this dish. The result was a delicious chicken dish that has a bit of kick to it. If you are not a fan of spicy food, feel free to omit the chillies. I am pretty sure it will still taste good 🙂
Chicken with Pineapple and Cashews
Ingredients
- ½ cup roasted cashews
- 2 tablespoons olive oil
- 1 large onion cut into large chunks
- 4 cloves garlic finely chopped
- 4 small red chilies deseeded and chopped (optional)
- 350 g 11 ¼ oz chicken thigh fillets, chopped
- ½ red bell pepper chopped
- ½ green bell pepper chopped
- 3 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 2 cups pineapple chunks
- 3 green onions chopped
Instructions
- Heat the oil in a wok or large, deep frying pan; add the onion, garlic and chilli, if using. Stir-fry over medium heat for 2 minutes. Remove from the pan.
- Increase the heat to high; add the chicken and red and green bell peppers. Stir-fry until the chicken is light brown, around 2 minutes.
- Return the onion mixture to the pan; add the oyster sauce, fish sauce, sugar and pineapple and toss for 2 minutes. Toss the cashews through.
- Transfer to a serving plate and sprinkle with chopped green onions.
- Serve and enjoy!
Notes
Nutrition
I made this tonight, a BIG hit !! thanks !
My pleasure 🙂
Totally put this on the menu for the weekend, thank you for sharing this recipe, it looks delicious!
You’re welcome 🙂
Quick, easy, colorful, delicious! I like everything about this chicken!