Easy Pineapple Chicken Stir Fry Crowd Pleaser
This quick and vibrant pineapple chicken stir fry is a perfect weeknight dinner that combines tender chicken, sweet pineapple, and colorful vegetables in a savory-sweet sauce. It's a crowd-pleasing dish that comes together in under 30 minutes, making it ideal for busy families or last-minute entertaining.
Equipment
- Large wok or heavy-bottomed skillet
- Cutting board
- Chef's knife
- Measuring spoons
- Measuring cups
- Small bowl
- Wooden spoon or spatula
- Garlic press (optional)
Ingredients
- 1 tablespoon cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil, divided
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup fresh pineapple chunks or canned, drained
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- ¼ cup pineapple juice
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon ketchup
- 1 teaspoon sesame oil
- ¼ teaspoon red pepper flakes optional
- 2 green onions, sliced for garnish
- Cooked white rice or steamed jasmine rice for serving
Instructions
- In a medium bowl, toss the chicken pieces with cornstarch and 1 tablespoon of soy sauce until evenly coated. Set aside for 5 minutes.
- In a small bowl, whisk together the pineapple juice, remaining 1 tablespoon soy sauce, rice vinegar, brown sugar, ketchup, sesame oil, and red pepper flakes (if using). Set the sauce aside.
- Heat 1/2 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the chicken and stir-fry for 4-5 minutes until golden and cooked through. Remove the chicken to a plate.
- Add the remaining 1/2 tablespoon oil to the wok. Add the bell peppers and stir-fry for 2 minutes until slightly tender. Add the garlic and ginger, and cook for 30 seconds until fragrant.
- Add the pineapple chunks to the wok and stir-fry for 1 minute.
- Return the cooked chicken to the wok. Pour the prepared sauce over everything and toss to combine. Cook for 1-2 minutes until the sauce thickens and coats the ingredients.
- Serve immediately over steamed rice, garnished with sliced green onions.
Notes
For a gluten-free version, use tamari or coconut aminos instead of soy sauce. You can substitute chicken with shrimp or tofu. To save time, use pre-cut stir-fry vegetables. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.