Pineapple Chicken Stirfry

Everyone loves cooking a healthy meal while camping in Alberta, after a long day of hiking near Drumheller. There are so many gorgeous hikes to explore in the region to take beautiful pictures and enjoy your time in nature with your partner. Go hiking around the Royal Tyrell Museum to search for fossils, hike up the Hoodoo Trail for cool new sights or discover multiple trails at Horse Thief Canyon. Any of these hikes will work up an appetite for supper.

A messy clean-up is never fun either. This pineapple chicken stirfy recipe makes it easy to cook when you’re on the road camping. This Pineapple Chicken Stirfry recipe contains meat, veggies and grains to make it filling. The ketchup, soya sauce and pineapple juice create a great combination of flavours. It’s a colourful dish with yellow or orange (depending on what you can find at the grocery store), red, and green peppers.

If you are cutting up the cooked chicken at the campsite and have already removed the bones at home, the pineapple chicken stirfry will take thirty minutes to prepare. If you are deboning it at the campsite, it will take longer from start to finish. You can decide whether you prefer to bring cooked or raw chicken. I decided to deal with a cooked chicken at the campsite.

If you don’t like some of the ingredients listed, substitute them for a different vegetable, meat or grain.

Feel free to adjust the spices or condiment measurements to satisfy your needs.

The recommended serving is for four people. I like having leftovers for two people but if you don’t, cut the portion in half. 

Enjoy!

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Pineapple Chicken Stirfry

Cook a delicious and healthy pineapple chicken stirfry while camping. This recipe with meat, veggies, and grains is perfect after hiking.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Course Main Course

Servings 4 people

Equipment

• 1 Wok
• 1 Medium-sized Pot

Ingredients

  

• 1 cooked chicken
• 2 tbsp olive oil
• 1 tbsp peeled and minced fresh ginger
• 1 small yellow onion cut into one-inch pieces
• 1 1/2 cups of rice
• 2 carrots sliced
• 3 peppers Add a green, red and yellow or orange pepper cut into one-inch pieces
• 2 handfuls of green beans
• 1 can of pineapple chunks keep the juice to make the sauce
• 1/2 tsp ground pepper
• 1/2 tsp basil
• 1/2 tsp parsley

Sauce

• 1/4 cup ketchup
• 1/4 cup soya sauce
• 1 tbsp rice vinegar
• 1/3 cup sodium-reduced chicken broth
• Pineapple juice from the can

Instructions

 

• A cooked chicken is much easier to deal with than a raw chicken while camping. Buy a full chicken and remove the bones at home. Put half the chicken (half white and half dark meat to mix it up) in a container that fits in your cooler.
• Once at the campsite, fry up the onion and the minced ginger in olive oil in a frying pan until golden brown.
• In another pot, cook the rice of your choice. I use jasmine rice or brown rice, depending on what I feel like at that moment. 1 1/2 cups of water for 1 1/2 cup of rice. Follow the directions on the package to cook it.
• Add the carrots. Cook them to your liking; I like mine a bit crunchy.
• Mix in the green, red and yellow or orange peppers to the frying pan. Add the green beans.
• Take the chicken out of the cooler and cut it up into one-inch pieces. Add to the frying pan.
• Mix the sauce ingredients in a separate bowl (without the pineapple juice) and add it to the pan.
• Season with ground pepper, basil, and parsley. Add the pineapple chunks with the juices to the frying pan.
• Mix it all and let it simmer for ten minutes. This will allow all the ingredients to absorb the aroma of the delicious sauce.

Keyword pineapple chicken stirfry

Additional Links

• Butter Chicken
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• Thai Chicken Pasta
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