If you’re craving a dish that bursts with vibrant colors and a harmony of sweet, tangy, and savory flavors, I can’t recommend this Pineapple Chicken Stir-Fry Recipe enough. It’s a swift, satisfying meal that transforms simple ingredients into a taste sensation. Beautifully caramelized pineapples meet tender, juicy chicken, all tossed in a glossy sauce that perfectly balances acidity and sweetness. Whether you’re cooking for two or just treating yourself, this recipe serves up a wonderfully refreshing take on stir-fry that will quickly become a cherished favorite.
Ingredients You’ll Need
This Pineapple Chicken Stir-Fry Recipe calls for straightforward, easy-to-find ingredients that together create a stunning medley of flavors and textures. Each one plays an essential role, from the fresh tang of pineapple to the warming zing of ginger, ensuring every bite is exciting and well-rounded.
- Chicken thighs (or breast), 1 lb: Juicy and tender, thighs bring great flavor, but breasts work well for a leaner option.
- Salt, 1/2 teaspoon: Enhances the natural flavors of the chicken perfectly.
- Shaoxing wine (or dry sherry), 1 tablespoon: Adds depth and a subtle aromatic note to the marinade.
- Pineapple juice, 3/4 cup: Provides that bright, tropical sweetness that defines this dish.
- Light soy sauce (or soy sauce), 2 tablespoons: Brings the savory umami base to the sauce.
- Rice vinegar, 2 tablespoons: Adds a delicate tang that balances the sweetness.
- Brown sugar, 1 tablespoon: Gives a gentle caramelization and richness.
- Cornstarch, 1 tablespoon plus 1/3 cup: Used for thickening the sauce and coating the chicken for a crispy exterior.
- Peanut oil, 4 tablespoons: Ideal for stir-frying due to its high smoke point and mild flavor.
- Pineapple slices, 1 cup (cut into chunks): Fresh pieces to caramelize and add texture.
- Bell pepper, 1 (cut into chunks): Adds vibrant color and crispness.
- Minced ginger, 1 tablespoon: Offers a fresh, fragrant warmth to the dish.
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 chicken while layering in subtle complexity. Let it sit while you prepare the rest—this step ensures every bite is bursting with flavor.
Step 2: Prepare the Sauce
Mix pineapple juice, soy sauce, rice vinegar, brown sugar, and one tablespoon of cornstarch in a separate bowl. Stir until the sugar and cornstarch dissolve completely. This lovely sauce blends sweet, savory, and tangy elements with a silky texture, ready to coat your stir-fry beautifully.
Step 3: Coat the Chicken
Sprinkle the additional 1/3 cup of cornstarch over the marinated chicken, tossing thoroughly. This coating will crisp up when cooked, creating a delightful contrast against the tender meat inside.
Step 4: Cook the Chicken
Heat peanut oil over medium-high heat until shimmering in a large skillet. Shake off any excess cornstarch from the chicken pieces so they don’t clump, then spread them out evenly without crowding. Let them cook undisturbed for about 2 minutes to brown on the bottom, then flip and cook another 2 minutes until golden on the other side. Remove the chicken and set aside to cool slightly.
Step 5: Cook the Vegetables
Wipe out excess oil from the pan, leaving about one tablespoon behind, or add a little more if needed. Crank the heat to high, then add your pineapple chunks, bell pepper pieces, and minced ginger. Cook them mostly undisturbed for 1 to 2 minutes so the pineapples caramelize and the peppers blister, stirring occasionally for even cooking. This step maximizes flavor and texture contrast.
Step 6: Thicken the Sauce
Give the sauce mixture a quick stir to comb through any settled cornstarch, then pour it into the pan with the vegetables. Stir continuously until the sauce thickens to a luscious glaze that perfectly coats every morsel.
Step 7: Combine and Serve
Turn off the heat and return the browned chicken pieces to the skillet. Toss everything gently to coat the chicken in the thickened, flavorful sauce. Serve piping hot over steamed rice for the ultimate comfort meal.
How to Serve Pineapple Chicken Stir-Fry Recipe
Garnishes
Sprinkle chopped green onions or fresh cilantro over your stir-fry to add a pop of color and a fresh herbal note. If you like a bit of heat, a few sliced red chili peppers or a drizzle of chili oil elevate the dish without overpowering its sweet and sour charm.
Side Dishes
Steamed jasmine or basmati rice is a classic and perfect companion, soaking up every bit of that glossy sauce. For a lighter approach, serve alongside steamed or stir-fried greens like bok choy, broccoli, or snap peas to add crunch and freshness.
Creative Ways to Present
Serve your Pineapple Chicken Stir-Fry Recipe in a hollowed-out pineapple shell for a fun tropical twist that will wow guests. Alternatively, wrap spoonfuls in crisp lettuce leaves for a fresh, hands-on experience—great for casual dinners or parties!
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and refrigerate for up to 3 days. The flavors meld beautifully overnight, making your next meal equally delicious.
Freezing
This stir-fry freezes well. Just let it cool completely before transferring to a freezer-safe container. It will keep its texture and flavor for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently in a skillet over medium heat to preserve the chicken’s tenderness and keep the sauce luscious. You can also microwave, stirring halfway, but be mindful not to overcook to avoid drying out the chicken.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast is a leaner option and works well. Just be careful not to overcook it, as it can dry out faster than thighs.
What if I don’t have Shaoxing wine?
Dry sherry is a perfect substitute, adding a similar depth of flavor. If you don’t have either, you can omit it, but the dish won’t have quite the same complexity.
Can I use canned pineapple instead of fresh?
Yes, canned pineapple chunks work in a pinch. Just drain them well to avoid extra liquid, which can thin the sauce.
Is peanut oil necessary?
Peanut oil is great because of its high smoke point and neutral flavor, but you can substitute with vegetable or canola oil if needed.
How can I make this dish spicier?
Add some sliced fresh chili peppers during the vegetable cooking step or finish with a drizzle of chili garlic sauce for a spicy kick that complements the sweet and tangy flavors.
Final Thoughts
There’s something truly special about a Pineapple Chicken Stir-Fry Recipe that balances hassle-free cooking with impressive, crave-worthy flavor. Once you try this recipe, I’m sure it will become one of your go-to dinners for those nights when you want both comfort and a little flair. Give it a whirl, and enjoy every juicy, tangy, mouthwatering bite!
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: Chinese
Description
This Pineapple Chicken Stir-Fry recipe delivers a vibrant combination of tender chicken, sweet caramelized pineapple, and colorful bell peppers tossed in a tangy, savory sauce. Cooked quickly on the stovetop, it’s perfect for a flavorful weeknight dinner that pairs wonderfully 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)
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 the chicken pieces with salt and Shaoxing wine. Mix well to coat the chicken evenly and let it marinate while you prepare the other ingredients, allowing the meat to absorb flavors.
- Prepare Sauce: In a separate medium bowl, whisk together pineapple juice, light soy sauce, rice vinegar, brown sugar, and 1 tablespoon cornstarch until the sugar and cornstarch are fully dissolved. Set the sauce mixture aside.
- Coat Chicken: Add 1/3 cup cornstarch to the marinated chicken and toss well to coat each piece thoroughly, which helps achieve a nice crispy texture when cooked.
- Cook Chicken: Heat peanut oil in a large nonstick or carbon steel skillet over medium-high heat until hot. Shake off excess cornstarch from the chicken pieces and arrange them in the skillet without overlapping. Cook undisturbed for about 2 minutes until the bottom browns. Flip each piece and cook another 2 minutes until the second side is browned. Remove the chicken from the skillet and set it aside on a plate to cool.
- Cook Vegetables: Use paper towels to remove excess oil from the skillet, leaving about 1 tablespoon. If needed, add 1 tablespoon more peanut oil. Heat skillet over high heat, then add pineapple chunks, bell pepper pieces, and minced ginger on top. Allow them to cook mostly undisturbed for 1-2 minutes to caramelize the pineapple and blister the peppers, stirring occasionally to prevent burning.
- Thicken Sauce: Stir the prepared sauce again to ensure all cornstarch is dissolved, then pour it into the skillet with the vegetables. Cook while stirring until the sauce thickens fully and coats the vegetables nicely.
- Combine and Serve: Remove the skillet from heat and return the browned chicken pieces to the pan. Toss everything together well so the chicken is coated evenly with the thickened sauce and vegetables. Serve hot, ideally over steamed rice.
Notes
- Shaoxing wine adds authentic flavor but can be substituted with dry sherry if unavailable.
- Adjust the amount of brown sugar to control the sweetness of the dish.
- Using chicken thighs provides more juiciness, but chicken breast works well for a leaner option.
- Be careful not to overcrowd the pan when frying chicken to ensure proper browning.
- Stir the sauce before adding to prevent lumps from settled cornstarch.
