Description
There’s something truly special about the combination of sweet and savory flavors in a stir-fry, and this Pineapple Chicken Stir-Fry is the perfect example of that delicious harmony. Juicy chunks of pineapple mingle with tender chicken, crisp vegetables, and a flavorful sauce to create a dish that’s as vibrant as it is satisfying.
This dish has a way of transporting you to a tropical paradise with every bite. Whether you’re looking for a quick and healthy weeknight dinner or a dish that feels a little special, this stir-fry is a fantastic choice. It’s packed with color, texture, and flavor, and the best part? It comes together in just about 30 minutes!
If you’ve ever ordered pineapple chicken at a restaurant and wished you could recreate it at home, you’re in luck. This version is easy, customizable, and healthier than takeout, plus it’s made with fresh, wholesome ingredients. Serve it over rice, quinoa, or even noodles for a meal the whole family will love!
Ingredients
For the Stir-Fry:
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup snap peas
- 1 small carrot, julienned
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons vegetable oil
For the Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch (mixed with 2 teaspoons water)
- ½ teaspoon red pepper flakes (optional, for heat)
For Serving:
- Cooked white or brown rice
- Sesame seeds and chopped green onions (for garnish)
Instructions
Before you start cooking, make sure everything is prepped and ready to go. Chop the chicken into bite-sized pieces, slice the bell peppers, julienne the carrots, and mince the garlic and ginger. If you’re using fresh pineapple, cut it into small chunks. Stir-fries cook quickly, so having everything ready will make the process smooth!
In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, and cornstarch slurry (cornstarch mixed with water). This sauce will thicken as it cooks, coating the chicken and veggies beautifully. If you like a little heat, add red pepper flakes to the mix. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook for about 5-6 minutes, stirring occasionally, until it’s golden brown and cooked through. Remove the chicken from the pan and set it aside.
In the same pan, add another tablespoon of oil. Toss in the garlic and ginger, stirring quickly for about 30 seconds until fragrant. Add the carrots, bell peppers, and snap peas, cooking for about 3-4 minutes until they start to soften but still have a bit of crunch.
Return the cooked chicken to the pan along with the pineapple chunks. Stir everything together, allowing the flavors to blend. The pineapple will release some of its natural juices, adding a slight caramelization to the stir-fry.
Give the sauce a final stir and pour it over the stir-fry. Toss everything together, making sure the chicken and vegetables are well-coated. Cook for another 2-3 minutes, stirring frequently, until the sauce thickens and everything is heated through.
Serve your Pineapple Chicken Stir-Fry over a bed of steamed rice and garnish with sesame seeds and chopped green onions for an extra burst of flavor. Enjoy it hot and fresh!
Notes
- Adjust the Sweetness – If you prefer a less sweet dish, reduce the honey slightly or use unsweetened pineapple. Conversely, if you love a sweeter sauce, add a bit more honey or a splash of fresh pineapple juice.
- For Extra Crispiness – If you like crispy chicken, lightly coat the chicken pieces in cornstarch before cooking. This creates a slightly crunchy texture while keeping the chicken tender inside.
- Control the Sauce Consistency – If the sauce is too thick, add a splash of water or low-sodium chicken broth to thin it out. If it’s too thin, let it simmer a bit longer or add an extra teaspoon of cornstarch mixed with water.
- Vegetable Variations – Feel free to swap in other vegetables like broccoli, zucchini, mushrooms, or baby corn based on what you have on hand.
- Make It a One-Pan Meal – If you want to cut down on dishes, cook the chicken first, then push it to the side of the pan while stir-frying the vegetables before mixing everything together.
- Double the Recipe for Meal Prep – This dish stores well for a few days, so consider making extra for easy lunches or dinners throughout the week.