Today this ""Bell PepperPineappleChicken Pieces”", is one dish I really like!For the chicken pieces in this dish, you can chooseChicken BreastorChicken Thigh.Personally, I prefer using thigh meat as it has a better texture when cooked!Fresh and tender chicken pieces, sweet and sour pineapple, crisp bell peppers, make up such a ""Visual Appeal”"dish that is light and refreshing.Although it looks clean and tidy, this dish is actually a ""RiceDestroyer”.Leave some sauce when cooking, then mix with the rice for a truly delightful taste!！I think using it as toppings on a pizza will be fantastic next time!Pepper Pineapple Chicken Pieces Ingredients & ToolsMain ingredients: Pineapple (150g net weight) Chicken Thigh Meat (200g) Bell Pepper (half) Scallion (a small piece)I think we can use it for next time.(a small piece)Seasonings: Cooking wine (5ml), Soy sauce (8ml), Salt ( ), Cornstarch ( ), Special grade extra virgin olive oil ( )

　　 Cooking utensils: Non-stick pan, Flat bottom pan

Pepper Pineapple Chicken Pieces Method:1. Prepare all ingredients;2. Remove the bone and skin from the chicken thigh meat, cut out any excess fat, then cut it into 1cm square pieces.
I processed this chicken thigh to remove the bones.Marinate the chicken pieces with cooking wine, soy sauce, a little salt, cornstarch, chopped scallion and ginger, and a small amount of oil. Mix well by hand and let it sit for about 15 minutes;3. Cut out the core of the pineapple and cut it into chunks roughly the same size as the chicken pieces; soak them in salty water for 10 minutes.Remove the white part inside the bell pepper, then cut it into small cubes;4. After marinating, heat a little olive oil in a non-stick flat-bottomed pan, add the chicken pieces (discard the scallion and ginger), stir-fry quickly until they change color.
5. Add the bell pepper chunks and pineapple chunks that have been drained of water, stir-fry for 2 minutes on high heat, then season with a little salt;6. Serve and enjoy.

　　 Tips:

 1. The process of removing bones from chicken thighs can be found in my previous  Rice Soup Recipes.You can also use your preferred method;2. Do not add too much cooking wine, soy sauce or cornstarch; just enough to dry the surface of the chicken so there is no water.  Adding some cornstarch and oil helps retain moisture, making the chicken more tender;3. When stir-frying the chicken pieces, use cold oil and cook them quickly until they change color before adding the other ingredients;4. Throughout the entire stir-fry process, be quick to avoid overcooking the pineapple which can release too much water, affecting the texture;5. If you prefer a richer taste, you can thicken the sauce at the end.  I like a light and refreshing flavor so I skipped it this time.  5. Add the diced bell peppers and drained pineapple, stir-fry over high heat for 2 minutes, then add a little salt to season;  6. Serve in a dish and enjoy.

Tips:

1. You can refer to my previous recipe for deboning the chicken legs.2. Don't use too much cooking wine, soy sauce, or cornstarch; just enough to dry out the surface of the chicken.（ButterStewor you can do it according to your own preference;3. Use a little cornstarch and oil for the chicken pieces to retain moisture and make them more tender;4. When stir-frying the chicken pieces, use cool oil and quickly fry until they change color before adding the vegetables.5. Stir-fry quickly throughout the process to avoid overcooking the pineapple, which can affect the texture.If you prefer a rich taste, you can thicken with a thin sauce at the end.I like a lighter taste, so I skipped it.The entire stir-frying process should be quick to avoid the pineapple releasing too much water, which would affect the texture.Those who prefer a richer flavor can thicken the sauce with a thin starch slurry at the end.I like a more refreshing taste, so I skipped that step.