The Pineapple Chicken Stir-Fry Recipe is an absolute delight for anyone who loves that perfect balance of sweet, savory, and tangy flavors all in one vibrant dish. This recipe captures the bright juiciness of fresh pineapple, tender chicken pieces, and crisp bell peppers, all coated in a luscious, glossy sauce that will have your taste buds dancing. Whether you’re looking for a quick weeknight dinner or a crowd-pleasing meal, this Pineapple Chicken Stir-Fry Recipe brings together simple ingredients for a colorful and satisfying experience that’s sure to become a favorite in your cooking rotation.
Ingredients You’ll Need
Every ingredient in this Pineapple Chicken Stir-Fry Recipe plays a vital role, contributing delicious layers of flavor, appealing textures, and a beautiful palette of colors. From the juicy pineapple slices to the subtly tangy rice vinegar, you’ll love how each component works together seamlessly.
- 1 lb chicken thighs or breast: Tender, juicy chicken is the protein star of this dish, providing a hearty base.
- 1/2 teaspoon salt: Enhances the natural flavors and balances the sweetness.
- 1 tablespoon Shaoxing wine: Adds a subtle depth and aroma similar to dry sherry.
- 3/4 cup pineapple juice: Brings natural sweetness and tropical brightness.
- 2 tablespoons light soy sauce: Gives the stir-fry its essential savory umami kick.
- 2 tablespoons rice vinegar: Adds a touch of acidity that sharpens the overall flavor.
- 1 tablespoon brown sugar: Introduces a caramel-like sweetness to balance tartness.
- 1 tablespoon cornstarch (in sauce): Thickens the sauce to glossy perfection.
- 1/3 cup cornstarch (for coating chicken): Creates a lightly crispy texture on the chicken pieces.
- 4 tablespoons peanut oil: High-heat oil perfect for stir-frying with a subtle nutty flavor.
- 1 cup pineapple slices: Tender chunks that caramelize beautifully and add juiciness.
- 1 bell pepper: Adds vibrant color and a sweet crunch.
- 1 tablespoon minced ginger: Provides a warm, spicy kick that livens up the dish.
How to Make Pineapple Chicken Stir-Fry Recipe
Step 1: Marinate the Chicken
Start by tossing the cut chicken pieces with salt and Shaoxing wine in a medium bowl. This simple marinade not only seasons the chicken but also tenderizes it and infuses it with a subtle aroma that’s essential for that authentic stir-fry flavor. Let it sit while you prep the other ingredients—this little pause adds big flavor.
Step 2: Prepare the Sauce
In a separate bowl, whisk together pineapple juice, light soy sauce, rice vinegar, brown sugar, and cornstarch. This combo will develop into a luscious, thick sauce that perfectly balances sweet, sour, and savory. Make sure the sugar and cornstarch dissolve fully before setting it aside ready for the skillet.
Step 3: Coat the Chicken
Sprinkle cornstarch over the marinated chicken and toss thoroughly to coat each piece evenly. This coating not only helps lock in moisture but also gives the chicken a slightly crispy exterior when cooked, elevating the texture of the entire dish.
Step 4: Cook the Chicken
Heat the peanut oil in a large skillet over medium-high heat until hot. Shake off any excess cornstarch from the chicken pieces and arrange them in a single layer without crowding. Resist the urge to stir immediately—let the chicken brown on one side for about 2 minutes, then flip and brown the other side for another 2 minutes. Once golden, remove the chicken from the skillet and set aside to cool slightly.
Step 5: Cook the Vegetables
Use paper towels to wipe out the excess oil from the pan, leaving about 1 tablespoon. If the pan is dry, add a little more peanut oil. Turn the heat up to high and add pineapple chunks, bell pepper pieces, and minced ginger. Let everything sizzle undisturbed for 1-2 minutes to caramelize the pineapple and blister the peppers for that irresistible smoky-sweet flavor. Stir occasionally afterward to prevent burning.
Step 6: Thicken the Sauce
Give your prepared sauce one more good stir to make sure the cornstarch hasn’t settled. Pour it into the skillet and cook, stirring frequently, until the sauce thickens and coats the vegetables beautifully in a shiny glaze. This step is where the magic happens—get ready for the mouthwatering aroma filling your kitchen!
Step 7: Combine and Serve
Remove the skillet from heat and toss the browned chicken back into the pan. Mix everything well to coat each piece of chicken in the thickened sauce, ensuring every bite bursts with flavor. Serve immediately, ideally over fluffy steamed rice to soak up every last drop of that luscious sauce.
How to Serve Pineapple Chicken Stir-Fry Recipe
Garnishes
Fresh garnishes can take your Pineapple Chicken Stir-Fry Recipe to the next level. Try sprinkling chopped green onions or fresh cilantro on top for a pop of color and fresh herbaceous notes. A few toasted sesame seeds add a subtle crunch and nutty aroma that complements the dish beautifully.
Side Dishes
Because this stir-fry is packed with bold flavors, simple sides work best. Steamed jasmine or basmati rice is a classic pairing that balances flavors and textures. For a fresher bite, consider a crisp cucumber salad or lightly sautéed greens like bok choy or snap peas to keep the meal light and vibrant.
Creative Ways to Present
Feeling playful? Serve your Pineapple Chicken Stir-Fry Recipe in hollowed-out pineapple halves for an eye-catching presentation that screams tropical fun. Alternatively, pile it on top of a bed of quinoa or cauliflower rice for a healthier twist that adds interesting texture and color to your dinner plate.
Make Ahead and Storage
Storing Leftovers
This Pineapple Chicken Stir-Fry Recipe stores beautifully in the fridge for up to 3 days. Keep it in an airtight container to maintain freshness and prevent the flavors from fading. When you’re ready to eat, it still tastes delightful and holds its texture well.
Freezing
If you want to save some for later, freezing is totally an option. Just place the cooled stir-fry in a freezer-safe container and label it with the date. It can be frozen for up to 2 months, making it a great choice for meal prepping or busy nights when cooking feels like a chore.
Reheating
The best way to reheat your Pineapple Chicken Stir-Fry Recipe is in a skillet over medium heat. This method helps keep the chicken tender and the vegetables crisp. Avoid microwaving if possible, as it can make the chicken rubbery and the veggies soggy.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works just fine and will be leaner. Just be careful not to overcook it, since breast meat can dry out faster than thighs.
What is Shaoxing wine, and can I substitute it?
Shaoxing wine is a Chinese cooking wine that adds a subtle richness and depth. If you don’t have it, dry sherry is a great substitute that provides a similar flavor profile.
Can I make this recipe spicy?
Yes! Add sliced fresh chili peppers or a dash of chili flakes when cooking the vegetables to give your Pineapple Chicken Stir-Fry Recipe an exciting kick.
Is there a vegetarian version of this dish?
Definitely. Swap the chicken for firm tofu or tempeh and use vegetable broth or water instead of Shaoxing wine for a delicious vegetarian option.
What type of cornstarch should I use?
Regular cornstarch found in any grocery store works great to both coat the chicken and thicken the sauce. It’s crucial for achieving that perfect texture in this recipe.
Final Thoughts
I really encourage you to dive into making this Pineapple Chicken Stir-Fry Recipe soon—it’s one of those dishes that feels fancy yet comes together so quickly! The balance of sweet pineapple with savory chicken and punchy ginger creates an unforgettable meal that’s perfect any day of the week. Once you try it, I guarantee this recipe will become a bright spot in your dinner routine.
Print
Pineapple Chicken Stir-Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Description
A vibrant and flavorful Pineapple Chicken Stir-Fry that combines juicy chicken pieces with caramelized pineapple and crisp bell peppers. This quick and easy stir-fry features a tangy-sweet sauce made from pineapple juice, soy sauce, and rice vinegar, perfect for a satisfying weeknight 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 and Cooking
- 1/3 cup cornstarch
- 4 tablespoons peanut oil
Vegetables
- 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 chicken pieces with salt and Shaoxing wine. Mix well and let it marinate while you prepare other ingredients.
- Prepare Sauce: In another medium bowl, whisk together pineapple juice, light soy sauce, rice vinegar, brown sugar, and 1 tablespoon cornstarch until sugar and cornstarch are fully dissolved. Set aside.
- Coat Chicken: Add 1/3 cup cornstarch to the marinated chicken and toss thoroughly to evenly coat each piece.
- Cook Chicken: Heat peanut oil in a large nonstick or carbon steel skillet over medium-high heat until hot. Shake off excess cornstarch from chicken, spread pieces without overlapping, and cook undisturbed for about 2 minutes until the bottom is browned. Flip and cook the other side for 2 more minutes until browned. Remove chicken and set aside to cool.
- Cook Vegetables: Wipe excess oil from the pan, leaving about 1 tablespoon. Add additional 1 tablespoon peanut oil if needed. Heat skillet over high heat, add pineapple chunks, bell pepper pieces, and minced ginger. Let them cook undisturbed for 1-2 minutes to caramelize pineapple and blister peppers, stirring occasionally.
- Thicken Sauce: Stir the prepared sauce to re-dissolve any settled cornstarch, then pour into the pan with vegetables. Cook until the sauce thickens and coats the vegetables well.
- Combine and Serve: Remove skillet from heat and return browned chicken to the pan. Toss everything together to coat the chicken in the thickened sauce. Serve hot, ideally with steamed rice.
Notes
- Marinating the chicken adds flavor and tenderness.
- Ensure not to overcrowd the pan when browning chicken to get a nice sear.
- Use pineapple juice with no added sugar for better control of sweetness.
- Adjust the amount of brown sugar based on your sweetness preference.
- This dish pairs well with steamed jasmine or basmati rice.
- For a gluten-free version, substitute soy sauce with tamari.
