cashew Archives - Officially Gluten Free

This Better-Than-Takeout Pineapple Chicken is an Asian inspired stir-fry that’s loaded with tender chunks of chicken breast, juicy pineapple and plenty of roasted cashews. When I say better than takeout, I mean WAY better! And this recipe will take less time to make than ordering and picking up takeout too! It’s quick cooking and is so satisfying.

Why You’ll Love This Better-Than-Takeout Pineapple Chicken

Here’s why you’re going to love this recipe:

The simple chicken dish is perfect for people who are on a gluten free and/or dairy free diet.
The chicken is tender, the cashews are crunchy and the sauce is the perfect combination of sweet and zing. You definitely should try this easy tried and true dinner recipe!
When I say better than takeout, I mean WAY better! And this recipe will take less time to make than ordering and picking up takeout too! This delicious Pineapple Chicken is easy-to-make and it’s ready to eat in just 25 minutes or less.
This recipe tastes just as good as take-out, and is way more affordable with pantry staples like canned pineapple and cashews.
You can easily adapt this chicken recipe to your taste by using vegetables of choice.

What Ingredients Do you Need to Make Better-Than-Takeout Pineapple Chicken?

Here’s what you’ll need to make this Easy Chicken Dinner Recipe:

Chicken – Skinless boneless chicken breast
Soy Sauce – Gluten free
Corn Starch – Coating for the chicken and thickener for the sauce
Olive Oil – To stir fry the chicken in
Green Pepper – Common in pineapple cashew chicken
Red Onion – Adds a little colour
Green Onion – For the texture
Garlic – Fresh and flavourful
Ginger – Adds a bit of a kick and a ton of flavour
Pineapple – Canned or fresh
Cashews – Unsalted and roasted
Sweet Chili Sauce – Classic sauce used in many asian dishes
Rice Vinegar – For acidic flavour to balance the sweet sauce
Sugar – Provides a bit of sweetness to the sauce
Water – Optional (can be swapped for pineapple juice)

How Do you Make Better-Than-Takeout Pineapple Chicken?

Here’s how to make this delicious Pineapple Chicken:

Step 1: Chop the chicken into bite sized pieces, then add it to a mixing bowl. Cover the chicken with the soy sauce and mix until all of the chicken pieces are coated in the sauce. Next sprinkle the chicken with corn starch a little at a time until it’s all mixed in and the chicken is well coated.

Step 2: Chop up the green pepper and the red and green onions into bite sized pieces. Then mince the garlic and ginger.

Step 3: Over med heat, add the olive oil to a large frying pan or wok. Add the chicken to the pan and brown until cooked through and caramelized. Remove the cooked chicken from the pan but leave any juices and oil behind in the pan.

Step 4: In the same pan over medium heat, cook the minced garlic and ginger until aromatic, about 30 seconds to 1 minute. Then add the green peppers and red onion. Let cook another few minutes stiring often, until the onions have softened. Add the green onions and pineapple (along will a little pineapple juice from the can). Let simmer for 1 -2 minutes, then add the rice vinegar, sugar and sweet chili sauce.

Step 5: Add the cooked chicken back into the pan, along with the cashews. Stir until the chicken and cashews are coated with sauce adding the water if needed. Let simmer another 2-3 minutes. Serve immediately with chopped green onion and/or parsley or cilantro, as desired. Enjoy!

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RECIPE NOTES FOR MAKING THE BEST PINEAPPLE CHICKEN

To ensure the recipe is gluten free, use gluten free soy sauce and gluten free sweet chili sauce.
Store leftovers in an air tight container in the refrigerator for up to 3 days.
This recipe can be made in a variety of different ways. With other vegetables like red or yellow bell peppers, broccoli or carrots. You can also swap the chicken for shrimp, pork or tofu.
Honey or brown sugar can be used in place of the sugar, if preferred.
I have used salted cashews for this recipe and it did turn out well. Just don’t add any more salt to the dish. You can rinse them under cold water to remove some of the salt as well.
If you’re using raw cashews, you will want to roast them to bring out their flavour. Place them on a sheet pan and put in the oven at 350 degrees for about 5 minutes or until fragrant. They will crisp up as they cool.
You can roast the Cashews, if they’re already roasted as well. This will make them extra crunchy. To toast the cashews, preheat oven to 350 degrees F. Spread the cashews on a small pan and bake for 5-7 minutes.
This recipe can be made with chicken thighs, instead of the chicken breast if preferred.

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Better-Than-Takeout Pineapple Chicken

This Better-Than-Takeout Pineapple Chicken is an Asian inspired stir-fry that's loaded with tender chunks of chicken breast, juicy pineapple and plenty of roasted cashews. When I say better than takeout, I mean WAY better! And this recipe will take less time to make than ordering and picking up takeout too! It's quick cooking and is so satisfying.

5 from 7 votes

Print Pin Rate

Course: Dinner

Cuisine: American, Chinese

Keyword: cashew, Chicken, Dinner, gluten free, pineapple

Prep Time: 5

Cook Time: 25

Servings:

Author: Lyndsay Baker

Ingredients

4 Chicken Breasts
2 Tbsp Corn Starch
1 Tbsp Soy Sauce gluten free
2 Tbsp Olive Oil
1/2 Cup Green Peppers
1/2 Cup Red Onion
1/4 Cup Green Onion
2 Tbsp Garlic fresh
2 Tbsp Ginger fresh
1 Can Pineapple tidbits (398 ml or 14 oz)
1 Cup Cashews unsalted
1/3 Cup Sweet Chili Sauce
2 Tbsp Rice Vinegar
1 Tbsp Sugar
2 Tbsp Water optional

Instructions

Chop the chicken into bite sized pieces, then add it to a mixing bowl. Cover the chicken with the soy sauce and mix until all of the chicken pieces are coated in the sauce. Next sprinkle the chicken with corn starch a little at a time until it's all mixed in and the chicken is well coated.
Chop up the green pepper and the red and green onions into bite sized pieces. Then mince the garlic and ginger.
Over med heat, add the olive oil to a large frying pan or wok. Add the chicken to the pan and brown until cooked through and caramelized. Remove the cooked chicken from the pan but leave any juices and oil behind in the pan.
In the same pan over medium heat, cook the minced garlic and ginger, until aromatic, about 30 seconds to 1 minute. Then add the green peppers and red onion. Let cook another few minutes stiring often, until the onions have softened. Add the green onions and pineapple (along will a little pineapple juice from the can). Let simmer for 1 -2 minutes, then add the rice vinegar, sugar and sweet chili sauce.
Add the cooked chicken back into the pan, along with the cashews. Stir until the chicken and cashews are coated with sauce, adding the water if needed. Let simmer another 2-3 minutes. Serve immediately with cooked Jasmin, basmati or brown rice, topped with chopped green onion and /or parsley or cilantro, as desired. Enjoy!
Find additional serving suggestions in the blog post above.

Notes

To ensure the recipe is gluten free, use gluten free soy sauce

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Gluten Free Better-Than-Takeout Pineapple Chicken

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