Quick and easy pineapple chicken stir-fry, ready in just 30-minutes! Tender pieces of lean meat, colorful fruit, and healthy vegetables are tossed in a sweet and tangy sauce.

Table of Contents

1. Pineapple selection
2. Make the stir-fry sauce
3. Chicken selection
4. Season the chicken
5. Searing the meat
6. Cook the vegetable and aromatics
7. Thicken the sauce
8. Serving the stir-fry
9. Serve this with
10. FAQ
11. Pineapple Chicken Recipe

I love making grilled Hawaiian chicken skewers during the summer, but it’s easier to grab my wok and fire up the stove when preparing a weeknight meal. The key is to have all components ready to toss into the pot and fry. The stir-frying method quickly cooks the protein and vegetables.

Adding in juicy ripe pieces of pineapple provides a sweet and tangy element to each serving. The sauce used here was inspired by my sweet and sour chicken recipe. Instead of citrus, tangy pineapple juice adds tropical flavor. Pair with a comforting bowl of steamed rice and chow mein.

Pineapple selection

If pineapple is in season, grab one from the grocery store. They should smell fragrant and have a golden hue with green lines. To test, pluck one leaf from the center. If it comes out quickly, it’s ripe.

Check out my step-by-step tips if you want to learn how to cut a pineapple. Cut them into pieces, about ¾-inch in size, to yield hearty bites. For convenience, canned pineapple chunks can be used.

Make the stir-fry sauce

To make a savory, sweet, and tangy sauce, I use a variety of Asian pantry staples. Pineapple juice is delightful and tart, which is the base seasoning. Chicken broth, hoisin, and soy sauce add a salty, umami taste. Rice vinegar and honey balance the savory ingredients. 

Other sweeteners can be used, like pure maple syrup, brown sugar, or granulated sugar. Cornstarch is added to the liquid mixture to create a glossy, sticky consistency that clings to the meat. Makes sure that no white clumps are visible. Whisk it in until it’s fully hydrated.

Chicken selection

You can use either boneless skinless chicken breasts or thighs for the recipe. Choose white meat for a lean option, but keep an eye on doneness as it can dry out more quickly. Dark meat has more fat, which keeps the meat moist., but make sure to trim off the excess fat to prevent greasy pieces. I recommend cutting the chicken into about 1-inch cubes, as the protein will shrink down as it cooks.

Season the chicken

I keep the chicken seasoning simple with salt, pepper, and some sesame oil. The toasted, nutty flavor and aroma enhance the savory taste of the meat. If you have at least 15 minutes to marinate the chicken, add 1 tablespoon of soy sauce to deepen the umami flavor.

Searing the meat

When making stir-fry, a wok is my top choice. The curved shape gives more surface area on the sides and bottom of the pan to fry the meat. However, a large nonstick or stainless steel pan also works well. 

Use medium-high heat to sear the chicken in hot vegetable oil. Let it sit without moving to allow a golden crust to form. This process takes about 1-minute. Stir-fry the meat to cook the poultry thoroughly. This process will happen fast, in about 3 to 4 minutes.

Cook the vegetable and aromatics

Add crunchy pieces of red bell pepper straight to the pan. You want to stir-fry until the vegetables are crisp-tender, about 1 minute. The pineapple chunks cook until you can smell the fruit to warm but not dry out the pieces. Freshly minced garlic and ginger add a spicy bite to the dish. Just cook until fragrant. You don’t want a burnt and bitter flavor transferred to the dish. 

Other vegetables can be added, like blanched broccoli florets, green beans, sugar snap peas, or zucchini for extra fiber.

Thicken the sauce

Add the pineapple sauce mixture straight to the pan, then stir. You want the liquid to bubble, so the cornstarch reaches its boiling point and swells, thickening the sauce. The agitation will help to disperse the heat and the starches for quick thickening. The process will only take about 1-minute. 

The sauce will lightly coat the ingredients. Add red chili flakes, sriracha, or chili oil if you want a spicier taste. Add the green onions with the white parts to infuse a delicate allium taste into the dish without tasting sulfurous. The heat from the sauce will gently wilt the onions.

Serving the stir-fry

I like to garnish the pineapple chicken with thinly sliced green onion and sesame seeds to make the dish pop visually. If you cut a fresh pineapple, save the outer flesh and leaves to create a boat similar to my pineapple fried rice.

Simply cut the pineapple in half down the center lengthwise, and remove the flesh and core. Serve the stir-fry in the hollowed pineapple with rice. It makes for a fun, fancy presentation!

Serve this with

FAQ