Introduction
Craving a quick and flavorful dinner with a tropical twist? This pineapple chicken stir-fry is your perfect answer. It’s a sweet, savory, and slightly tangy dish that comes together in just 30 minutes. Loaded with juicy chunks of chicken, vibrant bell peppers, onions, and fresh pineapple, this stir-fry delivers big flavor with simple ingredients.
Whether you’re looking to shake up your weeknight routine or impress guests with minimal effort, this easy pineapple chicken recipe will become a staple on your menu.
Ingredient Overview
Here’s what you’ll need to make this tropical stir-fry:
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Boneless, Skinless Chicken Breasts: Cut into bite-sized pieces for quick, even cooking.
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Fresh Pineapple: Adds juicy sweetness and a burst of tropical flavor.
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Soy Sauce: Provides savory umami depth.
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Honey: Balances the soy sauce with a hint of natural sweetness.
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Cornstarch: Helps the sauce cling to the chicken.
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Vegetable Oil: Ideal for high-heat stir-frying.
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Bell Pepper & Onion: Bring color, crunch, and flavor.
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Garlic & Ginger: Fresh aromatics for that signature stir-fry taste.
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Salt & Pepper: To season as needed.
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Green Onions: For garnish and freshness.
Step-by-Step Instructions
How to Make Pineapple Chicken Stir-Fry
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Marinate the Chicken
In a bowl, mix together 2 tablespoons of soy sauce, 1 tablespoon of honey, and 1 tablespoon of cornstarch. Add 1 pound of chicken pieces and toss to coat. Let marinate for at least 15 minutes. -
Cook the Chicken
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 5–7 minutes, stirring occasionally, until browned and cooked through. Remove and set aside. -
Sauté the Vegetables
In the same skillet, add 1 sliced bell pepper, 1 sliced onion, 2 minced garlic cloves, and 1 teaspoon of minced ginger. Stir-fry for 3–4 minutes until tender-crisp. -
Add the Pineapple and Combine
Return the chicken to the skillet and add 1 cup of diced fresh pineapple. Stir everything together and cook for another 2–3 minutes to blend the flavors. -
Season and Serve
Taste and adjust seasoning with salt and pepper. Garnish with chopped green onions and serve hot over rice or noodles.
Helpful Tips and Variations
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Use canned pineapple if fresh isn’t available. Just drain it well before using.
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Add heat with a splash of sriracha or chili flakes if you like spice.
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Swap the protein: Try using shrimp, pork, or tofu for a different twist.
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Make it a full meal: Serve over steamed jasmine rice, brown rice, or noodles.
Storage and Reheating
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Refrigerator: Store leftovers in an airtight container for up to 3 days.
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Reheat: Warm gently in a skillet over medium heat or in the microwave.
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Freezing: Freeze for up to 2 months. Thaw in the fridge before reheating.
Frequently Asked Questions
Can I use canned pineapple?
Yes! Canned pineapple chunks work well—just make sure to drain the liquid first.
Is this dish gluten-free?
It can be. Use gluten-free soy sauce or tamari to keep it gluten-free.
What can I serve this with?
This pairs perfectly with white rice, brown rice, fried rice, or rice noodles.
Can I make it vegetarian?
Absolutely. Swap chicken for tofu or tempeh and use vegetable-based protein.
Conclusion
This pineapple chicken stir-fry is a bright, bold, and delicious meal you can pull off in half an hour or less. It’s perfect for busy weeknights, meal prepping, or when you’re simply craving something fresh and flavorful. One bite and you’ll see why this recipe is a tropical favorite.
If you tried this recipe, let us know in the comments! Share it on Pinterest or tag your photos on social media so we can see your creation.
Sweet & Savory Pineapple Chicken Stir-Fry
Description
Cheesy Vegan Pizza Beans is a delicious and satisfying vegan dish that is perfect for a quick dinner or a satisfying snack. Made with kidney beans, tomato sauce, and vegan cheese, this dish is packed with protein and flavor.
Ingredients
Instructions
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Rinse and sort the kidney beans. Soak the beans in a large pot of water for at least 8 hours, or overnight.
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Drain and rinse the beans. Place them in a large pot and cover with water. Bring to a boil, then reduce the heat to a simmer and cook for 1 hour, or until the beans are tender.
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Preheat the oven to 375°F (190°C) 🔥.
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Heat the olive oil in a large skillet over medium heat. Add the onion 🧅, bell pepper, and garlic 🧄, and cook for 5 minutes, or until the vegetables are tender.
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Add the oregano, basil, salt 🧂, and black pepper, and stir to combine.
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Add the tomato sauce 🍅 and cooked beans to the skillet and stir to combine.
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Spread the bean mixture in an even layer on a baking sheet. Sprinkle the vegan cheese 🧀 shreds and vegan parmesan cheese on top.
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Bake for 10-15 minutes 🕒, or until the cheese is melted and bubbly.
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Serve hot ♨ and enjoy!
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 386kcal
- % Daily Value *
- Total Fat 16.7g26%
- Saturated Fat 2.4g12%
- Total Carbohydrate 56.5g19%
- Sugars 7.5g
- Protein 18.2g37%
- Vitamin A 302 IU
- Vitamin C 12 mg
- Calcium 135 mg
- Iron 7 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
You can also use other types of beans in this recipe, such as black beans or pinto beans.
Feel free to get creative and add your favorite pizza toppings to the mix!
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