Brimming with juicy pineapple and colorful bell peppers, this pineapple chicken stir fry is a little bit tangy, a little bit sweet, pretty to look at, and absolutely full of flavor!
Pineapple Chicken Recipe
Banish boring stir fries with the simple addition of a tropical twist of fruit. The bright, vibrant flavor of pineapple really elevates this weeknight dinner staple.
Pineapple is one of those magical fruits that is equally at home in sweet and savory dishes. And even better, canned pineapple is excellent, making this meal a year-round option even when pineapple isn’t in season.
Because chicken is so often “a blank slate”, it benefits immensely from the combination of perky, flavor forward pineapple, crisp tender bell peppers, and simple but perfectly balanced sauce.
Chicken and Pineapple Recipes
I’m a big fan of combining chicken and pineapple in recipes. If you love it, too, you’ll need to check out these other variations on the theme.
Tender chicken in a sweet and sour sauce is combined with fresh chunks of pineapple to make this delicious teriyaki chicken stir-fry dinner. And sweet, sticky, and just a little spicy, this Sweet and Sour Chicken Stir Fry is a quick and easy weeknight dinner.
Pineapple Chicken and Rice
To pull this easy stir fry dinner together, you’ll need the following ingredients:
- oil
- boneless, skinless chicken thighs
- light soy sauce
- cornstarch
- bell peppers
- canned pineapple chunks
- water
- apple cider vinegar
- brown sugar
- chili paste *
- cooked rice
Do you prefer fresh pineapple? Feel free to swap in 2 cups of fresh pineapple chunks and about 2/3 cup of pineapple juice for the canned pineapple in this recipe.
* Please note that the chili paste in this recipe does not add much heat to the final dish. The sauce is a sweet and sticky one, and the chili serves to balance it well. We use the full 4 tablespoons and often add more.
Pineapple Chicken
Place the chicken in a bowl and toss with 1 tablespoon of soy sauce. Sprinkle with 1 tablespoon of cornstarch and toss it to coat evenly.
In a separate bowl, whisk together the pineapple liquid, water, vinegar, brown sugar, remaining soy sauce, and cornstarch. Set this aside.
Heat the oil in a very large skillet over high heat. Add the chicken and toss quickly to coat.
Continue tossing for 2-3 minutes as the chicken cooks very quickly. Add the peppers and continue stirring and tossing for 2 more minutes. Lower the heat slightly if necessary to prevent it drying out.
Increase the heat to high again and add the pineapple chunks and the sauce. Cook, stirring constantly for about 2 minutes, until the sauce is thick and sticky. Remove from the heat.
Taste the sauce and add the chili paste, a tablespoon or so at a time, if desired. Stirring well, between each addition. Serve over rice.
Pineapple Recipes
Are you on the hunt for more pineapple recipes? Try out sweet and spicy pineapple shrimp stir fry: a skillet full of sautéed shrimp tossed in a spicy barbecue sauce with sweet chunks of pineapple and red peppers.
Hearty meatballs, sweet pineapple, and colorful bell peppers are tossed with your favorite barbecue sauce and simmered in the slow cooker to make these sweet and sour meatballs that the whole family craves.
Teriyaki glazed salmon with pineapple jalapeno salsa is a sure bet to impress and is wonderfully easy to make, too! Try this one when you want to make any night special!
Pineapple Chicken
Ingredients
- 2 tablespoons coconut oil or olive oil
- 1½ pounds boneless skinless chicken thighs cut into 1-inch pieces
- 3 tablespoons light soy sauce divided
- 3 tablespoons cornstarch divided
- 3 medium size bell peppers any color, cut into ¾ inch pieces
- 20 ounces canned pineapple chunks drained with liquid reserved, approximately ¾ cup reserved pineapple liquid
- ½ cup water
- 2 tablespoons apple cider vinegar
- ⅓ cup light brown sugar
- 2-4 tablespoons chili paste adjust to taste
- cooked rice for serving
Instructions
- Place the chicken in a bowl and toss with 1 tablespoon soy sauce. Sprinkle with 1 tablespoon of cornstarch and toss to coat. In a separate bowl, whisk together the pineapple liquid, water, vinegar, brown sugar, remaining soy sauce and cornstarch. Set aside.
- Heat the oil in a very large skillet over high heat. Add the chicken and toss quickly to coat. Continue tossing for 2-3 minutes as the chicken cooks very quickly. Add the peppers and continue stirring and tossing for 2 more minutes. Lower the heat slightly if necessary.
- Increase the heat to high again and add the pineapple chunks and the sauce. Cook, stirring constantly for about 2 minutes, until the sauce is thick and sticky. Remove from the heat.
- Taste the sauce and add the chili paste, a tablespoon or so at a time, if desired. Stirring well, between each addition. Serve over rice.
Notes
Nutrition
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