Pineapple Chicken Stir Fry (Printer-friendly)

A quick, flavorful stir-fry combining sweet pineapple with savory chicken and vegetables in a tangy chili sauce.

# What You'll Need:

→ Proteins

01 - 1.1 lbs boneless, skinless chicken breast or thighs, cut into bite-sized pieces

→ Marinade/Sauce

02 - 3 tbsp sweet chili sauce
03 - 2 tbsp soy sauce (use gluten-free if needed)
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 (or canned, drained)
11 - 2 cloves garlic, minced
12 - 1 tbsp fresh ginger, grated

→ Others

13 - 2 tbsp vegetable oil (for stir-frying)
14 - 2 tbsp sesame seeds, toasted
15 - 2 spring onions, sliced (for garnish)
16 - Cooked jasmine rice, for serving (optional)

# How to Prepare:

01 - Whisk together sweet chili sauce, soy sauce, rice vinegar, honey, and sesame oil in a bowl until well combined. Set aside.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add chicken pieces and stir fry for 4-5 minutes until lightly browned and cooked through. Transfer to a plate.
03 - Add remaining oil to the wok. Add garlic, ginger, red onion, and bell peppers. Stir fry for 2-3 minutes until vegetables are tender but still crisp.
04 - Return chicken to the wok with pineapple chunks. Pour in sauce mixture and stir fry for 2-3 minutes until sauce bubbles and thickens slightly.
05 - Sprinkle with toasted sesame seeds and sliced spring onions. Serve immediately over cooked jasmine rice if desired.

# Expert Advice:

01 -
  • The sweet chili sauce creates this sticky, glossy finish that restaurant takeout never quite achieves
  • Everything happens in one pan in under thirty minutes but looks like you spent much longer
  • Pineapple might seem unusual but it cuts through the richness and makes the whole dish feel lighter
02 -
  • Never overcrowd the wok or the chicken will steam instead of sear, cook in batches if necessary
  • Have all ingredients prepped and measured before you turn on the heat because stir frying moves fast
  • The sauce will thicken quickly in the hot pan so do not walk away during the final minutes
03 -
  • Cut all your ingredients into roughly the same size so they cook at the same rate
  • Pat the chicken really dry before cooking or it will not develop that nice golden sear
  • Leftovers reheat beautifully in a skillet with a tiny splash of water

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