Pineapple Chicken Stir Fry Recipe | Sweet, Savory & Quick Meal
I just tried this Pineapple Chicken Stir Fry Recipe at home last night, and I can’t stop thinking about it. The balance of sweet pineapple, spicy chili, and savory sauce made me grin after every bite. While cooking it, I loved how fast everything came together, and the aroma filled my kitchen.
If you enjoy flavorful spreads, you might also enjoy the Mediterranean Olive Tapenade with Crostini Recipe, which pairs beautifully with simple meals. I knew I had to share this simple recipe with you. So let me walk you through how I made it (and how you can too).
Ingredients
Here are the ingredients I used — each with a tip or explanation from my experience:
- 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
- 1 tbsp fish sauce
- 2 tbsp cornstarch
- 1 tbsp oil (divided)
- 1 tsp garlic, minced
- 1 tsp fresh ginger, minced
- 2 cups bell peppers (mixed colors), cut into ½-inch cubes
- 1 red chili pepper, chopped (optional, to taste)
- 1 cup fresh pineapple chunks
- ⅓ cup Thai sweet chili sauce
- Cilantro leaves, for garnish
Note: Serves 4
Variations
I love changing things up depending on what I have or dietary needs:
- Swap chicken breast for boneless skinless chicken thighs (moister) or shrimp for a seafood twist.
- Use soy sauce or tamari instead of fish sauce if you prefer.
- Replace cornstarch with arrowroot powder for a gluten-free alternative.
- If fresh pineapple is unavailable, use canned pineapple, but drain thoroughly to avoid extra liquid.
- Add veggies like snap peas, broccoli, carrots, or onion for more volume and color.
- For less sugar, choose a low-sugar sweet chili sauce or reduce the amount and add a splash of lime juice.
- For heat swaps, use jalapeño, red pepper flakes, or sriracha in place of chili pepper.
Cooking Time
Here’s how much time you’ll need:
- Prep Time: 5 minutes
- Cooking Time: 15 minutes
- Total Time: 20 minutes
Equipment You Need
- Wok or large nonstick skillet — for stir frying on high heat
- Sharp knife & cutting board — to prep the chicken, pineapple, and veggies
- Mixing bowl — to toss chicken with fish sauce and cornstarch
- Spatula or wooden spoon — for stirring and tossing during cook
How to Make Pineapple Chicken Stir Fry
Season the Chicken
I start by tossing the cubed chicken with fish sauce in a bowl. Then I add cornstarch and stir until each piece is lightly coated.
Sauté Aromatics
I heat half the oil in my skillet over medium-high. Once hot, I toss in garlic and ginger and stir for about 30 seconds until fragrant—but not browned.
Cook Peppers, Chili & Pineapple
Next, I add bell peppers, optional red chili, and pineapple into the skillet. I stir fry everything for 3 to 5 minutes until the peppers are crisp-tender. Then I stir in the sweet chili sauce and cook until it’s nicely heated through. I remove this mixture and set aside.
Cook the Chicken
I add the remaining oil to the empty pan, then add the chicken. I stir fry for about 5 minutes until it’s cooked through and golden.
Combine & Finish
Finally, I return the pepper-pineapple mixture to the pan, toss everything together, and cook until flavors meld. I sprinkle cilantro leaves before serving.
You can also enjoy crispy Garlic Herb Roasted Potatoes as a side for a comforting addition.
Additional Tips for Making This Recipe Better
From my experience, these tweaks make a big difference:
- I always pre-cut everything before turning on the heat—stir fries go fast.
- I pat the chicken dry before coating it, so the cornstarch sticks better.
- I keep the pan very hot, and I don’t crowd it—if needed, I cook chicken in two batches.
- I taste and adjust salt/spice at the end—I might add a dash more fish sauce or chili.
- I garnish just before serving so the cilantro stays fresh and vibrant.
How to Serve Pineapple Chicken Stir Fry?
I like to serve this dish over steaming Jasmine rice, rice noodles, or even cauliflower rice for a low-carb option. For visuals, I drizzle any remaining sauce over the top and place a few extra pineapple chunks or cilantro on top.
A lime wedge on the side adds freshness. I sometimes sprinkle toasted sesame seeds or thinly sliced green onions for extra flair.
Nutritional Information
Here’s approximate nutritional info per serving:
- Calories: 276 kcal
- Protein: 27 g
- Carbohydrates: 22 g
- Fat: 7 g
Make Ahead and Storage
Refrigeration
I store leftovers in an airtight container. It stays fresh for up to 4 days.
Freezing
I freeze portions in freezer-safe containers or ziplock bags. It lasts up to 3 months.
Reheating
I thaw overnight (if frozen), then reheat in the microwave or in a skillet over medium heat until warmed through. Add a splash of water if the sauce is thick.
Why You’ll Love This Recipe
I can’t count the reasons! But here are a few:
- It’s fast — from start to finish in about 20 minutes.
- It’s flavorful — a vibrant balance of sweet, spicy, and savory.
- It’s flexible — easy to swap proteins, veggies, or make it gluten-free.
- It’s affordable — everyday ingredients, nothing exotic.
- It’s gorgeous — colorful veggies and pineapple make it Instagram worthy.
Pineapple Chicken Stir Fry Recipe
Ingredients
Method
- I start by tossing the cubed chicken with fish sauce in a bowl. Then I add cornstarch and stir until each piece is lightly coated.
- I heat half the oil in my skillet over medium-high. Once hot, I toss in garlic and ginger and stir for about 30 seconds until fragrant—but not browned.
- Next, I add bell peppers, optional red chili, and pineapple into the skillet. I stir fry everything for 3 to 5 minutes until the peppers are crisp-tender. Then I stir in the sweet chili sauce and cook until it’s nicely heated through. I remove this mixture and set aside.
- I add the remaining oil to the empty pan, then add the chicken. I stir fry for about 5 minutes until it’s cooked through and golden.
- Finally, I return the pepper-pineapple mixture to the pan, toss everything together, and cook until flavors meld. I sprinkle cilantro leaves before serving.
Notes
- I always pre-cut everything before turning on the heat—stir fries go fast.
- I pat the chicken dry before coating it, so the cornstarch sticks better.
- I keep the pan very hot, and I don’t crowd it—if needed, I cook chicken in two batches.
- I taste and adjust salt/spice at the end—I might add a dash more fish sauce or chili.
- I garnish just before serving so the cilantro stays fresh and vibrant.