If you're like me and have those "what am I going to make for dinner?" days, this pineapple chicken stir fry is going to be your new best friend. It comes together in one pan with a sweet and savory sauce that coats the chicken and tastes better than takeout.
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Looking for more easy Chicken Recipes? Check out my Food Court Bourbon Chicken, Grilled Teriyaki Chicken on a Stick, or White Chicken Chili!
30 Minute Pineapple Chicken Stir Fry
In my ongoing mission to keep weeknight dinners simple yet still worth looking forward to, this pineapple chicken stir-fry has become a regular at our house. After testing it more times than I can count, I finally landed on a version that checks all the boxes.
Most chicken and pineapple stir-fry recipes end up either too sweet or too watery, but this one keeps the sauce rich and balanced, so it coats the chicken rather than pooling in the pan. The vegetables stay tender-crisp, the chicken is juicy, and every bite has that sweet and savory flavor you're hoping for.
It's quick enough for busy nights, but still feels like something you'd order for takeout. And while it's great on its own, it's especially good served over Egg Fried Rice or Air Fryer Mexican Rice to soak up all that sauce.
Jump to:
Why You'll Love This Dish
- It's fast: You'll have this on the table and ready to eat in about 25 minutes.
- Better than takeout: Sweet, savory, and perfectly balanced.
- High protein: It's loaded with protein and fiber, so you actually feel full.
- Budget-friendly: We use simple things you probably already have in your pantry, like brown sugar and garlic.
- Great for leftovers: Tastes even better the next day.
Ingredients You'll Need
I like to use chicken thighs because they stay juicy and don't dry out, but breasts work too! If you want to make this gluten-free, just use tamari instead of regular soy sauce.
- Chicken: About 1.5 lbs of boneless skinless chicken breasts or thighs, cut into small pieces.
- Pineapple: I use a large can of canned pineapple chunks, including the juice.
- Veggies: A big red bell pepper and some onion.
- The Sauce: You'll need low-sodium chicken broth (or Homemade Chicken Stock), soy sauce, brown sugar, and a pinch of red pepper flakes if you like a tiny bit of heat.
- Flavor: Fresh garlic and a teaspoon of fresh ginger.
- Cornstarch and water: For thickening the sauce.
A complete list of ingredients and amounts can be found in the printable recipe card below.
Pro tip
Extra Flavor
If you have an extra 15 minutes, toss your chicken pieces in a little soy sauce, garlic, and ginger before you cook them. It really makes the flavor pop!
How to Make It (Step-by-Step)
For more detailed instructions with measurements, jump to the recipe card.
Prepare the Sauce. First, drain the pineapple juice from your can into a small bowl or mixing bowl (save the fruit chunks for later!). Mix that juice with your chicken broth, soy sauce (or tamari), brown sugar, garlic, and fresh ginger. If you like a little heat, go ahead and add your red pepper flakes or a dash of sriracha now. Set this sauce mixture aside.
Cook the Chicken. Cut your chicken into 1-inch bite-sized pieces. Heat 2 tablespoons of vegetable oil in a large pan, skillet, or wok over medium-high heat. Toss the chicken into the pan with a little salt and pepper. Cook it for about 5 to 6 minutes until it's nice and golden brown.
Add the Veggies. Now, add your red onion and red bell pepper to the same pan. Cook them for about 2 to 3 minutes until they are tender-crisp. This is the secret to a great stir fry - you want them soft but with a tiny bit of crunch left! Stir in your pineapple chunks and cook for another 3 minutes so they get warm and juicy.
Add the Sauce. Pour that prepared sauce mixture right over everything in the skillet. Turn the heat up a little and bring the liquid to a boil.
Thicken the Sauce. In a tiny cup, whisk your cornstarch with a little water to make a slurry. Stir that into the pan and let it simmer. You'll see the sauce start to get thick and glossy in about 2 to 3 minutes.
Garnish and Serve. Take the pan off the heat. For the final touch, throw on a garnish of sesame seeds and sliced green onions. It looks like it came from a fancy restaurant, but it's ready to serve immediately!
Jeri's Top Tips for Success
- High Heat: Make sure your pan is hot before you add the chicken so it gets a nice brown crust.
- Don't crowd the pan: If you put too much chicken in at once, it will steam instead of brown. Do it in two batches if you need to.
- Prep ahead: Stir fry moves fast once you start. Have all your veggies chopped and your sauce ready in that small bowl before you even turn on the stove.
- Switch it up: If you aren't feeling chicken, this works amazing with shrimp or even tofu.
What to Serve with Pineapple Chicken
You can't go wrong with a big scoop of rice to soak up all that extra sauce! Here are a few ways I love to serve this dish:
- Jasmine or Basmati Rice: I usually make Pressure Cooked Jasmine Rice because it's so fluffy.
- Coconut Rice: If you want to feel like you're on a tropical vacation, this is the way to go.
- Low-Carb Options: If you're watching your carbohydrates, try cauliflower rice. It still has great fiber and tastes awesome with the pineapple sauce.
- Noodles: My kids love it with rice noodles or even skinny soba noodles.
Easy Ways to Switch It Up
This is the fun part about cooking at home - you can change things to fit what you have in the fridge!
- Change Your Protein: Not a fan of chicken? This sauce mixture works perfectly with shrimp or even tofu. Just cook them the same way you'd cook the chicken until they're done.
- Add More Veggies: If you want more crunch, toss in some broccoli, snap peas, or green beans when you add the peppers. It's an easy way to sneak in more veggies.
- Make it Creamy: Swap the chicken broth for some canned coconut milk. It makes the sauce rich and silky.
- Give it a Kick: If you like spicy food, add a big squeeze of sriracha or extra red pepper flakes.
Storing Leftovers
Leftover stir fry can be stored in an airtight container in the refrigerator for up to four days. For longer storage, it can be frozen for up to two months.
When reheating, the sauce may thicken, so thin it out with a bit of pineapple juice, chicken broth, or water.
Did you make this pineapple chicken stir fry recipe? If you did, can you do me a big favor and leave a rating and review letting me know how you liked it? This helps my website grow so I can continue to publish free recipes. Thank you! 😊
Printable Recipe
Pineapple Chicken Stir Fry
Ingredients
- 18 oz canned pineapple chunks or 540 mL (reserve the juice for the sauce!)
- ½ cup chicken broth (low-sodium is best)
- ⅓ cup soy sauce (or tamari for gluten-free)
- 3 tablespoons brown sugar (packed) or honey
- 2 cloves garlic (minced)
- 1 teaspoon fresh ginger (or ½ teaspoon ground ginger)
- ¼ teaspoon red pepper flakes (optional for a little kick)
- 2 tablespoons olive oil (or vegetable oil)
- 1 pound chicken breasts (boneless, skinless - cut into 1-inch cubes)
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- ½ cup red onion (diced)
- 1 large red bell pepper (diced)
- 2 tablespoons cornstarch
- 2 tablespoons water
- 3 green onions (optional garnish)
- 2 tablespoons sesame seeds (optional garnish)
Instructions
- Prepare the Sauce. Drain the pineapple juice from the can into a small bowl, setting aside the chunks for later. Mix the juice with the chicken broth, soy sauce, brown sugar, minced garlic, fresh ginger, and red pepper flakes. This is your sauce mixture.
- Cook the Chicken. Heat oil in a large pan, skillet, or wok over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook for 5-6 minutes. Toss them frequently until they are nicely browned.
- Add Veggies and Pineapple. Add the red onion and red bell pepper to the pan. Cook for 2-3 minutes until the vegetables are tender-crisp. Stir in the pineapple chunks and cook for another 3 minutes until they are warm.
- Add Sauce and Thicken. Pour the prepared sauce mixture over everything in the pan. Bring it to a boil, then turn the heat down to a simmer. In a tiny cup, whisk the cornstarch with water and stir it into the pan. Simmer for 2-3 minutes until the sauce gets thick and glossy.
- Garnish and Serve. Remove the pan from the heat. Garnish with sesame seeds and sliced green onions. Serve immediately over rice or noodles and enjoy!
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Notes
- Even Cooking: Cut your chicken and veggies into similar-sized bite pieces so they all cook at the same time.
- Pro Flavor Tip: If you have an extra 15 minutes, toss your chicken in a little soy sauce and garlic before cooking to make the flavor really pop!
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Variations: This dish is great with shrimp or tofu too!
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
**This post was originally published in March 2023. It has been recently updated with more information and helpful tips, but the recipe remains the same.
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Tara says
You were right! The family loved this recipe. It’s now on regular rotation at our house. Perfect flavor balance!
Jeri Walker says
That's fabulous! I'm thrilled that the recipe was a hit and is now a regular dish in your household. Enjoy! 🙂