This 25-minute pineapple basil thai chicken is a simple, refreshing, and quick one-pot meal that's perfect when craving something gluten-free and asian-inspired... with a sweet juicy twist of pineapple!
Table of Contents
Asian-Inspired Dishes:
I have been on an asian-inspired dinner craze lately.
After making this pineapple basil thai chicken, I went after my slow cooker sesame garlic chicken and slow cooker beef lo mein (both of which will be up on the blog really soon) days later.
I get in these obsessions every once in awhile. Here are some of my other Thai -flavored favorites from the site:
But all of these recipes are busy weeknight approved, meaning that they are quick and easy, so I can't complain when I am craving asian food (and neither does the rest of the family!).
Pineapple & Basil Flavors!
This dish is packed with pineapple and basil flavors, refreshing and perfect for summer nights.
It's topped with a sweet and light gluten-free thai sauce and the light crunch of a sprinkling of cashews.
I am going to be making this dish again and trying my hand at a pork rendition to see how the pineapple and basil flavors work with it.
I have a feeling that they will become good friends.
Ingredients:
- 1 pound of boneless skinless chicken breasts, cubed
- 1 tablespoon minced garlic
- 5 tablespoon GF barbecue sauce
- 3 tablespoon GF soy sauce
- 1 tablespoon rice vinegar
- ½ teaspoon crushed red pepper flakes
- 1.5 teaspoon sugar
- 1-1.5 cups stir fry veggies
- 1 cup pineapple, cubed
- leaves handful fresh basil, roughly chopped
- Cashews for garnish
Go ahead and use whichever green veggies that you like for this dish.
I usually have fresh broccoli and green beans on hand so naturally they are always my go-to for this meal.
Zucchini, bell peppers, and carrots are other good alternatives, just make sure that you've got your pineapple and basil bases covered and you will be mighty happy with this dish.
Basil Thai Stir Fry Directions:
- Drizzle a large pan with oil (I use coconut oil for this recipe) and brown the chicken on all sides, about 5-6 minutes over med-high heat.
- While the chicken is cooking, combine the minced garlic, soy sauce, barbecue sauce, vinegar, pepper flakes, and sugar together in a mixing bowl. Add this sauce and the stirfry veggies to the chicken and continue to cook the chicken until fully cooked.
- Turn the heat to low, gently stir in the pineapple and basil, and cook for 1 more minute, or until the pineapple becomes slightly warm.
- Serve over rice and sprinkle with cashews. Enjoy!
Recipe Pro Tips:
Toss in your pineapple chunks for a short amount of time - just enough for them to warm through and start releasing their juices into the rest of the pan and dish ingredients.
And while we are talking about the pineapple, make sure to cut your pineapple into bite-sized pieces so that they can easily and quickly warm through entirely.
How To Store Leftovers:
Store your leftover Pineapple Basil Stir Fry once it has had a chance to cool down to room temperature completely.
Once it is cool, place your leftovers in an airtight food-safe storage container in the fridge for up to 2 days.
When you are ready to reheat your leftover stir fry, place your leftovers in a microwave-safe dish with a loose cover on top to help with microwave splatter.
Microwave on high power for 45-90 seconds, depending on how hot you like your leftovers.
Remember that the pineapple heats up really fast and stays wicked hot for much longer than the rest of the dish - don't burn your mouth!
Pineapple Basil Thai Chicken
This 25-minute pineapple basil thai chicken is a simple, refreshing, and quick one-pot meal that's perfect when craving something gluten-free and asian-inspired... with a sweet juicy twist of pineapple!
Ingredients
- 1 pound of boneless skinless chicken breasts, cubed
- 1 tablespoon minced garlic
- 5 tablespoon GF barbecue sauce
- 3 tablespoon GF soy sauce
- 1 tablespoon rice vinegar
- ½ teaspoon crushed red pepper flakes
- 1.5 teaspoon sugar
- 1-1.5 cups stir fry veggies
- 1 cup pineapple, cubed
- leaves handful fresh basil, roughly chopped
- Cashews for garnish
Instructions
- Drizzle a large pan with oil (I use coconut oil for this recipe) and brown the chicken on all sides, about 5-6 minutes over med-high heat.
- While the chicken is cooking, combine the minced garlic, soy sauce, barbecue sauce, vinegar, pepper flakes, and sugar together in a mixing bowl. Add this sauce and the stirfry veggies to the chicken and continue to cook the chicken until fully cooked.
- Turn the heat to low, gently stir in the pineapple and basil, and cook for 1 more minute, or until the pineapple becomes slightly warm.
- Serve over rice and sprinkle with cashews. Enjoy!
Notes
Make sure to cook the pineapple in the skillet for just 1 minute or so, just enough for the pineapple chunks to warm through and start releasing their delicious juices to the rest of the dish!
If you make my Pineapple Basil Thai Chicken Stir Fry, let me know in the comments! Enjoy enjoy enjoy!
Also- be sure to follow me on Instagram and hashtag #BlessHerHeartYall or tag @BlessHerHeartYall – I love seeing and hearing the delicious things you make!
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