Description

This Pineapple Chicken Stir-Fry is bursting with juicy pineapple, tender chicken, and crisp veggies, all tossed in a sweet and tangy sauce. It’s a quick and easy weeknight dinner that’s packed with flavor and comes together in under 30 minutes. Serve it over rice or noodles for a fresh, feel-good meal that tastes better than takeout!

Ingredients

Units Scale

1 1/2 lbs boneless, skinless chicken breast or thighs, cut into bite-sized pieces

1 tbsp vegetable oil

1 red bell pepper, sliced

1 green bell pepper, sliced

1 cup fresh or canned pineapple chunks (drained if canned)

2 cloves garlic, minced

1 tsp fresh ginger, minced

1/4 cup low-sodium soy sauce

2 tbsp pineapple juice

1 tbsp honey or brown sugar

1 tbsp rice vinegar

1 tsp cornstarch mixed with 1 tbsp water (for thickening)

Salt and pepper to taste

Optional: chopped green onions and sesame seeds for garnish

Cooked rice or noodles, for serving

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Instructions

In a large skillet or wok, heat vegetable oil over medium-high heat.
Add chicken pieces, season lightly with salt and pepper, and cook until browned and cooked through, about 6–8 minutes. Remove and set aside.
In the same pan, add bell peppers and cook for 3–4 minutes until tender-crisp.
Stir in garlic and ginger and cook for 30 seconds until fragrant.
Add pineapple chunks and cooked chicken back to the pan.
In a small bowl, whisk together soy sauce, pineapple juice, honey, rice vinegar, and cornstarch slurry.
Pour the sauce over the stir-fry, tossing everything to coat. Cook for 2–3 more minutes, until the sauce thickens.
Remove from heat and garnish with green onions and sesame seeds, if desired.

Serve over rice or noodles and enjoy!

Notes

Swap chicken for shrimp or tofu for a different twist.
Add more veggies like snap peas, carrots, or broccoli if desired.
Leftovers reheat well and make a great lunch the next day!