This sweet and tangy Pineapple Chicken Stir Fry is an easy dinner recipe bursting with flavor. Your whole family will love the combination of sweet pineapple, savory chicken, and colorful peppers - it will be a huge hit! Plus, it's ready in less than 30 minutes, making it perfect for busy weeknights!
This pineapple chicken stir fry is an easy recipe that is a regular on my dinner rotation. It comes together quickly and effortlessly, and it tastes amazing.
It can be prepared in less than 30 minutes, making it perfect for busy weeknights or lazy weekends when you don't want to spend too much time in the kitchen.
Related Recipes: Food Court Bourbon Chicken and Grilled Teriyaki Chicken on a Stick.
Jump to:
- 💗 Why You Will Love This Recipe
- 🍍 Ingredient Notes and Substitutions
- 🥘 How To Make Pineapple Chicken Stir-Fry
- 🍚 Serving suggestions
- 💭 Expert Tips
- Additions & variations
- 🧾 Recipe FAQs
- 🍗 More Delicious Chicken Recipes You'll Love
- Sweet and Tangy Pineapple Chicken Stir Fry Recipe
- 👩🏻🍳 Meet The Author
- 💬 Comments
💗 Why You Will Love This Recipe
- This recipe is full of flavor thanks to the combination of sweet pineapple, savory chicken, and homemade stir-fry sauce.
- This stir fry can be whipped up in less than 30 minutes.
- You will love the leftovers, making them perfect for meal prep.
🍍 Ingredient Notes and Substitutions
- Olive oil: I used extra virgin olive oil, but you can also use avocado oil.
- Chicken breasts: I used boneless skinless chicken breasts; however, boneless chicken thighs are a great alternative.
- Canned pineapple chunks: The pineapple juice is used as a base for the sauce. The drained pineapple is then used in the stir fry. You could use fresh pineapple and pineapple juice instead.
- Chicken broth: I used low-sodium chicken broth, but you could use homemade chicken stock or your favorite brand.
- Brown sugar: You could substitute your favorite sweetener instead.
- Garlic cloves: I used fresh garlic cloves. You could also use garlic powder.
- Fresh ginger. You can also use ground ginger.
- Cornstarch and water: Used as a thickener for the sauce.
See the printable recipe card below for exact measurements and a complete list of ingredients.
🥘 How To Make Pineapple Chicken Stir-Fry
Quick overview
- Prepare the sauce.
- Cook the chicken.
- Add vegetables and pineapple.
- Add sauce and thicken.
- Garnish and serve.
Step by step instructions
Step 1: Drain pineapple juice from the can into a mixing bowl. Set aside the pineapple chunks until later.
Step 2: Mix pineapple juice, chicken broth, soy sauce, brown sugar, minced garlic, fresh ginger, and red pepper flakes (if using). Set aside.
Pro Tip: Add the sauce ingredients to a mason jar, put the lid on, and shake it up.
Step 3: Cut the chicken breast or thighs into 1-inch pieces. Heat oil in a large skillet or wok over medium-high heat. Place chicken pieces in the skillet and season with salt and pepper.
Step 4: Cook chicken for 5-6 minutes, stirring frequently until browned and cooked.
Step 5: Add red onion and red bell pepper and cook for 2-3 minutes until the veggies are tender.
Step 6: Add the pineapple chunks, stir, and cook for 3 minutes.
Step 7: Pour the prepared pineapple sauce over the ingredients and bring it to a boil. Whisk the cornstarch and water in a small bowl to create a slurry, then stir it into the skillet. Simmer on low heat until the sauce thickens (2-3 minutes).
Step 8: Remove from heat, and if desired, sprinkle sesame seeds and green onions on top as a garnish. Serve immediately.
🍚 Serving suggestions
Serve on a bed of Pressure Cooked Jasmine Rice, basmati rice, brown rice, cauliflower rice, or coconut rice. It is also delicious served on rice noodles or soba noodles.
💭 Expert Tips
- Cut chicken and vegetables into similar-sized pieces for even cooking.
- Combine sauce ingredients in a mason jar and shake instead of mixing it in a bowl.
- Heat the pan or wok before adding ingredients to avoid sticking.
- Cook chicken until just browned.
- Thicken with additional cornstarch or simmer longer; thin with more pineapple juice or chicken broth.
Additions & variations
Add broccoli, cauliflower, snap peas, or green beans to the stir fry.
Check out my Teriyaki Pineapple Meatballs too.
🧾 Recipe FAQs
Absolutely! Tofu or shrimp would be a great alternative to chicken in this recipe.
This recipe is best served fresh, but you can chop up the vegetables and chicken beforehand to save time. However, cooking everything right before serving will give you the best results.
To add extra heat to your stir fry, add more red pepper flakes or a few dashes of hot sauce.
Store leftover pineapple chicken stir fry in an airtight container in the refrigerator for up to four days or in the freezer for up to two months. When reheating, the sauce will have thickened, so thin it out with pineapple juice, chicken broth, or water.
🍗 More Delicious Chicken Recipes You'll Love
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Sweet and Tangy Pineapple Chicken Stir Fry Recipe
Equipment
- Large skillet or wok
Ingredients
- 18 oz canned pineapple with juice or 540 mL (reserve juice for sauce)
- ½ cup chicken broth
- ⅓ cup soy sauce
- 3 tablespoons brown sugar packed
- 2 cloves garlic minced
- 1 teaspoon fresh ginger or ½ teaspoon ground ginger
- ¼ teaspoon red pepper flakes optional
- 2 tablespoons olive oil
- 1 pound chicken breasts boneless, skinless - cut in 1-inch cubes
- ½ teaspoon salt
- ⅛ tp black pepper
- ½ cup red onion diced
- 1 large red bell pepper diced
- 2 tablespoons cornstarch
- 2 tablespoons water
- 3 green onions optional
- 2 tablespoons sesame seeds optional
Instructions
- Drain pineapple juice from the can into a mixing bowl. Set aside the pineapple chunks until later.
- Mix pineapple juice (about ¾-1 cup), chicken broth, soy sauce, brown sugar, garlic, ginger, and red pepper flakes (if using) in a small bowl. Set aside.18 oz canned pineapple with juice, ½ cup chicken broth, ⅓ cup soy sauce, 3 tablespoons brown sugar, 2 cloves garlic, 1 teaspoon fresh ginger, ¼ teaspoon red pepper flakes
- Heat oil in a large skillet or wok over medium-high heat. Place chicken pieces in the skillet and season with salt and black pepper. Cook for 5-6 minutes, stirring frequently until browned and cooked.2 tablespoons olive oil, 1 pound chicken breasts, ½ teaspoon salt, ⅛ tp black pepper
- Add the red bell pepper and red onion and cook for 2-3 minutes until the veggies are tender. Add the pineapple chunks, stir, and cook for 3 minutes.½ cup red onion, 1 large red bell pepper
- Pour the prepared pineapple sauce over the ingredients in the skillet and bring it to a boil.
- Whisk together the cornstarch and water in a small bowl to create a slurry. Add it to the skillet and stir well to combine. Reduce the heat to low and simmer the sauce for 2-3 minutes or until it thickens.2 tablespoons cornstarch, 2 tablespoons water
- Remove from heat, and if desired, sprinkle sesame seeds and thinly sliced green onion as a garnish on top of the stir fry.2 tablespoons sesame seeds, 3 green onions
- Serve immediately.
Notes
- Cut chicken and vegetables into similar-sized pieces for even cooking.
- Combine sauce ingredients in a mason jar and shake instead of mixing it in a bowl.
- Heat the pan or wok before adding ingredients to avoid sticking.
- Cook chicken until just browned.
- Thicken with additional cornstarch or simmer longer; thin with more pineapple juice or chicken broth.
Nutrition
👩🏻🍳 Meet The Author
Meet Jeri, a self-taught home cook with over 40 years of cooking experience who decided to start a second career as a full-time food blogger. She is the recipe creator, writer, photographer, and creator of Winding Creek Ranch. Her mission is to make your life easier by sharing delicious recipes your family will love.
Tara
You were right! The family loved this recipe. It’s now on regular rotation at our house. Perfect flavor balance!
Jeri Walker
That's fabulous! I'm thrilled that the recipe was a hit and is now a regular dish in your household. Enjoy! 🙂