Sweet and spicy chicken stir-fry

Prep 10 min
Total 15 min
Serves 4



1 tbsp
chicken breasts, thinly sliced
red bell pepper, thinly sliced
1 cup
finely chopped pineapple, about 140 g
1/4 cup
red pepper jelly
3 tbsp
2 tbsp
light soy sauce
green onion, thinly sliced


  • HEAT a large non-stick frying pan over medium-high. Add oil, then chicken. Stir-fry chicken for 3 to 4 min. Add pepper, pineapple, red pepper jelly, lemon juice, soy and chili flakes. Cook until pepper is tender-crisp, about 2 to 3 more min. Sprinkle with green onion. Serve over rice.


Calories 193, Protein 16 g, Carbohydrates 23 g, Fat 5 g, Fibre 1 g, Sodium 347 mg.

Wine Pairings

Cono Sur Bicicleta Pinot Noir, Chile, $12.

Sweet & spicy chicken – pair it with: A bright pinot. Good affordable pinot noir is difficult to find, but this new release crams bushels of ripe strawberry and raspberry flavours into a wallet-friendly bottle. Savour the sweet red-berry character and soft tannins that marry well with the spiciness of the chicken stir-fry. Our pick: Cono Sur Bicicleta Pinot Noir, Chile, $12.

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