I absolutely love this Pineapple Chicken Stir-Fry Recipe because it hits that perfect balance of sweet, savory, and just a little spicy. When I first tried it, I was surprised how the pineapple added such a fresh pop without overpowering the tender, juicy chicken. This recipe works wonders for a weeknight dinner when you want something quick but still feel like you’re treating yourself.
You’ll find that Pineapple Chicken Stir-Fry Recipe is incredibly versatile and forgiving, which makes it a go-to for busy nights or casual get-togethers. The combination of fresh bell peppers, onion, and that gingery, garlicky sauce keeps things vibrant and exciting every single time I make it.
Why You’ll Love This Recipe
- Quick and Easy: This stir-fry comes together in under an hour, perfect for busy weeknights.
- Balanced Flavors: The sweet pineapple perfectly complements the savory chicken and sauces.
- Family-Friendly: My family goes crazy for it – even the picky eaters ask for seconds.
- Flexible Ingredients: Easily adaptable with what you have on hand or your spice preference.
Ingredients You’ll Need
All the ingredients in this Pineapple Chicken Stir-Fry Recipe work together to create layers of flavor and texture. Using boneless, skinless chicken thighs keeps the meat tender and juicy, while fresh produce ensures every bite has a bright, fresh note.
- Boneless, skinless chicken thighs: They stay tender and juicy during stir-frying better than breasts.
- Shaoxing wine: Adds subtle depth and umami—if you can’t find it, dry sherry is a good substitute.
- Kosher salt: Helps season the chicken evenly without being too harsh.
- Ground white pepper: Furnishes a gentle heat without overpowering the dish.
- Cornstarch: Coats the chicken for that irresistible crispy texture when cooked.
- Can of pineapple chunks in juice: Fresh pineapple works too, but the juice is key for the sauce.
- Yellow bell pepper: Adds sweetness and vibrant color.
- White onion: Offers mild sharpness and crunch.
- Vegetable oil: High heat friendly for stir-frying.
- Fresh ginger: Delivers warmth and zestiness.
- Garlic cloves: Brings deep savory flavor.
- Jalapeño pepper: Gives just the right amount of kick—you can adjust to taste.
- Soy sauce: The salty backbone of the sauce.
- Hoisin sauce: Adds sweet complexity and richness.
- Dark brown sugar: Balances heat and tang with mellow sweetness.
Variations
I like to switch things up with this Pineapple Chicken Stir-Fry Recipe depending on what’s in season or what spices I’m craving. Feel free to add or swap ingredients to match your tastes — that’s part of the fun!
- Spicy Variation: I once added extra diced jalapeño and a splash of sriracha to the sauce; my friends who love heat couldn’t get enough.
- Vegetable Boost: Sometimes I toss in snap peas or broccoli florets for crunch and color—just adjust cooking times so everything stays crisp-tender.
- Gluten-Free Version: Use tamari or coconut aminos instead of soy sauce for a gluten-free twist, and it tastes just as amazing.
- Mild Version: If kids are eating, I omit the jalapeño entirely and let the pineapple’s sweetness shine through.
How to Make Pineapple Chicken Stir-Fry Recipe
Step 1: Marinate and Coat the Chicken
Start by cutting the chicken thighs into bite-sized pieces. Toss them with Shaoxing wine, kosher salt, and white pepper until evenly coated, which tenderizes and seasons the meat beautifully. Then sprinkle in the cornstarch and mix well – this helps create that lovely, crispy texture when you pan-fry the chicken. Don’t skip this step! It’s a total game-changer.
Step 2: Prep the Pineapple and Veggies
Reserve half a cup of pineapple juice from your can—that’s going into the sauce later. Drain the pineapple chunks and pat them dry so they brown nicely without steaming. Dice your bell pepper and onion into chunks that’re similar in size to the chicken for even cooking. This part sets the stage for a colorful, flavorful stir-fry.
Step 3: Make the Sauce Mix
In a medium bowl, mince fresh ginger, garlic, and jalapeño, then add the reserved pineapple juice, soy sauce, hoisin sauce, and dark brown sugar. Stir it all together until well combined. This sauce is your balance of sweet, spicy, and umami – it’s worth mixing by hand so all those flavors meld perfectly.
Step 4: Cook the Pineapple First
Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Toss in the pineapple and cook, stirring occasionally, until the pieces develop a golden-brown caramelized surface, about 10 to 12 minutes. This step enhances their natural sweetness and adds depth to the dish, so be patient and let them brown nicely. Then transfer the pineapple to a plate while you work on the chicken.
Step 5: Brown the Chicken
Use the remaining 2 tablespoons of oil and heat it up in the same pan. Add the chicken in batches so as not to overcrowd the pan; this helps the pieces brown beautifully instead of steaming. Cook the chicken for about 5 to 7 minutes until each piece is golden-brown and mostly cooked through. Move the chicken to the plate with the pineapple once done.
Step 6: Sauté Vegetables and Combine Everything
Add the onion and bell pepper to the pan and cook until fragrant and slightly softened, usually around 4 minutes. Then return the chicken and pineapple (with their juices!) to the pan. Pour in that flavorful sauce you made earlier. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan—they’re full of flavor and will help thicken the sauce.
Step 7: Simmer to Finish
Reduce the heat to medium-low and let the stir-fry simmer for 5 to 7 minutes. This allows the sauce to thicken and the chicken to cook through completely. Keep an eye on it and stir occasionally so the sauce doesn’t stick or burn. When you see it glaze the ingredients nicely, you’re ready to dig in!
Pro Tips for Making Pineapple Chicken Stir-Fry Recipe
- Pat Dry Your Pineapple: Removing excess moisture helps the pineapple caramelize instead of steaming, which intensifies its sweetness.
- Don’t Overcrowd the Pan: Cooking chicken in small batches ensures it browns properly instead of steaming in its own juices.
- Use Fresh Ingredients: Fresh ginger, garlic, and jalapeño make a huge difference in flavor – packets just don’t compare.
- Scrape the Pan Bottom: Don’t forget this step; those browned bits bring rich umami and thicken your sauce perfectly.
How to Serve Pineapple Chicken Stir-Fry Recipe
Garnishes
I love topping this stir-fry with a handful of chopped fresh cilantro and a sprinkle of toasted sesame seeds. It adds color, a fresh herbal note, and a bit of nutty crunch that takes the dish over the top. A little squeeze of lime juice just before serving brightens everything up beautifully, too.
Side Dishes
We usually enjoy the stir-fry over steamed jasmine rice, which soaks up all those delicious juices. Sometimes I switch to cauliflower rice for a lighter option, or even toss in cooked noodles like lo mein for a comforting twist.
Creative Ways to Present
For a fun dinner party, I’ve served this Pineapple Chicken Stir-Fry Recipe in hollowed-out pineapple halves—it’s such a surprise and instantly festive. You can also plate it over coconut rice with a side of crunchy cucumber salad to add textures and complement the tropical vibe.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 3 days. When you reheat, the pineapple softens, and the sauce thickens nicely, making it even better the next day — perfect for quick lunches!
Freezing
While I usually prefer fresh, I have frozen this stir-fry successfully in single portions. Freeze it in a shallow container, and when thawed, gently reheat over low heat to avoid drying out the chicken. The texture holds up quite well for a freezer meal.
Reheating
To reheat, I recommend warming the stir-fry gently in a skillet over medium-low heat with a splash of water or broth. This prevents the chicken from drying out and helps loosen the sauce, giving you a fresh-from-the-pan taste every time.
FAQs
-
Can I use chicken breast instead of thighs?
Yes, you can substitute chicken breasts, but keep in mind they can dry out more quickly. To prevent this, slice them thinly and avoid overcooking. Thighs tend to stay juicier and more forgiving for stir-frying.
-
Is there a vegetarian version of this recipe?
Absolutely! Swap the chicken with firm tofu or tempeh, and adjust cooking times accordingly. Make sure to press the tofu well to remove excess moisture and coat it with cornstarch for a crispy texture.
-
What can I substitute for Shaoxing wine?
If you don’t have Shaoxing wine, dry sherry or a splash of mirin works as a good alternative, adding similar depth and aroma to the chicken marinade.
-
Can I make this recipe gluten-free?
Yes! Use tamari or coconut aminos instead of soy sauce and check that your hoisin sauce is gluten-free, or substitute it with a gluten-free barbecue sauce or a little extra brown sugar and garlic for sweetness.
Final Thoughts
This Pineapple Chicken Stir-Fry Recipe really holds a special spot in my kitchen rotation because it’s simple, delicious, and always a hit. I hope you enjoy making it as much as I do—and don’t be afraid to make it your own! It’s a perfect dish to jazz up any weeknight meal with fresh flavors and fun textures. Trust me, once you try it, you’ll find yourself craving it over and over again.
Print
Pineapple Chicken Stir-Fry Recipe
- Prep Time: 20 minutes
- Cook Time: 25 to 33 minutes
- Total Time: 45 to 53 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Description
A vibrant and flavorful Pineapple Chicken recipe featuring tender chicken thighs cooked with sweet pineapple chunks, bell pepper, and a savory ginger-garlic soy sauce glaze. This dish balances sweet, savory, and mildly spicy flavors, perfect for a quick and delightful weeknight dinner.
Ingredients
Chicken Marinade
- 1 pound boneless, skinless chicken thighs (about 5), cut into 1-inch chunks
- 1 1/2 teaspoons Shaoxing wine
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground white pepper
- 2 tablespoons cornstarch
Produce and Aromatics
- 1 (20-ounce) can pineapple chunks in juice
- 1 medium yellow bell pepper, trimmed and diced
- 1 medium white onion, trimmed and diced
- 1 (1-inch) piece fresh ginger, minced
- 3 cloves garlic, minced
- 1 medium jalapeño pepper, minced
Sauces and Oils
- 3 tablespoons vegetable oil, divided
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon packed dark brown sugar
Instructions
- Marinate the Chicken: Cut the chicken thighs into 1-inch chunks and place them in a large bowl. Add Shaoxing wine, kosher salt, ground white pepper, and toss to combine. Then add cornstarch and toss again until the chicken pieces are evenly coated with the cornstarch mixture.
- Prepare Pineapple and Vegetables: Reserve 1/2 cup of the pineapple juice from the canned pineapple chunks, then drain the remaining juice. Pat dry the pineapple chunks using paper towels. Trim and dice the yellow bell pepper and white onion.
- Make the Sauce Mixture: In a medium bowl, combine minced ginger, minced garlic, and minced jalapeño. Add the reserved pineapple juice, soy sauce, hoisin sauce, and dark brown sugar. Stir the mixture thoroughly until well combined and set aside.
- Cook the Pineapple: Heat 1 tablespoon of vegetable oil in a large frying pan over medium-high heat until shimmering. Add the pineapple chunks and cook, tossing occasionally, until browned on all sides, about 10 to 12 minutes. Remove the pineapple from the pan and transfer to a plate.
- Cook the Chicken: Add the remaining 2 tablespoons of vegetable oil to the same pan and heat over medium-high heat until shimmering. Add the chicken pieces in a single layer, working in batches if necessary, and cook until golden brown on all sides, about 5 to 7 minutes. Transfer the browned chicken to the plate with pineapple.
- Sauté Vegetables and Combine: Add the diced onion and bell pepper to the pan and cook over medium heat until fragrant and the onion begins to soften, approximately 4 minutes.
- Simmer the Dish: Return the chicken and pineapple to the pan along with any accumulated juices. Pour in the prepared soy sauce and pineapple juice mixture. Scrape the browned bits from the pan bottom with a wooden spoon. Reduce the heat to medium-low and simmer the mixture until the sauce thickens and the chicken is fully cooked through, about 5 to 7 minutes.
Notes
- Ensure the chicken is coated evenly with cornstarch to achieve a light crust when frying.
- Pat pineapple chunks dry well to allow proper browning and caramelization.
- Adjust jalapeño quantity based on your preferred spice level or substitute with a milder pepper if desired.
- Shaoxing wine can be substituted with dry sherry if unavailable.
- Serve with steamed rice or noodles to soak up the flavorful sauce.
