Chicken Pineapple Stir Fry – Sweet, Savory, and Ready in Minutes

This Chicken Pineapple Stir Fry is the kind of weeknight dinner that makes you feel like you’ve pulled off something special without trying too hard. It’s bright, saucy, and full of texture—tender chicken, crunchy peppers, and juicy pineapple in every bite. The sauce is simple but bold, with a balance of sweet, tangy, and savory.

You can pull it together fast, and it tastes great with rice or noodles. If you love a takeout-style dish but want it fresher and lighter, this is a great one to keep on repeat.

Chicken Pineapple Stir Fry - Sweet, Savory, and Ready in Minutes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs, thinly sliced
• Pineapple: 2 cups pineapple chunks (fresh preferred, canned in juice works too)
• Bell peppers: 2 medium (one red, one green), sliced into strips
• Onion: 1 medium yellow or red onion, sliced
• Garlic: 3 cloves, minced
• Ginger: 1 tablespoon fresh, minced (or 1 teaspoon ground in a pinch)
• Green onions: 2, sliced (for garnish)
• Oil: 2–3 tablespoons neutral oil (canola, peanut, or avocado)
• Sesame seeds: Optional, for garnish
• 1/3 cup low-sodium soy sauce
• 1/3 cup pineapple juice (from the can or fresh)
• 2 tablespoons rice vinegar (or apple cider vinegar)
• 2 tablespoons brown sugar or honey
• 1 tablespoon ketchup (adds body and umami)
• 1 teaspoon toasted sesame oil
• 1/2–1 teaspoon crushed red pepper flakes or chili-garlic sauce (optional for heat)
• 2 teaspoons cornstarch mixed with 2 tablespoons water (slurry)

Method

 

1. Prep the chicken: Pat the chicken dry and slice into thin strips. Season lightly with salt and pepper. This helps it brown quickly and stay tender.
2. Mix the sauce: In a bowl, whisk soy sauce, pineapple juice, vinegar, brown sugar, ketchup, sesame oil, and red pepper flakes. Stir in the cornstarch slurry. Set aside.
3. Heat the pan: Use a large wok or skillet. Heat 1 tablespoon of oil over medium-high until shimmering.
4. Cook the chicken in batches: Add half the chicken in a single layer. Sear 2–3 minutes per side until just cooked through. Remove to a plate. Repeat with the remaining chicken, adding oil if needed. Don’t overcrowd the pan.
5. Stir-fry the aromatics: Add a drizzle of oil if the pan is dry. Toss in garlic and ginger. Cook 30 seconds until fragrant.
6. Add veggies: Stir in the onion and bell peppers. Cook 3–4 minutes, tossing often, until crisp-tender. You want some bite left.
7. Add the pineapple: Stir in the pineapple chunks and cook 1–2 minutes to warm and lightly caramelize the edges.
8. Combine with chicken: Return the cooked chicken and any juices to the pan. Toss to combine.
9. Pour in the sauce: Give the sauce a quick stir, then pour it into the pan. Cook 1–2 minutes, stirring, until the sauce thickens and coats everything.
10. Taste and adjust: Add more vinegar for tang, soy for salt, or sugar for sweetness. If it’s too thick, splash in a bit of water or pineapple juice.
11. Finish and serve: Remove from heat. Top with green onions and sesame seeds. Serve hot over rice or noodles.

Why This Recipe Works

• Balanced flavors: Pineapple brings natural sweetness and acidity, which pairs perfectly with soy sauce and garlic. A touch of ginger and vinegar rounds it out.
• Quick cooking: Stir fry is all about high heat and short cook times, which keeps the chicken juicy and the veggies crisp.
• Simple, flexible sauce: A cornstarch slurry thickens the sauce so it clings to every bite.

  You can adjust sweetness, saltiness, or heat easily.

• Meal-prep friendly: The sauce can be mixed ahead, and the vegetables can be chopped in advance for a fast weeknight cook.

What You’ll Need

• Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs, thinly sliced
• Pineapple: 2 cups pineapple chunks (fresh preferred, canned in juice works too)
• Bell peppers: 2 medium (one red, one green), sliced into strips
• Onion: 1 medium yellow or red onion, sliced
• Garlic: 3 cloves, minced
• Ginger: 1 tablespoon fresh, minced (or 1 teaspoon ground in a pinch)
• Green onions: 2, sliced (for garnish)
• Oil: 2–3 tablespoons neutral oil (canola, peanut, or avocado)
• Sesame seeds: Optional, for garnish

For the sauce:

• 1/3 cup low-sodium soy sauce
• 1/3 cup pineapple juice (from the can or fresh)
• 2 tablespoons rice vinegar (or apple cider vinegar)
• 2 tablespoons brown sugar or honey
• 1 tablespoon ketchup (adds body and umami)
• 1 teaspoon toasted sesame oil
• 1/2–1 teaspoon crushed red pepper flakes or chili-garlic sauce (optional for heat)
• 2 teaspoons cornstarch mixed with 2 tablespoons water (slurry)

For serving: Steamed white or brown rice, quinoa, or stir-fry noodles.

Step-by-Step Instructions

1. Prep the chicken: Pat the chicken dry and slice into thin strips. Season lightly with salt and pepper. This helps it brown quickly and stay tender.
2. Mix the sauce: In a bowl, whisk soy sauce, pineapple juice, vinegar, brown sugar, ketchup, sesame oil, and red pepper flakes.

   Stir in the cornstarch slurry. Set aside.

3. Heat the pan: Use a large wok or skillet. Heat 1 tablespoon of oil over medium-high until shimmering.
4. Cook the chicken in batches: Add half the chicken in a single layer.

   Sear 2–3 minutes per side until just cooked through. Remove to a plate. Repeat with the remaining chicken, adding oil if needed.

   Don’t overcrowd the pan.

5. Stir-fry the aromatics: Add a drizzle of oil if the pan is dry. Toss in garlic and ginger. Cook 30 seconds until fragrant.
6. Add veggies: Stir in the onion and bell peppers.

   Cook 3–4 minutes, tossing often, until crisp-tender. You want some bite left.

7. Add the pineapple: Stir in the pineapple chunks and cook 1–2 minutes to warm and lightly caramelize the edges.
8. Combine with chicken: Return the cooked chicken and any juices to the pan. Toss to combine.
9. Pour in the sauce: Give the sauce a quick stir, then pour it into the pan.

   Cook 1–2 minutes, stirring, until the sauce thickens and coats everything.

10. Taste and adjust: Add more vinegar for tang, soy for salt, or sugar for sweetness. If it’s too thick, splash in a bit of water or pineapple juice.
11. Finish and serve: Remove from heat. Top with green onions and sesame seeds.

    Serve hot over rice or noodles.

Storage Instructions

• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Reheating: Warm gently in a skillet over medium heat with a splash of water to loosen the sauce, or microwave in 30-second bursts, stirring in between.
• Freezing: Freeze for up to 2 months. Thaw overnight in the fridge. The peppers may soften slightly after freezing, but the flavor holds up well.
• Meal prep tip: Keep rice separate so it doesn’t absorb too much sauce in storage.

Benefits of This Recipe

• Weeknight-friendly: From start to finish, you can have dinner ready in about 25–30 minutes.
• Balanced nutrition: Lean protein, colorful vegetables, and fruit make a satisfying, wholesome meal.
• Customizable: Swap vegetables based on what you have.

  Adjust heat and sweetness to your taste.

• Kid-approved flavors: The sweet-savory sauce appeals to picky eaters while still tasting exciting for adults.
• Budget-conscious: Uses everyday ingredients and stretches well over rice or noodles.

Common Mistakes to Avoid

• Overcrowding the pan: This steams the chicken instead of browning it. Cook in batches for better texture.
• Overcooking the vegetables: Aim for crisp-tender. Soft, mushy peppers lose their appeal fast.
• Skipping the cornstarch slurry: Without it, the sauce won’t cling.

  Mix cornstarch with cold water to avoid lumps.

• Using high-sodium soy sauce without adjusting: The dish can get salty. Choose low-sodium or add a splash of water if needed.
• Adding pineapple too early: It can overcook and fall apart. Add toward the end for the best texture.

Variations You Can Try

• Spicy pineapple stir fry: Add sliced fresh chiles, extra chili-garlic sauce, or a dash of sriracha.
• Tropical twist: Stir in coconut milk at the end for a creamy, island-style sauce.

  Reduce soy slightly to balance.

• Teriyaki-style: Swap brown sugar for mirin, and add a bit more soy and ginger. Toasted sesame seeds are a must.
• Veggie boost: Add snap peas, broccoli florets, carrots, or baby corn. Par-steam broccoli for 1 minute for faster cooking.
• Protein swaps: Try shrimp, tofu, or thinly sliced pork.

  For tofu, press it well and pan-fry until golden before adding sauce.

• Gluten-free: Use tamari or coconut aminos instead of soy sauce and confirm other ingredients are GF.
• No refined sugar: Use honey or pure maple syrup and adjust to taste.

FAQ

Can I use canned pineapple?

Yes. Choose pineapple chunks in juice, not heavy syrup. Drain well and reserve some juice for the sauce.

Fresh pineapple gives a brighter flavor, but canned works great and is convenient.

Breasts or thighs—what’s better?

Both work. Thighs are more forgiving and stay juicier, especially if you’re new to stir-frying. Breasts cook fast and lean; just don’t overcook them.

How do I keep the chicken tender?

Slice it thin, dry it well, and cook over high heat in batches. You can also velvet the chicken by tossing it with 1 teaspoon cornstarch and 1 teaspoon oil before cooking for extra softness.

What can I use instead of cornstarch?

Potato starch or arrowroot powder both work. Mix them with cold water to make a slurry before adding to the sauce.

Is this dish spicy?

Only if you want it to be.

Keep the red pepper flakes out for mild, or add more for a kick. Chili-garlic sauce or sriracha blends in well.

Can I make it ahead?

You can prep the sauce and chop the vegetables up to 2 days ahead. For the best texture, cook it fresh right before serving.

Leftovers reheat well for quick lunches.

What should I serve with it?

Steamed jasmine rice is classic. Brown rice, coconut rice, cauliflower rice, or stir-fry noodles are all great options.

How do I prevent a watery sauce?

Make sure your cornstarch slurry is well mixed and the pan is hot. If using canned pineapple, drain it well.

Simmer for another minute to thicken if needed.

In Conclusion

Chicken Pineapple Stir Fry is a bright, satisfying meal that’s easy to pull off any night of the week. With juicy chicken, crisp veggies, and a glossy sweet-savory sauce, it hits all the right notes. Keep the ingredients on hand, and you’ll always have a fast, flavorful dinner ready to go.

Once you try it, it’s likely to become a staple in your rotation.