Pineapple Chicken Stir-Fry

Pineapple Chicken Stir-Fry is a vibrant and flavorful dish that combines tender chicken, juicy pineapple, and crisp vegetables in a sweet and savory sauce. It’s a quick and healthy weeknight meal that brings tropical flavor to your dinner table in just minutes.

Why You’ll Love This Recipe

• Sweet, tangy, and savory flavors all in one dish.
• Quick-cooking and great for busy weeknights.
• A healthy balance of lean protein, fruit, and vegetables.
• Customizable with your favorite veggies or protein.
• Better than takeout and ready in less time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs, diced
• Pineapple chunks (fresh or canned)
• Bell peppers (any color), sliced
• Onion, sliced
• Garlic, minced
• Soy sauce
• Pineapple juice (from the can or fresh)
• Brown sugar or honey
• Rice vinegar
• Cornstarch
• Olive oil or sesame oil
• Salt and pepper
• Cooked rice, for serving
• Green onions or sesame seeds (optional, for garnish)

Directions

1. In a small bowl, whisk together soy sauce, pineapple juice, brown sugar, rice vinegar, and cornstarch. Set aside.
2. Heat oil in a large skillet or wok over medium-high heat.
3. Add diced chicken, season with salt and pepper, and cook until golden and cooked through. Remove and set aside.
4. In the same skillet, sauté garlic, onions, and bell peppers until tender-crisp.
5. Stir in pineapple chunks and return chicken to the skillet.
6. Pour in the sauce and toss to coat evenly. Simmer for 2-3 minutes until the sauce thickens.
7. Serve hot over cooked rice and garnish with green onions or sesame seeds.

Servings and Timing

• Servings: 4 people
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Variations

• Spicy Kick: Add sriracha or red pepper flakes to the sauce.
• Low-Carb: Serve over cauliflower rice or skip the rice.
• Veggie Boost: Add broccoli, snap peas, or zucchini.
• Vegan Option: Replace chicken with tofu or tempeh.

Storage/Reheating

• Storage: Store in an airtight container in the refrigerator for up to 4 days.
• Reheating: Reheat in a skillet over medium heat or in the microwave.
• Freezing: Freeze cooled stir-fry in freezer-safe containers for up to 2 months. Thaw before reheating.

FAQs

Can I use canned pineapple?

Yes, just be sure to drain it and reserve the juice for the sauce.

Is this dish gluten-free?

Use gluten-free soy sauce or tamari to make it gluten-free.

Can I use pre-cooked chicken?

Yes, add it in the last few minutes to heat through.

What type of rice is best?

Jasmine, basmati, or even brown rice all work well.

How do I thicken the sauce?

The cornstarch in the sauce mixture will naturally thicken it as it cooks.

Can I make this ahead of time?

Yes, it stores and reheats well.

What oil is best for stir-frying?

Sesame oil or a neutral oil like canola or vegetable oil works great.

Can I double the recipe?

Yes, just use a large skillet or wok and don’t overcrowd the pan.

Can I make it without sugar?

Use honey or reduce the sweetener to your preference.

What else can I serve it with?

Try it with noodles, quinoa, or even in lettuce wraps.

Conclusion

Pineapple Chicken Stir-Fry is a colorful, flavorful, and easy-to-make dish that brings tropical flair to your dinner table. With its perfect balance of sweet and savory, this recipe is a family favorite that’s both satisfying and healthy. Try it once, and it’s sure to become a weeknight regular!

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