If you are craving a vibrant, flavorful dish that bursts with a perfect balance of sweet and savory, this Pineapple Chicken Stir-Fry Recipe is going to become your new go-to dinner. The tender chicken thighs marry every bright chunk of pineapple and crisp bell pepper, all coated in a luscious sauce that’s both tangy and delightfully sticky. It’s a wonderfully easy meal to whip up on busy nights, promising a colorful plate full of irresistible textures and fresh, zingy flavors that bring a little sunshine to any table.
Ingredients You’ll Need
Every ingredient in this Pineapple Chicken Stir-Fry Recipe has a unique role, whether it adds depth of flavor, texture, or a pop of color. These simple staples come together effortlessly to create a dish that feels both exotic and comforting at once.
- 1 lb chicken thighs (or breast), cut into 1” pieces: Provides juicy, tender meat that absorbs the marinade beautifully.
- 1/2 teaspoon salt: Enhances all the other flavors and seasons the chicken perfectly.
- 1 tablespoon Shaoxing wine (or dry sherry): Adds a mild umami note and tenderizes the chicken.
- 3/4 cup pineapple juice: Brings natural sweetness and the star tropical flavor to the sauce.
- 2 tablespoons light soy sauce (or soy sauce): Offers balanced saltiness and depth.
- 2 tablespoons rice vinegar: Delivers a hint of acidity to brighten the dish.
- 1 tablespoon brown sugar: Provides mellow caramel sweetness for richness.
- 1 tablespoon cornstarch: Helps thicken the sauce to a glossy finish.
- 1/3 cup cornstarch: Used to coat the chicken, ensuring a crispy exterior.
- 4 tablespoons peanut oil: Ideal for high-heat stir-frying and adds a subtle nutty flavor.
- 1 cup pineapple slices, cut into 1” chunks: Adds juicy bursts of tropical sweetness and texture.
- 1 bell pepper, cut into 1” pieces: Gives a satisfying crunch and vivid color contrast.
- 1 tablespoon minced ginger: Brings a fresh and zesty aroma that wakes up your palate.
How to Make Pineapple Chicken Stir-Fry Recipe
Step 1: Marinate the Chicken
Start by combining the chicken pieces with salt and Shaoxing wine in a medium bowl. This simple marinade tenderizes the meat and infuses it with delicate layers of flavor. Let it sit while you prep the sauce and veggies—this little wait time makes a big difference in taste.
Step 2: Prepare the Sauce
In a separate bowl, whisk together pineapple juice, soy sauce, rice vinegar, brown sugar, and cornstarch until smooth and free of lumps. This blend creates that signature sweet and tangy Pineapple Chicken Stir-Fry Recipe sauce that clings beautifully to every bite.
Step 3: Coat the Chicken
Sprinkle the 1/3 cup cornstarch over the marinated chicken and toss thoroughly to coat each piece. This step ensures the chicken crisps up nicely while cooking, giving you that coveted golden crust that contrasts perfectly with the tender interior.
Step 4: Brown the Chicken
Heat peanut oil in a large skillet over medium-high heat until shimmering. Shake off any excess cornstarch from the chicken and lay the pieces in the pan without overlapping. Let them cook undisturbed for about 2 minutes to develop a lovely brown sear. Flip and repeat on the other side, then remove the chicken and rest it on a plate to cool slightly.
Step 5: Sauté Pineapple and Bell Pepper
Wipe excess oil from the pan but leave about one tablespoon, topping up if needed. Turn the heat to high and add pineapple chunks, bell pepper pieces, and minced ginger. Let these ingredients caramelize undisturbed for a couple of minutes to intensify flavors, stirring occasionally to prevent burning. This step brings out a smoky sweetness that truly complements the chicken.
Step 6: Add the Sauce
Give your prepared sauce a quick stir to re-mix any settled cornstarch, then pour it into the skillet with the pineapple and peppers. Cook until the sauce thickens dramatically, transforming into a glossy, luscious coating that envelops the veggies perfectly.
Step 7: Combine and Finish
Remove the pan from heat and return the browned chicken to the skillet. Toss everything together gently so the chicken is enveloped in the thickened sauce, mingling all those vibrant flavors and textures. Serve hot and watch this Pineapple Chicken Stir-Fry Recipe become an absolute favorite at your dinner table.
How to Serve Pineapple Chicken Stir-Fry Recipe
Garnishes
Brighten your plate with a sprinkle of chopped green onions or toasted sesame seeds for a subtle crunch and extra color. Fresh cilantro leaves also add a refreshing herbal note that contrasts beautifully with the sweet sauce and juicy pineapple.
Side Dishes
This dish shines when paired with steamed jasmine rice, which soaks up every bit of the flavorful sauce. For added texture and fiber, try serving alongside lightly sautéed bok choy or a simple cucumber salad that offers a cool, crisp balance.
Creative Ways to Present
For a fun twist, serve your Pineapple Chicken Stir-Fry Recipe in hollowed-out pineapple halves for an eye-catching tropical presentation. Alternatively, pile it over crunchy lettuce leaves for a hand-held, fresh bite that’s perfect for casual gatherings or lunches on the go.
Make Ahead and Storage
Storing Leftovers
Let your Pineapple Chicken Stir-Fry Recipe cool completely before transferring to an airtight container. It will stay fresh in the fridge for up to 3 days, making it perfect for quick lunches or dinners later in the week.
Freezing
If you want to save this dish for longer, freezing is a great option. Pack portions tightly in freezer-safe containers or bags, removing as much air as possible. The stir-fry will keep well for up to 2 months. Just thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers gently in a skillet over medium heat to preserve the texture of the chicken and vegetables, adding a splash of water if needed to loosen the sauce. Avoid the microwave if possible, as it can sometimes make the chicken tough and the veggies mushy.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works well. Just be careful not to overcook it since it’s leaner and can dry out faster than thighs.
What if I don’t have Shaoxing wine?
Dry sherry or even a mild dry white wine are good substitutes. If you prefer an alcohol-free option, a little chicken broth with a splash of rice vinegar can work too.
Can I add other vegetables?
Definitely! Snap peas, carrots, or snow peas make lovely additions, adding crunch and extra color to your Pineapple Chicken Stir-Fry Recipe.
How do I make the sauce less sweet?
Simply reduce the brown sugar slightly and increase the rice vinegar to maintain balance. Taste as you go to find your perfect sweet-tart ratio.
Is peanut oil necessary?
Peanut oil is great for its high smoke point and subtle flavor, but you can substitute with vegetable or canola oil if needed without changing the dish too much.
Final Thoughts
Trust me, once you try this Pineapple Chicken Stir-Fry Recipe, it will quickly become a staple in your cooking routine. Its bright, harmonious flavors, combined with easy preparation, make it a wonderful dinner option to share with loved ones. So grab those fresh ingredients and bring a burst of tropical joy into your kitchen tonight!
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 Course
- Method: Stovetop
- Cuisine: Chinese
Description
This Pineapple Chicken Stir-Fry recipe offers a perfect balance of sweet and savory flavors with tender chicken pieces stir-fried alongside caramelized pineapple chunks and vibrant bell peppers. Marinated in Shaoxing wine and seared to golden perfection, the chicken is coated in a glossy, thickened sauce made from pineapple juice, soy sauce, and rice vinegar. Quick to prepare and cook, this dish is an ideal weeknight meal served best over steamed rice.
Ingredients
Chicken Marinade and Coating
- 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 the Chicken: In a medium bowl, combine chicken pieces, salt, and Shaoxing wine. Mix well and let it marinate while preparing the other ingredients.
- Prepare the Sauce: In another medium bowl, mix pineapple juice, light soy sauce, rice vinegar, brown sugar, and cornstarch. Stir until the sugar and cornstarch are fully dissolved, then set aside.
- Coat the Chicken: Add cornstarch to the marinated chicken and toss thoroughly to coat each piece evenly.
- Cook the Chicken: Heat peanut oil over medium-high heat in a large nonstick or carbon steel skillet until hot. Shake off excess cornstarch from chicken and spread pieces in the pan without overlapping. Cook without stirring for about 2 minutes until the bottom is browned. Flip and cook the other side for another 2 minutes until browned. Remove chicken and place on a plate to cool.
- Cook Pineapple and Vegetables: Use paper towels to wipe excess oil from the pan, leaving about 1 tablespoon. If needed, add 1 tablespoon peanut oil. Heat skillet over high heat; add pineapple chunks and bell pepper pieces along with minced ginger on top. Allow them to cook undisturbed for 1-2 minutes to caramelize the pineapples and blister the peppers, stirring occasionally.
- Add the Sauce: Stir the sauce again to dissolve any settled cornstarch and pour it into the pan. Cook until the sauce thickens completely, coating the vegetables well.
- Combine and Serve: Remove pan from heat and return the browned chicken to the skillet. Toss everything together to coat the chicken with the thickened sauce. Serve hot, ideally with steamed rice.
Notes
- Use chicken thighs for juicier, more flavorful meat; chicken breast can be used but may result in drier texture.
- Shao Xing wine can be substituted with dry sherry if unavailable.
- Be sure to shake off excess cornstarch before frying chicken to avoid clumping and splattering.
- Do not overcrowd the pan when cooking chicken to ensure even browning.
- For best flavor, allow pineapple and bell peppers to caramelize slightly before adding the sauce.
- This recipe pairs well with steamed jasmine or basmati rice.
- Can be made gluten-free by using tamari or gluten-free soy sauce.
