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A close-up of a Pineapple Chicken dish in a light green bowl, garnished with sliced red chili and fresh green onions.

Zesty Pineapple Chicken Stir-Fry

This vibrant Zesty Pineapple Chicken Stir-Fry features tender chicken pieces, juicy pineapple chunks, and crisp bell peppers coated in a sweet and tangy ginger-garlic sauce. It's a quick and flavorful meal perfect for a weeknight dinner.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian, Chinese-inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Marinade
  • 1.5 lbs chicken breast boneless, skinless, cut into 1-inch pieces
  • 1 tbsp soy sauce
  • 1 tsp cornstarch
  • 1/2 tsp sesame oil
  • Pinch black pepper
For the Pineapple Sauce
  • 1 cup pineapple juice from canned pineapple or fresh
  • 1/4 cup rice vinegar
  • 3 tbsp soy sauce
  • 2 tbsp brown sugar packed
  • 1 tbsp cornstarch
  • 1 tbsp fresh ginger grated
  • 2 cloves garlic minced
  • 1/2 tsp red pepper flakes optional, for heat
For the Stir-Fry
  • 2 tbsp vegetable oil or canola oil
  • 1 large red bell pepper cored, seeded, and cut into 1-inch pieces
  • 1 large green bell pepper cored, seeded, and cut into 1-inch pieces
  • 1.5 cups fresh pineapple chunks or canned, drained well
  • 1/4 cup green onions sliced, for garnish
  • Cooked rice for serving

Equipment

  • Large Skillet or Wok
  • Medium Mixing Bowl
  • Small Mixing Bowl
  • Cutting Board
  • Sharp Knife
  • Whisk

Method
 

Prepare Chicken and Sauce
  1. In a medium mixing bowl, combine the cut chicken pieces with 1 tbsp soy sauce, 1 tsp cornstarch, 1/2 tsp sesame oil, and a pinch of black pepper. Toss to coat evenly. Let marinate for at least 15 minutes while you prepare other ingredients.
  2. In a small mixing bowl, whisk together the pineapple juice, rice vinegar, 3 tbsp soy sauce, brown sugar, 1 tbsp cornstarch, grated ginger, minced garlic, and red pepper flakes (if using). Set aside.
Cook the Stir-Fry
  1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer, ensuring not to overcrowd the pan. Cook for 3-4 minutes per side, until browned and cooked through. Remove the chicken from the pan and set aside.
  2. Add the remaining 1 tablespoon of vegetable oil to the same skillet/wok. Add the red and green bell peppers and stir-fry for 3-4 minutes until they are slightly tender-crisp. Add the pineapple chunks and cook for another 1-2 minutes, just to warm them through.
  3. Return the cooked chicken to the skillet with the vegetables and pineapple. Give the prepared pineapple sauce a quick re-whisk, then pour it over the chicken and vegetables. Bring the sauce to a simmer, stirring constantly, and cook for 2-3 minutes, or until the sauce thickens and coats all the ingredients.
Serve
  1. Garnish with sliced green onions and serve immediately over hot cooked rice.

Notes

For extra flavor and crunch, you can add a handful of toasted cashews or peanuts at the end. If using canned pineapple, make sure to drain it thoroughly to avoid excess moisture. You can adjust the sweetness or tanginess of the sauce by adding more brown sugar or rice vinegar to taste.