Get ready to transform your dinner routine with this sweet-and-savory Pineapple Chicken Stir-Fry Recipe! Juicy bite-sized pieces of chicken are tossed in a glossy, tangy sauce, surrounded by pops of caramelized pineapple and colorful bell peppers. This quick dish brings restaurant flair to your table in just 30 minutes—perfect for busy weeknights or a fun, vibrant meal any night. Whether you’re a fan of bold flavors, looking for a healthy weeknight option, or simply want to brighten up your dinner plans, this Pineapple Chicken Stir-Fry Recipe checks every box.
Ingredients You’ll Need
You won’t need a pantry full of exotic items to make this incredible dish. Every ingredient here pulls its weight—adding color, zing, richness, or that irresistible sweet and sour pop. Here’s the short-but-mighty lineup behind every successful Pineapple Chicken Stir-Fry Recipe:
- Chicken breasts: Lean and tender, these soak up the sauce beautifully and keep the dish protein-packed.
- Cornstarch: Gives the chicken a subtle crispness and helps the sauce cling to every bite.
- Salt and black pepper: Simple seasoning makes all the flavors shine and balances the sweetness.
- Vegetable oil: Neutral oil with a high smoke point—perfect for stir-frying at high heat.
- Red and green bell peppers: Their crunch and color add freshness and eye appeal to the dish.
- Pineapple chunks: Use fresh for a burst of juicy sweetness, or canned (drained) for convenience and bright tropical flavor.
- Garlic and ginger: These aromatics infuse everything with an unmistakable Asian-inspired kick.
- Pineapple juice: Brings fruity acidity to the sauce, tying the whole stir-fry together.
- Soy sauce: Umami and saltiness round out the sweet components perfectly.
- Rice vinegar: Adds gentle tang, keeping things lively and balanced.
- Honey: A touch of natural sweetness that caramelizes for amazing flavor depth.
- Cornstarch slurry (cornstarch mixed with water): Thickens the sauce until it’s luxuriously glossy and coats every ingredient.
How to Make Pineapple Chicken Stir-Fry Recipe
Step 1: Toss and Prep the Chicken
Start by cutting your chicken breasts into bite-sized pieces—think stir-fry perfection! Toss them in a bowl with cornstarch, salt, and black pepper. The light coating gives the chicken a lovely sear and allows the sauce to cling just right, delivering that crave-worthy texture you love from takeout.
Step 2: Brown the Chicken
Heat a tablespoon of oil in your largest nonstick skillet or wok over medium-high. Once the oil shimmers, add the coated chicken pieces. Stir-fry them for about 5 to 7 minutes, letting them turn deeply golden and fully cooked through. Don’t rush this part—the bit of crispness is key! When done, transfer the chicken to a plate and keep it handy.
Step 3: Sauté the Veggies and Pineapple
Add the remaining oil to your skillet. In go the red and green bell peppers! Sauté for 2 to 3 minutes until the edges start to soften, then add minced garlic, grated ginger, and those juicy pineapple chunks. Stir-fry for another couple of minutes till the pineapple caramelizes a bit and everything smells downright irresistible.
Step 4: Make and Thicken the Sauce
While the veggies cook, whisk together pineapple juice, soy sauce, rice vinegar, and honey in a bowl. Stir in your cornstarch slurry—it works magic for thickening without clumping. Pour this mixture into the skillet, and keep things moving until the sauce bubbles up and thickens, about 1 to 2 minutes.
Step 5: Combine and Finish
Return the chicken (plus those tasty, collected juices) to the skillet. Toss everything together, making sure each piece gets a glossy coating of sauce. Let it cook for a final 1 to 2 minutes until everything is hot and beautifully combined. Give it a taste—you’ll know it’s ready when it’s saucy, colorful, and totally inviting.
How to Serve Pineapple Chicken Stir-Fry Recipe
Garnishes
Finish your Pineapple Chicken Stir-Fry Recipe with a sprinkle of sliced green onions, toasted sesame seeds, or even fresh cilantro for bursts of color and a pop of freshness. A light dusting of red pepper flakes is wonderful for a gentle kick, while lime wedges on the side let everyone add just the zing they want.
Side Dishes
This stir-fry is amazing over fluffy steamed white rice, nutty brown rice, or light cauliflower rice for a low-carb twist. For a feast, pair it with simple stir-fried greens, steamed broccoli, or even a crisp Asian cucumber salad for contrast. The juicy sauce tastes fantastic as it mingles with any grain you choose.
Creative Ways to Present
Try serving the Pineapple Chicken Stir-Fry Recipe in hollowed-out pineapple halves for a playful, tropical presentation that’s perfect for parties. Or, offer it family-style in a big shallow bowl, letting everyone scoop up their favorite parts. For lunch or leftovers, tuck it into lettuce cups or a warm tortilla for a unique wrap!
Make Ahead and Storage
Storing Leftovers
Cool any extra Pineapple Chicken Stir-Fry Recipe before storing in an airtight container. In the refrigerator, it’ll stay fresh for up to 3 days. The flavors meld beautifully overnight, making leftovers just as tempting as the night it was made.
Freezing
If you’d like to freeze your stir-fry, let it cool completely. Store portions in freezer-safe containers or bags, squeezing out excess air. While some veggies may soften a bit upon thawing, the taste will remain spot-on. It’s best enjoyed within two months for peak freshness.
Reheating
For best results, reheat thawed Pineapple Chicken Stir-Fry Recipe gently in a skillet over medium heat, adding a splash of water or pineapple juice if needed to loosen the sauce. The microwave works for quick lunches too, but the stove top keeps the veggies’ texture more intact.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs bring extra juiciness and a bit more flavor, making them a great substitute for chicken breasts in this recipe. Just trim any excess fat and cut them into even pieces for uniform cooking.
Is it possible to make Pineapple Chicken Stir-Fry Recipe vegetarian?
Yes, it’s easy—just swap the chicken for extra-firm tofu or tempeh, and follow the same steps for coating and stir-frying. The sauce and veggies create plenty of flavor, so you won’t miss the meat.
What vegetables can I add for more variety?
Go wild with snap peas, broccoli florets, sliced carrots, or even baby corn. Stir-fries are endlessly customizable, so feel free to toss in whatever’s in your fridge—just keep the pieces bite-sized for even cooking.
Can I make this ahead for meal prep?
Definitely! Prepare everything up to two days in advance and reheat portions as needed for quick lunches or dinners. The sauce keeps everything juicy, and the pineapple makes each bite feel perfectly fresh.
What if I don’t have fresh pineapple?
No worries—canned pineapple chunks in juice work beautifully for this stir-fry. Just be sure to drain them well so your sauce isn’t watery, and adjust the added honey if your pineapple is already quite sweet.
Final Thoughts
If you’re looking for a dish that’s bold, colorful, and completely unforgettable, this Pineapple Chicken Stir-Fry Recipe will win you over in just one bite. Give it a try, mix in your favorite twists, and share it with those you love—because great meals are even better when enjoyed together!
Print
Pineapple Chicken Stir-Fry Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Pineapple Chicken Stir-Fry recipe combines tender chicken pieces with colorful bell peppers, sweet pineapple chunks, and a flavorful sauce for a delightful Asian-inspired dish. It’s a perfect balance of sweet and savory flavors that’s quick and easy to prepare for a delicious weeknight meal.
Ingredients
For the Chicken:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil, divided
For the Stir-Fry:
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup fresh pineapple chunks or canned in juice, drained
- 2 cloves garlic, minced
- 1/2 teaspoon grated fresh ginger
For the Sauce:
- 1/3 cup pineapple juice
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- Coat Chicken: Toss chicken with cornstarch, salt, and pepper until coated.
- Cook Chicken: Cook chicken in 1 tablespoon of oil until golden. Set aside.
- Prepare Stir-Fry: Sauté bell peppers, garlic, ginger, and pineapple in remaining oil.
- Make Sauce: Whisk together pineapple juice, soy sauce, rice vinegar, honey, and cornstarch slurry.
- Combine: Pour sauce into skillet, add chicken, and cook until heated through.
- Serve: Serve over rice or cauliflower rice.
Notes
- Add snap peas or broccoli for extra vegetables.
- Use boneless chicken thighs for a juicier texture.
- For a spicier kick, stir in chili garlic sauce or red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 75mg
