Pineapple Chicken Stir Fry (Printable Version)
A vibrant sweet-and-savory stir fry featuring tender chicken, juicy pineapple, crisp vegetables, and a tangy chili sauce.
# What You 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
# How to Make It:
01 - Whisk together the sweet chili sauce, soy sauce, rice vinegar, honey, and sesame oil in a bowl until well combined. Set aside.
02 - Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken pieces and stir fry for 4–5 minutes until lightly browned and cooked through. Transfer to a plate.
03 - Add the remaining oil to the wok. Add garlic, ginger, red onion, and bell peppers. Stir fry for 2–3 minutes until just tender but still crisp.
04 - Return the chicken to the wok. Add pineapple chunks and pour in the sauce. Stir fry everything together for 2–3 minutes, allowing the sauce to bubble and thicken slightly.
05 - Sprinkle with toasted sesame seeds and sliced spring onions. Serve hot over cooked jasmine rice if desired.
# Expert Advice:
01 -
- The sauce comes together in minutes and uses pantry staples you probably already have
- Pineapple adds natural sweetness that balances the savory elements perfectly
02 -
- Crowding the wok lowers the temperature and makes the chicken steam instead of sear, so work in batches if needed
- Preheat your wok for a full 2 minutes before adding oil, or the ingredients will stick immediately
03 -
- Cut all your ingredients into similar sized pieces so everything cooks evenly
- Pat the chicken dry with paper towels before cooking to get better browning