Pineapple Pepper Chicken Stir-Fry

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1½ tablespoons Badia Pineapple Pepper Seasoning
• 2 tablespoons olive oil
• 3 tablespoons soy sauce
• 1 teaspoon Badia Minced Garlic
• Pinch of salt
• 1 red bell pepper, cubed
• ¾ cup fresh pineapple chunks
• 1 bunch scallions, trimmed and cut into ½-inch pieces

Method

1. In a medium bowl, combine soy sauce, 1 tablespoon olive oil, Pineapple Pepper Seasoning, minced garlic, and salt.
2. Add the chicken thighs and toss until evenly coated. Cover and marinate for 15–20 minutes.
3. Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat.
4. Add the bell pepper and pineapple chunks. Cook for 3–4 minutes, stirring occasionally, until the pineapple begins to lightly caramelize and the peppers start to soften.
5. Stir in the scallions and cook for 1 minute.
6. Add the marinated chicken and cook, stirring occasionally, until browned and cooked through, about 8–10 minutes.
7. Remove from heat and serve over jasmine rice, coconut rice, or noodles.