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Pineapple chicken is a quick and easy stir fry recipe made with chicken, pineapple chunks, red bell pepper, and a sweet and savory sauce. Serve it on top of rice and enjoy this easy 30 minute dinner!
Love stir fry recipes with pineapple? Try this pineapple beef stir fry!
Why you’ll love it
Quick and easy recipe – Stir fry recipes are always great for weeknights because they’re quick and easy to make. This pineapple chicken stir fry will be ready in 30 minutes and cooks in one pan!
Sweet sticky sauce – The sticky, sweet and savory sauce is what ties this whole recipe together. The sauce is reminiscent of those found on some of your favorite Chinese takeout dishes.
Family-friendly dinner – This chicken stir fry is one that both kids and adults will appreciate. The chunks of sweet pineapple and the sweet and savory sauce are kid-friendly and delicious. If you’re family isn’t into spicy food, omit the sriracha.
The ingredients
- Chicken – Chicken breasts or thighs can be used.
- Pineapple chunks – Canned pineapple in 100% pineapple juice or fresh pineapple can be used.
- Low sodium soy sauce – Gives the sauce a savory umami flavor. Use tamari for a gluten-free alternative.
- Hoisin sauce – A sweet and savory Asian condiment similar to barbecue sauce.
- Sriracha – A tangy, spicy, sweet, garlicy Asian condiment.
- Cornstarch – Used to thicken the sauce
- Garlic and fresh ginger – Both add lots of fresh flavor to the stir fry.
- Red bell pepper and green onions – The veggies. Any color bell pepper can be used.
- Sesame seeds – White or black sesame seeds can be used.
How to make pineapple chicken
This is an overview of the recipe with step-by-step photos. Full ingredients & instructions can be found in the recipe card below.
Combine the soy sauce, hoisin sauce, pineapple juice, sriracha, garlic, ginger, and cornstarch in a glass measuring cup or bowl. Whisk until well combined and set aside.
Add the olive oil and chunks of chicken to a large skillet that’s been heated over medium-high heat. Spread the chicken into a single layer and season it with salt and pepper. Brown the chicken for 3-4 minutes without touching it before moving it and continuing to cook it until cooked through.
Remove the chicken from the skillet and onto a plate. Add the bell pepper and pineapple to the skillet and sauté for 2-3 minutes until the pepper has softened slightly.
Add the chicken back into the skillet and then pour in the sauce.
Add the green onions and sesame seeds into the skillet. Cook until the sauce thickens and coats the chicken, pineapple, and peppers. Garnish with extra green onions and sesame seeds before serving.
Variations
- Add a crunchy element such as cashews or water chestnuts.
- Use different veggies. Carrots, green beans, asparagus, broccoli, and sugar snap peas would all work well.
- Change up the protein. Try using pork or shrimp, keeping in mind the cooking times will be different. For a vegetarian option, swap chicken with a can of drained and rinsed chickpeas.
Ways to serve with pineapple stir fry
Rice – My go-to way to serve this pineapple chicken is over white or brown rice. Fried rice would be another delicious way to go.
Noodles – Rice noodles or ramen noodles always make a great base for stir fry.
Asian inspired sides – A few side dishes that would pair well with pineapple chicken are, Asian edamame salad, Asian cucumber sesame salad, and cucumber avocado salad.
Leftovers and storage
Storage – The pineapple chicken will keep in an airtight container in the refrigerator for up to 4 days. The sauce will likely get thinner due to the pineapple releasing juices.
Reheating – I recommend reheating the stir fry in a non-stick skillet over medium-low heat until warmed through or you can reheat it in the microwave.
Freezing – I don’t recommend freezing this recipe due to the use of cornstarch in the sauce. Once frozen and defrosted the sauce will be much thinner.
More Asian inspired recipes
Did you make this pineapple chicken? I’d love if you’d leave a recipe rating and review below.
Pineapple Chicken
Ingredients
- 1 tablespoon olive oil
- 1 1/4 pounds boneless skinless chicken breasts cut into bite sized pieces
- 1/2 teaspoon salt plus more to taste
- Freshly ground black pepper to taste
- 20 ounce can pineapple chunks in 100% pineapple juice
- 1/2 cup pineapple juice from the canned pineapple chunks
- 1/4 cup low sodium soy sauce or tamari
- 2 tablespoons hoisin sauce
- 1 teaspoon sriracha
- 1 tablespoon cornstarch
- 2 cloves of garlic grated or minced
- 2 teaspoons grated fresh ginger
- 1 red bell pepper cut into 1 inch chunks
- 2 green onions sliced thin
- 1 teaspoon sesame seeds
Instructions
- Add all of the ingredients for the stir fry sauce into a glass measuring cup or bowl. Whisk until combined and set aside.
- Heat a large skillet over medium-high heat with a tablespoon of olive oil in it. When hot, add in the chicken, season with salt and pepper and spread into a single layer. Brown the chicken for 3-4 minutes without touching it before moving it and continuing to cook until it’s cooked through.
- Remove the chicken from the skillet onto a plate. Add the red bell pepper and pineapple to the skillet and sauté for 2-3 minutes, until the pepper has softened slightly. Add the chicken back into the skillet.
- Pour the sauce into the skillet and stir everything together. Add in the green onions and sesame seeds.
- Cook for another 2 minutes or until the sauce thickens and coats the chicken. Stir the entire time. Garnish with extra green onions and sesame seeds and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this tonight and I barely got some for myself before my husband ate it all! It’s super tasty!
Love hearing that Jessica! Thanks for the review!
Love this recipe! We only had fresh pineapple which was delicious. Excellent sauce. Will repeat again and again.