Get ready to fall in love with the vibrant flavors and gorgeous colors of Pineapple Chicken Stir-Fry! This dish is a symphony of juicy chicken, crunchy bell peppers, sweet pineapple, and a tangy homemade sauce that brings it all together in perfect harmony. Whether you’re after a quick weeknight dinner or looking to impress friends with a meal that tastes like it’s straight off a restaurant menu, this Pineapple Chicken Stir-Fry is about to become one of your go-to favorites. Trust me, every bite bursts with freshness and a sweet-savory kick that’s impossible to resist.

Pineapple Chicken Stir-Fry Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about this Pineapple Chicken Stir-Fry is how it transforms simple, everyday ingredients into something truly special. Each component plays a key role in giving you that irresistible balance of sweet, savory, and just a hint of zing. Here’s what you’ll need, plus a little tip for each!

Vegetable oil: The perfect neutral base for high-heat stir-frying without overpowering the other flavors.
Boneless skinless chicken breast: Lean and tender, it soaks up the sauce beautifully; you can also use thighs for extra juiciness.
Red bell pepper: Adds a pop of color and a sweet crunch that pairs perfectly with the pineapple.
Green bell pepper: Contrasts the red pepper and offers a fresh, slightly grassy note.
Pineapple chunks: Fresh or canned both work; the pineapple brings a juicy sweetness that makes this stir-fry unforgettable.
Garlic: Just two cloves give the whole dish a fragrant, mouthwatering aroma.
Fresh ginger: Grated ginger adds a warm, zesty undertone that brightens every bite.
Green onions: Sprinkled on top for a fresh, peppery finish and lovely color.
Low-sodium soy sauce: For deep umami flavor without making the dish too salty.
Rice vinegar: This gives your sauce a gentle tang and balances the sweetness.
Pineapple juice: Squeeze it from fresh pineapple or use the juice from the can—it sweetens the sauce naturally.
Brown sugar: A touch of richness that complements the savory notes and amplifies the pineapple flavor.
Cornstarch: Helps the sauce thicken up and cling to every piece of chicken and veggie.

How to Make Pineapple Chicken Stir-Fry

Step 1: Whisk Up the Sauce

Start by mixing up your sauce. In a small bowl, whisk together the soy sauce, rice vinegar, pineapple juice, brown sugar, and cornstarch until smooth. This little concoction is the heart of your Pineapple Chicken Stir-Fry—it’ll bring everything together with just the right balance of sweet, tangy, and savory notes.

Step 2: Sizzle the Chicken

Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces, spreading them out so they brown nicely. Cook for about 5 to 6 minutes, stirring occasionally, until the chicken is golden and cooked through. Once done, scoop the chicken out and set it aside on a plate. This keeps it juicy and ready to soak up all the flavors later.

Step 3: Fragrant Aromatics

Now, in that same pan (don’t wipe it out—you want those tasty bits!), toss in the minced garlic and grated ginger. Sauté for just 30 seconds until everything smells absolutely incredible. This quick step lays the flavor foundation for the whole stir-fry.

Step 4: Stir-Fry the Veggies

Add your red and green bell peppers to the skillet, and stir-fry for 2 to 3 minutes. You want them to stay a little crisp, so don’t overcook. Next, toss in the pineapple chunks and return your chicken to the pan. The colors and aromas at this stage are just irresistible!

Step 5: Bring It All Together

Pour the sauce over the chicken, veggies, and pineapple, stirring to coat everything evenly. Cook for another 2 to 3 minutes, letting the sauce bubble and thicken until it glazes every bite. Finish by removing from the heat and sprinkling with sliced green onions for a final burst of freshness.

How to Serve Pineapple Chicken Stir-Fry

Garnishes

Top your Pineapple Chicken Stir-Fry with extra sliced green onions for a crisp finish, or sprinkle on some toasted sesame seeds if you want a little nuttiness. For a spicy kick, a dash of red pepper flakes or a swirl of sriracha on top works wonders.

Side Dishes

This stir-fry is a natural over a bed of steamed jasmine rice or brown rice, soaking up all that delicious sauce. If you want to mix things up, serve it over noodles or even cauliflower rice for a lighter twist. A simple cucumber salad or lightly sautéed greens make a refreshing pairing.

Creative Ways to Present

For a fun, vibrant presentation, try serving your Pineapple Chicken Stir-Fry in hollowed-out pineapple halves—guaranteed to wow your guests! Or create a build-your-own stir-fry bar with different toppings and sides, letting everyone customize their perfect bowl.

Make Ahead and Storage

Storing Leftovers

Leftover Pineapple Chicken Stir-Fry stores beautifully! Let it cool to room temperature, then transfer to an airtight container. It will keep fresh in the refrigerator for up to 3 days, making it a fantastic option for meal prep or next-day lunches.

Freezing

You can absolutely freeze this dish—cool it completely, then pack it into freezer-safe containers. It’ll keep for up to 2 months. For best results, freeze the rice or noodles separately to keep the textures just right when you reheat.

Reheating

To reheat, simply warm your Pineapple Chicken Stir-Fry in a skillet over medium heat, adding a splash of water if the sauce has thickened too much. You can also microwave it in short bursts, stirring in between, until hot all the way through.

FAQs

Can I use chicken thighs instead of chicken breast?

Absolutely! Chicken thighs stay extra juicy and flavorful, making them a great alternative. Just be sure to trim excess fat and cut them into bite-sized pieces for even cooking.

Is it possible to make Pineapple Chicken Stir-Fry vegetarian?

Definitely. Swap out the chicken for firm tofu or even tempeh. Sear the tofu until golden, and follow the rest of the recipe as written for a delicious vegetarian version.

Can I use frozen pineapple chunks?

Yes, frozen pineapple chunks work just fine if fresh or canned aren’t available. Thaw them first and drain off any excess liquid before adding to your stir-fry.

How do I make this dish spicier?

If you love a little heat, stir in some red pepper flakes or a drizzle of sriracha to the sauce, or add thinly sliced fresh chili peppers along with the bell peppers.

What vegetables can I add to customize this stir-fry?

Feel free to get creative! Snap peas, broccoli florets, carrots, or baby corn are all fantastic additions. Just adjust the cook time depending on which veggies you choose to keep everything crisp and colorful.

Final Thoughts

If you’re craving a meal that’s as easy as it is exciting, give this Pineapple Chicken Stir-Fry a try. It’s bright, bold, and packed with flavor—one of those recipes you’ll want to keep in your regular rotation. Don’t be surprised if it becomes an instant family favorite!

Pineapple Chicken Stir-Fry Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 12 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

A delicious and healthy Pineapple Chicken Stir-Fry combining tender chicken breast, vibrant bell peppers, and sweet pineapple chunks in a tangy, savory sauce. This quick stir-fry is perfect for a flavorful weeknight dinner and can be served over rice or noodles.

Ingredients

Scale

Main Ingredients

1 tablespoon vegetable oil
1 pound boneless skinless chicken breast, cut into bite-sized pieces
1 red bell pepper, sliced
1 green bell pepper, sliced
1 cup fresh or canned pineapple chunks
2 cloves garlic, minced
1 teaspoon grated fresh ginger
3 green onions, sliced

Sauce Ingredients

¼ cup low-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons pineapple juice (from the can or fresh)
1 tablespoon brown sugar
1 teaspoon cornstarch

Cook Mode Prevent your screen from going dark

Instructions

Prepare the sauce: In a small bowl, whisk together the soy sauce, rice vinegar, pineapple juice, brown sugar, and cornstarch until smooth. Set aside to allow the cornstarch to dissolve.
Cook the chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 5–6 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
Sauté aromatics and vegetables: Using the same skillet, add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant. Add the sliced red and green bell peppers, and cook for 2–3 minutes until they are slightly tender but still crisp.
Add pineapple and chicken: Stir in the pineapple chunks and return the cooked chicken to the skillet, mixing all the ingredients together.
Add the sauce and finish cooking: Pour the prepared sauce over the chicken, vegetables, and pineapple mixture. Stir well to evenly coat all the ingredients. Continue cooking for another 2–3 minutes, or until the sauce thickens and everything is heated through.
Garnish and serve: Remove the skillet from the heat, garnish with sliced green onions, and serve the stir-fry hot over steamed rice or noodles.

Notes

For a spicier version, add red pepper flakes or a dash of sriracha to the sauce or during cooking.
Chicken thighs can be substituted for chicken breast for a juicier texture.
To make a vegetarian version, replace chicken with firm tofu and adjust cooking times accordingly.
Fresh pineapple provides the best flavor, but canned pineapple chunks work equally well for convenience.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian-Inspired