Pineapple Chicken Stir Fry

The first time I made this stir fry, my apartment smelled like a tropical kitchen in the middle of winter. I had a pineapple sitting on my counter that was getting too ripe, and half a bell pepper from taco night. That random Tuesday dinner became one of those recipes I make when I need something that feels like a treat but comes together fast enough for a weeknight.

I served this to my brother who claimed he hated fruit in savory dishes. He watched me add the pineapple chunks with this skeptical look, but then went back for seconds. That moment when someone discovers they actually love a flavor combination they thought they hated is pretty satisfying in the kitchen.

Ingredients

• 500 g boneless chicken breast or thighs: Thighs stay juicier in high heat, but breast works if you prefer leaner meat. Cut into uniform pieces so everything cooks at the same speed
• 3 tbsp sweet chili sauce: This is the backbone of the whole dish. Buy the kind with visible chili flakes for better texture and color
• 2 tbsp soy sauce: Use tamari if you need this gluten free, but regular soy sauce gives the best depth of flavor
• 1 tbsp rice vinegar: Cuts through the sweetness and brightens everything. Do not skip this ingredient
• 1 tbsp honey: Helps the sauce adhere to the chicken and vegetables. Warm it slightly if it is too thick to measure
• 1 tsp toasted sesame oil: A little goes a long way. This is for finishing flavor, not cooking
• 1 red bell pepper and 1 green bell pepper: The colors matter here. Both peppers stay crisp in the heat and add that classic stir fry crunch
• 1 small red onion: Sweeter than yellow onions and holds its shape better when cooked quickly
• 200 g fresh pineapple chunks: Fresh is ideal but canned works in a pinch. Just drain it well so your sauce does not get watery
• 2 cloves garlic and 1 tbsp fresh ginger: Mince them finely. No one wants to bite into a chunk of raw ginger halfway through dinner
• 2 tbsp vegetable oil: Neutral oil lets the other flavors shine. Peanut oil works too if you want extra nuttiness
• 2 tbsp sesame seeds, toasted: Toast them in a dry pan for 2 minutes until fragrant. The difference in flavor is huge
• 2 spring onions: Slice them right before serving so they stay bright and fresh

Instructions

Mix your sauce base:

Whisk together the sweet chili sauce, soy sauce, rice vinegar, honey, and sesame oil in a small bowl until the honey dissolves completely. You want this ready before you start cooking because stir fry moves fast once the heat is on.

Sear the chicken:

Heat 1 tablespoon of oil in a large wok or skillet over medium high heat until it shimmers. Add the chicken in a single layer and let it develop a golden brown crust before stirring, about 4 to 5 minutes total.

Cook the aromatics:

Add the remaining oil to the hot wok. Toss in the garlic, ginger, red onion, and both bell peppers. Stir fry for 2 to 3 minutes until the vegetables just start to soften but still have crunch.

Bring it all together:

Return the chicken to the wok along with the pineapple chunks. Pour in the sauce and toss everything together for 2 to 3 minutes until the sauce bubbles and coats each piece evenly.

Finish and serve:

Sprinkle the toasted sesame seeds over the top along with the sliced spring onions. Serve immediately over steamed jasmine rice while the sauce is still glossy and hot.

Save

This recipe became my go to when friends come over unexpected and I need something impressive but fast. The balance of sweet and spicy, tender chicken and crisp vegetables just works.

Making It Your Own

I have played around with this base recipe more times than I can count. Sometimes I swap in snap peas or snow peas for the bell peppers when they are in season at the farmers market. Once I added cashews for crunch and that became a permanent variation in my rotation.

Sauce Secrets

The sweet chili sauce does most of the heavy lifting here, but the ratio of vinegar to honey matters. Too much honey and the sauce becomes sticky sweet. Too much vinegar and it is just sour. I measure carefully the first time, then adjust by taste in subsequent batches.

Perfect Rice Every Time

Jasmine rice is my default pairing because its floral notes play nicely with the pineapple flavors. I cook the rice in the morning and reheat it while I make the stir fry. Day old rice actually works better for grain separation if you have the forethought to make it ahead.

• Rinse your rice until the water runs clear before cooking to remove excess starch
• Add a pinch of salt to the cooking water for better overall seasoning
• Fluff the rice with a fork instead of a spoon to keep the grains intact

Save

This is the kind of dinner that makes weeknight cooking feel like something special. Fast enough for Tuesday, impressive enough for company.

Recipe FAQs

→ What type of chicken works best for this stir fry?

Both boneless, skinless chicken breast and thighs work well. Thighs tend to stay juicier during cooking, while breasts provide a leaner option. Cut into bite-sized pieces for even cooking.

→ Can I use canned pineapple instead of fresh?

Yes, canned pineapple works perfectly. Just make sure to use pineapple chunks in juice and drain them well before adding to the wok. Fresh pineapple will give a slightly brighter flavor.

→ How can I make this dish spicier?

Add a pinch of red pepper flakes or sliced fresh red chili to the sauce or vegetables during cooking. You can also use a spicier version of sweet chili sauce if available.

→ Is this dish suitable for vegetarians?

Yes, simply substitute the chicken with firm tofu. Press the tofu first to remove excess water, then cut into cubes and follow the same cooking instructions.

→ What's the best way to serve this stir fry?

Serve hot over cooked jasmine rice for a complete meal. The rice helps absorb the delicious sauce. Garnish with additional sliced spring onions and sesame seeds for extra flavor and presentation.