Pineapple Chicken Stir Fry Recipe

Pineapple Chicken is the perfect summer stir-fry: bright, fruity, and full of savory balance. This Asian-inspired dish combines tender chicken with juicy pineapple chunks in a sweet-and-tangy sauce made from pineapple juice, soy sauce, hoisin, honey, and aromatics like garlic and ginger. It’s quick to make, versatile, and ideal for a weeknight dinner that feels special without a lot of fuss.

Pineapple Chicken

Pineapple brings a juicy, sunny flavor that pairs beautifully with savory ingredients. Fresh pineapple chunks are recommended for the best texture and flavor, but canned pineapple can be used in a pinch. This recipe works with either boneless skinless chicken breasts or thighs; thighs give a bit more richness while breasts stay lean. The sauce uses pineapple juice to magnify the fruit’s brightness and balances that sweetness with salty and tangy notes.

This stir-fry is forgiving: swap bell pepper colors, add crushed red pepper flakes for heat, or toss in extra vegetables you have on hand. It comes together quickly, making it a reliable choice when you want a flavorful dinner without spending hours in the kitchen.

How to Make Pineapple Chicken

The stir-fry cooks quickly and delivers a glossy, flavorful sauce coating the chicken and fruit. Follow the steps below and then consult the full recipe card for exact measurements and timing.

1. Make the sauce: Whisk pineapple juice, soy sauce, hoisin, honey, vinegar, minced garlic, minced ginger, and cornstarch together in a small bowl. Set aside.
2. Prep and season the chicken: Pat the chicken pieces dry, then toss with garlic powder, kosher salt, and cornstarch to coat. This helps the chicken brown and gives it a slight crisp.
3. Cook the chicken: Heat oil in a large skillet or wok over medium-high heat. Cook chicken in a single layer without crowding the pan until golden and cooked through, working in batches if necessary. Remove and keep warm.
4. Cook the vegetables and pineapple: In the same pan, add the peppers and onion and cook until slightly softened. Stir in pineapple chunks, then return the chicken to the pan.
5. Finish with the sauce: Pour the prepared sauce over the chicken and vegetables. Stir and cook until the sauce thickens and becomes glossy, about 1–2 minutes. Watch carefully—sauce thickens quickly.
6. Serve: Remove from heat and serve immediately over steamed jasmine rice or noodles. Garnish with sesame seeds and sliced green onions.

Pro tip: Work in batches when pan-frying the chicken so pieces brown instead of steaming. If you prefer a spicier dish, add red pepper flakes or a splash of sriracha to the sauce.

Serve over steaming jasmine rice for a complete meal, or try it with stir-fried fried rice or simple noodles for variety.

How to Store Leftovers

Store leftover pineapple chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium heat or in the microwave until hot. For longer storage, freeze in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator before reheating.

What to Serve With Pineapple Chicken

• Steamed jasmine rice or brown rice
• Simple hibachi-style fried rice
• Sautéed bok choy or other quick-cooked greens
• Crispy rice salad or a light green salad for contrast

More Asian-Inspired Chicken Ideas

• Easy Orange Chicken
• Szechuan Chicken Stir-Fry
• Chicken Chow Mein
• Sesame Chicken

Enjoy this Pineapple Chicken as a bright, summery dinner that feels restaurant-worthy but is simple enough for a busy night. Adjust sweetness and heat to suit your taste, and don’t be afraid to swap vegetables based on what you have on hand.

Pineapple Chicken Recipe

By: Kellie

Prep: 15 mins   Cook: 20 mins   Total: 35 mins   Servings: 6

Equipment

• 1 large skillet or wok

Ingredients

For the Stir Fry

• 2 tablespoons olive oil
• 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
• 1 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 2 tablespoons cornstarch
• 1 red bell pepper, seeded and diced
• 1 orange bell pepper, seeded and diced
• 1/4 cup chopped onion
• 1 1/2 cups fresh pineapple chunks
• 2 garlic cloves, minced
• 1/2 tablespoon minced ginger

For the Sauce

• 1 cup pineapple juice
• 1/4 cup soy sauce (low sodium recommended)
• 1/4 cup hoisin sauce
• 3 tablespoons honey
• 1 tablespoon rice vinegar or apple cider vinegar
• 2 garlic cloves, minced
• 1/2 tablespoon minced ginger
• 2 tablespoons cornstarch (for thickening)
• 2 tablespoons sesame seeds (for garnish)
• 3 green onions, sliced (for garnish)

Instructions

1. Whisk all sauce ingredients together in a small bowl and set aside.
2. Heat oil in a large skillet or wok over medium-high heat.
3. Pat chicken dry. In a small bowl combine garlic powder, salt, and cornstarch; toss with chicken to coat.
4. Add chicken to the hot pan in a single layer and cook in batches until browned and cooked through, about 4–6 minutes per batch. Transfer to a plate and keep warm.
5. Add peppers and onions to the pan with a bit more oil if needed and cook for about 3 minutes until slightly tender.
6. Stir in pineapple and return chicken to the pan.
7. Pour the sauce over the chicken and vegetables, stirring to combine. Cook 1–2 minutes until sauce thickens and becomes glossy.
8. Remove from heat and serve over rice or noodles. Garnish with sesame seeds and sliced green onions.

Notes

Pineapple Chicken is best within 48 hours when refrigerated. Store leftovers in an airtight container and reheat before serving.

Nutrition (per serving)

Calories: 346 kcal, Carbohydrates: 39 g, Protein: 27 g, Fat: 10 g, Saturated Fat: 2 g, Sodium: 1057 mg, Fiber: 3 g, Sugar: 26 g

Nutrition information is an approximation and should be used as a guideline.