Pineapple Chicken Stir Fry (Print)

Juicy chicken and pineapple with crisp veggies tossed in a tangy, vibrant sauce. Fast, fresh, and packed with flavor.

# Components:

→ Chicken Preparation

01 - 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
02 - 1 tablespoon cornstarch
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Vegetables and Pineapple

05 - 1 red bell pepper, sliced
06 - 1 green bell pepper, sliced
07 - 1 small red onion, sliced
08 - 1 1/2 cups fresh pineapple chunks
09 - 2 cloves garlic, minced
10 - 1 tablespoon fresh ginger, grated

→ Sauce Component

11 - 3 tablespoons soy sauce
12 - 2 tablespoons rice vinegar
13 - 2 tablespoons honey
14 - 1 tablespoon oyster sauce
15 - 1/2 cup pineapple juice
16 - 1 teaspoon sesame oil
17 - 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

→ Finishing Elements

18 - 2 tablespoons vegetable oil
19 - 2 green onions, sliced
20 - 1 tablespoon toasted sesame seeds
21 - Steamed jasmine rice, for serving

# Directions:

01 - In a medium bowl, toss the chicken pieces with cornstarch, salt, and black pepper until evenly coated.
02 - In a small bowl, whisk together soy sauce, rice vinegar, honey, oyster sauce, pineapple juice, and sesame oil. Set aside.
03 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until golden and cooked through, approximately 4–5 minutes. Remove from the pan and reserve.
04 - Add the remaining 1 tablespoon of oil to the same pan. Stir-fry the minced garlic, grated ginger, sliced red onion, and bell peppers for 2–3 minutes until they are just tender-crisp.
05 - Add the fresh pineapple chunks to the pan and cook for an additional 1–2 minutes, stirring frequently.
06 - Return the cooked chicken to the pan. Pour in the prepared sauce and bring to a gentle simmer. Stir in the cornstarch slurry and cook for 1–2 minutes more, until the sauce has thickened and coats all ingredients.
07 - Remove from heat. Sprinkle with sliced green onions and toasted sesame seeds, if desired.
08 - Serve immediately over steamed jasmine rice.

# Chef Secrets:

01 -
  • Ready in just 30 minutes for busy weeknights
  • Uses simple ingredients most already have on hand
  • Perfect balance of sweet and savory flavors
  • Customizable with whatever vegetables you have
02 -
  • Stir frying requires high heat for best results
  • Cutting ingredients uniformly ensures even cooking
  • This dish tastes even better the next day as flavors meld
  • Can be made gluten free by using tamari instead of soy sauce
03 -
  • Always pat chicken dry before coating with cornstarch for better adhesion and browning. Damp chicken will steam rather than sear.
  • Cut all ingredients to similar sizes for even cooking throughout the dish.
  • Consider warming your serving plates for restaurant quality presentation that keeps food hot longer at the table.

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