Description
This Pineapple Chicken Stir-Fry is a quick and vibrant dish that combines tender chicken, sweet pineapple, and crisp bell peppers in a tangy Thai sweet chili sauce. Bursting with bold flavors and ready in under 30 minutes, it’s perfect for busy weeknights and tastes just like your favorite takeout—only fresher and healthier.
Ingredients
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1 lb boneless skinless chicken breast, cut into 1-inch cubes
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1 tablespoon fish sauce
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2 tablespoons cornstarch
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1 tablespoon oil, divided
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1 teaspoon garlic, minced
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1 teaspoon fresh ginger, minced
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2 cups bell peppers, assorted colors, cut into 1/2-inch cubes
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1 red chili pepper, chopped (optional or to taste)
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1 cup fresh pineapple chunks
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1/3 cup Thai sweet chili sauce
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Cilantro leaves, for garnish
Instructions
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In a bowl, toss chicken cubes with fish sauce and cornstarch until well coated.
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Heat 1/2 tablespoon of oil in a large skillet or wok over medium-high heat.
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Add chicken and stir-fry for 4–5 minutes until golden and cooked through. Remove and set aside.
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Add remaining oil to the pan. Stir-fry garlic and ginger for about 30 seconds until fragrant.
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Add bell peppers and chili pepper (if using) and cook for 2–3 minutes until just tender.
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Return the chicken to the pan, add pineapple chunks and Thai sweet chili sauce. Stir well to combine.
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Cook for 2–3 more minutes until everything is heated through and the sauce is slightly thickened.
- Garnish with fresh cilantro leaves before serving.
Notes
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Use canned pineapple if fresh is unavailable, but drain it well.
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Adjust chili to your spice preference or omit entirely for a milder dish.
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Serve over jasmine rice, noodles, or enjoy on its own for a lighter option.
- Chicken thighs can be used instead of breasts for a juicier result.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Thai-Inspired