Kung Pao Pineapple Chicken and Stir Fry Rice You Gotta Try
Sweet, spicy, and savory, this pressure-cooker kung pao pineapple chicken is paired with stir-fried rice for a bold, satisfying meal in under an hour.
Equipment
- 1 Skillet for sautéing chicken and rice heating
- 1 Stove
- 1 Pressure cooker
Ingredients
Main ingredients
- ¼ cup sesame oil plus 2 tablespoons, divided
- 2 to 2 ½ lbs. boneless skinless chicken cut in ¾ to 1” strips
- 1 can (20 oz.) pineapple chunks drained, juice reserved
- 1 tsp. sea salt + ⅛ tsp., divided
- 1 tsp. coarse ground pepper + ⅛ tsp., divided
- 1 jar (14 oz.) P.F. Chang’s Kung Pao Sauce
- 6–8 green onions chiffonade, green tops reserved for garnish
- 1 pkg. (8.5 oz.) quinoa & brown rice blend prepared
- reserved pineapple juice to loosen sauce if needed
Instructions
Instructions
- Turn your skillet on medium-high and heat ¼ cup sesame oil. Toss in chicken strips, sprinkle with 1 teaspoon sea salt and 1 teaspoon pepper, then sauté until browned and cooked through — about 8–10 minutes.
- Take half the pineapple chunks out and set aside so they don’t get mushy later. Add the rest into the skillet with chicken.
- Pour in the kung pao sauce, stir it all together and turn heat down to medium. Let it cook for 5–7 minutes to let those flavors meld nicely.
- If sauce looks thick, pour in some reserved pineapple juice to loosen. Add the remaining ⅛ teaspoon salt and pepper.
- Throw in green onion whites and most tops, save some for garnish. Stir and cook for 2–3 more minutes.
- Heat the other 2 tablespoons sesame oil in a pan. Add prepared rice and heat for 3–5 minutes.
- Serve kung pao pineapple chicken over rice.
- Top with reserved pineapple chunks and green onion bits.
Notes
To elevate the flavors, use fresh pineapple chunks if desired and toss in extras like red chili flakes or chopped peanuts. For more zing, sriracha works too. Store leftovers in airtight container up to 4 days in fridge, or freeze for 2 months. Reheat over skillet or microwave with splash of water.