Pineapple Chicken Stir-Fry Recipe Easy and Irresistible Dinner

Posted on October 7, 2025

Pineapple Chicken Stir-Fry - featured image

There’s something magical about the combination of sweet pineapple and savory chicken, isn’t there? This Pineapple Chicken Stir-Fry recipe is one of those dishes that makes you stop mid-bite and savor the moment. It’s quick, vibrant, and packed with flavor! I first whipped up this recipe on a busy weeknight when I had little time but still craved something satisfying. Turns out, it became an instant family favorite—and I bet it will be for you too.

This recipe is perfect for anyone juggling a hectic schedule but still wants a homemade dinner that feels special. With colorful veggies, juicy chicken, and tangy pineapple chunks, this stir-fry is the ultimate one-pan wonder. Let’s dive right into the delicious details and make your next dinner unforgettable!

Why You’ll Love This Recipe

Quick & Easy: Ready in under 30 minutes, making it ideal for weeknight dinners.
Simple Ingredients: You probably already have most of the ingredients in your pantry or fridge.
Family-Friendly: Kids love the sweet pineapple paired with tender chicken, and adults appreciate the balance of flavors.
Unbelievably Delicious: The combination of sweet, salty, and tangy flavors will have you coming back for seconds.
Versatile: Customize the veggies or swap out the protein for whatever you have on hand.

What makes this recipe stand out is the way the pineapple caramelizes slightly as it cooks, infusing the entire dish with a hint of sweetness. The sauce is perfectly balanced—not too sweet, not too savory—making it a crowd-pleaser for picky eaters and adventurous foodies alike. Plus, it’s a great way to sneak in some veggies without anyone noticing!

What Ingredients You Will Need

This Pineapple Chicken Stir-Fry recipe uses straightforward ingredients to create bold flavors. Here’s what you’ll need:

Boneless, skinless chicken breasts: Cut into bite-sized pieces (thighs work too for extra juiciness).
Pineapple chunks: Fresh or canned (in juice, not syrup) for a touch of sweetness.
Soy sauce: Low-sodium preferred to control saltiness.
Honey: Adds natural sweetness to the sauce.
Garlic: Minced for a punch of flavor.
Ginger: Freshly grated for that classic stir-fry kick.
Bell peppers: A mix of red, yellow, and green for vibrant color and crunch.
Carrots: Thinly sliced or julienned (adds a nice sweetness).
Onion: Sliced into wedges for depth of flavor.
Vegetable oil: For stir-frying.
Cornstarch: Helps thicken the sauce.
Water: To balance the sauce consistency.
Optional garnish: Green onions and sesame seeds for presentation.

If you’re missing an ingredient, don’t worry! This recipe is highly adaptable. You can swap out bell peppers for zucchini or use maple syrup instead of honey. The key is balancing the sweet and savory elements in the sauce.

Equipment Needed

Here’s a quick checklist of tools you’ll need for this recipe:

Large skillet or wok: Essential for stir-frying everything evenly.
Sharp chef’s knife: For chopping chicken and veggies.
Cutting board: A sturdy one for prepping ingredients.
Mixing bowls: For combining the sauce ingredients.
Wooden spoon or spatula: To stir everything together without scratching your pan.

If you don’t have a wok, a large non-stick skillet works perfectly fine. Just make sure it’s big enough to handle all the ingredients without overcrowding, as that can lead to steaming instead of stir-frying.

Preparation Method

Prep the ingredients: Cut the chicken into bite-sized pieces, slice the veggies, and mince the garlic and ginger. If using fresh pineapple, cut it into chunks.
Make the sauce: In a bowl, whisk together soy sauce, honey, minced garlic, grated ginger, water, and cornstarch until smooth. Set aside.
Cook the chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the pan and set aside.
Stir-fry the veggies: Add another tablespoon of oil to the pan. Toss in the bell peppers, carrots, onion, and pineapple chunks. Stir-fry for 4-5 minutes until the veggies are tender-crisp and the pineapple starts to caramelize slightly.
Combine everything: Return the cooked chicken to the pan with the veggies. Pour the sauce over the top and stir well to coat evenly. Cook for another 2-3 minutes, allowing the sauce to thicken.
Garnish and serve: Remove from heat and sprinkle with green onions and sesame seeds if desired. Serve hot over steamed rice or noodles.

Pro tip: If the sauce isn’t thickening as much as you’d like, mix an additional teaspoon of cornstarch with a small amount of water and stir it into the pan.

Cooking Tips & Techniques

Don’t overcrowd the pan: Stir-fry in batches if needed to ensure everything cooks evenly.
Use high heat: This helps achieve that signature caramelization and prevents soggy veggies.
Cut everything evenly: Uniform pieces of chicken and veggies ensure even cooking.
Fresh pineapple is best: While canned works, fresh pineapple gives a brighter flavor and better texture.
Prep ahead: Get all your ingredients chopped and ready before you start cooking. Stir-frying moves fast!

Remember, the key to a great stir-fry is maintaining a balance between sweetness, saltiness, and acidity. Taste the sauce before adding it to the pan and adjust as needed.

Variations & Adaptations

Make it vegetarian: Swap the chicken for tofu or tempeh and use vegetable broth instead of water in the sauce.
Spice it up: Add a splash of sriracha or sprinkle crushed red pepper flakes for some heat.
Low-carb option: Serve over cauliflower rice or mix in zucchini noodles instead of traditional rice.
Seasonal twist: Swap out pineapple for mango in the summer or add winter veggies like broccoli in colder months.
Nut-free alternative: If you’d like a crunch but need to avoid nuts, top with roasted sunflower seeds instead of sesame seeds.

Personally, I love adding a handful of snap peas for extra crunch—it’s a simple twist that works beautifully!

Serving & Storage Suggestions

This Pineapple Chicken Stir-Fry is best served hot and fresh right out of the pan. Pair it with steamed jasmine rice, brown rice, or noodles for a complete meal. For a drink pairing, try a refreshing iced green tea or a light, fruity white wine.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a skillet over medium heat until heated through. If the sauce has thickened too much, add a splash of water to loosen it up.

For freezing, you can store the cooked stir-fry in a freezer-safe container for up to 2 months. Just thaw overnight in the fridge before reheating.

Nutritional Information & Benefits

Here’s an approximate nutritional breakdown per serving (based on 4 servings):

Calories: 320
Protein: 25g
Carbohydrates: 30g
Fat: 10g
Fiber: 4g

The pineapple provides a boost of vitamin C, while the chicken offers lean protein to keep you full and energized. The colorful veggies pack in antioxidants and fiber, making this dish as nutritious as it is delicious.

Conclusion

This Pineapple Chicken Stir-Fry recipe is the perfect blend of sweet and savory, with vibrant veggies and juicy chicken that come together in one pan. Whether you’re cooking for a busy family dinner or meal prepping for the week, it’s a recipe that never disappoints.

Why not give it a try tonight? Customize it to make it your own, and don’t forget to share your results in the comments below. I’d love to hear how you made this recipe your own!

Let’s bring some tropical flair to your dinner table—happy cooking!

FAQs

Can I use frozen pineapple instead of fresh?

Yes, frozen pineapple works well! Just make sure to thaw it first and drain any excess liquid before adding it to the pan.

What’s the best type of rice to serve with this stir-fry?

Jasmine rice or basmati rice are great options. For a healthier choice, try brown rice or quinoa.

Can I make this dish ahead of time?

Absolutely! You can prep the sauce and chop the veggies in advance. Cook the stir-fry just before serving for the best texture and flavor.