The Pineapple Chicken Stir-Fry Recipe is a vibrant, sweet, and savory dish that brings together tender chicken, juicy pineapple chunks, and crisp bell peppers in a luscious, glossy sauce. This dish is a perfect blend of tropical flavors and comforting textures, making it an ideal weeknight dinner or an impressive meal to share with friends. With just a handful of simple ingredients and straightforward steps, this Pineapple Chicken Stir-Fry Recipe delivers a burst of sunshine in every bite.
Ingredients You’ll Need
Gathering these carefully chosen ingredients is all it takes to create the magic of this Pineapple Chicken Stir-Fry Recipe. Each element plays a crucial role in balancing flavor, texture, and color, turning everyday produce and pantry staples into a dazzling dish.
- 1 lb chicken thighs (or breast), cut into 1” pieces: Offers tender, juicy protein that soaks up the sauce beautifully.
- 1/2 teaspoon salt: Enhances the natural flavors of the chicken and vegetables.
- 1 tablespoon Shaoxing wine (or dry sherry): Adds a subtle depth and complexity to the marinade.
- 3/4 cup pineapple juice: Brings a sweet, tangy base to the sauce that complements the chicken perfectly.
- 2 tablespoons light soy sauce (or soy sauce): Provides that essential umami kick with a touch of saltiness.
- 2 tablespoons rice vinegar: Balances sweetness with a bright acidity.
- 1 tablespoon brown sugar: Gives a rich caramel sweetness that helps the sauce thicken nicely.
- 1 tablespoon cornstarch: Ensures the sauce reaches the right glossy consistency.
- 1/3 cup cornstarch (for coating): Creates a crispy exterior on the chicken when fried.
- 4 tablespoons peanut oil: Perfect for high-heat cooking and adds a subtle nutty flavor.
- 1 cup pineapple slices, cut into 1” chunks: Offers bursts of juicy sweetness and tropical freshness.
- 1 bell pepper, cut into 1” pieces: Adds crisp texture and vibrant color.
- 1 tablespoon minced ginger: Infuses a sharp, fragrant warmth that lifts the entire dish.
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 tenderizes the meat but also introduces a subtle savory note that forms the foundation of your stir-fry.
Step 2: Prepare the Sauce
In a separate bowl, whisk together the pineapple juice, light soy sauce, rice vinegar, brown sugar, and cornstarch until the sugar and cornstarch dissolve completely. This sauce mixture will bring together sweet, salty, and tangy flavors with a luscious texture.
Step 3: Coat the Chicken
Sprinkle the 1/3 cup cornstarch over the marinated chicken and toss until every piece is evenly coated. This step is key to achieving that desirable crispy crust when cooked.
Step 4: Cook the Chicken
Heat peanut oil in a large skillet over medium-high heat until shimmering. Shake off any excess cornstarch from the chicken and arrange the pieces in a single layer – avoid crowding so they crisp properly. Cook without stirring for about 2 minutes until the bottoms turn golden brown, then flip and cook the other side for another 2 minutes. Once browned, transfer the chicken to a plate to cool slightly.
Step 5: Cook the Vegetables
Carefully wipe excess oil from the pan, leaving about 1 tablespoon. If needed, add another tablespoon of peanut oil and heat it over high heat. Add pineapple chunks, bell pepper pieces, and minced ginger to the skillet. Let them cook undisturbed for 1 to 2 minutes to allow the pineapples to caramelize and the peppers to blister slightly. Stir occasionally so everything cooks evenly and juicy sweetness develops.
Step 6: Thicken the Sauce
Give the sauce mixture another stir to re-incorporate any settled cornstarch, then pour it into the hot skillet. Cook, stirring gently, until the sauce thickens into a glossy coating that clings to the vegetables.
Step 7: Combine and Serve
Remove the pan from the heat and return the browned chicken to the skillet. Toss carefully to coat each piece with the thickened sauce and combine all the wonderful flavors. Serve immediately, ideally over a bed of steaming white rice to soak up every bit of sauce.
How to Serve Pineapple Chicken Stir-Fry Recipe
Garnishes
Simple garnishes can elevate your Pineapple Chicken Stir-Fry Recipe to another level. Sprinkle freshly chopped green onions or cilantro leaves on top for a fresh herbal punch. A slight dusting of toasted sesame seeds adds a pleasant crunch and subtle nuttiness that complements the sweetness of the pineapples.
Side Dishes
This dish naturally pairs wonderfully with fluffy steamed rice or fragrant jasmine rice, which absorbs the glossy sauce perfectly. For a lower-carb option, serve alongside cauliflower rice or a crisp Asian-inspired slaw. Lightly sautéed bok choy or snap peas can add an extra dose of green and crunch to the meal.
Creative Ways to Present
Serve this Pineapple Chicken Stir-Fry Recipe in vibrant bowls or on banana leaves for an exotic touch that echoes its tropical flavors. You could also stuff it into warm lettuce cups for a fun, hand-held twist that turns it into a light appetizer or party snack. Don’t shy away from colorful plating that highlights the pineapple chunks and red bell peppers for an eye-catching display.
Make Ahead and Storage
Storing Leftovers
Leftover Pineapple Chicken Stir-Fry Recipe keeps well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after resting overnight, making it an excellent option for next-day meals.
Freezing
To freeze, place the stir-fry in a freezer-safe container or heavy-duty freezer bag. It can be stored for up to 2 months. For best results, freeze without rice and reheat them separately to maintain texture.
Reheating
Reheat leftovers gently in a skillet over medium heat, adding a splash of water or pineapple juice to refresh the sauce. Avoid microwaving for long periods to preserve the crispness of the chicken and the freshness of the vegetables as much as possible.
FAQs
Can I use chicken breast instead of thighs in the Pineapple Chicken Stir-Fry Recipe?
Absolutely! Chicken breast works just fine, though thighs tend to stay juicier and more tender under high heat. If you use breast, just be careful not to overcook to avoid dryness.
What can I substitute for Shaoxing wine?
If you don’t have Shaoxing wine, dry sherry is a great substitute and provides a similar aromatic depth. If you prefer to avoid alcohol, a splash of chicken broth with a dash of rice vinegar can work too.
Is this Pineapple Chicken Stir-Fry Recipe spicy?
This version isn’t spicy by default, but you can easily add heat by tossing in some sliced fresh chili or a few red pepper flakes when cooking the vegetables. It’s all about your flavor preference!
Can I make this recipe vegetarian?
Yes! Swap the chicken for firm tofu or tempeh and follow the same steps. The sauce and vegetables will still shine, making it a delicious vegetarian stir-fry.
How do I prevent the chicken from becoming soggy?
Coating the chicken in cornstarch and frying in hot oil without overcrowding the pan creates a crispy crust that resists sogginess. Also, wiping excess oil from the pan before cooking the vegetables helps keep the dish fresh and vibrant.
Final Thoughts
This Pineapple Chicken Stir-Fry Recipe is one of those delightful dishes that feels like a celebration of flavor in every bite and comes together quickly on busy nights. Whether you’re cooking for two or more, it’s sure to brighten the dinner table and bring smiles all around. Give it a try and enjoy the perfect harmony of sweet pineapple, tender chicken, and crisp veggies that make this recipe a personal favorite for sharing warmth and joy.
Print
Pineapple Chicken Stir-Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Dish
- Method: Stirfrying
- Cuisine: Chinese
Description
A quick and flavorful Pineapple Chicken Stir-Fry combining tender marinated chicken with caramelized pineapple and bell peppers in a tangy sweet sauce. Perfect for a vibrant weeknight dinner served with steamed rice.
Ingredients
Chicken and 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)
- 1/3 cup cornstarch
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
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 Chicken: In a medium bowl, combine the chicken pieces with salt and Shaoxing wine. Mix thoroughly and let the chicken marinate while preparing other ingredients to enhance flavor and tenderness.
- Prepare Sauce: In another medium bowl, whisk together pineapple juice, light soy sauce, rice vinegar, brown sugar, and cornstarch. Stir until the sugar and cornstarch fully dissolve, then set the sauce mixture aside.
- Coat Chicken: Add cornstarch to the marinated chicken and toss well, ensuring each piece is evenly coated for a crispy texture upon cooking.
- Cook Chicken: Heat peanut oil in a large nonstick or carbon steel skillet over medium-high heat until hot. Shake off any excess cornstarch from chicken pieces. Spread them in the pan without overlapping and cook undisturbed for about 2 minutes until browned on the bottom. Flip and cook the other side for another 2 minutes until evenly browned. Remove chicken and set aside on a plate to cool.
- Cook Vegetables: Use paper towels to wipe out excess oil from the pan, leaving about 1 tablespoon. Add more peanut oil if needed to total 2 tablespoons. Heat the pan over high heat and add pineapple chunks, bell pepper pieces, and minced ginger. Let them cook mostly undisturbed for 1-2 minutes to caramelize the pineapples and blister the peppers, stirring occasionally to prevent burning.
- Thicken Sauce: Stir the sauce mixture again to dissolve any settled cornstarch and pour it into the pan with the vegetables. Cook until the sauce thickens completely and coats the vegetables evenly.
- Combine and Serve: Remove the pan from heat and return the browned chicken pieces to the skillet. Toss everything together thoroughly so the chicken is coated with the thickened sauce. Serve immediately, ideally paired with steamed rice for a complete meal.
Notes
- For a spicier version, add sliced chili peppers with the vegetables.
- Use chicken breast for leaner meat, or thighs for juicier texture.
- If Shaoxing wine is unavailable, dry sherry is a suitable substitute.
- Ensure the pan is hot before adding chicken to achieve a good sear and avoid sticking.
- Serve with steamed jasmine or basmati rice to soak up the delicious sauce.
