Go Back

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

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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.