Pineapple Chicken Stir Fry (Printable)

A vibrant stir fry with tender chicken, juicy pineapple, crisp vegetables, and a tangy sweet chili sauce.

# What You’ll Need:

→ Proteins

01 - 1.1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces

→ Marinade/Sauce

02 - 3 tbsp sweet chili sauce
03 - 2 tbsp soy sauce
04 - 1 tbsp rice vinegar
05 - 1 tbsp honey
06 - 1 tsp toasted sesame oil

→ Vegetables & Fruit

07 - 1 red bell pepper, sliced
08 - 1 green bell pepper, sliced
09 - 1 small red onion, sliced
10 - 1 cup fresh pineapple chunks
11 - 2 cloves garlic, minced
12 - 1 tbsp fresh ginger, grated

→ Others

13 - 2 tbsp vegetable oil
14 - 2 tbsp sesame seeds, toasted
15 - 2 spring onions, sliced
16 - Cooked jasmine rice, for serving

# Steps:

01 - Whisk together sweet chili sauce, soy sauce, rice vinegar, honey, and sesame oil in a bowl until combined. Set aside.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add chicken pieces and stir fry for 4–5 minutes until lightly browned and cooked through. Transfer to a plate.
03 - Add remaining oil to the wok. Add garlic, ginger, red onion, and bell peppers. Stir fry for 2–3 minutes until tender but still crisp.
04 - Return chicken to the wok. Add pineapple chunks and pour in the sauce mixture. Stir fry everything together for 2–3 minutes until sauce bubbles and thickens slightly.
05 - Sprinkle with toasted sesame seeds and sliced spring onions. Serve hot over cooked jasmine rice if desired.

# Expert Advice:

01 -
  • The sweet chili sauce caramelizes beautifully in the heat, creating this sticky coating that clings to every piece of chicken and vegetable
  • You get that takeout texture without the heavy grease or the wait time for delivery
  • The pineapple releases juices as it cooks, naturally thinning the sauce into something glossy and perfect
02 -
  • Prep everything before you turn on the stove. Stir fry waits for no one and having to stop and chop vegetables while the chicken burns is how dinner goes wrong
  • Do not overcrowd your pan. If you double the recipe, cook in batches or the chicken will steam instead of sear
  • The sauce will look thin when you first add it, but it thickens as it bubbles and the pineapple juices reduce slightly
03 -
  • Heat your wok for 2 minutes before adding oil. A properly heated pan creates better sear marks and prevents sticking
  • Cut your chicken and vegetables to roughly the same size so everything finishes cooking at the same time

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