Pineapple Chicken Stir Fry

5 from 54 votes

This pineapple chicken stir fry is an easy dinner recipe made with sweet pineapple, tender chicken, and bell peppers that's ready in under 30 minutes! Serve it with your favorite rice or noodles for a meal your family will love!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Asian

Servings: servings

Calories: 369kcal

Author: Jeri Walker

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!

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!

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