I absolutely love this Pineapple Chicken Stir Fry Recipe because it hits that perfect balance between sweet, tangy, and savory in every bite. When I first tried it, I was blown away by how the pineapple caramelizes just right, creating a natural sweetness that beautifully complements the tender chicken and vibrant bell peppers. It s one of those dishes that cheers up any weeknight dinner effortlessly.
You ll find that this recipe works great for busy nights since it comes together quickly but feels like a special treat. Plus, the sauce is made from simple pantry staples, so you probably have everything on hand already. Whether you re cooking for your family or meal prepping for the week, this Pineapple Chicken Stir Fry Recipe is a total winner worth trying soon.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just about 25 minutes, perfect for busy schedules without compromising flavor.
- Burst of Freshness: The caramelized pineapple and bell peppers add vibrant color and a juicy kick that’s irresistible.
- Balanced Flavors: Sweet, tangy, and savory come together perfectly, making every bite exciting.
- Versatile and Family-Friendly: Easily adaptable with what you have, and loved by kids and adults alike.
Ingredients You’ll Need
These ingredients come together so well because the salty soy sauce and acidic rice vinegar are balanced by the natural sweetness of pineapple juice and fresh pineapple chunks. Also, using chicken thighs keeps the meat juicy and tender.
- Chicken thighs or breast: Thighs are juicier, but breasts work fine if you prefer leaner meat.
- Salt: Enhances the chicken s natural flavor during marination.
- Shaoxing wine (or dry sherry): Adds a subtle depth and tenderizes the chicken.
- Pineapple juice: Use fresh if possible for the best natural sweetness.
- Light soy sauce (or soy sauce): Light soy sauce is less salty and better for marinades.
- Rice vinegar: Provides a bright acidity that balances the sweetness.
- Brown sugar: Adds richness and helps with caramelization.
- Cornstarch: For coating the chicken and thickening the sauce.
- Peanut oil: Great for high-heat stir frying with a mild nutty flavor.
- Fresh pineapple slices: Chopped into chunks, these caramelize beautifully.
- Bell pepper: Adds color, crunch, and sweetness to the dish.
- Fresh ginger: Gives that aromatic punch perfect for stir fry.
Variations
I love tweaking this Pineapple Chicken Stir Fry Recipe depending on what I have around or the mood I’m in. You can easily swap veggies or adjust sweetness to your liking, making it a really flexible go-to dish.
- Protein Swap: I ve used shrimp or tofu in place of chicken for a quicker or vegetarian version, and it turned out wonderfully.
- Veggie Boost: Adding snap peas, broccoli, or carrots works great for extra crunch and nutrition.
- Spice it Up: Sometimes I throw in a sliced chili or a dash of chili flakes for a mild kick that livens up the flavors.
- Less Sweet: If you prefer less sweetness, reduce the brown sugar slightly or use unsweetened pineapple juice.
How to Make Pineapple Chicken Stir Fry Recipe
Step 1: Marinate the Chicken for Maximum Tenderness
Add the chicken pieces, salt, and Shaoxing wine into a medium bowl. Mix everything well and let it sit while you prep other ingredients. I like to give it at least 10 minutes-this little rest time helps the chicken soak in flavor and stay juicy when cooked.
Step 2: Mix the Sauce Ingredients
In another bowl, combine pineapple juice, soy sauce, rice vinegar, brown sugar, and cornstarch. Stir until the sugar dissolves completely and set this aside. This sauce is the magic that ties everything together, so make sure it s well-mixed.
Step 3: Coat Your Chicken with Cornstarch
Add the cornstarch to your marinated chicken and toss well until each piece is fully coated. This step is crucial-it creates a crispy, golden crust on the chicken when you pan-fry it, giving a wonderful texture contrast to the saucy stir fry.
Step 4: Brown the Chicken Just Right
Heat peanut oil in a large nonstick or carbon steel skillet over medium-high heat. Shake off excess cornstarch from the chicken and lay the pieces in the pan without crowding them. Resist the urge to stir-let them cook undisturbed for about 2 minutes until golden brown on the bottom, then flip and brown the other side another 2 minutes. Once browned, transfer the chicken to a plate and let it cool a bit.
Step 5: Caramelize the Pineapple and Veggies
Carefully wipe most of the oil from the pan with paper towels, leaving about 1 tablespoon behind. If it looks dry, add a little more oil. Heat the pan on high and add the pineapple chunks and bell pepper pieces along with the minced ginger on top. Let them cook undisturbed for 1-2 minutes until the pineapple starts caramelizing and the bell peppers get blistered spots, then stir a few times to mix.
Step 6: Add Sauce and Finish Cooking
Give your sauce mixture a quick stir one last time to make sure the cornstarch is dissolved, then pour it into the pan. Cook, stirring occasionally, until the sauce thickens nicely, coating the pineapple and peppers. Remove the pan from heat, add the browned chicken back in, and toss everything together so each piece is glazed.
Step 7: Serve It Up Hot
This Pineapple Chicken Stir Fry Recipe is best enjoyed immediately with a side of steamed rice to soak up all that delicious sauce. I promise your family will be asking for seconds!
Pro Tips for Making Pineapple Chicken Stir Fry Recipe
- Don t Skip the Marinate: Even a short marination with Shaoxing wine tenderizes and flavors chicken beautifully.
- Heat Is Key: High heat helps caramelize the pineapple and vegetables quickly without turning them mushy.
- Control the Oil: Wiping excess oil between steps keeps the dish from feeling greasy and helps veggies roast rather than fry.
- Sauce Thickness: Stir the sauce well before adding to prevent lumps and watch closely to avoid over-thickening.
How to Serve Pineapple Chicken Stir Fry Recipe
Garnishes
I usually sprinkle chopped green onions and toasted sesame seeds on top for an extra layer of flavor and a nice crunch. Sometimes, I add a handful of chopped fresh cilantro or a squeeze of lime juice to awaken the whole dish. These little touches make the plate look vibrant and brighten up each bite.
Side Dishes
Steamed jasmine or basmati rice is my go-to side to soak up all the saucy goodness. If I want something lighter, I pair it with cauliflower rice or simple stir-fried greens like bok choy or snap peas. For a heartier meal, fried rice or noodles work perfectly too.
Creative Ways to Present
For special occasions, I like serving this stir fry inside hollowed-out pineapple halves-presentation turns heads and makes the meal feel festive. You can also plate it over a bed of coconut rice or even in lettuce cups for a fresh, handheld twist.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge and they stay delicious for up to 3 days. I find it s best to keep the rice separate so it doesn t get soggy overnight.
Freezing
I ve successfully frozen this Pineapple Chicken Stir Fry Recipe, but the texture of fresh pineapple changes slightly after freezing. To keep the dish tasting its best, I freeze the chicken and sauce separately from the pineapple and veggies and add fresh pineapple when reheating.
Reheating
Reheat leftovers gently in a skillet over medium heat to keep the chicken tender and avoid drying out the sauce. Adding a splash of water or pineapple juice while reheating helps refresh the flavors and loosen the sauce.
FAQs
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Can I use chicken breast instead of chicken thighs in this Pineapple Chicken Stir Fry Recipe?
Absolutely! Chicken breast works fine if you prefer a leaner option, just be careful not to overcook it since it can dry out faster than thighs. Cutting the chicken into uniform pieces and cooking quickly over high heat helps keep it tender and juicy.
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What can I substitute for Shaoxing wine if I don t have it on hand?
If you don t have Shaoxing wine, dry sherry is a great substitute and works almost identically for marinating and adding depth. Alternatively, you can skip the alcohol and just increase the salt slightly, though the flavor may be a bit less complex.
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Can I make this Pineapple Chicken Stir Fry Recipe gluten-free?
Yes! Use tamari or a gluten-free soy sauce instead of regular soy sauce, and make sure your rice vinegar and other condiments are gluten-free labeled. Cornstarch is naturally gluten-free so you re good there.
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How do I keep the pineapple from becoming too mushy?
Cook the pineapple on high heat just long enough to get a caramelized surface-about 1-2 minutes-without stirring too much. Removing the stir fry from heat as soon as the sauce thickens also helps preserve pineapple texture.
Final Thoughts
This Pineapple Chicken Stir Fry Recipe holds a special place in my kitchen because it brings together simple ingredients into something bright, flavorful, and downright fun to eat. I encourage you to give it a try-you might find it becoming a dinner staple for your family like it did for mine. Plus, it s a beautiful dish that feels a bit celebratory even on a regular weeknight!
Print
Pineapple Chicken Stir Fry Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 to 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Description
A vibrant and flavorful Pineapple Chicken recipe featuring tender chicken pieces stir-fried with sweet pineapple chunks, bell peppers, and a tangy sauce made from pineapple juice, soy sauce, and rice vinegar. This quick and easy dish delivers a perfect balance of savory and sweet, ideal for a satisfying weeknight dinner served over steamed rice.
Ingredients
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
Instructions
- Marinate the Chicken: In a medium-size bowl, combine the chicken pieces, salt, and Shaoxing wine. Mix thoroughly and let the chicken marinate while preparing the other ingredients to allow flavors to meld.
- Prepare the Sauce: In another medium bowl, whisk together the pineapple juice, light soy sauce, rice vinegar, brown sugar, and cornstarch until the sugar and cornstarch are fully dissolved. Set aside for later use.
- Coat the Chicken: Add 1/3 cup cornstarch to the marinated chicken and toss well to coat each piece completely, which will help create a crispy exterior when cooked.
- Fry the Chicken: Heat 4 tablespoons of peanut oil in a large nonstick or carbon steel skillet over medium-high heat until hot. Shake off any excess cornstarch from the chicken and place the pieces in the pan without overlapping. Cook undisturbed for about 2 minutes until the bottom side turns golden brown. Flip the chicken and cook the other side for another 2 minutes. Once browned on both sides, transfer the chicken to a large plate to cool slightly.
- Prepare the Veggies: Using a few layers of paper towels held with tongs, carefully wipe out excess oil from the skillet, leaving approximately 1 tablespoon of oil behind. If needed, add more oil to make up 1 tablespoon. Increase the heat to high and add the pineapple chunks and bell pepper pieces to the pan. Sprinkle the minced ginger over the vegetables. Let them cook undisturbed for 1 to 2 minutes until the pineapple caramelizes and the bell peppers start to blister, then stir a few times to combine flavors.
- Add Sauce and Thicken: Give the prepared sauce a quick stir to ensure cornstarch is fully dissolved. Pour the sauce mixture into the skillet with the vegetables and cook over high heat, stirring continuously until the sauce thickens and becomes glossy.
- Combine Chicken and Sauce: Remove the skillet from heat and add the browned chicken pieces back into the pan. Toss everything gently to coat the chicken evenly with the thickened sauce and vegetables.
- Serve: Serve the Pineapple Chicken hot as a main dish accompanied by steamed rice for a complete and satisfying meal.
Notes
- Shaoxing wine can be substituted with dry sherry if unavailable.
- Use chicken thighs for juicier, more flavorful meat, though breasts also work well.
- Be careful not to overcrowd the pan when frying chicken to ensure proper browning.
- If preferred, substitute peanut oil with another high smoke point oil like vegetable or canola oil.
- Adjust sweetness or acidity by varying the amount of brown sugar or rice vinegar according to taste.
- Serve immediately for best texture; leftover sauce can thicken further upon standing.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 350
- Sugar: 9g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
