Pineapple Chicken Stir-Fry

why make this recipe

This Pineapple Chicken Stir-Fry is quick, bright, and full of flavor. It mixes sweet pineapple with savory sauce and tender chicken. You can make it on a weeknight with fresh or canned ingredients.

introduction

This recipe cooks fast and tastes fresh. The sauce uses pineapple juice, soy, and hoisin for a sweet and savory mix. If you like trying other easy chicken meals, check a different style like chicken parmesan with alfredo sauce recipe for more ideas.

how to make Pineapple Chicken Stir-Fry

1. Prepare the sauce: In a bowl, mix pineapple juice, chicken broth, honey, hoisin, soy sauce, rice vinegar, and cornstarch until smooth. Set aside.
2. Season the chicken: Salt and pepper the chicken pieces.
3. Cook the chicken: Heat oil in a large pan or wok over medium-high heat. Add chicken in a single layer. Cook until browned and cooked through, about 5–7 minutes. Remove chicken and set aside.
4. Stir-fry aromatics and veg: In the same pan, add a little more oil if needed. Cook onion, red bell pepper, garlic, and ginger until the onion is soft, about 3–4 minutes.
5. Add pineapple: Stir in canned pineapple chunks and cook 1–2 minutes to warm them.
6. Add sauce and chicken: Pour the sauce into the pan and bring to a simmer. Return the chicken to the pan and toss to coat. Cook until the sauce thickens and glazes the chicken.
7. Finish and garnish: Stir in sliced green onions and sprinkle sesame seeds before serving.

Ingredients :

Pineapple Juice (1/2 cup): The base for that unmistakable tropical sweetness. Use the juice from canned pineapple for convenience and consistency.
Chicken Broth (1/3 cup): Adds depth and savory notes, balancing the sweetness.
Honey (1/4 cup): Natural sweetness that enhances the pineapple’s tropical flair.
Hoisin Sauce (2 tablespoons): This thick, flavorful sauce brings a savory umami element with a hint of sweetness.
Soy Sauce (2 tablespoons): The backbone of Asian-inspired dishes, adding a salty, rich flavor.
Rice Vinegar (2 teaspoons): A mild tanginess that brightens the overall flavor profile.
Cornstarch (2 teaspoons): Ensures a glossy, thickened sauce that clings to every bite.
Chicken (1 1/2 pounds): Choose boneless, skinless chicken thighs or breasts, cut into bite-sized pieces. Thighs offer a juicier texture, while breasts keep it lean.
Vegetable Oil (1 tablespoon): For stir-frying. Opt for oils with a high smoke point like canola or peanut oil.
Red Bell Pepper (1): Brings sweetness and a pop of color. Cut into 3/4-inch dice for uniform cooking.
Onion (1): Adds an aromatic sweetness that complements the dish. Dice into similar-sized pieces as the bell pepper.
Garlic (2 cloves) and Ginger (1 teaspoon): Essential for their aromatic, zesty flavors.
Canned Pineapple Chunks (1 1/2 cups): Juicy bursts of sweetness that complement the savory chicken and sauce.
Green Onions (1/2 cup, sliced): A fresh, slightly sharp garnish that adds flavor and color.
Sesame Seeds (1/2 teaspoon): A subtle, nutty crunch to finish the dish.
Salt and Pepper: For seasoning the chicken.

Directions :

• Mix the sauce ingredients well so the cornstarch dissolves.
• Heat the oil in a wok or large skillet over medium-high heat.
• Cook the chicken in batches if needed so the pan stays hot. Brown each side, then remove.
• Add onion and bell pepper to the pan and stir-fry until soft. Add garlic and ginger and cook 30 seconds more.
• Put pineapple pieces in and stir to heat.
• Pour the sauce into the pan and stir until it thickens and becomes glossy.
• Return the chicken to the pan and toss to coat in the sauce. Heat through for 1–2 minutes.
• Taste and add salt or pepper if needed. Garnish with green onions and sesame seeds.

how to serve Pineapple Chicken Stir-Fry

Serve it hot over steamed white rice, brown rice, or noodles. You can also serve it on top of cauliflower rice for a lower-carb option. Add extra green onion on top for color.

how to store Pineapple Chicken Stir-Fry

Cool the dish to room temperature, then place it in an airtight container. Store in the fridge for up to 3 days. Reheat in a pan over medium heat until warmed through, or microwave in short bursts. Do not freeze pineapple in the sauce — texture can change.

tips to make Pineapple Chicken Stir-Fry

• Cut chicken and vegetables to similar sizes so they cook evenly.
• Dry the chicken pieces with a paper towel to get a good sear.
• Cook on high heat but watch for burning. Stir often.
• If sauce gets too thick, add a splash of chicken broth or water.
• Taste the sauce before adding chicken back and adjust salt, honey, or vinegar to balance sweet and savory.

variation (if any)

• Use shrimp or tofu instead of chicken.
• Add snap peas, broccoli, or carrots for more vegetables.
• Add a pinch of red pepper flakes or sriracha for heat.
• Swap honey for brown sugar or maple syrup if you like.

FAQs

Q: Can I use fresh pineapple instead of canned?
A: Yes. Fresh pineapple works well. It may be slightly less sweet, so taste the sauce and add a little more honey if needed.

Q: Which chicken cut is best?
A: Thighs stay juicier and have more flavor. Breasts work if you prefer lean meat. Cut both into similar-sized pieces.

Q: Can I make this ahead?
A: You can cook the chicken and sauce a day ahead and refrigerate. Reheat gently and add fresh pineapple and green onions when serving.

Q: Is this dish gluten-free?
A: It can be. Use gluten-free soy sauce or tamari and check hoisin sauce for gluten-free labeling.

Pineapple Chicken Stir-Fry

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stir-Frying
• Cuisine: Asian
• Diet: Gluten-Free, Optionally Vegetarian

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Description

Quick, bright, and full of flavor, this Pineapple Chicken Stir-Fry features sweet pineapple and savory chicken in a delightful sauce.

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Ingredients

Scale 1x2x3x

• 1/2 cup Pineapple Juice
• 1/3 cup Chicken Broth
• 1/4 cup Honey
• 2 tablespoons Hoisin Sauce
• 2 tablespoons Soy Sauce
• 2 teaspoons Rice Vinegar
• 2 teaspoons Cornstarch
• 1 1/2 pounds Chicken, cut into bite-sized pieces
• 1 tablespoon Vegetable Oil
• 1 Red Bell Pepper, diced
• 1 Onion, diced
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, minced
• 1 1/2 cups Canned Pineapple Chunks
• 1/2 cup Green Onions, sliced
• 1/2 teaspoon Sesame Seeds
• Salt and Pepper to taste

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Instructions

1. In a bowl, mix pineapple juice, chicken broth, honey, hoisin, soy sauce, rice vinegar, and cornstarch until smooth. Set aside.
2. Season the chicken pieces with salt and pepper.
3. Heat oil in a large pan or wok over medium-high heat. Add chicken in a single layer. Cook until browned and cooked through, about 5–7 minutes. Remove chicken and set aside.
4. In the same pan, add a little more oil if needed. Cook onion, red bell pepper, garlic, and ginger until the onion is soft, about 3–4 minutes.
5. Stir in canned pineapple chunks and cook 1–2 minutes to warm them.
6. Pour the sauce into the pan and bring to a simmer. Return the chicken to the pan and toss to coat. Cook until the sauce thickens and glazes the chicken.
7. Stir in sliced green onions and sprinkle sesame seeds before serving.

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Notes

For best results, cut chicken and vegetables to similar sizes for even cooking. If the sauce gets too thick, add a splash of chicken broth or water.

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Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 20g
• Sodium: 800mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 75mg