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This Pineapple Chicken is a quick and easy Asian-style chicken stir-fry made with pineapple chunks, bell pepper, and flavorful chicken thighs in a sweet and savory stir-fry sauce. It’s faster than picking up takeout – and it costs less, too!
One of my favorite quick and easy weeknight dinners, this Asian-style pineapple chicken is perfect for everyone, but especially picky eaters. Ready in a little over half an hour, it’s made with tender chicken, veggies, and bright pineapple chunks coated in a sweet, sticky, and savory pineapple sauce. It’s quicker and definitely fresher than picking up your favorite takeout and probably more affordable, too. It’s perfect served over cooked white rice or Asian-style noodles like ramen or udon noodles.
Key Ingredients and Substitutions
Find the printable recipe with measurements in the recipe card below.
- Chicken: We’re using boneless skinless chicken thighs sliced into 1-inch strips. You can also use boneless skinless chicken breasts, shrimp, or tofu if desired.
- Pineapple stir fry sauce: Made with a combination of pineapple juice, hoisin sauce, rice vinegar, soy sauce, ketchup, brown sugar, and cornstarch.
- Oil: Vegetable oil or olive oil is used to brown the marinated chicken pieces, followed by the onions and bell peppers.
- Onion: I’ve made this stir-fry with red onion, but white onion will also work.
- Bell pepper: Any color bell pepper will work. I like to use red, orange, or yellow.
- Pineapple: Feel free to use unsweetened canned pineapple chunks or freshly chopped pineapple.
- Fresh garlic: Added for flavor.
Cooking Tips
- Prep the ingredients before getting started: As with any stir fry, it’s hard to multi-task once cooking is started. I highly recommend having everything prepared, including the sauce, chopped veggies, and any garnishes.
- Marinating is recommended but not required: Marinating the chicken infuses it with flavor, but it’s not required. If you’re short on time and dinner needs to be on the table asap, simply allow the chicken to marinate as you prepare the remaining ingredients.
- Keep the heat high: High heat establishes a nice sear on the chicken and veggies and is responsible for its fast cooking time.
- You can use fresh or canned pineapple. If you use fresh pineapple chunks, you will need to buy pineapple juice seperately. Fortunately, most stores sell 100% pineapple juice in cans or cartons.
- Love sauce? Double the sauce ingredients if you enjoy more saucy stir fry.
How to Make Pineapple Chicken
1. Marinate the chicken: Place the chicken pieces in a large bowl with ¼ cup of pineapple juice, the hoisin sauce, and rice vinegar. Mix well, then cover the bowl with plastic wrap or a tight-fitting lid and allow the chicken to marinate for 30 minutes to 3 hours if time allows.
- Tip: If you’re short on time, let the chicken marinate at room temperature as you prepare the remaining ingredients.
2. Prepare the sauce: Whisk together the remaining pineapple juice, soy sauce, ketchup, brown sugar, and cornstarch together in a medium bowl and set aside.
3. Brown the chicken: Heat 1-2 tablespoons of vegetable oil in a large wok or skillet set over high heat. Allow the pan and oil to become hot, then use a slotted spoon to remove the chicken from the marinade, draining as much liquid as possible. Add the chicken to the skillet and stir fry for 4-6 minutes or until the chicken is cooked. Remove the chicken to a clean plate and set aside. Discard any leftover marinade.
4. Stir fry the veggies and pineapple: Return the pan to high heat and add another tablespoon of oil. Stir fry the onion and bell pepper for 2 minutes, then add the pineapple and garlic and fry for another 2 minutes.
5. Stir in the sauce: Whisk the sauce and immediately add it to the skillet. Continue to toss and stir as the sauce comes to a low boil (reduce the heat if needed) and starts to thicken- about 3 minutes.
6. Return the chicken: Stir in the cooked chicken and cook for an additional minute. Serve over rice (I like jasmine rice) or noodles and garnish with sliced green onions if desired.
What to Serve with Pineapple Chicken
Serve this pineapple chicken stir fry over warm jasmine rice or noodles for a hearty, complete main meal. For a low-carb dish, you can try serving it over cauliflower rice or wrapped in crispy lettuce wraps!
Enjoy this chicken stir fry alongside egg rolls, egg drop soup, or potstickers.
Storage and Leftovers
Transfer leftovers to an airtight container and place in the refrigerator for up to 3-4 days. For best results, reheat slowly in a saucepan set over low heat until warmed through.
Freezing is not recommended. The texture of the veggies and pineapple will change after thawing.
More Asian-Inspired Stir Fry Recipes
- Ground Chicken Stir Fry
- Easy Cabbage Stir-Fry
- Egg Roll in a Bowl
- Shrimp and Asparagus Stir Fry
- Easy Chicken Stir Fry Recipe with Bok Choy
- Easy Szechuan Chicken Recipe (Szechuan Chicken Stir Fry)
- Browse more Asian-Inspired Recipes.
Pineapple Chicken Recipe
Ingredients
- 1 pound boneless skinless chicken thighs, cut into 1-inch strips
- ¾ cup pineapple juice, divided
- ¼ cup hoisin sauce
- 1 tablespoon rice vinegar
- ½ cup low-sodium soy sauce
- ¼ cup ketchup
- 2 tablespoon brown sugar
- 2 tablespoon cornstarch
- 2-3 tablespoon vegetable oil
- 1 red onion, chopped
- 1 red bell pepper, deseeded and chopped
- 1½ cups pineapple chunks
- 3 cloves garlic, minced
- sliced green onion, to garnish
Instructions
- Place the chicken pieces in a large bowl with ¼ cup of pineapple juice, the hoisin sauce, and rice vinegar. Mix well, then cover the bowl with plastic wrap or a tight-fitting lid and allow the chicken to marinate for 30 minutes to 3 hours if time allows. Tip: If you’re short on time, let the chicken marinate at room temperature as you prepare the remaining ingredients.
- Whisk together the remaining pineapple juice, soy sauce, ketchup, brown sugar, and cornstarch together in a medium bowl and set aside.
- Heat 1-2 tablespoons of vegetable oil in a large wok or skillet set over high heat. Allow the pan and oil to become hot, then use a slotted spoon to remove the chicken from the marinade, draining as much liquid as possible. Add the chicken to the skillet and stir fry for 4-6 minutes or until the chicken is cooked. Remove the chicken to a clean plate and set aside. Discard any leftover marinade.
- Return the pan to high heat and add another tablespoon of oil. Stir fry the onion and bell pepper for 2 minutes, then add the pineapple and garlic and fry for another 2 minutes.
- Whisk the sauce and immediately add it to the skillet. Continue to toss and stir as the sauce comes to a low boil (reduce the heat if needed) and starts to thicken- about 3 minutes.
- Stir in the cooked chicken and cook for an additional minute.
- Serve over rice (I like jasmine rice) or noodles and garnish with sliced green onions if desired.
Notes
- Transfer leftovers to an airtight container and store in the refrigerator for 3-4 days. Freezing is not recommended.
- Optional additions: Red pepper flakes (for heat), fresh ginger, sesame seeds, broccoli, carrots, etc.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
