Our family favorite Pineapple Chicken Stir Fry Recipe is one of those one pan dinner recipes that we could eat on repeat! Full of tender chicken, flavorful veggies, and a perfectly sticky stir-fry sauce, this meal is a genuine winner for adults and kids alike. Make it in just over 30 minutes or prep it ahead for an even faster weeknight dish!
As a bonus, it reheats beautifully, making it a great option for simple lunches all week long. You may just have to add this to your regular rotation because your family won't get enough!
Skillet dinners are one of the greatest ways to get a meal on the table on busy weeknights that are still filling, healthy, and make everyone happy (I suggest this homemade pepper steak)! Today's recipe is a new addition to our rotation and all kinds of amazing!
- You can use up whatever you have in your veggie drawer.
- A lot of these recipes have a sauce that's way too sweet. This recipe balances that with the perfect level of spice.
- You can make this on the stove or in an electric skillet.
As a family of 7 (and now many more as the family expands), we have been making easy dinners to feed and satisfy a crowd for over 20 years. You can count on us for all the information you need to make this meal great!
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What is a stir fry?
The cooking technique known as "stir frying" is used when you pan fry food in a small amount of very hot oil. It is a Chinese cooking method, but it is widely used in many parts of the world because it's fast, adds a lot of flavor, and avoids all the excess oil of deep frying.
It's traditional to use a wok, but as a home cook I simply use a non-stick skillet. You can do this with veggies, meat, or a combination of both. To dive even deeper, check out this full expert guide on stir frying.
Ingredients
This recipe requires several ingredients, but most are pantry staples you can keep on hand. Quantities are in the recipe card below, but here are some helpful things to consider.
- Chicken breast: Some people use ground chicken, but we really prefer the texture of cubed chicken. You can substitute with chicken thighs if you prefer.
- Onion: Cut it into 1 inch cubes.
- Bell peppers: You can use whatever colors you like. Cut them into 1 inch cubes.
- Snow peas: You can also use sugar snap peas.
- Jalapeno: Slice it, but leave the seeds in to add some heat to the dish.
- Garlic: I buy mine minced, or you can do it yourself.
- Ginger: I find it easiest to buy a tube of ginger paste. You can even freeze it in tablespoon measurements to make it last longer.
- Fresh pineapple and juice: Fresh is best, but you can use canned pineapple chunks too. Save the juice for the sauce.
- Honey: This adds that sweet but is healthier than brown sugar.
- Asian sweet chili sauce: I usually use Mae Ploy brand, but whatever you grocery store sells is fine.
- Soy sauce: Use regular or add a little extra salt if you use lite.
- Mirin: This is a subtle rice wine that should be pretty easy to find. You can substitute with rice vinegar, but it is not ideal because it is more sour.
- Chili flakes: Another layer of spicy.
How to make pineapple chicken stir fry
My top tip for making this recipe successfully is to start by prepping everything first - chop the meat and veggies into 1 inch cubes, then whisk together all the sauce ingredients in a small bowl so you are ready.
In a medium bowl, toss the raw chicken and the cornstarch together until everything is evenly coated. Then shake off the excess coating - it should be a very thin layer.
Over medium-high heat, get a large skillet or electric skillet hot. Then add 3 tablespoons of oil and, once it's hot, add the chicken.
Cook for 7-8 minutes, flipping the pieces about halfway through. Allow them the chance to sit undisturbed to get lightly golden. Then set aside.
Add 1 tablespoon of oil to the pan, then cook the onion, bell pepper, and jalapeno for about 8 minutes, until they are softened and slightly golden. Add the pineapple and peas, cooking for another 2 minutes.
Move the vegetables to the sides of the pan, then add 1 more tablespoon of oil, the garlic, and the ginger to the empty space. Cook for 1 minute, stirring constantly so it doesn't burn.
Finally, add the cooked chicken and sauce to the pan and stir well. Cook at a simmer for 1-2 minutes, until the sauce is slightly thickened and sticks to the ingredients. Time to eat!
Pro tip: Some sesame seeds sprinkled on top make it look pro!
How to store leftovers
Store your leftovers in an airtight container in the fridge for 3-4 days. For grab-and-go lunches all week, try storing them with rice in meal prep containers. Reheat in the microwave or on the stove over medium heat.
Make ahead and freezer instructions
- Make ahead instructions: To prep this meal a few days ahead, you can make the sauce, chop the chicken, and cut the pineapple and veggies. Store everything in the fridge in separate sealed containers for 1-2 days (the sauce will last 3-4 days). Then cook as directed.
- Freezer instructions: To prep it even further ahead, make the sauce and cut the chicken. Place both in freezer-safe Tupperware or zipper bags. Freeze for 2-3 months, then fully thaw at room temperature and cook as directed.
What to serve with pineapple stir fry
This chicken and pineapple dinner is typically served over white rice, but you can use brown rice, cauliflower rice, or this coconut rice too. We have a great tutorial for How to Make Jasmine Rice on the Stove!
FAQ
You can really use any fresh vegetables you enjoy or have in your fridge. Although peppers and onions are traditional, try carrots, zucchini, green beans, asparagus, bok choy, broccoli, or mushrooms. Keep in mind that leafy greens only need a few minutes, while firmer veggies need the full 8-10 minutes.
You can make this without the chicken, but you will need to triple the veggies at least in order to have enough for the sauce. But we recommend keeping the chicken because it adds protein and makes it more filling.
Tips for this healthy stir fry recipe
- To avoid dry chicken, be careful to cook it until it just reaches 165F or a tiny bit under. It will go back into the hot sauce at the end and finish cooking.
- Be careful not to overcook the veggies or they will be too soft and soggy.
- To help your honey come out easily, spray your measuring cup lightly with non-stick spray.
- To keep your skillet looking brand new, use rubber tipped or plastic spatulas or tongs to protect from scratches.
More skillet recipes
Looking for other recipes made in a skillet? Try these:
Recipe
Pineapple Chicken Stir Fry Recipe (Sweet & Spicy)
Ingredients
Honey Pineapple Sauce
- ¾ cup honey
- ¾ cup pineapple juice
- ⅓ cup Asian sweet chili sauce
- 3 tablespoon soy sauce
- 3 tablespoon mirin
- 1 tablespoon cornstarch
- ½-1 teaspoon red chili flakes
Breading
- ½ cup cornstarch
- 1 teaspoon kosher salt
Stir Fry
- 3 (about 2.5-3 lbs) chicken breasts cut into 1 inch cubes
- olive oil *see notes
- 1 medium onion cut into 1 inch chunks
- 1 bell pepper any color, seeded and cut into 1 inch chunks
- 1 jalapeno stem removed and sliced (optional)
- 4 cups pineapple cut into 1 inch chunks **see notes
- 1 cup snow peas or sugar snap peas
- 1 tablespoon garlic minced
- 1 teaspoon ginger ***see notes
Instructions
- Combine the sauce ingredients in a small bowl or glass measuring cup.¾ cup honey, ¾ cup pineapple juice, ⅓ cup Asian sweet chili sauce, 3 tablespoon soy sauce, 3 tablespoon mirin, 1 tablespoon cornstarch, ½-1 teaspoon red chili flakes
- Mix the breading ingredients together in a shallow dish or plate. Add the chicken and toss well, until the chicken is thoroughly coated. Then shake off the excess coating - it should very light.½ cup cornstarch, 1 teaspoon kosher salt, 3 (about 2.5-3 lbs) chicken breasts
- Heat a large non-stick skillet (or electric skillet) over medium high heat. Once it is hot, add 3 tablespoon of oil. Once hot, add the chicken pieces. Cook in a single layer for 7-8 minutes, flipping them over halfway through. Remove and set aside.olive oil
- In the now empty skillet, add 1 tablespoon of oil. Once hot, add the onion, bell pepper, and jalapeno. Cook for about 8 minutes, stirring occasionally. Then add the pineapple and peas, cooking for another 2 minutes.1 medium onion, 1 bell pepper, 1 jalapeno, 4 cups pineapple, 1 cup snow peas
- Push the veggies to the sides of the pan, making a clear space in the middle. Add 1 more tablespoon of oil, then add the garlic and ginger on top. Cook for 1 minute, stirring constantly.1 tablespoon garlic, 1 teaspoon ginger
- Add the cooked chicken and sauce. Stir everything together and simmer for 1-2 minutes, until the sauce is slightly thickened and coating all the ingredients.
- Serve over rice or on its own. Enjoy!
Notes
- To avoid dry chicken, be careful to cook it until it just reaches 165F or a tiny bit under. It will go back into the hot sauce at the end and finish cooking.
- Be careful not to overcook the veggies or they will be too soft and soggy.
- To help your honey come out easily, spray your measuring cup lightly with non-stick spray.
- To keep your skillet looking brand new, use rubber tipped or plastic spatulas or tongs to protect from scratches.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Marsha says
This recipe is so easy and is so good! My husband loved it!