Pineapple Chicken Asian Style

This pineapple chicken stir fry brings together sweet, tangy, and savory flavors in a perfectly balanced sauce that clings to tender chicken, juicy pineapple, and crisp vegetables. It offers a satisfying homemade alternative to takeout without breaking the bank or spending hours in the kitchen.

I first tried this recipe when craving something fruity and savory on a busy weeknight. Now it has become a family favorite that everyone looks forward to, especially when fresh pineapple isn’t in season.

Gather Your Ingredients

• Chicken breasts: cut into bite-sized pieces for quick and even cooking
• Garlic powder: to add aromatic depth without overpowering freshness
• Pepper: for a gentle kick adjusted to your taste
• Cornstarch: to coat chicken creating a crisp exterior that soaks up sauce beautifully
• Olive oil: for frying; I prefer extra virgin for its flavor but use any you like
• Canned pineapple tidbits: drained but save the juice – the juice is key to the sauce’s tangy sweetness. Look for unsweetened pineapple packed in its own juice for best flavor
• Red bell pepper: sliced into small pieces to add crunch and color
• Medium onion: for natural sweetness and texture
• Sauce ingredients: pineapple juice, honey for natural sweetness, soy sauce for umami, rice vinegar for acidity, fresh ginger grated for zing, garlic minced for brightness, and cornstarch to thicken the sauce
• Choosing quality soy sauce and fresh ginger: makes a noticeable difference in the final taste so take a moment to select those carefully.

How to Make It

Sauté the Aromatics and Prepare Sauce:

Add all the sauce ingredients into a small bowl. If your pineapple juice is less than 3/4 cup, top off the rest with water. Whisk until the mixture is smooth and well combined, setting the flavors to mingle while you prepare the other ingredients.

Prep Your Veggies and Chicken:

Wash and cut the red bell pepper and onion into bite-sized pieces. Cut chicken breasts into roughly 1 inch cubes, placing them in a bowl. Sprinkle garlic powder and pepper over the chicken evenly, then add cornstarch and toss everything until the chicken pieces are coated in a thin layer; this will help form the slightly crispy exterior later.

Cook Chicken in Batches:

Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Allow the pan to get hot enough before you add the chicken. Working in two batches prevents overcrowding and ensures even cooking. For each batch cook chicken pieces for about 4 minutes, then flip to cook the other side for 3 to 4 minutes or until browned and cooked through (internal 165 degrees Fahrenheit). Use tongs for quick flipping. Transfer cooked chicken to a plate as you finish each batch, adding one more tablespoon of olive oil if needed before the second batch.

Cook Pineapple and Veggies:

If your pan is dry after cooking chicken, add a teaspoon of olive oil and pour in the drained pineapple tidbits. Cook undisturbed for about one minute to get slight caramelization. Then stir in the red bell pepper and sliced onions, cooking for around 3 minutes while stirring occasionally. The vegetables should stay tender-crisp, but feel free to cook a bit longer depending on your desired texture.

Combine Chicken and Sauce:

Return the cooked chicken to the skillet with the pineapple and vegetables. Pour the sauce over everything and stir gently. Let the mixture bubble for 1 to 2 minutes, allowing the sauce to thicken and fully coat the ingredients. Once thickened, remove from heat and serve immediately, ideally over steamed rice or your choice of noodles.

This pineapple chicken always reminds me of family dinners where everyone gathers around a big bowl to dig in. The fresh ginger is my favorite part—it lifts the dish with just the right hint of spice and warmth, bringing all of the ingredients into harmony.

Flavor Boosters

Store leftovers in an airtight container in the refrigerator for up to three days. The sauce thickens when chilled but can easily be loosened with a splash of water or chicken broth when reheating. Avoid freezing if you want to keep the fresh texture of the vegetables as the peppers and onions tend to become mushy.

Serving Suggestions

This dish pairs beautifully with steamed jasmine or basmati rice to soak up the sauce. For a wholesome variation, serve with quinoa or cauliflower rice. Garnish with green onions or toasted sesame seeds for added crunch and freshness. A simple cabbage or carrot slaw side balances the richness with crisp acidity.

Creative Twists

Chicken thighs work well if you prefer darker meat and add extra juiciness. Adjust cooking times as thighs may take a little longer. Fresh pineapple can be substituted for canned if in season, just chop into bite-sized pieces and reserve juice for the sauce as directed. Coconut aminos can swap for soy sauce for a lower sodium or soy-free option, providing a slightly sweeter flavor.

This pineapple chicken stir fry is an easy, flavorful meal that brings the perfect balance of sweet and savory to your table. It is an excellent choice for a quick weeknight dinner that doesn’t sacrifice taste or texture.

Recipe FAQs

→ What type of chicken works best?

Boneless, skinless chicken breasts are ideal as they cook quickly and remain tender when stir-fried.

→ Can fresh pineapple be used instead of canned?

Yes, fresh pineapple cut into chunks works well, providing a bright sweet flavor similar to canned tidbits.

→ How do I get the sauce to thicken properly?

Mix cornstarch with the sauce ingredients and cook it until bubbling; this activates the thickening properties for a glossy finish.

→ What vegetables complement the dish?

Red bell peppers and onions add color and crunch, balancing the sweetness of pineapple perfectly.

→ Is there a way to make it less sweet?

Reduce the honey in the sauce slightly or add a splash more vinegar to enhance tanginess and balance the sweetness.

→ What’s the best way to serve this dish?

Serve over steamed rice or noodles to absorb the flavorful sauce and complete the meal.