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This is a fast and delicious stir fry that gets a little heat from the chili flakes and a dose of sweetness from the pineapple and mango. There are lots of good for you veggies and brown rice and nuts for another healthy dose of protein and fiber. My pineapple and mango chicken stir fry was a big hit with the family, and I bet it will make your family happy too. It is always a toss up between this dish and my teriyaki salmon bowls when family is visiting. Both are high protein options, that I can make in under 30 minutes.
Tips for making this stir fry fast and easy
- Most of the work in this dish comes from prepping everything before the cook. You can make your sauce and cut your veggies hours and up to a day ahead. The cook time is fast and if you use that great product: 90 second brown rice, this is a piece of cake to pull together. Those 90 second rice packages found in the rice isle are cooked in the microwave in 90 seconds and really help out in the middle of the week. Obviously, feel free to make rice from scratch and if you prefer, use white rice. You won’t hurt my feelings.
- Feel free to use your favorite veggies in this dish and/or use chicken breast if that is your preference. I like to blanch my carrots in boiling water for a couple of minutes to slightly soften them but that is my personal preference. The sprinkle of nuts can be nuts of your choice so have fun with this dish. It is colorful, tasty and good for you.
- Mango and pineapple go perfect in this dish and add a nice sweetness. You could use just one type of fruit or omit fruit completely and use more vegetables. Mushrooms and snow peas would be great additions.
How to make Pineapple and Mango Stir Fry
- To get started on this dish, make your sauce first. Mix the orange juice, soy sauce, garlic, Chinese five spice and red pepper in a small measuring cup. Put to the side.
- Chop up all your veggies so you are ready to go. Make the pieces no bigger than a mouth full when prepping them. Once you start cooking, this goes fast and you want to have everything ready.
- Mix the cornstarch and chicken in a bowl. Toss well so the chicken is coated in the cornstarch. This will help brown the chicken and thicken the sauce.
- Heat a wok or large skillet with the canola oil. When really hot but not smoking, add the meat and cook for about five minutes (stirring constantly).
- Add all the veggies except the dark green onion (save that for garnish) and cook 1-2 minutes. Toss the veggies occasionally so everything is cooking quickly on all sides.
- Add the sauce and cook for a couple of minutes until the cornstarch thickens that sauce and it gets hot and starts to bubble. Stir in the pineapple and mango.
- In shallow bowls, add brown rice and top with the stir fry mixture. Garnish with the sesame seeds, cashews or nuts of your choice, and the dark green part of the only. Dig in. This is a fast, easy and tasty dish that you’ll be making on repeat.
I’d love to hear if you made this recipe. Leave a comment and rating below.
If you like this recipe, be sure to try some of my other Asian inspired meals that are packed with flavor and color and good for you “stuff”.
Lime, Ginger and Blackberry Salmon Rice Bowl
Pineapple and Mango Chicken Stir Fry
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 Cup Fresh squeezed orange juice
- 3 Tbsp. Soy sauce
- 4 Small Garlic cloves, finely minced
- 1 Tsp. Chinese five spice powder
- 1/4 Tsp. Crushed Calabrian chili flakes
- 1 Lb. Chicken thighs, cut into small pieces
- 2 Tbsp. Cornstarch
- 2 Tbsp. Canola oil
- 1 Cup Broccoli florets
- 1/2 Red bell pepper, cut into strips
- 1/2 Cup Water chestnuts, sliced
- 1 Cup Blanched baby carrots
- 3 Green onion, white/light green and dark green separated
- 1 Cup Fresh mango chunks
- 1 Cup Fresh pineapple chunks
- 2 Cups Brown rice, cooked and hot
- 4 Tbsp. Cashews
- 2 Tbsp. Toasted sesame seeds
Instructions
- Make your sauce first. Mix the orange juice, soy sauce, garlic, Chinese five spice and red pepper in a small measuring cup. Put to the side.
- Mix the cornstarch and chicken in a bowl.
- Heat a wok or large skillet with the canola oil. When really hot but not smoking, add the meat and cook for about five minutes (stirring constantly). Add all the veggies except the dark green onion (save that for garnish) and cook 1-2 minutes.
- Add the sauce and cook for a couple of minutes until the cornstarch thickens that sauce and it gets hot and starts to bubble. Stir in the pineapple and mango.
- Serve the mix on top of the brown rice and garnish with the sesame seeds, cashews and dark green part of the onion. Enjoy.
