If you’re craving a vibrant, tangy, and utterly satisfying meal, this Pineapple Chicken Stir-Fry Recipe is your new best friend in the kitchen. It’s an irresistible blend of tender chicken, sweet pineapple, and a sauce that perfectly balances savory and sweet flavors—making every bite a joyful celebration of textures and tastes.
Why You’ll Love This Recipe
- Bursting with Flavor: The natural sweetness of pineapple perfectly brightens the savory chicken for an unforgettable taste experience.
- Quick and Easy: Ready in just about 25 minutes, it’s a perfect weeknight dinner that doesn’t skimp on deliciousness.
- Versatile Ingredients: Simple pantry staples come together to awe your taste buds without complicated prep.
- Perfect Balance of Textures: Crispy edges on the chicken meet caramelized pineapple and tender peppers, making every bite exciting.
Ingredients You’ll Need
This Pineapple Chicken Stir-Fry Recipe shines with straightforward, fresh ingredients that bring depth and vibrancy. Each component contributes—whether it’s the juicy sweetness of fresh pineapple or the zing from ginger, every element works harmoniously to elevate the dish.
- Chicken thighs or breast: Tender and juicy, chicken thighs offer rich flavor, but breasts work well too for a leaner option.
- Pineapple slices: Fresh or frozen, these bring a juicy sweetness and help caramelize the stir-fry with their natural sugars.
- Bell pepper: Adds a pop of color and a lovely crisp texture that complements the softness of chicken and pineapple.
- Minced ginger: Provides a zesty warmth that brightens the whole dish and balances the sweetness.
- Pineapple juice: Forms the base of the sauce, intensifying the fruity flavor that makes this stir-fry stand out.
- Soy sauce and rice vinegar: Together, they deliver the salty and tangy notes essential for a well-rounded sauce.
- Cornstarch and brown sugar: Help the sauce thicken perfectly, gluing all the flavors together with just the right touch of sweetness.
- Shaoxing wine (or dry sherry): Adds depth and a subtle complexity to the chicken marinade.
- Peanut oil: Ideal for high-heat cooking, it ensures the chicken crisps beautifully without burning.
Variations
One of the best things about this Pineapple Chicken Stir-Fry Recipe is how adaptable it is. Feel free to swap, add, or omit ingredients based on what you have on hand or your dietary preferences. Customizing it keeps it exciting and suits every taste!
- Swap the chicken: Use shrimp or firm tofu instead for a seafood or vegetarian twist that’s just as delicious.
- Add veggies: Toss in snap peas, broccoli florets, or sliced carrots to amp up the nutrition and crunch.
- Sweeten or spice it up: Feel free to add a drizzle of honey for extra sweetness, or sprinkle in chili flakes for some kick.
- Change up the sauce: Mix in a splash of hoisin or oyster sauce to deepen the flavor profile for a heartier stir-fry.
How to Make Pineapple Chicken Stir-Fry Recipe
Step 1: Marinate the Chicken
Start by tossing your chicken pieces with salt and Shaoxing wine in a bowl. This simple marinade tenderizes the chicken while infusing it with subtle flavor that forms the base of this amazing stir-fry.
Step 2: Mix the Sauce
Whisk together pineapple juice, soy sauce, rice vinegar, brown sugar, and cornstarch until smooth in a separate bowl. The sauce will thicken beautifully as it cooks—this is where the magic happens!
Step 3: Coat and Brown the Chicken
Dredge the marinated chicken in cornstarch until fully coated, then sear it in hot peanut oil without crowding the pan. This step creates a caramelized crust that locks in flavor and juiciness—don’t stir too soon!
Step 4: Cook the Vegetables and Pineapple
Using the same pan with a bit of oil left, add pineapple chunks, bell pepper, and minced ginger. Let the pineapple caramelize slightly for 1-2 minutes, while the peppers start to blister, creating a luscious, aromatic base.
Step 5: Combine and Thicken
Pour the prepared sauce over the veggies and stir until it thickens delightfully and coats everything with glossy goodness. Then, toss the browned chicken back in, mixing well to soak up all that flavorful sauce.
Step 6: Serve and Enjoy
Serve your Pineapple Chicken Stir-Fry hot, ideally over fluffy steamed rice that’ll soak up every bit of that luscious sauce. Get ready for a symphony of sweet, savory, and tangy flavors with every bite!
Pro Tips for Making Pineapple Chicken Stir-Fry Recipe
- Marinating Magic: Letting the chicken marinate in wine and salt not only tenderizes it but also gives it a depth of flavor that stands out.
- Don’t Skip Cornstarch: Coating the chicken is key to achieving that irresistibly crispy texture that holds the sauce superbly.
- High Heat is Your Friend: Stir-frying over high heat ensures that veggies stay crisp and pineapple caramelizes nicely without turning mushy.
- Clean Pan Trick: Wiping the pan between steps keeps flavors clean and prevents excess oil from making the dish greasy.
How to Serve Pineapple Chicken Stir-Fry Recipe
Garnishes
Sprinkle some freshly chopped green onions or cilantro over the top to add a burst of freshness and vibrant color. Toasted sesame seeds also bring a lovely nutty crunch that pairs beautifully with the sweet tangy sauce.
Side Dishes
This stir-fry pairs beautifully with steamed jasmine or basmati rice to soak up the saucy goodness. For a lighter option, you could serve it alongside simple garlic sautéed greens or a crunchy Asian slaw for added texture.
Creative Ways to Present
For a fun twist, serve this Pineapple Chicken Stir-Fry inside hollowed-out pineapple halves—perfect for parties or when you want to impress. Alternatively, pile the stir-fry over coconut-infused rice and garnish with lime wedges for an island-inspired vibe.
Make Ahead and Storage
Storing Leftovers
Let any leftovers cool to room temperature before transferring them to an airtight container. They will keep well in the fridge for up to 3 days, allowing you to enjoy this flavorful stir-fry again with minimal effort.
Freezing
This Pineapple Chicken Stir-Fry Recipe freezes nicely. Pack it into a freezer-safe container and store for up to 2 months. Thaw overnight in the fridge before reheating to preserve the best texture and flavor.
Reheating
Reheat gently in a skillet over medium heat, stirring occasionally to warm evenly without overcooking the chicken. You can also microwave it, but be sure to cover to lock in moisture and avoid drying the dish out.
FAQs
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Can I use chicken breast instead of thighs for this Pineapple Chicken Stir-Fry Recipe?
Absolutely! While chicken thighs stay more tender and juicy due to their higher fat content, chicken breast works well if you prefer a leaner protein. Just be careful not to overcook breasts to keep them from becoming dry.
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What can I substitute if I don’t have Shaoxing wine?
If Shaoxing wine isn’t available, dry sherry makes a great substitute with a similar depth of flavor. Alternatively, you can use a splash of mirin or just skip it, adding a bit more soy sauce to maintain balance.
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Is fresh pineapple necessary, or can I use canned?
Fresh pineapple gives the best texture and caramelizes beautifully, but canned pineapple chunks can be used in a pinch. Just drain them well to avoid adding extra liquid to the stir-fry.
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How do I prevent the chicken from getting soggy?
Coating the chicken in cornstarch and frying it in hot oil helps create a crispy crust that locks in moisture. Avoid overcrowding the pan, and make sure to cook the chicken in batches if needed for the best texture.
Final Thoughts
There’s something truly special about this Pineapple Chicken Stir-Fry Recipe — it’s quick, vibrant, and so satisfying that it quickly becomes a favorite in any household. So why wait? Gather your ingredients, fire up the stove, and dive into a delicious tropical flair that’s guaranteed to brighten your dinner table!
PrintPineapple Chicken Stir-Fry Recipe
This vibrant Pineapple Chicken recipe features tender chicken pieces stir-fried to golden perfection and coated in a flavorful sweet and tangy sauce made with pineapple juice, soy sauce, and rice vinegar. With colorful bell peppers and caramelized pineapple chunks, this dish offers a delicious blend of savory and fruity flavors. Ready in just 25 minutes, it’s an easy and delightful main course perfect to serve with steamed rice.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 to 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Ingredients
Chicken
- 1 lb chicken thighs or breast, cut into 1” (2.5 cm) pieces
- 1/2 teaspoon salt
- 1 tablespoon Shaoxing wine (or dry sherry)
Sauce
- 3/4 cup pineapple juice
- 2 tablespoons light soy sauce (or soy sauce)
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
Stir Fry
- 1/3 cup cornstarch
- 4 tablespoons peanut oil
- 1 cup pineapple slices, cut into 1” (2.5 cm) chunks
- 1 bell pepper, cut into 1” (2.5 cm) pieces
- 1 tablespoon minced ginger
Instructions
- Marinate the Chicken: In a medium bowl, combine the chicken pieces with salt and Shaoxing wine. Mix well to coat and let marinate while you prepare the other ingredients to enhance the flavor and tenderness.
- Prepare the Sauce: In another medium bowl, add pineapple juice, light soy sauce, rice vinegar, brown sugar, and cornstarch. Stir thoroughly until the sugar and cornstarch are completely dissolved. Set aside for use during cooking.
- Coat the Chicken: Add 1/3 cup cornstarch to the marinated chicken and toss until each piece is evenly coated to create a crispy exterior when cooked.
- Cook the Chicken: Heat 4 tablespoons peanut oil in a large nonstick or carbon steel skillet over medium-high heat until hot. Shake off any excess cornstarch from the chicken. Arrange the chicken pieces in the skillet without overlapping. Let cook undisturbed for about 2 minutes to brown the bottom, then flip and cook another 2 minutes until the other side is browned. Transfer to a large plate and let cool slightly.
- Prepare the Pan for Stir Fry: Using a few layers of paper towels held with tongs, carefully wipe out excess oil from the skillet, leaving about 1 tablespoon. If there is not enough oil remaining, add an additional tablespoon of oil. Heat the skillet over high heat.
- Cook the Vegetables and Pineapple: Add the pineapple chunks and bell pepper pieces to the hot skillet. Sprinkle minced ginger on top. Let cook undisturbed for 1 to 2 minutes until the pineapple caramelizes and the peppers begin to blister. Stir occasionally to prevent burning and promote even cooking.
- Add the Sauce and Thicken: Stir the sauce once more to ensure cornstarch is fully dissolved. Pour the sauce mixture into the skillet with the vegetables and pineapple. Cook while stirring frequently until the sauce thickens and becomes glossy, coating the vegetables.
- Toss in the Chicken: Remove the skillet from heat and add the cooked chicken pieces back into the pan. Toss everything together thoroughly so the chicken is evenly coated with the thickened sauce and mixed well with the pineapple and peppers.
- Serve: Serve the pineapple chicken hot as a main dish alongside steamed rice for a complete, flavorful meal.
Notes
- Using chicken thighs provides more flavor and juiciness but chicken breasts can be used as a leaner option.
- Shaoxing wine can be substituted with dry sherry or omitted if unavailable.
- Make sure to shake off excess cornstarch before frying to avoid clumps and excessive oiliness.
- Cook the pineapple and peppers on high heat to achieve caramelization and the desired blistered texture.
- Adjust the sweetness or tanginess of the sauce by modifying the brown sugar or vinegar according to your preference.
- Peanut oil is preferred for its high smoke point and neutral flavor; other oils suitable for frying can be used as well.
- Serve immediately to enjoy the crispiness of the chicken and fresh texture of the vegetables.
