I absolutely love this Pineapple Chicken Stir-Fry Recipe because it strikes the perfect balance between sweet and savory with just the right amount of tangy pineapple punch. When I first tried this dish, I was amazed at how the juicy pineapple chunks caramelize in the pan, adding such a wonderful depth of flavor that brightens up every bite. It’s the kind of recipe that feels special but comes together fast, making it perfect for weeknight dinners or casual gatherings.
You’ll find that this Pineapple Chicken Stir-Fry Recipe is not only delicious but also super practical, thanks to ingredients you can easily find at any grocery store. I love how the tender chicken thighs soak up the soy and hoisin-infused sauce while the bell pepper and onion add just the right crunch. Trust me, once you make this, it might just become your family’s go-to stir-fry!
Why You’ll Love This Recipe
- Quick and Easy: Ready in under an hour, perfect for busy weeknights.
- Flavor-Packed: The pineapple and hoisin sauce create a deliciously balanced glaze.
- Family Favorite: My kids and guests always ask for seconds!
- Flexible Ingredients: Easy to swap veggies or adjust heat to your liking.
Ingredients You’ll Need
All the ingredients in this Pineapple Chicken Stir-Fry Recipe work together beautifully—tender chicken thighs, fresh vegetables, and that sweet-savory pineapple sauce. When shopping, look for ripe pineapples if you want to swap canned, and fresh peppers that are firm and vibrant for maximum crunch.
- Chicken thighs: I prefer boneless, skinless thighs for juiciness and quick cooking.
- Shaoxing wine: Adds a subtle depth of flavor; if unavailable, dry sherry or a splash of sake works.
- Kosher salt: Use kosher for better seasoning control and texture.
- Ground white pepper: Provides gentle heat without overpowering.
- Cornstarch: Coats the chicken and helps thicken the sauce.
- Pineapple chunks in juice: I like canned for convenience, but fresh also works if chopped.
- Yellow bell pepper: Adds crunch and sweetness to balance the tang.
- White onion: Offers a mild, slightly sweet base flavor.
- Vegetable oil: Neutral oil for high-heat cooking and good searing.
- Fresh ginger: Brings a spicy, aromatic warmth to the stir-fry.
- Garlic cloves: Essential for that fragrant, savory background.
- Jalapeño pepper: Adds a subtle kick; adjust based on your heat preference.
- Soy sauce: Umami-packed and salty, the base of the sauce.
- Hoisin sauce: Sweet and tangy, making the sauce rich and complex.
- Dark brown sugar: Balances the acidity and enhances caramelization.
Variations
I love playing around with this Pineapple Chicken Stir-Fry Recipe depending on the season or my mood. Feel free to swap in veggies you love or want to use up, and you can always dial up or down the heat to suit your taste buds.
- Spicy Twist: Adding extra jalapeños or a dash of chili flakes really amps up the heat; my family enjoys this variation for weekend dinners.
- Vegetarian Version: Replace chicken with firm tofu or tempeh, and double the veggies for a hearty plant-based option.
- Tropical Mix: Include sliced mango or diced papaya to enhance the tropical vibe I discovered during a summer cookout.
- Gluten-Free: Use tamari instead of soy sauce and ensure your hoisin sauce is gluten-free to suit dietary needs.
How to Make Pineapple Chicken Stir-Fry Recipe
Step 1: Prep the Chicken
Start by cutting your chicken thighs into bite-size chunks. Toss them in Shaoxing wine, kosher salt, and white pepper to give the meat some early flavor and tenderize it slightly. Then coat the chicken evenly with cornstarch—this is key to getting a deliciously crispy exterior when you cook it. I learned this trick the hard way, skipping the cornstarch once and ending up with soggy chicken, so trust me on this one!
Step 2: Prepare Your Veggies and Sauce
Next, drain your pineapple chunks but don’t discard the juice! Reserve ½ cup because that juice transforms the sauce into something magic. Dice your bell pepper and onion, then mince ginger, garlic, and jalapeño. Combine these with the reserved pineapple juice, soy sauce, hoisin sauce, and brown sugar—all in one bowl. This mixture is what brings the stir-fry’s bold, layered flavor to life.
Step 3: Cook the Pineapple
Heat a tablespoon of vegetable oil in your pan over medium-high heat until shimmering. Add the pineapple and toss it around until it caramelizes and browns nicely on all sides, about 10 to 12 minutes. This step is so rewarding — those sweet, golden pineapple pieces are like little bursts of sunshine in the final dish!
Step 4: Brown the Chicken
In the same pan, pour in the remaining oil and heat it up again. Add the chicken in a single layer, working in batches if needed, so everything gets a nice golden crust. This usually takes about 5 to 7 minutes per batch. I always tell friends not to crowd the pan here — it’s the number one mistake that leads to steaming and a lack of crispiness.
Step 5: Sauté the Vegetables and Finish the Stir-Fry
Once the chicken is cooked and set aside with the pineapple, toss in the onions and bell pepper into the pan. Cook until fragrant and slightly softened, about 4 minutes. Then, return the chicken and pineapple to the pan along with all the sauce mixture. Scrape up any brown bits on the bottom to incorporate that flavor. Lower the heat to medium-low and let everything simmer until the sauce thickens and the chicken is fully cooked, around 5 to 7 minutes.
Pro Tips for Making Pineapple Chicken Stir-Fry Recipe
- Don’t Skip Cornstarch: It’s the secret for that lightly crispy texture on the chicken that I just can’t live without.
- Caramelize Pineapple Slowly: Take your time browning it evenly — it really enhances the sweetness and adds great texture.
- Avoid Overcrowding the Pan: Cooking chicken in batches lets it brown perfectly instead of steaming in its own juices.
- Use Fresh Aromatics: Fresh ginger and garlic make all the difference, adding brightness that store-bought powders just can’t match.
How to Serve Pineapple Chicken Stir-Fry Recipe
Garnishes
I usually sprinkle this dish with thinly sliced green onions and a few toasted sesame seeds for extra crunch and a fresh pop of flavor. Sometimes I throw on a handful of chopped fresh cilantro to brighten things up even more. If you like a bit more heat, a few extra chili flakes on top never hurt!
Side Dishes
This Pineapple Chicken Stir-Fry Recipe goes beautifully with simple steamed jasmine rice or even coconut rice for a slightly sweeter touch. I’ve also served it alongside stir-fried bok choy or snap peas for a refreshing balance. When I’m feeling fancy, some cold sesame noodles make an easy and crowd-pleasing partner.
Creative Ways to Present
For a special occasion, I like serving this stir-fry in individual pineapple bowls — just hollow out a fresh pineapple and fill it with the chicken mixture. It’s an instant conversation starter and gives the dish a beautiful tropical vibe. Pair it with some festive garnishes and you’ve got an eye-catching meal everyone will remember.
Make Ahead and Storage
Storing Leftovers
I keep leftovers in an airtight container in the fridge, where they stay fresh for up to 3 days. I always separate the rice if I’ve made some to avoid it getting soggy. Before reheating, I let the stir-fry come to room temperature for the best texture.
Freezing
Freezing this Pineapple Chicken Stir-Fry Recipe isn’t my favorite because the pineapple and vegetables can get a bit mushy when thawed, but it’s doable for emergencies. I recommend freezing only the cooked chicken and sauce mixture without veggies, then adding fresh veggies when reheating.
Reheating
I prefer reheating leftovers gently in a skillet over medium heat, adding a splash of water or soy sauce if the sauce has thickened too much. This helps revive the flavors and keeps the chicken juicy. Microwaving works in a pinch but can sometimes dry the chicken out.
FAQs
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Can I use chicken breast instead of chicken thighs?
Yes, you can absolutely use chicken breast if you prefer leaner meat. Just keep in mind that breasts can dry out faster, so watch your cooking time closely and avoid overcooking. You might want to marinate them slightly longer for extra tenderness.
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Is there a substitute for Shaoxing wine?
If you can’t find Shaoxing wine, dry sherry or sake are great alternatives that provide similar depth. In a pinch, a splash of apple cider vinegar mixed with a bit of water can work, but the flavor will be less authentic.
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How can I make the sauce thicker?
The cornstarch coating on the chicken helps thicken the sauce during cooking. If you want a thicker sauce, you can mix an extra teaspoon of cornstarch with a little cold water and stir it in during the last few minutes of simmering.
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Can I prep ingredients ahead of time?
Absolutely! Chop your veggies and prep the sauce mixture a few hours in advance or even the day before. Just keep the chicken coated with cornstarch last to preserve freshness before cooking.
Final Thoughts
This Pineapple Chicken Stir-Fry Recipe has become a personal favorite because it’s approachable yet feels gourmet — like something you’d order at a great restaurant but made right in your own kitchen. I hope you enjoy making it as much as I do, and that it finds a cozy spot in your weekly meal rotation. Give it a try and watch your family or friends ask for the recipe!
Print
Pineapple Chicken Stir-Fry Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Description
This Pineapple Chicken recipe features tender boneless chicken thighs coated in a flavorful sauce made with pineapple juice, soy sauce, hoisin sauce, and spices. The dish combines sweet and savory flavors with the bright freshness of bell peppers, onions, and a touch of heat from jalapeño, all cooked together in a skillet for a delightful and satisfying meal perfect for four servings.
Ingredients
Chicken Marinade
- 1 pound boneless, skinless chicken thighs (about 5)
- 1 1/2 teaspoons Shaoxing wine
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground white pepper
- 2 tablespoons cornstarch
Fruit and Vegetables
- 1 (20-ounce) can pineapple chunks in juice
- 1 medium yellow bell pepper, diced
- 1 medium white onion, diced
- 1 medium jalapeño pepper, minced
Sauce and Aromatics
- 1 (1-inch) piece ginger, minced
- 3 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon packed dark brown sugar
Oils
- 3 tablespoons vegetable oil, divided
Instructions
- Marinate the Chicken: Cut the chicken thighs into 1-inch chunks. In a large bowl, combine the chicken with Shaoxing wine, kosher salt, and ground white pepper, tossing to mix well. Add cornstarch and toss again until the chicken pieces are evenly coated with the cornstarch mixture.
- Prepare Pineapple and Vegetables: Reserve 1/2 cup of the pineapple juice from the canned pineapple chunks and drain the rest. Pat the pineapple chunks dry with paper towels. Dice the yellow bell pepper and white onion into medium pieces.
- Make the Sauce: In a medium bowl, add minced ginger, garlic, and jalapeño. Then add the reserved pineapple juice, soy sauce, hoisin sauce, and dark brown sugar. Stir everything together thoroughly to combine the sauce ingredients.
- Cook the Pineapple: Heat 1 tablespoon of vegetable oil in a large frying pan over medium-high heat until shimmering. Add the pineapple chunks and cook, tossing occasionally, until they are browned on all sides, about 10 to 12 minutes. Transfer the browned pineapple to a plate and set aside.
- Cook the Chicken: Add the remaining 2 tablespoons of vegetable oil to the pan and heat again until shimmering. In batches if necessary, add the chicken in a single layer and cook until golden brown on all sides, approximately 5 to 7 minutes. Transfer the cooked chicken to the plate with the pineapple.
- Sauté the Vegetables and Combine: Add the diced onion and bell pepper to the pan and cook until fragrant and the onion begins to soften, about 4 minutes. Return the chicken and pineapple along with any juices accumulated on the plate back to the pan. Pour in the prepared soy sauce mixture. Use a wooden spoon to scrape up any browned bits from the pan bottom for extra flavor.
- Simmer the Dish: Reduce the heat to medium-low and let the mixture simmer, stirring occasionally, until the sauce thickens and the chicken is fully cooked through, about 5 to 7 minutes. Once done, remove from heat and serve hot.
Notes
- Shaoxing wine can be substituted with dry sherry or mirin if unavailable.
- Adjust the amount of jalapeño to control the spiciness level.
- Patting pineapple dry prevents excess moisture that could dilute the sauce.
- Cooking chicken in batches ensures even browning and prevents overcrowding the pan.
- Serving suggestion: This dish pairs well with steamed jasmine rice or fried rice.
