Pineapple Chicken Gizzard Stir-Fry — Sweet & Savory

Name: Pineapple Chicken Gizzard Stir-Fry — Sweet & Savory
Total time: 8 min
Cuisine: Chinese
Ingredients: ½ lb chicken gizzards, cleaned and sliced thin; 1 cup fresh pineapple, cut into chunks; 1 red bell pepper, diced; 2 tablespoons vegetable oil; 2 cloves garlic, minced; 1 tablespoon soy sauce; 1 tablespoon rice vinegar; 2 tablespoons ketchup; 1 tablespoon sugar; 1 teaspoon cornstarch mixed with 1 tablespoon water; Salt and white pepper to taste; Sesame seeds for garnish

Prep:8 min

Cook:8 min

Serves:2–4

Difficulty:Medium

Chicken gizzards might sound intimidating if you haven't grown up eating them, but trust me on this one — when properly prepared, they have a satisfying chewy texture that's completely addictive. Paired with sweet pineapple and a tangy sauce, this stir-fry balances flavors and textures in a way that's quintessentially Chinese.

Offal and organ meats are valued ingredients in Chinese cuisine, where the philosophy of 'nose-to-tail' eating has been practiced for millennia. Chicken gizzards are especially popular in Cantonese and Sichuan cooking, prized for their unique chewy-crunchy texture.

Ingredients

• ½ lb chicken gizzards, cleaned and sliced thin
• 1 cup fresh pineapple, cut into chunks
• 1 red bell pepper, diced
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 2 tablespoons ketchup
• 1 tablespoon sugar
• 1 teaspoon cornstarch mixed with 1 tablespoon water
• Salt and white pepper to taste
• Sesame seeds for garnish

Instructions

1
Clean the gizzards thoroughly, removing any silver skin or tough membranes. Slice them into thin pieces, about ¼ inch thick, for faster cooking.
2
Bring a small pot of water to a boil with a slice of ginger. Blanch the gizzard slices for 3 minutes to remove any gamey flavor. Drain and pat dry.
3
Mix soy sauce, rice vinegar, ketchup, and sugar in a small bowl to make the sweet-and-sour sauce.
4
Heat oil in a wok over high heat. Add garlic and stir for 10 seconds. Add the blanched gizzards and stir-fry for 3 minutes until lightly browned.
5
Add bell pepper and pineapple chunks. Stir-fry for 2 minutes until the pepper softens slightly.
6
Pour in the sweet-and-sour sauce and toss to coat. Add the cornstarch slurry and cook until the sauce thickens and glazes everything, about 1 minute.
7
Season with salt and white pepper. Garnish with sesame seeds and serve hot.

Pro Tips

💡Slice gizzards thinly against the grain for the most tender results.
💡Don't skip the blanching step — it makes a huge difference in flavor and texture.
💡Fresh pineapple is strongly recommended over canned for this dish.
💡If gizzards are new to you, try them in this recipe first — the pineapple makes them very approachable.

Serving Suggestions

Serve over steamed rice with a side of sautéed greens. This dish is also great as part of a larger Chinese meal with 3-4 dishes on the table to share.