Pineapple Chicken Asian Style

This pineapple chicken stir fry offers a delicious balance of sweet and tangy flavors that livens up tender chicken and crisp veggies in under 35 minutes. It’s perfect for a quick weeknight dinner that feels a bit special without the fuss or expense of takeout. The sauce clings beautifully and carries a subtle Asian flair that’s guaranteed to please.

I first made this on a busy weeknight when I needed something fast but flavorful. Now it’s a staple because my whole family loves the juicy pineapple bites paired with tender chicken and crisp peppers.

Gather Your Ingredients

• Chicken breasts cut into bite-size pieces: choose firm, fresh chicken for the best texture
• Garlic powder: adds a subtle savory note, you can also use fresh garlic if preferred
• Pepper to taste: freshly ground gives a nice kick
• Cornstarch: essential for coating the chicken to create a light crust and thicken the sauce
• Olive oil divided: allows you to control cooking for browning and stir frying, extra virgin adds a mild fruitiness
• Canned pineapple tidbits or chunks drained but reserve 3/4 cup juice: the pineapple brings natural sweetness and the juice is key for the sauce, look for the ones packed in natural juice not syrup
• Red bell pepper cut into bite-size pieces: adds crunch and color
• Medium onion sliced or chopped: rounds out the flavor with mild sweetness
• Sauce ingredients
• Pineapple juice reserved from the canned fruit: provides the sweet base for the sauce
• Honey: adds natural sweetness and helps balance acidity
• Soy sauce: delivers umami and saltiness, good quality is worth it here
• Rice vinegar or apple cider vinegar: contributes acidity and brightness
• Grated fresh ginger: brings warmth and a subtle kick
• Minced garlic: adds depth
• Cornstarch: used in the sauce to give it a nice glossy thickness

How to Make It

Saucemaking:

Mix the pineapple juice, honey, soy sauce, rice vinegar, grated fresh ginger, minced garlic, and cornstarch in a small bowl. Whisk until smooth. If you don’t have quite enough pineapple juice, top it up with water so you have about three quarters of a cup total.

Veggie preparation:

Cut the red bell pepper into bite-sized pieces and slice the onion. Set aside.

Chicken prep:

Cut chicken breasts into roughly one inch pieces. In a bowl, toss the chicken with garlic powder, pepper, and cornstarch until all pieces are evenly coated.

Cook the chicken:

Warm two tablespoons of olive oil in a deep skillet over medium-high heat. Let it get hot but not smoking. Cook the chicken in two batches so you don’t overcrowd the pan. For the first batch, cook the chicken for about four minutes then flip and cook for another three to four minutes until browned and cooked through (internal temperature should reach 165°F). Add a tablespoon of olive oil for the second batch and repeat. Once cooked, transfer the chicken pieces to a plate.

Cook pineapple:

If the pan is dry after cooking the chicken, add a small splash of olive oil, about a teaspoon. Add the drained pineapple chunks to the pan and let cook without stirring for about one minute. This allows some caramelization and intensifies their sweetness.

Add the vegetables:

Stir in the red bell peppers and onions to the pan and cook for about three minutes or so, stirring occasionally. You want them tender-crisp, but you can cook them a little longer if you prefer softer veggies.

Combine everything:

Add the cooked chicken back into the pan with the pineapple and vegetables. Pour in the prepared sauce and stir well. Let the sauce bubble and thicken for one to two minutes until glossy and coating all the ingredients.

Serve immediately:

Serve immediately over rice or noodles for a complete meal your family will enjoy.

I love the fresh ginger in this because it adds a subtle zing that keeps things interesting without overpowering the other flavors. One memorable night my kids were skeptical about pineapple in dinner until the first bite made them ask for seconds. That moment made this recipe a quick family favorite.

Flavor Boosters

Try adding a splash of extra vinegar for brightness or sprinkle chopped green onions on top to enhance the freshness.

Serving Suggestions

Serve over jasmine rice for a fragrant pairing or noodles like soba or rice noodles for a different texture. Add a simple green side salad or steamed broccoli to round out the meal with extra veggies. Garnish with chopped green onions or sesame seeds for a restaurant-style finish.

Creative Twists

Use fresh pineapple and bell peppers when in season for an extra vibrant and fresh dish. In colder months swap bell peppers for other hearty vegetables like snap peas or cabbage to keep it balanced and colorful. Adjust sweetness by reducing honey or adding a splash of orange juice for a citrus twist in warmer weather.

This pineapple chicken stir fry is a quick, flavorful meal perfect for busy nights and will quickly become a family favorite.

Common Questions About the Recipe

→ What type of chicken works best?

Boneless, skinless chicken breasts cut into bite-sized pieces cook evenly and remain tender in this dish.

→ Can I use fresh pineapple instead of canned?

Yes, fresh pineapple chunks work well; just ensure to reserve some juice or add a bit of water for the sauce volume.

→ How do I prevent the sauce from becoming too runny?

Whisking cornstarch into the sauce and cooking it until it thickens will give it a perfect consistency to coat the ingredients.

→ What vegetables complement this dish?

Bell peppers and onions are ideal for their crisp texture and slight sweetness, balancing the tangy sauce.

→ Can this be made gluten-free?

Use gluten-free soy sauce and double-check other ingredients to make this dish suitable for gluten-free diets.

→ What’s the best way to serve this dish?

Serve it hot over steamed rice or noodles to soak up the flavorful sauce and complete the meal.