This delicious pineapple chicken stir-fry puts a tropical twist on a classic dish. It’s vibrant, comforting, and exciting all at once!
The recipe pairs tender chicken with crisp veggies and juicy chunks of pineapple. A sweet-n-savory sauce coats every bite, making it even more irresistible.
This is one meal where everyone will want seconds!
You might just want to double it so you can enjoy leftovers throughout the week!
Why You’ll Love This Pineapple Chicken Stir-Fry
Quick & Easy: Despite its vibrant taste, this dish is super simple to prepare. The total cooking time is only about 20 minutes, and the recipe requires no special skills.
Versatile Pairing: Like most stir-fry recipes, this one pairs wonderfully with a wide variety of sides. You can serve it with steamed rice, noodles, or a side salad.
Culinary Harmony: The recipe perfectly balances sweet pineapples, savory chicken, and aromatic ginger and garlic. It’s a real palate-pleaser.
Ingredients
- Boneless, Skinless Chicken: You can use thighs or breasts, as you prefer. Either will be tender and juicy and generously soak up all the other flavors.
- Salt & Pepper: Essential seasonings for dialing up the chicken’s taste.
- Vegetable Oil: For stir-frying and sauteing and to prevent sticking.
- Red Bell Pepper: Provides bright color and a subtle sweetness to balance the bold sauce.
- Onion, Garlic, & Ginger: The classic savory, fragrant trio. They add flavor, aromatics, and a subtle touch of heat.
- Pineapple Chunks: The key ingredient sets this stir-fry apart from others. It lends tropical sweetness and a hint of acidity to brighten the overall flavor.
- Green Onions: Sprinkle them on top for a fresh, mild, oniony taste.
- Sesame Seeds: The nutty, crunchy finishing touch.
- Stir-Fry Sauce: A tantalizing blend of pineapple juice, chicken broth, honey, hoisin and soy sauces, rice vinegar, and cornstarch. It’s a glossy glaze that coats every bite.
How to Make Pineapple Chicken Stir-Fry
Follow these steps to make this delicious stir-fry recipe:
1. Prepare the sauce. Mix the stir-fry sauce ingredients in a bowl, and set aside.
2. Cook the chicken. Season the chicken pieces with salt and pepper. Then, add the oil to a large skillet and cook the chicken until it’s browned on all sides.
3. Add the veggies. Add the bell pepper and onion to the pan. Stir-fry for 2 more minutes.
4. Add the aromatics. Stir in the garlic and ginger. Cook for another 1 minute until fragrant.
5. Add the sauce. Pour the sauce into the skillet or wok. Allow it to bubble and thicken while stirring occasionally. Cook for 5 to 6 minutes.
6. Garnish. Remove the dish from heat and stir in half the green onions. Then, serve over rice, garnished with the remaining green onions and sesame seeds. Enjoy!
Tips for the Best Pineapple Chicken Stir-Fry
Incorporate these tips into your stir-fry-making process for a meal to remember.
- Get ahead of the game. Stir-frying is a fairly quick method of cooking. Once you get started, you won’t have time to stop and cut the ingredients. Have everything ready to go ahead of time so you can simply toss it in the skillet.
- Keep things nice and even. Stick to boneless, skinless chicken breasts or thighs for the best results. Additionally, cut the chicken into evenly sized pieces so it will brown correctly.
- Don’t overcrowd the pan! If you add too much chicken to the pan, it will steam, not brown. If necessary, cook in batches to avoid this issue.
- Reserve some pineapple juice. You’ll need it for the sauce, so don’t drain and discard it.
- Thicken it up. For a thicker sauce, add more cornstarch. If you like it thinner, add extra chicken broth.
- Add extra veggies. You can’t go wrong with broccoli, carrots, snow peas, and more. I also like to use a variety of colored peppers for a prettier aesthetic.
- Serve it up right. While the dish tastes fine on its own, it’s even better over steamed rice or noodles. You can even serve it over quinoa if you like.
How to Store
If you have leftovers, be sure to store them properly.
To Store: Refrigerate the stir-fry in an air-tight container within 2 hours of cooking. It should last for 3 to 4 days.
To Freeze: Place the cooled leftovers in a freezer-safe container. Freeze for up to 3 months.
To Reheat: Let frozen leftovers thaw in the fridge overnight. Then, reheat on the stove over medium heat. You can also microwave them for 2 to 3 minutes, stirring once halfway through.
Pineapple Chicken Stir-Fry
4
servings5
minutes15
minutes374
kcalThis pineapple chicken stir-fry is quick, easy, and even more flavorful than takeout! In just 20 minutes, you’ll have a healthy meal everyone will devour.
Ingredients
- For the Stir-Fry Sauce
1/2 cup pineapple juice (from the canned pineapple)
1/3 cup chicken broth
1/4 cup honey
2 tablespoons hoisin sauce
2 tablespoons soy sauce
2 teaspoons rice vinegar
2 teaspoons cornstarch
- For the Stir Fry
1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
1 tablespoon vegetable oil
1 red bell pepper, cut into 3/4-inch dice
1 onion, diced
2 cloves garlic, minced
1 teaspoon minced ginger
1 1/2 cups diced canned pineapple chunks
1/2 cup sliced green onions, divided
1/2 teaspoon sesame seeds
salt and pepper
Instructions
- Combine all the stir-fry sauce ingredients in a bowl. Mix well, then set aside.
- Season the chicken pieces with salt and pepper. Heat oil in a wok or large skillet over high heat. Add the chicken and cook until browned on all sides, 5-6 minutes.
- Add the bell pepper and onion to the pan. Stir-fry with the chicken for 2 minutes.
- Stir in the garlic and ginger. Cook for 1 minute until fragrant.
- Add the pineapple chunks, and cook for an additional 2 minutes.
- Pour in the stir-fry sauce. Allow it to bubble and thicken while stirring occasionally, about 5-6 minutes. The sauce should reduce and caramelize the chicken.
- Remove from heat. Stir in half of the green onions.
- Serve the pineapple chicken over steamed rice. Garnish with the remaining green onions and sesame seeds.
