Pineapple Chicken Stir-Fry

If you’re craving a dish that’s bursting with vibrant color, fresh ingredients, and bold flavor, Pineapple Chicken Stir-Fry is a perfect choice. This quick and easy stir-fry brings together tender chunks of chicken breast, sweet pineapple, and crisp bell peppers in a glossy, tangy-sweet sauce with a subtle kick. It’s a tropical-inspired meal that comes together in under 30 minutes, making it ideal for busy weeknights or when you want something healthy and flavorful without spending hours in the kitchen.

The key to this dish is balance. The juicy pineapple offers natural sweetness that complements the savory chicken and spicy elements like fresh chili and ginger. A splash of fish sauce adds depth, while the Thai sweet chili sauce ties everything together with a glossy, flavorful finish. This recipe is not only visually appealing but also packed with contrasting textures and tastes that keep each bite exciting. Whether served over steamed rice, noodles, or enjoyed on its own, Pineapple Chicken Stir-Fry is a fresh, fast, and fantastic meal that the whole family will love.

Why You’ll Love This Recipe

1. Quick and Easy

With minimal prep and cook time, it’s a fast dinner solution for any night of the week.

2. Sweet and Savory Flavor

The combination of sweet pineapple and savory chicken delivers a satisfying contrast that keeps you coming back for more.

3. Nutritious and Colorful

Loaded with fresh vegetables and lean protein, it’s a balanced, wholesome dish.

4. Customizable Spice Level

Control the heat by adjusting or omitting the chili pepper to suit your taste.

5. Great for Leftovers

This stir-fry reheats well, making it perfect for meal prep or next-day lunches.

Ingredients

• Boneless skinless chicken breast
• Fish sauce
• Cornstarch
• Oil
• Garlic
• Fresh ginger
• Bell peppers (assorted colors)
• Red chili pepper (optional)
• Fresh pineapple chunks
• Thai sweet chili sauce
• Cilantro leaves

Variations

• Protein Options: Substitute chicken with shrimp, tofu, or pork for different protein preferences.
• Vegetable Add-Ins: Add snow peas, broccoli, or baby corn for extra crunch and nutrition.
• Sauce Swap: Use teriyaki sauce or a homemade stir-fry sauce if you prefer something less sweet.
• No Pineapple? Try mango or mandarin oranges for a similar tropical sweetness.
• Low-Sodium Version: Reduce or skip fish sauce and use low-sodium soy sauce instead.

How to Make the Recipe

Step 1

Toss the cubed chicken breast with fish sauce and cornstarch in a bowl until well coated. Let it marinate for 10 minutes.

Step 2

Heat half the oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 5–7 minutes. Remove from pan and set aside.

Step 3

Add the remaining oil to the same skillet. Sauté the minced garlic and ginger for about 30 seconds until fragrant.

Step 4

Add the bell peppers and chili pepper (if using). Stir-fry for 3–4 minutes until slightly tender but still crisp.

Step 5

Return the cooked chicken to the skillet. Add the pineapple chunks and pour in the Thai sweet chili sauce.

Step 6

Stir everything together and cook for another 2–3 minutes until heated through and evenly coated in sauce.

Step 7

Remove from heat and garnish with fresh cilantro leaves before serving.

Tips for Making the Recipe

• Marinate the chicken for added flavor and tenderness.
• Cut vegetables and pineapple into even pieces for uniform cooking.
• Use high heat for a proper stir-fry and to maintain crisp vegetables.
• Don’t overcrowd the pan—work in batches if necessary.
• Taste the sauce before serving and adjust with more chili sauce or a splash of lime juice if desired.

How to Serve

Serve Pineapple Chicken Stir-Fry hot over jasmine rice, brown rice, or rice noodles. It also works well in lettuce wraps for a low-carb option. Garnish with extra cilantro or chopped green onions for a burst of freshness and color.

Make Ahead and Storage

Storing Leftovers

Allow the stir-fry to cool before transferring it to an airtight container. Store in the refrigerator for up to 3 days.

Freezing

Freeze in single portions in airtight containers for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheating

Reheat in a skillet over medium heat until hot, or microwave in 1-minute intervals, stirring in between. Add a splash of water or sauce if it seems too dry.

FAQs

1. Can I use canned pineapple?

Yes, but drain it well and choose pineapple in juice, not syrup.

2. Is fish sauce necessary?

It adds depth, but you can substitute with soy sauce or omit for a milder flavor.

3. Can I use frozen vegetables?

Yes, though fresh gives the best texture. Thaw and pat dry frozen veggies before adding.

4. What’s the best pan to use?

A large nonstick skillet or wok works best for even cooking.

5. Is this dish spicy?

It can be mild or spicy depending on how much chili you use—completely customizable.

6. Can I double the recipe?

Absolutely, just make sure not to overcrowd your pan; cook in batches if needed.

7. Can I make it ahead of time?

Yes, it keeps well in the fridge and makes great leftovers.

8. How do I keep the vegetables crisp?

Cook over high heat and don’t over-stir—let them sear briefly.

9. What can I substitute for sweet chili sauce?

You can make your own or use a blend of honey, sriracha, and vinegar.

10. Can I add nuts?

Yes, toasted cashews or peanuts add great texture and flavor.

Conclusion

Pineapple Chicken Stir-Fry is a vibrant, flavorful dish that delivers a satisfying balance of sweet, savory, and spicy in every bite. With its quick cook time and simple ingredients, it’s an ideal recipe for both busy weeknights and relaxed weekend meals. Whether you’re trying to add more vegetables to your diet or simply want a fresh twist on your usual stir-fry, this tropical-inspired dish is sure to delight. Easy to customize and even easier to love, it’s a recipe you’ll find yourself making again and again.

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