MI Coop Kitchen

Tahitian Chicken Stir Fry

Recipe by
Great Lakes Energy Cooperative  
30 minutes
Prep: 10 to 15 mins | Cook: 10 to 15 mins | Servings: 4 to 6


  • 20-ounce can pineapple chunks, drained, reserve juice
  • 1/3 cup Bragg® Liquid Aminos (or soy sauce)
  • 1 tablespoon Schezuan sauce
  • 1/2 teaspoon black pepper
  • 3 tablespoons brown sugar
  • 2 tablespoons cornstarch
  • 4 teaspoons olive oil, divided
  • 3 boneless skinless chicken breasts, cut into bite-size pieces
  • 1 teaspoon minced garlic
  • 1 cup diced onion
  • 1 1/2s cup sliced zucchini (or sub w/ broccoli, snap peas, frozen peas, or mushrooms)
  • 1 cup chopped red bell peppers
  • cooked rice, for serving

In a small bowl, combine the pineapple juice (not chunks), Bragg liquid aminos, Schezuan sauce, black pepper, brown sugar and cornstarch. Set aside. In a large skillet, add 2 teaspoons oil over medium heat. Add chicken, season with salt and pepper, and cook until no longer pink. Remove chicken from skillet. To the skillet, add the remaining 2 teaspoons oil and all veggies. Cook approximately 3 minutes, stirring, or until tender crisp. Add the chicken and sauce and cook till thickened, stirring occasionally. Stir in the pineapple chunks. Serve over rice.


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