Why You’ll Love This Pineapple Chicken Stir Fry

• It’s a total flavor explosion. The combination of sweet pineapple, savory soy, and a hint of ginger and garlic is just unbeatable. Each bite is a perfect little balance that never gets boring.
• It’s incredibly fast and forgiving. Stir-fries are meant to be quick, and this one is no exception. If you chop your veggies a little unevenly or the chicken isn’t perfectly uniform, it honestly doesn’t matter—it all comes together in the sauce.
• You get a full meal in one pan. We’re talking protein, vegetables, and a delicious sauce all cooked together. Less cleanup is always a win in my book, especially on a busy evening.
• It’s a fantastic way to use up vegetables. Got a lonely bell pepper? A half-used onion? Some carrots that are starting to look a little sad? This recipe is your chance to give them a glorious second act.

Ingredients & Tools

• 450 g boneless, skinless chicken breast or thighs, cut into 1-inch pieces
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp cornstarch
• 2 tbsp neutral oil (like avocado or vegetable), divided
• 1 medium red bell pepper, sliced
• 1 medium yellow onion, sliced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 cups fresh pineapple chunks (about 1/2 a medium pineapple)
• 1/4 cup chicken broth or water
• 2 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 1 tsp sesame oil
• For serving: cooked rice, sliced green onions, sesame seeds

Tools: A large wok or a very large (12-inch) skillet, a sharp knife, and a couple of bowls for prepping the sauce and marinating the chicken.

A little note on the pineapple—fresh is fantastic if you can manage it, as it holds its shape better and has a brighter flavor. But honestly, a can of pineapple chunks in juice (not syrup!) works perfectly well in a pinch. Just drain it well. The cornstarch is our secret weapon; it gives the chicken a lovely velvety texture and helps the sauce thicken up beautifully.

Serves: 4 | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes

Before You Start: Tips & Ingredient Notes

• Get your mise en place. This is chef-speak for “get everything in its place.” Stir-frying is fast-paced, so having all your ingredients chopped, measured, and within arm’s reach is the key to a stress-free, non-burnt dinner.
• Cut everything to a similar size. You want your chicken and vegetables to be roughly the same size so they cook evenly. Nobody wants a raw piece of chicken next to a mushy piece of pepper.
• Don’t skip the cornstarch on the chicken. This little step is a game-changer. It creates a light coating that seals in the chicken’s juices and gives it a restaurant-quality texture. It also helps the sauce cling later on.
• Have your pan screaming hot. A properly heated wok or skillet is essential for that characteristic “wok hei” or seared flavor. You should see a faint wisp of smoke before you add the oil. This ensures everything cooks quickly and gets a nice color instead of steaming.

How to Make Pineapple Chicken Stir Fry

Serving Suggestions

Complementary Dishes

• Steamed Jasmine Rice — The classic, fluffy base that soaks up the delicious sauce perfectly. Its subtle floral aroma complements the tropical pineapple notes beautifully.
• Quick-Pickled Cucumber Salad — A cool, crunchy, and slightly acidic side that cuts through the richness of the stir-fry and cleanses the palate between bites.
• Simple Edamame — Lightly salted edamame pods are a fun, easy starter that adds a pop of green and a little extra protein to the meal.

Drinks

• A Crisp Pinot Grigio or Sauvignon Blanc — The bright acidity and citrus notes in these white wines mirror the tangy-sweet flavors in the stir-fry without overpowering them.
• Jasmine Iced Tea — A non-alcoholic option that echoes the fragrance of jasmine rice. It’s light, refreshing, and balances the savory-sweet profile of the dish.
• A Light Lager — A cold, clean lager is fantastic with stir-fries. Its carbonation helps cut through the sauce and refresh your taste buds.

Something Sweet

• Mango Sorbet — A naturally sweet and dairy-free dessert that continues the tropical theme. It’s light enough to enjoy after a satisfying meal.
• Fortune Cookies — A playful, thematic ending that’s always a hit. It’s a fun little ritual that makes the meal feel extra special.
• Lychee Fruit — Simply serving fresh, chilled lychees is a refreshing and elegant way to end the meal. They’re juicy and have a delicate floral sweetness.

Top Mistakes to Avoid

• Mistake: Overcrowding the pan. This is the number one reason stir-fries turn out soggy. If you add too much at once, the temperature drops dramatically and the ingredients steam instead of sear. Cook in batches if needed—it’s worth the extra minute.
• Mistake: Using cold, straight-from-the-fridge pineapple. Let your pineapple chunks come to room temperature for 10-15 minutes before cooking. Cold fruit will cool down your pan too quickly, hindering that lovely caramelization.
• Mistake: Burning the garlic and ginger. They cook in less than a minute! If you add them too early with the harder veggies, they’ll turn bitter and ruin the delicate flavor of the sauce. Add them right at the end of the veggie cooking time.
• Mistake: Skipping the taste test at the end. Your palate is your best tool. Always taste the finished dish before serving. You might find it needs a tiny bit more acidity (a splash of vinegar) or salt (a dash more soy sauce) to make it perfect.

Expert Tips

• Tip: Velvet your chicken for extra tenderness. For an even more restaurant-style texture, try velveting. After marinating with cornstarch, briefly blanch the chicken pieces in simmering water or oil for about 30-45 seconds before stir-frying. It creates an incredibly silky texture.
• Tip: Char your pineapple. For a deeper, smokier flavor, try grilling or pan-searing your pineapple chunks separately until they have distinct grill marks before adding them to the stir-fry at the end.
• Tip: Add a little heat. If you like a spicy kick, add a teaspoon of sriracha or a few dried red chili flakes to the sauce mixture. It creates a wonderful sweet-and-spicy dynamic.
• Tip: Use the juice. If you’re using canned pineapple, reserve a tablespoon or two of the juice and add it to your sauce mixture. It intensifies the pineapple flavor naturally.
• Tip: Finish with fresh herbs. Right before serving, stir in a handful of fresh Thai basil or cilantro leaves. The fresh, aromatic lift takes the entire dish to another level.

FAQs

Can I use frozen pineapple?
You can, but I’d recommend thawing it completely and patting it very dry with paper towels first. Frozen pineapple releases a lot of water as it thaws, which can make your stir-fry soupy. The texture might also be a bit softer than fresh. If you’re in a bind, it works, but fresh or canned (drained) is definitely preferable for the best results.

What other vegetables can I add?
Oh, so many! This recipe is a fantastic canvas. Sliced carrots (add them with the bell pepper), snap peas, broccoli florets (blanch them first for quicker cooking), baby corn, water chestnuts for crunch, or even mushrooms would all be wonderful. Just remember to add harder veggies first and quicker-cooking ones (like snap peas) towards the end.

How do I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I strongly recommend using a skillet over medium heat with a tiny splash of water or broth. The microwave can make the vegetables mushy and the sauce might separate. The stovetop method helps it regain its fresh-made texture.

Can I make this vegetarian or vegan?
Absolutely! For a vegetarian version, substitute firm tofu or tempeh for the chicken. Press the tofu well to remove excess water, then cube and marinate it the same way. For vegan, also make sure to use maple syrup instead of honey and a vegan-friendly broth. The cooking method remains the same.

My sauce didn’t thicken. What happened?
This usually happens if the pan wasn’t hot enough when the sauce was added, or if there was too much liquid in the pan from the vegetables. If your sauce is too thin, you can mix a teaspoon of cornstarch with a tablespoon of cold water to create a “slurry,” then stir it into the simmering stir-fry. It should thicken up within a minute. Remember, the sauce will also thicken slightly as it cools.