Pineapple Chicken Stir-Fry

Pineapple Chicken Stir-Fry is a bright, colorful, and flavor-packed dish that’s perfect for busy weeknights. Bursting with sweet and savory flavors, this recipe features juicy pineapple chunks, tender chicken, and vibrant vegetables all tossed in a tangy stir-fry sauce. The balance of textures—crisp-tender veggies, succulent chicken, and juicy pineapple—makes each bite a satisfying experience. The homemade sauce is simple but punchy, combining soy sauce, pineapple juice, sesame oil, and vinegar for a delightful glaze that clings to every ingredient.

What makes this dish stand out is its versatility. You can serve it over rice, noodles, or even cauliflower rice, and you can easily swap in other veggies or proteins to suit what you have on hand. It’s also a naturally dairy-free option, and with a quick swap to tamari, it becomes fully gluten-free. Whether you’re cooking for the whole family or meal prepping for the week, this one-pan stir-fry will become a staple in your rotation. Plus, it’s ready in under 30 minutes, making it perfect for those nights when you want something fast, healthy, and delicious without sacrificing flavor.

Why You’ll Love This Recipe

1. Fast and Easy – Ready in under 30 minutes with minimal prep.
2. Naturally Sweet and Savory – Pineapple brings a tropical twist to classic stir-fry flavors.
3. One-Pan Meal – Easy cooking and even easier cleanup.
4. Loaded with Colorful Veggies – Packed with nutrients and visual appeal.
5. Gluten-Free Option – Just sub in tamari for soy sauce.

Ingredients

• Avocado oil
• Chicken breasts
• Red onion
• Red bell pepper
• Yellow bell pepper
• Broccoli florets
• Canned pineapple chunks
• Sesame seeds

For the Sauce

• Pineapple juice
• Rice wine vinegar
• Soy sauce (or tamari for gluten-free)
• Sesame oil

Variations

• Make It Spicy: Add sriracha or red pepper flakes to the sauce for heat.
• Use Different Proteins: Swap chicken for shrimp, tofu, or even tempeh.
• Extra Veggies: Add snap peas, zucchini, or shredded carrots for more variety.
• Low-Carb Version: Serve over cauliflower rice or zucchini noodles.
• Nutty Option: Top with chopped cashews or peanuts for crunch.

How to Make the Recipe

Step 1: Cook the Chicken

Heat avocado oil in a large skillet or wok over medium-high heat. Add diced chicken and cook until golden and cooked through. Remove from the pan and set aside.

Step 2: Sauté the Vegetables

In the same pan, add a little more oil if needed. Sauté the red onion, red and yellow peppers, and broccoli florets until just tender but still crisp.

Step 3: Make the Sauce

In a small bowl, whisk together pineapple juice, rice wine vinegar, soy sauce (or tamari), and sesame oil.

Step 4: Combine Everything

Return the chicken to the pan with the vegetables. Add the pineapple chunks and pour the sauce over everything. Toss to coat and cook for another 2–3 minutes until heated through and sauce slightly thickens.

Step 5: Garnish and Serve

Sprinkle with sesame seeds before serving. Serve hot over rice or your preferred base.

Tips for Making the Recipe

• Don’t overcook the vegetables—stir-fry just until crisp-tender for best texture.
• Drain pineapple well to avoid watering down the sauce.
• Cut all ingredients into similar-sized pieces for even cooking.
• Use high heat to achieve that classic stir-fry sear.
• For extra sauce, double the sauce ingredients.

How to Serve

Serve over steamed jasmine rice, brown rice, rice noodles, or cauliflower rice. Garnish with sesame seeds, fresh cilantro, or sliced green onions for added flavor and visual appeal.

Make Ahead and Storage

Storing Leftovers

Store cooled stir-fry in an airtight container in the fridge for up to 4 days.

Freezing

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat in a skillet over medium heat or in the microwave until hot. Add a splash of water or broth if needed to loosen the sauce.

FAQs

1. Can I use fresh pineapple instead of canned?

Yes, just make sure to also have pineapple juice on hand for the sauce.

2. Is this dish spicy?

Not inherently, but you can make it spicy with added chili or hot sauce.

3. Can I make it vegetarian?

Absolutely—replace the chicken with tofu or your favorite plant-based protein.

4. What oil can I use instead of avocado oil?

Olive oil, sesame oil, or vegetable oil all work well.

5. Do I need a wok to make this?

No, a large skillet or sauté pan works perfectly.

6. Can I prep the ingredients ahead of time?

Yes—chop the veggies and chicken and mix the sauce in advance for quicker cooking.

7. Is soy sauce gluten-free?

Traditional soy sauce is not, but tamari is a gluten-free alternative.

8. Can I double the recipe?

Yes, just make sure your pan is large enough to handle the extra volume.

9. What can I serve this with?

Rice, noodles, or even lettuce cups for a low-carb option.

10. How do I keep the veggies crisp?

Cook them quickly over high heat and don’t overcrowd the pan.

Conclusion

Pineapple Chicken Stir-Fry is a sweet, savory, and colorful dish that makes dinner exciting and healthy at the same time. With juicy pineapple, tender chicken, and crisp vegetables all coated in a tangy Asian-inspired sauce, it’s a well-balanced, feel-good meal you’ll come back to again and again. Whether you’re cooking for your family, prepping lunches, or just want a fast and fresh meal, this recipe hits the spot every time.

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