Chinese pineapple chicken with black bean sauce

Total Time
19 min
7 min
12 min
Black bean sauce, an ingredient commonly used in Chinese cuisine, is made of fermented beans and packs a flavorful umami-punch. It can be used in stir-fries, like in this recipe, or as a rub for chicken, pork, or beef. Look for it alongside the other jarred Asian ingredients on the International cooking aisle at your grocery store. To make this easy skillet dish a meal, serve with steamed broccoli or spooned over steamed riced cauliflower. We sprinkle the finished dish with fresh cilantro but chopped basil or scallions would be equally delicious. And, for dessert, enjoy a colorful combination of cubed mango, honeydew melon, and watermelon.


Uncooked boneless skinless chicken breast

1 pound(s), cut into 1-inch cubes

Table salt

¼ tsp

Canola oil

2 tsp


4 medium, thinly sliced

Fresh ginger

1 Tbsp, peeled, minced fresh


2 clove(s), minced

Canned pineapple packed in juice

20 oz, (1 can), undrained

Black bean sauce

¼ cup(s)


2 Tbsp, chopped fresh


  1. Sprinkle chicken with salt and set aside.
  2. Heat large skillet or wok over medium-high heat until drop of water sizzles on it. Add 1 teaspoon oil and swirl to coat pan. Add scallions, ginger, and garlic and stir-fry until fragrant, 30 seconds.
  3. Add remaining 1 teaspoon oil. Add chicken and stir-fry until lightly browned, about 5 minutes. Add pineapple and black bean sauce and cook, stirring often, until chicken is cooked through and sauce is slightly thickened, about 5 minutes longer. Sprinkle with cilantro.
  4. Per serving (1 cup)