Pineapple Chicken Stir-Fry Recipe

I absolutely love this Pineapple Chicken Stir-Fry Recipe because it hits the perfect balance between sweet, savory, and tangy flavors in every bite. When I first tried this dish, I was blown away by how simple ingredients come together to create something so vibrant and satisfying-plus, it s ready in under 30 minutes! It s perfect for those busy weeknights when you want something delicious without spending hours in the kitchen.

You ll find that this Pineapple Chicken Stir-Fry Recipe is not only quick but also incredibly versatile. Whether you re cooking for a family dinner or meal prepping for the week, it s a crowd-pleaser that everyone will request again and again. The caramelized pineapple chunks add an unexpected pop of freshness that really elevates the dish.

Ingredients You’ll Need

The magic of this Pineapple Chicken Stir-Fry Recipe comes from balancing fresh and pantry staples that complement each other beautifully. Here s what you ll want to have on hand-each ingredient plays a key role in building the sauce, texture, and flavor.

• Chicken thighs or breast: I prefer thighs because they stay juicy and tender, but breasts work well if you want leaner meat.
• Salt: Just a pinch to enhance the natural flavors.
• Shaoxing wine or dry sherry: Adds depth and helps tenderize the chicken-don t skip it!
• Pineapple juice: This is the sweet backbone of the sauce; fresh if possible for the best flavor.
• Light soy sauce or soy sauce: For that classic umami punch.
• Rice vinegar: Adds a light tang that brightens the dish.
• Brown sugar: Balances the tartness with just the right amount of sweetness.
• Cornstarch: Helps thicken the sauce and coats the chicken for a great texture.
• Peanut oil: Perfect for high-heat stir-frying because it doesn t burn easily.
• Pineapple slices: Fresh or canned work-chunky pieces add juicy bursts.
• Bell pepper: Adds color, crunch, and sweetness; I like red or yellow for vibrant presentation.
• Minced ginger: Brings subtle warmth and spice to the stir-fry.

Variations

I like to switch things up sometimes to keep this Pineapple Chicken Stir-Fry Recipe exciting. You can easily customize it based on what you have or your dietary preferences-don t hesitate to get creative!

• Use chicken breast: I swapped thighs for breast once when I was out and it was a bit leaner but still delicious.
• Add veggies: Try broccoli, snap peas, or carrots for extra crunch and color.
• Swap peanuts for cashews: For a nutty twist that adds a lovely texture.
• Make it spicy: Toss in some sliced chili or a dash of chili flakes for heat.
• Go gluten-free: Use tamari instead of soy sauce to keep it safe for gluten-sensitive folks.

How to Make Pineapple Chicken Stir-Fry Recipe

Step 1: Marinate the Chicken for Flavor and Tenderness

Start by cutting your chicken into 1-inch pieces, then toss them with salt and Shaoxing wine in a medium bowl. This gives the meat a nice depth and helps keep it tender when you cook it. Let it marinate while you prep the rest-this little wait makes a huge difference in flavor!

Step 2: Mix the Sauce

Next, combine pineapple juice, light soy sauce, rice vinegar, brown sugar, and cornstarch in a bowl. Stir it well until the sugar fully dissolves-that way, the sauce thickens smoothly later on. It s such a simple sauce but packs that signature sweet-tangy punch that makes the dish irresistible.

Step 3: Coat and Sear the Chicken

Toss the marinated chicken pieces with cornstarch until evenly coated; this helps create a delicious crispy crust. Heat peanut oil in a hot skillet, then add the chicken in a single layer without crowding the pan to get a nice sear. Cook undisturbed for about 2 minutes per side until golden brown, then transfer to a plate to cool. Getting that golden color without sogginess is the key step here!

Step 4: Stir-Fry the Vegetables and Pineapple

Wipe out most of the oil from the pan, leaving about a tablespoon. Over high heat, add the pineapple chunks and bell peppers, then sprinkle minced ginger on top. Let them cook undisturbed for 1 to 2 minutes so the pineapple caramelizes and the peppers get a nice sear. Stir occasionally afterward-this step adds a burst of freshness and sweetness you ll love.

Step 5: Thicken the Sauce and Toss Everything Together

Give the sauce a quick stir to make sure the cornstarch is mixed in well, then pour it into the pan with the veggies and pineapple. Cook until the sauce thickens-this should just take a minute or two. Remove the pan from heat, add the browned chicken back in, and toss everything together so the sauce coats all the ingredients evenly. Serve it hot with steamed rice, and you re golden!

How to Serve Pineapple Chicken Stir-Fry Recipe

Garnishes

I love topping this dish with freshly chopped green onions and a sprinkle of toasted sesame seeds-they add that nice pop of color and a subtle crunch that elevates the whole meal. Sometimes I even add a little fresh cilantro for an herbaceous lift. These simple touches make it feel extra special even on a busy weeknight.

Side Dishes

Steamed jasmine rice is my go-to side because it soaks up all the vibrant sauce perfectly. Occasionally, I serve it with a side of garlic sautéed green beans or a crisp cucumber salad to add freshness. These combos round out the meal beautifully.

Creative Ways to Present

For a fun twist during dinner parties, I like serving this Pineapple Chicken Stir-Fry Recipe in pineapple boat halves. It creates an eye-catching presentation and amps up the tropical vibe-guests always ask for the recipe! You can also pile it over coconut rice for an extra flavorful, festive flair.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge where it keeps well for up to 3 days. Just be mindful that the pineapple can make the sauce a bit thinner as it sits, but reheating helps bring it back to life.

Freezing

I ve frozen leftovers a couple of times with decent results-freeze it in a sealed container for up to a month. When thawing, do so overnight in the fridge to maintain the texture best, though fresh really is the tastiest!

Reheating

I find reheating gently in a skillet over medium heat works best to avoid drying out the chicken. If the sauce thickened too much, add a splash of water or pineapple juice to loosen it up while warming through.

FAQs

Final Thoughts

This Pineapple Chicken Stir-Fry Recipe has become one of my absolute favorites for a reason-it s quick, flavorful, and feels a little special without any fuss. I love sharing this dish with friends and family because it s always a hit, even with picky eaters. If you try it out, I m confident you ll want to make it a regular in your dinner rotation too!

Pineapple Chicken Stir-Fry Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 144 reviews

• Author: Stacy
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 2 to 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Chinese

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Description

Pineapple Chicken is a flavorful stir-fry dish featuring tender chicken pieces coated in a light cornstarch crust, combined with caramelized pineapple chunks, bell pepper, and a tangy, sweet-savory sauce. This quick and easy meal brings a delightful balance of sweet and savory flavors perfect for a weeknight dinner, served best with steamed rice.

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Ingredients

Units USM Scale 1x2x3x

Chicken

• 1 lb chicken thighs (or breast), cut into 1” (2.5 cm) pieces
• 1/2 teaspoon salt
• 1 tablespoon Shaoxing wine (or dry sherry)

Sauce

• 3/4 cup pineapple juice
• 2 tablespoons light soy sauce (or soy sauce)
• 2 tablespoons rice vinegar
• 1 tablespoon brown sugar
• 1 tablespoon cornstarch

Stir Fry

• 1/3 cup cornstarch
• 4 tablespoons peanut oil
• 1 cup pineapple slices, cut into 1” (2.5 cm) chunks
• 1 bell pepper, cut into 1” (2.5 cm) pieces
• 1 tablespoon minced ginger

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Instructions

1. Marinate Chicken: In a medium bowl, combine chicken pieces, salt, and Shaoxing wine. Mix well and let it marinate while preparing the other ingredients.
2. Prepare Sauce: In another medium bowl, mix pineapple juice, light soy sauce, rice vinegar, brown sugar, and cornstarch. Stir until the sugar and cornstarch are fully dissolved, then set aside.
3. Coat Chicken: Add cornstarch to the marinated chicken and toss thoroughly to coat each piece evenly.
4. Cook Chicken: Heat peanut oil over medium-high heat in a large nonstick or carbon steel skillet until hot. Shake off excess cornstarch from chicken and spread pieces in the pan without overlapping. Cook without stirring for about 2 minutes until the bottom is browned. Flip and cook the other side for another 2 minutes until browned. Remove chicken and place on a plate to cool.
5. Cook Vegetables: Use paper towels to wipe excess oil from the pan, leaving about 1 tablespoon. If needed, add 1 tablespoon peanut oil. Heat skillet over high heat; add pineapple chunks and bell pepper pieces along with minced ginger on top. Allow them to cook undisturbed for 1-2 minutes to caramelize the pineapples and blister the peppers, stirring occasionally.
6. Thicken Sauce: Stir the sauce again to dissolve any settled cornstarch and pour it into the pan. Cook until the sauce thickens completely, coating the vegetables well.
7. Combine and Serve: Remove pan from heat and return the browned chicken to the skillet. Toss everything together to coat the chicken with the thickened sauce. Serve hot, ideally with steamed rice.

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Notes

• Shaoxing wine can be substituted with dry sherry if unavailable.
• Pineapple juice and fresh pineapple chunks bring sweetness and acidity; canned pineapple chunks may alter texture.
• Use a nonstick or carbon steel skillet for even browning and easy cleanup.
• Adjust the amount of brown sugar in the sauce depending on your sweetness preference.
• For a gluten-free version, use tamari or gluten-free soy sauce instead of regular soy sauce.

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Nutrition

• Serving Size: 1 serving (approx. 1/4 of recipe)
• Calories: 320
• Sugar: 9g
• Sodium: 580mg
• Fat: 14g
• Saturated Fat: 2.5g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1.5g
• Protein: 28g
• Cholesterol: 70mg