There’s something about the bright, sunny sweetness of pineapple that makes any weeknight meal feel just a little bit celebratory. Pineapple Chicken Stir Fry is one of those comforting, from-scratch dishes that balances savory, sweet, and umami in a way the whole family can appreciate—especially when pineapple is in season and tastes its juiciest. This recipe is fast enough for busy evenings but flavorful enough to feel special, with tender diced chicken, crisp mixed vegetables, and a sticky honey-soy glaze. If you love quick stir-fries, you might also enjoy an easy chicken and broccoli stir fry that’s just as fast and satisfying.
Ingredients & Equipment
Ingredients
- 1 lb chicken breast, diced
- 1 cup pineapple chunks (fresh or canned, drained)
- 2 cups mixed vegetables (bell peppers, broccoli, carrots)
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- Salt and pepper to taste
Notes on ingredients
- Chicken: Dicing the chicken into uniform pieces (about 1/2-inch cubes) helps it cook evenly and quickly.
- Pineapple: Fresh pineapple adds the best bright flavor when in season; canned drained chunks work perfectly well year-round and are convenient.
- Mixed vegetables: Use a colorful mix for contrast and nutrition—red and yellow bell peppers, bite-sized broccoli florets, and thin carrot slices are ideal.
- Sauce: The simple soy-honey combo keeps this recipe approachable; add a splash of rice vinegar or a teaspoon of sesame oil if you want extra depth.
Equipment & helpful tools
- A large, heavy skillet or wok (nonstick or seasoned carbon steel)
- Wooden spoon or spatula
- Chef’s knife and cutting board
- Measuring spoons
- Small bowl for the sauce
- Optional: Instant-read thermometer (to verify chicken reaches 165°F), blender (if you want a smoother sauce), and baking tray if you prefer to roast vegetables instead of stir-frying.
If you’re prepping sides or snacks at the same time, consider something quick and protein-rich like an air fryer deviled eggs to set out as an appetizer.
Step-by-Step Instructions (with tips)
Follow these directions as a base, then read the tips and variations below to make this Pineapple Chicken Stir Fry your own.
Heat olive oil in a large skillet over medium-high heat.
- Tip: Preheat the skillet until the oil shimmers but doesn’t smoke. A hot pan helps create a nice sear on the chicken.
Add the diced chicken and season with salt and pepper. Cook until browned, about 5–7 minutes.
- Tip: Don’t overcrowd the pan—work in a single layer so the chicken browns instead of steaming. If needed, cook in two batches and then combine.
Add the garlic and ginger, stirring for another minute until fragrant.
- Tip: Mince the garlic and ginger finely so they release maximum flavor without burning. If you like a little kick, add a pinch of red pepper flakes here.
Stir in the mixed vegetables and cook until tender, about 3–4 minutes.
- Tip: Add firmer vegetables like carrots and broccoli first, then bell peppers a minute later, so everything finishes at the same time. For extra color and texture, leave the veggies slightly crisp.
Add the pineapple chunks, soy sauce, and honey. Cook for another 2–3 minutes, stirring well to combine.
- Tip: Let the sauce bubble gently so the honey melds with the soy sauce and lightly caramelizes on the chicken and pineapple. If you want a thicker glaze, mix 1 teaspoon cornstarch with 1 tablespoon water and stir it in, cooking until glossy.
Serve hot over rice or noodles.
- Tip: Fluff steamed jasmine rice, or toss with hot udon or rice noodles and a splash of sesame oil for a different base.
Variations and flavor ideas
- Vegetarian swap: Replace chicken with firm tofu (press, cube, and pan-fry until golden) or with tempeh for a nutty note.
- Spicy pineapple chicken stir fry: Add sliced fresh chili or a teaspoon of sriracha to the sauce for heat.
- Citrus boost: Stir in a tablespoon of fresh lime juice before serving to brighten the flavors.
- Roasting option: Roast the mixed vegetables on a baking tray at 425°F for 12–15 minutes until caramelized, then fold into the pan-seared chicken with pineapple for a deeper, roasted flavor.
- Sauce variations: Substitute tamari for gluten-free soy sauce, or try a tablespoon of hoisin for a richer sauce profile.
A helpful reminder: if you want a warming bowl with similar ginger-garlic notes on a chilly night, check out this comforting aromatic ginger garlic chicken noodle soup for inspiration.
Storage, Freezing & Make-Ahead Tips
Storage
- Refrigerator: Store cooled leftovers in an airtight container for up to 3–4 days. The pineapple will release some juices over time, so a shallow container helps it cool quickly and evenly.
- Reheating: Reheat gently in a skillet over medium heat with a splash of water or broth to loosen the sauce, or microwave in short bursts, stirring in between, until steaming hot. Avoid overcooking during reheating to prevent the chicken from drying out.
Freezing
- Freeze in meal-sized portions in airtight containers or freezer bags for up to 2 months. Label with the date.
- Thaw overnight in the refrigerator for best texture. Reheat on the stovetop, adding a tablespoon of water if the sauce seems dry.
Make-ahead tips
- Prep: Dice the chicken and chop vegetables up to a day in advance and store them separately in the fridge for faster evening assembly.
- Marinate: For extra flavor, marinate the diced chicken for 15–30 minutes in 1 tablespoon soy sauce and 1 teaspoon honey before cooking. Don’t marinate too long with honey or acidic ingredients or the texture can become too soft.
- Sauce mix: Combine soy sauce and honey ahead of time in a small jar; store in the fridge and pour in when you’re ready to cook.
Portioning advice
- This recipe serves roughly 3–4 people as part of a balanced meal. For meal prep lunches, divide into 3–4 airtight containers with a base of rice or noodles and a garnish of scallions or sesame seeds.
How to Use / Serve This Dish
Serving ideas
- Over steamed jasmine or basmati rice for a classic presentation.
- Toss with rice noodles or soba for a saucier noodle bowl.
- On top of a bed of mixed greens for a warm salad-style dinner.
- As a filling: Use the stir-fry in softened tortillas or lettuce wraps for a handheld twist.
Pairings
- Sides: Quick cucumber salad with rice vinegar, or steamed edamame sprinkled with sea salt.
- Drinks: A crisp Riesling or an iced green tea complements the sweet-savory balance nicely.
- Garnishes: Sprinkle toasted sesame seeds, chopped cilantro, sliced scallions, or thinly sliced red chili for freshness and visual appeal.
Creative variations
- Pineapple fried rice: Stir leftover Pineapple Chicken Stir Fry into day-old rice in a hot skillet with an extra splash of soy, and finish with a fried egg on top.
- Meal bowl: Layer sticky brown rice, avocado slices, and pickled red onions with the stir-fry for a modern bowl-style meal.
- Sheet-pan transformation: Roast the chicken and vegetables with pineapple on a sheet pan for an easier cleanup, then toss in the honey-soy sauce before serving.
FAQ
Q: Can I use thighs instead of chicken breast?
A: Yes. Boneless skinless chicken thighs are a great alternative—slightly fattier, more forgiving, and extra flavorful. Cut into similar-sized pieces and adjust cooking time as needed; thighs may take a minute or two longer to brown.
Q: How long will leftovers last in the fridge?
A: Stored in an airtight container, leftovers will stay good for 3–4 days. If the pineapple becomes too soft or watery, give it a quick sear in a hot pan to revive the texture when reheating.
Q: Can I make this gluten-free?
A: Absolutely—use tamari or a certified gluten-free soy sauce instead of regular soy sauce. Check any additional condiments (like hoisin or oyster sauce) for gluten-containing ingredients.
Q: My sauce is too thin. How do I thicken it?
A: Mix 1 teaspoon cornstarch with 1 tablespoon cold water (a slurry) and stir it into the pan toward the end of cooking; let it bubble for a minute until the sauce thickens and becomes glossy. Alternatively, reduce the sauce by cooking it a bit longer over medium heat.
Conclusion
Pineapple Chicken Stir Fry is a cozy, flavorful dish that brings a little sunshine to the dinner table—especially when pineapple is at its sweetest. It’s forgiving, customizable, and perfect for busy weeknights or casual weekend meals when you want something bright and comforting. If you try this recipe, I’d love to hear how you made it your own—swap a protein, add a favorite veggie, or tweak the sauce and share your twist with friends. For more ideas and variations that inspired this dish, see this Healthy Pineapple Chicken Stir Fry – Erin Lives Whole, this flavorful take on pineapple chicken from Thai Pineapple Chicken Stir Fry | Quick Dinner Idea – Skinnytaste, and another delicious version at Pineapple Chicken Stir Fry – Lillie Eats and Tells. Give it a try tonight—and don’t forget to tuck a little extra pineapple on the side for those who want an extra sweet bite.
Pineapple Chicken Stir Fry
Ingredients
Chicken and Vegetables
- 1 lb chicken breast, diced Dicing the chicken into uniform pieces helps it cook evenly.
- 1 cup pineapple chunks (fresh or canned, drained) Fresh pineapple adds the best flavor when in season.
- 2 cups mixed vegetables (bell peppers, broccoli, carrots) A colorful mix adds contrast and nutrition.
Sauce and Seasoning
- 2 tablespoons soy sauce Substitute tamari for gluten-free option.
- 1 tablespoon olive oil Used for sautéing.
- 1 tablespoon honey Adds sweetness and can be adjusted to taste.
- 1 teaspoon garlic, minced Finely mince to avoid burning.
- 1 teaspoon ginger, minced Adds warmth to the dish.
- Salt and pepper to taste Essential for seasoning.
Instructions
Cooking
- Heat olive oil in a large skillet over medium-high heat.
- Add the diced chicken and season with salt and pepper. Cook until browned, about 5–7 minutes.
- Add the garlic and ginger, stirring for another minute until fragrant.
- Stir in the mixed vegetables and cook until tender, about 3–4 minutes.
- Add the pineapple chunks, soy sauce, and honey. Cook for another 2–3 minutes, stirring well to combine.
- Serve hot over rice or noodles.
