If you’re searching for a dinner that’s as lively as it is flavorful, Pineapple Chicken Stir-Fry is pure magic in a skillet. Sweet pineapple mingles with tender chicken and a rainbow of crunchy peppers, all tossed in a tangy, savory sauce that tastes simply irresistible. Whether you’re craving a quick weeknight meal or something special to brighten the table, this dish whips up in just thirty minutes and proves that wholesome can absolutely mean exciting. Give this stir-fry a whirl—a single bite and you’ll realize why it fast becomes a favorite.
Ingredients You’ll Need
One of the best things about Pineapple Chicken Stir-Fry is how every ingredient earns its place. These simple staples combine for colors, textures, and that classic sweet-savory flavor that makes this dish shine. If you’re missing a fresh item, don’t worry! Substitutions work beautifully too. Here’s what brings this recipe to life:
- Chicken breasts: Boneless, skinless chicken breasts keep things lean and tender for quick, flavorful cooking.
- Cornstarch: Provides a light coating on the chicken, adding a subtle crispness and thickening power for the sauce.
- Vegetable oil: Neutral flavor and high smoke point help the chicken and veggies cook up golden and vibrant.
- Red bell pepper: Adds juicy sweetness and a stunning burst of color to the stir-fry.
- Green bell pepper: Brings a little earthy crunch, perfectly balancing the other veggies and fruit.
- Fresh pineapple chunks: The juicy, sweet star of the stir-fry—use ripe pineapple for the brightest flavor.
- Green onions: Thinly sliced and sprinkled on top for a fresh, zesty finish.
- Garlic: A couple cloves minced add punchy, aromatic depth.
- Fresh ginger: Grated ginger lifts the sauce and brings gentle warmth.
- Low-sodium soy sauce: Savory, salty, and umami-rich without overpowering the sweetness of the pineapple.
- Pineapple juice: Builds the sweet-tart sauce and echoes the fresh fruit’s flavor.
- Rice vinegar: A dash of acidity brightens the sauce and balances the richness.
- Honey: Natural sweetness complements the tangy elements and rounds out the sauce.
- Sesame oil: A little goes a long way, adding nutty, toasty aroma right at the end.
- Red pepper flakes (optional): For a gentle touch of heat if you like a tiny kick.
- Steamed jasmine rice: The perfect fluffy base for soaking up all those gorgeous saucy flavors.
How to Make Pineapple Chicken Stir-Fry
Step 1: Prep the Chicken
Start by tossing your bite-sized chicken pieces with cornstarch. This simple step not only helps the chicken stay juicy while stir-frying, but also creates a light, crisp edge that soaks up the sauce beautifully. It’s the kind of trick that brings a stir-fry from good to “wait, is this for real?”
Step 2: Sear the Chicken
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken and let it cook undisturbed for about 5 to 7 minutes. When the pieces turn golden and cooked through, move them to a plate. The quick sear locks in flavor, so don’t rush this part!
Step 3: Sauté the Veggies and Aromatics
With the chicken set aside, add your garlic, ginger, red bell pepper, and green bell pepper to what’s left in the pan. Stir-fry for two to three minutes—just until the veggies brighten and soften ever so slightly. The fragrance is unbeatable at this stage!
Step 4: Combine Everything with Pineapple
Slide the chicken back into the skillet, then add those lovely pineapple chunks. This is where the magic starts—the heat brings out the juicy sweetness of the fruit, playing perfectly with each savory bite.
Step 5: Build and Pour the Stir-Fry Sauce
In a small bowl, whisk together soy sauce, pineapple juice, rice vinegar, honey, sesame oil, and, if you’re feeling bold, a pinch of red pepper flakes. Pour it all over the contents of the skillet, giving everything a good toss so the sauce hugs each piece.
Step 6: Finish and Serve
Let the Pineapple Chicken Stir-Fry bubble for another two to three minutes until the sauce thickens slightly and everything is piping hot. Right before serving, top generously with sliced green onions for a fresh pop of color and zing. Dish it up over steamed jasmine rice while it’s still hot!
How to Serve Pineapple Chicken Stir-Fry
Garnishes
A sprinkle of freshly sliced green onions is classic, but don’t be shy to add toasted sesame seeds or a handful of chopped cilantro for an extra boost in both flavor and color. If you love a little extra crunch, roasted cashews or peanuts tossed on top can make things even more exciting.
Side Dishes
Pineapple Chicken Stir-Fry pairs beautifully with tender jasmine rice, but you can also serve it alongside brown rice or fluffy quinoa for a wholesome twist. Feeling extra hungry? A simple side of steamed snap peas, edamame, or a cool cucumber salad makes a bright, balanced meal.
Creative Ways to Present
Turn your Pineapple Chicken Stir-Fry into a showstopper by serving in hollowed-out pineapple halves for a tropical “wow” effect. Try wrapping the stir-fry with lettuce leaves for crunchy, refreshing lettuce cups—fun for parties and easy for little hands. Leftovers even work as the filling for a fusion-style wrap or grain bowl.
Make Ahead and Storage
Storing Leftovers
Let your stir-fry cool to room temperature, then transfer to airtight containers and refrigerate. Pineapple Chicken Stir-Fry stays fresh for up to 3 days—just keep the rice separate to prevent sogginess.
Freezing
You can freeze Pineapple Chicken Stir-Fry for up to one month! Be sure to use freezer-safe containers and allow it to cool completely first. For best texture, freeze the chicken and veggies without the rice, and avoid adding garnishes until ready to serve.
Reheating
For the tastiest results, reheat Pineapple Chicken Stir-Fry gently in a skillet over medium heat, adding a splash of water to loosen the sauce if needed. Microwave reheating also works—just cover to retain moisture and heat in short intervals, stirring in between.
FAQs
Can I use frozen pineapple instead of fresh?
Absolutely! Frozen pineapple works wonderfully when fresh isn’t available. Just thaw and drain before adding to the stir-fry to avoid excess liquid in the sauce.
Is this recipe gluten-free?
As written, this Pineapple Chicken Stir-Fry calls for regular soy sauce, which contains gluten. To make it gluten-free, simply swap in tamari or coconut aminos in equal amounts.
What other vegetables can I add?
Feel free to boost nutrition and color with additions like snap peas, snow peas, baby corn, carrots, or broccoli florets. Just toss them in during the stir-frying stage and enjoy your own custom version!
Can this be made vegetarian?
Absolutely! For a vegetarian Pineapple Chicken Stir-Fry, replace the chicken with extra-firm tofu or tempeh—just be sure to press out excess moisture first for the best texture.
What if I don’t have rice vinegar?
You can substitute with apple cider vinegar or even a squeeze of fresh lime juice for a bright, tangy lift without losing the spirit of the stir-fry sauce.
Final Thoughts
I genuinely hope you try this Pineapple Chicken Stir-Fry soon and fall in love with its colorful medley of flavors and textures. It’s the kind of meal that brings cheer to both table and taste buds—and might just become a new go-to favorite in your own kitchen!
Print
Pineapple Chicken Stir-Fry Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delightful and flavorful Pineapple Chicken Stir-Fry recipe that combines tender chicken pieces with sweet pineapple chunks and colorful bell peppers in a savory Asian-inspired sauce. This quick and easy stir-fry is perfect for a weeknight dinner, served over steamed jasmine rice.
Ingredients
For the Chicken:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
For the Stir-Fry:
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup fresh pineapple chunks
- 2 green onions, sliced
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
For the Sauce:
- 1/4 cup low-sodium soy sauce
- 2 tablespoons pineapple juice
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes (optional)
- Steamed jasmine rice for serving
Instructions
- Coat the Chicken: Toss the chicken pieces with cornstarch until evenly coated.
- Cook the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until golden and cooked through. Set aside.
- Prepare the Stir-Fry: In the same skillet, sauté garlic, ginger, and bell peppers until slightly tender. Add back the chicken, pineapple chunks, and sauce. Cook until everything is heated through.
- Serve: Top with green onions and serve hot over jasmine rice.
Notes
- Marinate chicken for extra flavor.
- Use canned pineapple if fresh is unavailable.
- Enhance with cashews or snap peas for added crunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup chicken with vegetables
- Calories: 410
- Sugar: 12g
- Sodium: 580mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 95mg
