Go Back
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces - 1 cup fresh pineapple, diced - 1 bell pepper (red or yellow), sliced - 1 cup snap peas, trimmed - 2 green onions, chopped - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 3 tablespoons soy sauce - 1 tablespoon honey - 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry) - 2 tablespoons vegetable oil - Salt and pepper to taste - Sesame seeds for garnish The chicken gives the dish protein. Pineapple brings sweetness and a tropical touch. Bell peppers add crunch and color. Snap peas make the meal fresh and vibrant. Green onions add a mild onion flavor. Garlic and ginger offer warmth and depth to the taste. - Red pepper flakes for heat - Cashews or peanuts for crunch - Fresh cilantro for freshness - Lime juice for tanginess These optional ingredients let you customize your stir fry. Red pepper flakes can spice it up. Nuts add a nice crunch. Fresh herbs brighten the dish. Lime juice gives a zesty kick. This dish serves four and is balanced in nutrients. Each serving has about: - Calories: 290 - Protein: 23g - Carbohydrates: 27g - Fat: 12g - Fiber: 3g Pineapple Chicken Stir Fry is not just tasty; it's also wholesome. You get protein from chicken and fiber from vegetables. The dish is low in fat and packed with flavor. {{ingredient_image_1}} To start, gather all your ingredients. This makes cooking easier and faster. Here’s what you need: - 2 boneless, skinless chicken breasts, cut into bite-sized pieces - 1 cup fresh pineapple, diced - 1 bell pepper (red or yellow), sliced - 1 cup snap peas, trimmed - 2 green onions, chopped - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 3 tablespoons soy sauce - 1 tablespoon honey - 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry) - 2 tablespoons vegetable oil - Salt and pepper to taste - Sesame seeds for garnish Once you have everything ready, wash and chop the veggies. This keeps your kitchen tidy and helps you stay focused. First, heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the chicken pieces, seasoning with salt and pepper. Stir-fry the chicken for about 5-7 minutes. You want it golden and fully cooked. Once done, remove the chicken and set it aside. Now, in the same pan, add the remaining tablespoon of oil. Toss in the minced garlic and grated ginger. Stir-fry for 30 seconds until the smell fills the air. Next, add the sliced bell pepper and snap peas. Cook for about 3-4 minutes, stirring often. You want them tender but still crisp. Then, add the pineapple to the pan. Mix it well with the veggies. In a small bowl, combine the soy sauce and honey. Pour this mix over the stir-fry. Stir to coat everything evenly. Now, return the cooked chicken to the pan. Mix in the cornstarch slurry. This will thicken your sauce. Cook for an additional 2 minutes until the dish looks glossy and the sauce thickens. Finally, stir in the chopped green onions before removing it from heat. Keep these tips in mind for a perfect stir-fry: - Use a hot pan to get a nice sear on the chicken. - Cut veggies to similar sizes. This helps them cook evenly. - Don’t overcrowd the pan; cook in batches if needed. - Stir often to prevent sticking and burning. - Serve right away for the best flavor and texture. These steps and tips will help you create a delicious Pineapple Chicken Stir Fry that shines on your dinner table! One common mistake is overcooking the chicken. Cook it just until it turns golden. If you add too many vegetables at once, they may steam instead of fry. This can make them soggy. Also, don’t skip the cornstarch slurry. It helps thicken the sauce and adds a nice shine to the dish. Lastly, make sure your oil is hot before adding the chicken. This prevents sticking and ensures even cooking. To boost the flavors, use fresh ingredients. Fresh garlic and ginger add a lot of taste. You can also add a splash of lime juice for some acid. This brightens up the dish. If you like heat, try adding sliced chili peppers or a dash of red pepper flakes. A splash of sesame oil at the end can also deepen the flavor. Serve with sesame seeds for a crunchy touch and extra flavor. For this recipe, a large skillet or wok works best. A wok allows for even cooking and better heat distribution. A wooden spatula is great for stirring without scratching your pan. If you have a meat thermometer, it can help ensure your chicken is fully cooked. Finally, having a good chef’s knife makes chopping ingredients quick and easy. Pro Tips Marinate the Chicken: For enhanced flavor, marinate the chicken pieces in soy sauce and a bit of ginger for 30 minutes before cooking. Use Fresh Ingredients: Fresh pineapple and vegetables will give the stir fry a vibrant taste and texture, improving the overall dish. Adjust Sweetness: Depending on your preference, you can add more honey or even a splash of lime juice for a tangy balance. Perfect Cooking Time: Be careful not to overcook the vegetables; they should remain crisp and colorful for the best texture. {{image_2}} You can swap chicken for other proteins. Tofu is a great choice for a vegetarian dish. Just cube it and sauté until golden. Shrimp also works well. Cook it until pink and tender. Both options taste great with the pineapple and sauce. Feel free to mix in other veggies. Broccoli, carrots, and bell peppers add color and crunch. Bok choy or zucchini can also brighten the dish. Use what you love or what you have on hand. This recipe is flexible and fun! You can change the sauce for new flavors. Try adding some chili paste for heat. A splash of rice vinegar can add a tangy kick. You might also mix in some orange juice for sweetness. Experiment with ingredients to find your favorite blend. To store your leftover pineapple chicken stir fry, let it cool first. Place the stir fry in an airtight container. Keep it in the fridge for up to three days. Make sure to keep the chicken and veggies covered. This helps them stay fresh and tasty. If you want to freeze your stir fry, use a freezer-safe container. It’s best to freeze it in single servings. This way, you can grab just what you need later. The stir fry can stay fresh in the freezer for up to three months. When you’re ready to eat, let it thaw in the fridge overnight. When reheating, use a skillet on medium heat. Add a splash of water or broth to keep it moist. Stir often to heat evenly. You can also microwave it in a bowl with a lid. Heat in short bursts, stirring in between to avoid overcooking. This keeps the chicken juicy and the veggies crisp. You can serve this dish with rice or quinoa. Both options soak up the sauce well. You might also try it with noodles for a fun twist. Fresh salad or steamed broccoli add great color and nutrition. Yes, you can use canned pineapple. Just drain it well to avoid too much juice. Canned pineapple is sweet and easy to find. It will still taste great in your stir fry. To make Pineapple Chicken Stir Fry gluten-free, swap soy sauce for gluten-free soy sauce or tamari. Most brands offer good gluten-free options. You also want to check all other sauces and ingredients you use. Yes, you can prep this dish ahead of time. Cut the chicken and veggies and store them in the fridge. You can also mix the sauce and keep it separate. Just stir-fry everything together on the day you want to serve it. Pineapple Chicken Stir Fry is a great dish that combines fresh flavors and textures. We covered key ingredients and simple steps to make it right. Avoid common mistakes and try new variations to keep things exciting. Store leftovers properly to enjoy later, and reheating tips will help maintain taste. Feel free to experiment with sides and sauces for more fun. This stir fry is quick, tasty, and flexible for anyone in the kitchen. Enjoy the journey of cooking this delicious meal!

Tropical Pineapple Chicken Stir Fry

A vibrant and flavorful stir fry featuring chicken, fresh pineapple, and colorful vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 breasts boneless, skinless chicken
  • 1 cup fresh pineapple, diced
  • 1 whole bell pepper (red or yellow), sliced
  • 1 cup snap peas, trimmed
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
  • 2 tablespoons vegetable oil
  • to taste salt and pepper
  • for garnish sesame seeds

Instructions
 

  • Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
  • Add the chicken pieces to the pan, seasoning with salt and pepper, and stir-fry for about 5-7 minutes until the chicken is cooked through and golden brown. Remove the chicken from the pan and set aside.
  • In the same pan, add the remaining tablespoon of oil. Add the minced garlic and grated ginger, stir-frying for 30 seconds until fragrant.
  • Add the sliced bell pepper and snap peas to the pan, stirring for about 3-4 minutes, until just tender but still crisp.
  • Add the pineapple to the skillet and stir to combine with the vegetables.
  • In a small bowl, mix the soy sauce and honey together, then pour over the stir-fry mixture. Stir well to coat all the ingredients.
  • Return the cooked chicken to the pan. Stir in the cornstarch slurry to thicken the sauce, cooking for an additional 2 minutes until the mixture is glossy and sauce is thickened.
  • Stir in chopped green onions and mix well.
  • Remove from heat and serve immediately.

Notes

Serve over cooked rice or quinoa, garnished with sesame seeds and green onions.
Keyword chicken, pineapple, quick meal, stir fry