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Pineapple Chicken Stir Fry

Category: Satisfying Main Dishes

This dish brings together tender pieces of chicken, colorful bell peppers, onions, and juicy pineapple chunks cooked quickly in a hot skillet. The sauce blends pineapple juice, soy, hoisin, honey, and a touch of ginger and garlic for a sweet and savory finish. Cooking in a wok ensures a crisp-tender texture while layering flavors beautifully. The final touch of green onions and sesame seeds adds mild crunch and fresh aroma, making this an inviting dish perfect over steamed rice or noodles.

With simple ingredients and a fast method, this stir-fry balances fruity sweetness with savory depth, creating a vibrant, wholesome meal. Adjust spice or protein choices easily for personal taste or dietary needs. The dish keeps well, ideal for reheating and enjoying on busy days while preserving flavors and textures.

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Updated on Thu, 09 Oct 2025 18:08:57 GMT
A bowl of Chinese food with rice and chicken. Pin
A bowl of Chinese food with rice and chicken. | easydiyrecipes.com

This Pineapple Chicken Stir-Fry brings together tender bites of chicken, crisp vegetables, and juicy pineapple in a glossy sweet and tangy sauce. The burst of tropical flavors and satisfying textures has turned this into a regular favorite in my house whenever we crave something colorful and comforting.

I whipped this up the first time when I had leftover pineapple from a brunch. My husband raved so much that it quickly became our go-to for busy weeknights and cozy weekends alike.

Ingredients

  • Boneless skinless chicken thighs or breasts: Chosen for tenderness and quick cook time Thighs bring more flavor but breasts work for a leaner version
  • Pineapple chunks: Preferably canned in juice for balanced sweetness Use fresh if available for extra brightness
  • Red bell pepper: Adds crunch and vibrant color Look for one with firm flesh and shiny skin
  • Onion: Rounds out the savoriness Sweet or yellow onions both work well
  • Garlic and ginger: Freshly minced for aromatic depth Choose plump garlic cloves and ginger with smooth skin for the most flavor
  • Soy sauce: Choose a lower sodium version for a healthier base It is the backbone of the sauce
  • Hoisin sauce: Delivers a hint of umami and sweetness
  • Honey: Balances the tangy pineapple and brings a natural sweetness Raw honey works best for a richer flavor
  • Pineapple juice: Reserved from the can or from a juiced pineapple It adds tang to the sauce
  • Chicken broth: Enhances the savory notes Use a high quality or homemade broth for best taste
  • Rice vinegar: Gives gentle acidity and lift to the sauce
  • Cornstarch: Thickens the sauce for that classic glossy texture
  • Green onions: For a fresh finishing touch Use ones with vibrant green tops
  • Sesame seeds: Bring subtle nuttiness and add a finishing flair Toast lightly for more flavor
  • Vegetable oil: Use a neutral high heat oil such as canola or sunflower for stir frying

Step-by-Step Instructions

Prepare the Sauce:
Whisk the pineapple juice chicken broth honey hoisin sauce soy sauce rice vinegar and cornstarch together in a bowl until smooth. This ensures the cornstarch dissolves completely and the sauce will thicken evenly later.
Brown the Chicken:
Season the chicken pieces lightly with salt and pepper. Heat vegetable oil in a large skillet or wok over high heat. Add chicken in a single layer and let sit for 2 minutes before stirring. Cook for about 5 to 6 minutes until browned on most sides but not fully cooked through. Remove to a plate if your pan feels crowded.
Add the Vegetables:
With the remaining oil in the pan add the diced bell pepper and onion. Stir fry for about 2 minutes over medium high heat until just starting to soften but still quite crisp.
Add Aromatics:
Stir in minced garlic and ginger. Cook for about 1 minute letting the aroma bloom but being careful not to let the garlic brown.
Combine the Chicken and Pineapple:
Return the browned chicken (and any juices) back to the pan. Add pineapple chunks and stir gently. Cook about 2 more minutes to warm through and combine the flavors.
Pour in the Sauce:
Give your premixed sauce another whisk and pour it over the chicken and vegetables. Increase heat to bring to a boil then reduce to a simmer. Stir gently but frequently for about 5 to 6 minutes as the sauce thickens and coats everything with a glossy shine.
Finish and Garnish:
Turn off the heat and stir in half the sliced green onions. Plate the stir fry over steamed rice and sprinkle with sesame seeds and the remaining green onions for a bright finish.
A bowl of food with rice and meat. Pin
A bowl of food with rice and meat. | easydiyrecipes.com

I have always been partial to fresh pineapple in this dish since it gives extra tang and I love the texture it adds once warmed through. My kids love helping sprinkle on the sesame seeds and green onions which makes bringing the dinner to the table a little celebratory.

Storage Tips

Store completely cooled stir fry in an airtight container in the fridge for up to four days. Reheat in a skillet over medium heat until hot adding a splash of water if the sauce seems too thick. This dish also freezes well though the veggies may soften after thawing. Portion into single servings for easy lunches straight from the freezer.

Ingredient Substitutions

You can easily swap chicken for tofu for a vegetarian twist or use shrimp or even thinly sliced beef for a different take. Feel free to add or substitute veggies with what you have such as snow peas carrots or zucchini. For a gluten-free meal use tamari in place of soy sauce and confirm your hoisin is suitable.

A bowl of food with rice and chicken. Pin
A bowl of food with rice and chicken. | easydiyrecipes.com

Serving Suggestions

Classic steamed long grain rice or nutty brown rice both work great for soaking up the extra sauce. For a lighter meal try cauliflower rice or serve with quick stir-fried noodles. Leftover stir fry makes a fun filling for lettuce wraps or topping for a crunchy Asian-style salad.

Cultural Notes

Stir fries like this are rooted in Chinese culinary tradition where the technique allows for rapid cooking and maximum flavor with minimum oil. The sweet and savory combination with fruit and protein is classic in Cantonese cooking and has inspired many takeout favorites.

Recipe FAQs

→ What chicken cuts work best for this dish?

Boneless, skinless chicken thighs or breasts are ideal as they cook evenly and absorb the sauce well without drying out.

→ Can I add other vegetables to the stir-fry?

Yes, carrots, snap peas, zucchini, and mushrooms all complement the flavors and add extra texture and nutrition.

→ How do I make the sauce thicker?

The sauce includes cornstarch, which thickens when simmered. Ensure to simmer the sauce long enough, stirring, until it coats the ingredients nicely.

→ What are some good side dishes to serve with this meal?

Steamed white or brown rice are classic choices. Quinoa, cauliflower rice, or stir-fried noodles also work well to soak up the sauce.

→ How can I adjust the spice level?

Add chili flakes, fresh chilli slices, or a dash of sriracha to introduce heat while still balancing the sweet and savory notes.

→ Is there a gluten-free option for the sauces?

Replace soy sauce with tamari or coconut aminos and check hoisin sauce labels for gluten-free alternatives.

Pineapple Chicken Stir Fry

Tender chicken meets juicy pineapple, vibrant veggies, and a flavorful sauce in this quick, satisfying stir-fry.

Prep Time
15 min
Cook Time
20 min
Total Time
35 min
By: Evelyn

Category: Main Dishes

Skill Level: Easy

Cuisine: Asian Fusion

Yield: 4 Servings (4 servings)

Dietary Preferences: Dairy-Free

Ingredients

→ Stir-Fry Sauce

01 120 ml pineapple juice (reserved from canned pineapple)
02 80 ml chicken broth
03 60 ml honey
04 30 ml hoisin sauce
05 30 ml soy sauce
06 10 ml rice vinegar
07 6 g cornstarch

→ Stir-Fry

08 680 g boneless, skinless chicken thighs or breasts, cut into 2.5 cm pieces
09 Salt and black pepper, to taste
10 15 ml vegetable oil
11 1 red bell pepper, cut into 2 cm dice
12 1 medium onion, diced
13 2 cloves garlic, minced
14 5 ml fresh ginger, minced
15 375 ml canned pineapple chunks, drained and diced
16 30 g sliced green onions, divided
17 2.5 ml sesame seeds

Steps

Step 01

In a bowl, whisk together pineapple juice, chicken broth, honey, hoisin sauce, soy sauce, rice vinegar, and cornstarch until the mixture is smooth. Set aside.

Step 02

Season chicken pieces with salt and pepper. Heat vegetable oil in a large wok or skillet over high heat. Add chicken and cook for 5 to 6 minutes until evenly browned on all sides.

Step 03

Add diced red bell pepper and onion to the wok. Stir-fry for 2 minutes until vegetables soften slightly.

Step 04

Stir in minced garlic and ginger. Cook for an additional 1 minute until fragrant.

Step 05

Add pineapple chunks and cook for 2 minutes, blending the flavors.

Step 06

Pour the prepared sauce over the stir-fry. Bring to a boil, then reduce heat and simmer for 5 to 6 minutes, stirring occasionally, until the sauce thickens and coats the chicken and vegetables evenly.

Step 07

Remove from heat and stir in half of the sliced green onions. Serve immediately over steamed rice, garnished with remaining green onions and sesame seeds.

Notes

  1. For a gluten-free version, substitute soy sauce with tamari or coconut aminos and verify hoisin sauce is gluten-free.
  2. Leftovers can be refrigerated up to 4 days or frozen up to 2 months; reheat gently to preserve texture.
  3. This dish pairs well with steamed rice, brown rice, cauliflower rice, quinoa, or stir-fried noodles.

Tools Required

  • Large wok or skillet
  • Mixing bowl
  • Measuring cups and spoons
  • Knife and chopping board
  • Whisk

Allergy Info

Double-check all ingredients to spot potential allergens. Consult a healthcare professional if uncertain.
  • Contains soy (soy sauce, hoisin sauce) and sesame seeds

Nutritional Information (Per Serving)

These details are for informational purposes only and shouldn’t replace professional medical advice.
  • Calories: 330
  • Fats: 9.4 g
  • Carbohydrates: 42.5 g
  • Proteins: 23.6 g