If you’re craving a vibrant and delicious dish that perfectly balances sweet and savory flavors, this Pineapple Chicken Stir-Fry Recipe is an absolute must-try. Tender, juicy chicken pieces mingle with the bright, tropical notes of pineapple and the subtle heat of ginger, all brought together in a glossy, flavorful sauce that clings to every bite. It’s quick, satisfying, and a wonderful way to brighten up any weeknight dinner. Once you dive into this recipe, it might just become your new go-to for effortless, tasty meals!
Ingredients You’ll Need
Every ingredient in this Pineapple Chicken Stir-Fry Recipe plays a crucial role, from the tender chicken providing hearty texture to the pineapple adding bursts of natural sweetness. Together, these essentials create a perfect harmony of flavors and colors that make the dish irresistible.
- 1 lb chicken thighs (or breast), cut into 1” pieces: Thighs offer juicier meat, but breasts work well if you prefer leaner cuts.
- 1/2 teaspoon salt: Enhances the natural flavor of the chicken while balancing the sweetness.
- 1 tablespoon Shaoxing wine (or dry sherry): Adds a subtle depth and complexity during marination.
- 3/4 cup pineapple juice: The key sweet and tangy component that lifts the entire sauce.
- 2 tablespoons light soy sauce (or soy sauce): Brings umami and saltiness to the stir-fry.
- 2 tablespoons rice vinegar: Provides a bright acidity that cuts through the richness.
- 1 tablespoon brown sugar: Adds warmth and enhances caramelization flavors.
- 1 tablespoon cornstarch (for the sauce): Thickens the sauce for that lovely clingy texture.
- 1/3 cup cornstarch (for coating chicken): Creates a crispy crust when frying the chicken pieces.
- 4 tablespoons peanut oil: Ideal for high-heat cooking and offers a neutral flavor.
- 1 cup pineapple slices, cut into 1” chunks: Fresh or canned, these chunks provide juicy sweetness and a pleasing contrast.
- 1 bell pepper, cut into 1” pieces: Adds crunch, color, and a mild peppery flavor.
- 1 tablespoon minced ginger: Gives the dish a fragrant zing and subtle heat.
How to Make Pineapple Chicken Stir-Fry Recipe
Step 1: Marinate the Chicken
Start by tossing the chicken pieces with salt and Shaoxing wine in a medium bowl. This simple marinade not only seasons the meat but also tenderizes it, making every bite juicy and flavorful. Letting it sit while preparing other ingredients helps the flavors meld beautifully.
Step 2: Prepare the Stir-Fry Sauce
In a separate bowl, whisk together pineapple juice, light soy sauce, rice vinegar, brown sugar, and 1 tablespoon cornstarch. This blend is the heart of the Pineapple Chicken Stir-Fry Recipe, giving the sauce its tangy-sweet balance and luscious thickness once cooked.
Step 3: Coat the Chicken with Cornstarch
Sprinkle the 1/3 cup cornstarch over the marinated chicken and toss to coat thoroughly. This coating creates a crisp outer layer when fried, sealing in the juices and adding delightful texture to contrast with the tender interior.
Step 4: Cook the Chicken
Heat the peanut oil in a large skillet over medium-high heat until shimmering hot. Shake off excess cornstarch from the chicken, then arrange the pieces in a single layer without overlapping. Cook undisturbed for about 2 minutes until golden brown on the bottom, then flip and brown the other side for another 2 minutes. Remove the chicken and set aside to cool slightly; this step ensures the chicken stays juicy while developing a crispy crust.
Step 5: Stir-Fry the Pineapple and Vegetables
Wipe the pan clean with paper towels, leaving about 1 tablespoon of oil, adding more if needed. Over high heat, add pineapple chunks, bell pepper pieces, and minced ginger. Let them cook with minimal stirring for 1–2 minutes to allow the pineapple to caramelize and the peppers to blister slightly, which enhances their natural sweetness and adds a smoky flavor dimension.
Step 6: Thicken the Sauce
Give the prepared sauce a quick stir to recombine any settled cornstarch, then pour it into the skillet. As the sauce heats, it will thicken and become glossy, coating the fruit and vegetables beautifully. This luscious sauce is what makes the Pineapple Chicken Stir-Fry Recipe so comforting and satisfying.
Step 7: Combine Everything
Turn off the heat and return the browned chicken pieces to the skillet. Toss gently but thoroughly to coat all the chicken with the thickened sauce, ensuring every bite is packed with flavor. Serve the stir-fry hot, ideally with steamed rice to soak up that delicious sauce.
How to Serve Pineapple Chicken Stir-Fry Recipe
Garnishes
To add some fresh, vibrant contrast, sprinkle chopped green onions or toasted sesame seeds over the top right before serving. A few cilantro leaves also brighten the dish and bring a hint of herbal aroma that pairs wonderfully with the pineapple.
Side Dishes
This Pineapple Chicken Stir-Fry Recipe shines when paired with fluffy steamed jasmine rice or fragrant coconut rice to complement its tropical flair. For a low-carb option, try serving it with cauliflower rice or alongside a crisp Asian-inspired slaw for extra texture.
Creative Ways to Present
For a fun twist, serve the stir-fry inside hollowed-out pineapple halves to really emphasize the tropical theme and wow your guests. You can also turn it into a vibrant lettuce wrap, spooning the saucy chicken mixture into butter lettuce cups for a light, refreshing handheld meal.
Make Ahead and Storage
Storing Leftovers
Leftover Pineapple Chicken Stir-Fry Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The flavors meld nicely overnight, making the dish even more enjoyable the next day.
Freezing
This dish freezes well if you want to keep it longer. Place cooled stir-fry in freezer-safe containers or bags, removing as much air as possible to preserve freshness. It can be stored for up to 2 months.
Reheating
Reheat leftovers gently in a skillet over medium heat, adding a splash of water or broth to loosen the sauce if needed. Avoid microwaving to maintain the chicken’s texture and prevent the vegetables from getting mushy.
FAQs
Can I use chicken breast instead of thighs in this recipe?
Absolutely! While chicken thighs stay juicier and more tender, chicken breast works well too. Just be careful not to overcook the breast meat to keep it from drying out.
What if I don’t have Shaoxing wine or dry sherry?
You can substitute with a mild cooking wine or even a splash of white grape juice mixed with a teaspoon of vinegar to mimic the acidity and complexity Shaoxing wine adds.
Can I make this recipe vegetarian?
Yes! Replace the chicken with firm tofu or your favorite plant-based protein, and use vegetable broth instead of wine for the marinade. The sauce and veggies will still pack plenty of flavor.
Is fresh pineapple better than canned for this recipe?
Fresh pineapple offers a brighter, more vibrant flavor and firmer texture, but canned pineapple works fine in a pinch. Just be sure to drain canned pineapple to avoid diluting the sauce.
How spicy is this Pineapple Chicken Stir-Fry Recipe?
This recipe has a gentle warmth from the ginger, but it’s not spicy. If you like heat, you can easily add sliced chili peppers or a dash of chili flakes during the vegetable cooking step.
Final Thoughts
There’s something truly joyful about making and sharing this Pineapple Chicken Stir-Fry Recipe. It’s a dish that’s as bright and cheerful as it is comforting, with layers of flavor that come together effortlessly. Whether you’re cooking for yourself, family, or friends, this recipe promises to bring smiles and satisfied appetites around the table. So give it a try—you just might find it becoming a beloved staple in your meal rotation!
Print
Pineapple Chicken Stir-Fry Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 to 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Description
This Pineapple Chicken Stir-Fry recipe offers a harmonious blend of sweet and savory flavors, combining tender chicken pieces with caramelized pineapple and vibrant bell peppers. Marinated chicken and a tangy pineapple-based sauce come together in a quick stir-fry, delivering a delicious, restaurant-style meal perfect for a weekday dinner.
Ingredients
Chicken Marinade
- 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
Coating
- 1/3 cup cornstarch
Vegetables and Oil
- 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 and let the chicken marinate while you prepare the other ingredients to enhance flavor and tenderness.
- Prepare the Sauce: In a separate medium bowl, whisk together pineapple juice, light soy sauce, rice vinegar, brown sugar, and 1 tablespoon cornstarch until the sugar and cornstarch are fully dissolved. Set this mixture aside to be added later.
- Coat the Chicken: Add 1/3 cup cornstarch to the marinated chicken, tossing thoroughly to evenly coat each piece. This helps achieve a crispy texture when cooked.
- Brown the Chicken: Heat peanut oil in a large nonstick or carbon steel skillet over medium-high heat until hot. Shake off excess cornstarch from the chicken and place pieces in the pan without overlapping. Cook undisturbed for about 2 minutes until the bottom is browned, then flip and brown the other side for another 2 minutes. Remove chicken and set aside to cool slightly.
- Sauté the Vegetables and Pineapple: Use paper towels to wipe excess oil from the skillet, leaving about 1 tablespoon. Add more peanut oil if needed. Reheat skillet over high heat, then add pineapple chunks, bell pepper pieces, and minced ginger. Let them cook undisturbed for 1-2 minutes to caramelize the pineapple and blister the peppers, stirring occasionally to prevent burning.
- Thicken the Sauce: Stir the sauce again to dissolve any settled cornstarch and pour it into the skillet with the vegetables and pineapple. Cook while stirring until the sauce thickens and coats the vegetables evenly.
- Combine and Serve: Remove the skillet from heat and return the browned chicken to the pan. Toss everything together to coat the chicken thoroughly with the thickened sauce. Serve hot, ideally accompanied by steamed rice for a complete meal.
Notes
- Shaoxing wine can be substituted with dry sherry if unavailable.
- Use chicken thighs for more flavor and juiciness; chicken breast can be used for a leaner option.
- Cornstarch helps to create a crispy coating and thickens the sauce; ensure it is evenly distributed and fully dissolved when making the sauce.
- Use a wok or a large nonstick skillet to allow ample space for stir-frying without overcrowding.
- Adjust the sweetness by varying the amount of brown sugar or pineapple juice according to taste.
- Serve with steamed jasmine or basmati rice to soak up the flavorful sauce.
