Sweet meets savory in this mouthwatering Pineapple Chicken recipe. An Asian-inspired stir fry that comes together in just 25 minutes, you’ll love the sticky sauce, juicy chicken, and the combination of tender bell pepper and crisp water chestnuts. So easy too!
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Why You’ll Love This Pineapple Chicken Stir Fry Recipe
- The Perfect Sticky Sauce. What makes Chinese takeout stir fries so great is that sticky sauce that coats each bite and clings to every grain of rice. This simple pineapple chicken recipe replicates that fantastic sticky consistency at home. (So does this General Tso Chicken!)
- A Weeknight Winner. In under 30 minutes, you’ll have a satisfying restaurant-style meal on the table ready to eat! Like Kung Pao Shrimp and Sesame Chicken, it’s legitimately faster than ordering takeout—and healthier, too.
- Family-Friendly. The sweetness of the pineapple pairs perfectly with the savory chicken, making this recipe a crowd-pleaser for all ages. If you have picky eaters in your family, omit the red pepper flakes when you’re cooking and let everyone add their own at the table.
- That Pineapple, Though. Whether it’s Sweet and Sour Chicken (or Crock Pot Sweet and Sour Chicken) or this sticky pineapple chicken recipe, heating pineapple and pairing it with savory elements really makes that natural sweetness pop.
How to Make Pineapple Chicken
The Ingredients
- Boneless, Skinless Chicken Breasts or Thighs. Pineapple chicken thighs will be a little juicer than pineapple chicken breasts (dark meat is juicier than white), but either way, the recipe will still be delish and come together fast.
- Kosher Salt and Ground Black Pepper. Always essential.
- Pineapple Chunks. Canned in juice, not syrup! We’ll put the juice to use (hey, it rhymes!) in the sauce.
- Low-Sodium Soy Sauce. Use tamari for a gluten-free pineapple chicken sauce.
- Honey. For some natural sweetness that’s not cloying.
- Cornstarch. The key to the sauce’s stickiness.
- Garlic and Ginger. Fresh garlic and ginger bring lots of flavor to the table.
- Red Pepper Flakes. Adjust the amount as needed!
- Canola Oil. Or another neutral cooking oil with a high smoke point.
- Red Bell Peppers. Orange or yellow are also fabulous; you can use a green pepper if you like for a slightly sharper flavor.
- Water Chestnuts. Here for the crunch. A polarizing ingredient, so feel free to omit these if you’re not a fan!
- Green Onions. A multitasker that adds flavor, texture, and a pop of color to our Chinese pineapple chicken.
- Sesame Seeds. White sesame seeds, black sesame seeds, or a combination of both.
- Brown Rice, Quinoa, or Cauliflower Rice. For serving.
The Directions
- Prepare. Season the chicken, then whisk together the pineapple juice with the rest of the sauce ingredients.
- Cook the Chicken. Add oil to a hot wok set over medium-high heat, then cook the chicken until it’s golden brown on all sides.
- Stir-Fry the Pineapple and Peppers. Cook until they’re blistered in a few places.
- Add Back the Chicken. Stir in the water chestnuts, too.
- Pour in the Sauce. Stir and cook the pineapple chicken until the sauce reduces and has that nice sticky consistency.
- Finish. Add the green onions and sesame seeds, then season to taste and serve over rice. ENJOY!
Recipe Variations
- Use Another Protein. Pork, steak, or shrimp would all be delicious in place of the chicken. Keep in mind, though, that each of these proteins will have different cooking times.
- Make It Vegetarian. To make this dish vegetarian, swap the chicken for pressed and drained extra-firm tofu. (For more tofu tips, see my post on How to Cook Tofu.) Or, take a cue from my General Tso’s Chickpeas and use chickpeas.
- Switch Up the Veggies. Don’t like bell peppers? Feel free to swap them out for other veggies like snow peas or snap peas, carrots, or broccoli.
- Add Something Unexpected. Cashews or slivered almonds will add some crunch to the mix, as will crispy wonton strips. If you want to go really unexpected, thinly slice some kumquats (rind and all!) and add those with the pineapple and peppers. They add a little citrusy punch to stir fries—and let’s be real, how many opportunities do you have to use kumquats in your cooking?
- Make it in the Slow Cooker. Check out my Crockpot Pineapple Chicken.
Storage Tips
- To Store. Refrigerate leftover pineapple chicken in an airtight container for up to 4 days.
- To Reheat. Rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave until heated through.
- To Freeze. Freeze pineapple chicken in an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating according to the instructions above.
Meal Prep Tip
Cut the green onions and bell peppers up to two days in advance and refrigerate them in an airtight container. You can also cut the chicken into pieces and whisk together the sauce ingredients the day before.
What to Serve with Pineapple Stir Fry
- Asian-Inspired Apps. Make a takeout fakeout feast with Air Fryer Egg Rolls and Asian Cucumber Salad.
- Grains. White rice or brown rice (or Instant Pot Brown Rice) are the classic choices, but farro or couscous are also fantastic with a stir fry—try one for something new.
- Fried Rice. Cauliflower Fried Rice, Egg Fried Rice, or Pork Fried Rice would all be great pairings with this Chinese pineapple chicken recipe.
- Noodles. Instead of serving your pineapple chicken over rice, you can add noodles to the skillet a la this Stir Fry Noodles recipe.
Recommended Tools to Make this Recipe
- Non-Stick Skillet. Because you want the sauce to stick to the chicken, not the pan!
- Small Whisk. I like the size of this whisk for small jobs like mixing stir fry sauces.
- Measuring Spoons. My absolute favorite because they’re double-sided and magnetic.
Recipe Tips and Tricks
- Start the Rice Before You Start the Pineapple Chicken. If you’re making brown rice, it needs about 50 minutes on the stovetop, so plan accordingly! (White rice, on the other hand, will take just about as long as the pineapple chicken, so start it before you begin prepping ingredients.)
- Don’t Overcrowd the Pan. You want to give everything plenty of room to cook evenly and develop those delicious caramelized edges that make stir fries so irresistible.
- Have All of Your Ingredients Ready to Go. Stir fries move quickly, so you don’t want to be scrambling to chop veggies or measure ingredients while your food is (over-)cooking. Having everything prepped and ready next to the stovetop will make the cooking process go much more smoothly.
Pineapple Chicken
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 4 servings
This easy pineapple chicken stir fry pairs tender chicken and pineapple with a sticky, sweet, and savory sauce. Ready in just 25 minutes!
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Ingredients
- 1 ½ pounds boneless, skinless chicken breasts or thighs cut into bite-sized pieces
- ¼ teaspoon kosher salt plus additional to taste
- ¼ teaspoon ground black pepper
- 2 (8-ounce) cans pineapple chunks in 100% pineapple juice (not in syrup)
- ⅓ cup low sodium soy sauce plus additional to taste
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 1 tablespoon minced garlic about 3 cloves
- 1 tablespoon minced fresh ginger
- ¼ teaspoon red pepper flakes plus additional to taste
- 1 tablespoon canola oil or other neutral cooking oil, divided
- 2 red bell peppers cut into 1-inch chunks
- 1 (8-ounce) can water chestnuts drained
- ¼ cup chopped green onions about 2, plus additional for serving
- 1 ½ teaspoons sesame seeds
- Prepared brown rice, quinoa, or cauliflower rice
Instructions
- Place the chicken in a bowl and toss with the salt and pepper. Set aside.
- Drain the juice from the pineapple cans into a large liquid measuring cup with a spout (you should have about 2/3 cup juice). Whisk in the soy sauce, honey, cornstarch, garlic, ginger, and red pepper flakes. Set near the stove.
- Heat 1/2 tablespoon of the oil in a large, deep skillet or wok over medium-high heat. Once it’s hot and shimmering, add the chicken. Cook on all sides until it’s light golden brown and the chicken is cooked through, 4 to 6 minutes. Remove to a plate.
- Heat the remaining 1/2 tablespoon oil in the skillet. Add the bell peppers and pineapple chunks from the cans. Cook until the peppers are crisp-tender and likely blistered in a few places, about 5 minutes.
- Return the chicken to the skillet. Add the water chestnuts. Pour the sauce over the top and stir to coat. Let cook, stirring constantly, until the sauce is reduced and everything is wonderfully coated and sticky—1 to 2 minutes. Stir in the green onions and sesame seeds. Taste and add additional salt or soy sauce, so that it is seasoned to your liking. Enjoy hot with rice and an additional sprinkle of green onions.
Video
Notes
- TO STORE: Refrigerate leftover pineapple chicken in an airtight container for up to 4 days.
- TO REHEAT: Rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave until heated through.
- TO FREEZE: Freeze pineapple chicken in an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating according to the instructions above.
Nutrition
Serving: 1(of 4)Calories: 400kcalCarbohydrates: 41gProtein: 40gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 109mgPotassium: 1118mgFiber: 6gSugar: 25gVitamin A: 2071IUVitamin C: 92mgCalcium: 58mgIron: 3mg
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Stir fries come together in a snap, which is why they’re one of my favorites for weeknights. Here are some more recipes to try:
What a great easy meal! I do love a crockpot recipe. I’ve never actually heard of pineapple chicken, but I can see that it looks delicious. Because pineapple, YUM. Great recipe!
Thank you Danielle!!! xoxo
I love pineapple in Asian food! I love pineapple in all food actually! Can’t wait to try this recipe, and thanks for inspiring me to dig out the crockpot Erin!
I hope you love it Heather!!
Pineapple was growing in large fields on the Big Island of Hawaii when we visited in 1982. What an intriguing sight that was!
That sounds beautiful Carolyn!!
“On top” of what vegetables? There is mention of a vegetable mixture that I assume goes under the chicken, but I do not know what vegetables you mean. I have plenty of vegetables to throw in first, it is just that I like to be clear what you meant.
Malcom, it’s the vegetables in the recipe—the red peppers. If you decide to try it, I hope you love it!
Who needs takeout when you have this delish dinner?!
Nancy, that is a swap you can make if you’d like the recipe to be Whole30/Paleo. I apologize for the confusion!
Ok. You mean I can make stir-fry without even standing over the stove?! LOVE THIS!!! :)
YES!! The beauty of the Instant Pot at work :)
This was so tasty! it was the perfect easy, weeknight meal for our family. Thank you.
Hooray! I’m happy to hear it was a hit, Jocelyn. Thanks for taking the time to review the recipe!
I just made this for dinner tonight! It turned out great. I threw in some onions slices because, why not!? I also took the chicken out to give a quick sear before plating. 10/10 will make again. I love your website and can’t wait for the book!
Sid, thank you so much for leaving this review! I’m glad you enjoyed the recipe, and I’m thrilled to hear you’re excited for my cookbook too!
Making it right now!! I love pineapple mixed into my in meals! I’m so excited to try it!
I hope you love it, Christie!
This looks good. Any excuse to eat pineapple is good for me. Can this recipe be converted to Instant Pot? I’m new to the IP and want to start using it more.
Dani, I don’t have an Instant Pot version of this specific recipe, but I have many others for you to choose from here: https://www.wellplated.com/category/recipes-by-type/instant-pot/
Would adding rice wine vinegar make it too acidic?
Hi Steven, I haven’t tried the recipe with rice wine vinegar, but adding it would make the dish more acidic. I enjoyed the dish as-is, but you’re welcome to experiment.
That is a beautiful chicken dish!! Love the combination!
Ohhhhhhhhh wow!! I figured this would be good….it is so much better than that!! So easy too! I only had toasted sesame so used 1/2 of that w/1/2 olive oil. I’ve never used water chestnuts but they add a nice crunch at the end. YUM!! Thank you!!!!
Cin, thanks for giving it a try and reporting back! I’m so glad you enjoy the recipe.
Yummy!!! We ate the chicken and pepper combination on King’s Hawaiian mini sub rolls! We didn’t use the sauce, but next time we will when we use rice with it! So good and easy!!!
Thanks for taking the time to report back, Bri! I’m glad it was a winner.
Good not great, I felt it lacked a little flavor. Would consider a quick stovetop sear of the chicken and pineapple mix prior to serving for next time. Very easy prep!
Thanks for sharing this review, Kim! I hope you enjoy it even more with your tweaks.
The recipe looks good, I haven’t tried it yet because I am on Weight Watchers and I don’t know how many points it would cost me.
Hi Dorine, I hope you love it if you decide to give it a try!
Tasted good, but the ads and videos were so intrusive. How do I control that on your website?
Hi Linda! Each ad should have a clear “Close” or “x” button that you can press to dismiss it. (If you see any that don’t, please let me know!) I’m so glad to hear you enjoyed the chicken.
“Preparing stir fries in the slow cooker (a concept that I readily admit is a misnomer, since no actual stir frying is involved)”
It’s OK Erin, refried beans aren’t fried either…..
:) Well said Larry!
Flavorless recipe
I’m sorry that this recipe wasn’t to your tastes, Bill. I (and many other readers) have enjoyed this dish, so I truly wish it would’ve been a hit for you too!
Real pineapple tenderizes meat, canned is just flavor. Which are we going for??
Hi Robbie! The recipe included canned pineapple, but feel free to use whatever you’d like.
Do you think I could add rice at the last 2 hours and not reduce liquid for this recipe?
Hi Kendall! Reducing the liquid is important for creating a thicker sauce. I’m afraid the dish won’t be as flavorful without this step. I’d recommend cooking the rice separately and reducing the liquid as directed. I hope you enjoy the recipe if you try it!
Trying this recipe tomorrow. It looks delicious. However, a word of warning. Never use fresh pineapple with chicken or ham. The enzymes break down the meat and it becomes mealy…and basically inedible. Unfortunately, I found this out with ham I fixed for Easter dinner. At another time, my son put some chicken breasts in a marinade with fresh pineapple. After 15 minutes, he remembered the ham experience and removed the breasts and washed them off. Just that small amount of exposure to the pineapple ruined the chicken breasts when they were cooked.
Hope you enjoy it Ruth!
Super tasty! I was craving pineapple and stir-fry and this meal was the perfect answer to that. Easy to put together and I enjoyed the red pepper in there too.
Hi Diana! So glad you enjoyed the recipe! Thank you for this kind review!
Delicious! Didn’t have a couple ingredients, and forgot ginger, but it wasgreat regardless! My 4 year old really liked it. We had white rice and steamed broccoli to complete the meal. It was sweet, but not sickly like some recipes. Will definitely make this again and add to the meal plans! Thanks!
Hi Carrie! So glad you enjoyed the recipe! Thank you for this kind review!
Oh my, this was good. Just what I wanted. I followed the recipe pretty closely, except I used chicken tenders cut up, which I was careful not to overcook. I used fresh pineapple, which has been particularly good at my grocery store recently. I added a little extra chicken broth to ensure plenty of sauce. I served it over jasmine rice.
Glad you enjoyed it, thank you Martina!
I have quite literally 0 cooking skills and I was able to throw this together and my girlfriend and I loved it! I used just about 2 pounds of chicken but followed all of the ingredient measures the same and it still turned out amazing. Served over some rice and I will definitely be making again.
Yay! Thank you Kevin!
This was delish. I wanted an asian dish with pineapple and this didn’t disappoint. It was quick, easy, very tasty, filling and satisfied all the taste buds. The smell was very good also as everyone kept drifting into the kitchen to see what was up. No left overs either. I wish there was more sauce. Maybe next time I’ll double the juice.
Glad to hear it, thanks Gemma!
Such a good recipe! I used fresh pineapple and just juiced it. I also added half a teaspoon of garlic powder and onion powder and very little veggie broth to the raw bell pepper and raw broccoli to cook it quicker. As everything was simmering I added more honey than it called for as my pineapple wasn’t very sweet. And didn’t use cornstarch cause I had none. Turned out great!
Glad it worked for you, thanks Julie!
This was delicious! Easy to prep and makes for great leftovers. Made exactly as written, and it was perfect!
Glad to hear you enjoyed it Hilary!