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

Scale

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

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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.