This sweet and tangy pineapple chicken stir fry combines juicy pineapple chunks, lean chicken breast, and crisp vegetables tossed in a bright pineapple-teriyaki sauce.
This pineapple chicken stir fry is a vibrant, summery meal when pineapples are in season, but it works year‑round with canned fruit. Colorful vegetables and fresh pineapple give the dish a natural sweetness that balances the savory, slightly tangy sauce for a tropical twist on a classic stir fry.
Why you’ll love this recipe
- Bold pineapple flavor – the recipe uses pineapple chunks and pineapple juice so the fruit shines through. Use fresh or canned pineapple depending on the season.
- Dual-purpose sauce – the sweet and tangy pineapple teriyaki is used both to marinate the chicken and to finish the stir fry, concentrating flavor throughout.
- Balanced taste – pineapple juice, rice wine vinegar, and brown sugar create a sauce that’s sweet, tangy, and savory with umami from soy and oyster sauce.
- Very flexible – swap the chicken for pork, shrimp, beef, or firm tofu and change up the vegetables to suit your pantry.
Ingredients you’ll need
For the stir fry:
- Pineapple chunks – fresh or canned. Fresh Hawaiian pineapple is especially sweet when in season.
- Chicken breast – boneless, skinless, cut into bite-sized pieces. Chicken thighs may be used for a richer result.
- Red and yellow (or orange) bell peppers – for color and crunch.
- Broccoli and red onion – provide texture and a savory balance to the sweetness of the pineapple.
- Scallions and toasted sesame seeds – for garnish.
Sweet & tangy pineapple teriyaki sauce:
- Pineapple juice – canned juice works well; reserve juice from canned pineapple if using.
- Rice wine vinegar – for acidity and brightness.
- Brown sugar – adds caramel sweetness.
- Soy sauce and oyster sauce – supply savory depth and umami.
- Garlic, ginger, sesame oil, and cornstarch – aromatics, finishing oil, and thickener to create a glossy sauce.
Step by step instructions
- Whisk the sauce: combine pineapple juice, brown sugar, water, garlic, rice wine vinegar, soy sauce, oyster sauce, sesame oil, grated ginger, salt, and cornstarch in a medium bowl. Stir until the sugar dissolves and the cornstarch is evenly blended. This makes a generous amount of sauce; scale down if you prefer less.
- Marinate the chicken: add one tablespoon of the prepared sauce to the chicken pieces and toss briefly. The pineapple juice helps tenderize the meat. While the chicken marinates, prepare vegetables and pineapple.
- Cook the chicken: heat a wok or large skillet over medium‑high heat and add oil. Stir‑fry the chicken pieces 3–4 minutes until cooked through. Avoid extremely high heat so the sugars in the marinade don’t burn. Remove the chicken and set aside.
- Stir‑fry the vegetables: in the same pan, add a little more oil if needed and stir‑fry the red onion, broccoli florets, and bell peppers until the broccoli is tender but still crisp, about 3–4 minutes.
- Add pineapple and chicken: return the chicken to the pan along with the pineapple chunks.
- Finish with the sauce: stir the sauce to reincorporate any settled cornstarch, add it to the pan, and bring to a simmer. The sauce will thicken and turn glossy; continue stirring for another minute so everything is evenly coated.
- Serve: remove from heat, sprinkle with chopped scallions and toasted sesame seeds, and serve over steamed rice or noodles.
Frequently asked questions
Use fresh pineapple when available for the best texture and flavor, but canned pineapple works well and keeps the dish accessible year‑round. If using canned, reserve the juice and use it in the sauce.
This stir fry is excellent over steamed rice or tossed with noodles. The sauce is plentiful, so rice or noodles will soak up the flavorful juices.
Yes. Pineapple contains bromelain, an enzyme that breaks down protein and helps tenderize meat. Use short marinating times to avoid over‑softening delicate cuts.
Yes. For best texture after freezing, slightly undercook the vegetables before freezing. Store in an airtight, freezer‑safe container for up to one month. Thaw and reheat gently.
Storing & reheating leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can freeze portions for up to one month. Reheat in the microwave or gently warm in a skillet until heated through.
Ingredient substitutions & variations
- Protein: swap chicken for pork, shrimp, beef, or firm tofu. Fried or baked tofu soaks up sauce nicely.
- Vegetables: add sugar snap peas, carrots, mushrooms, green beans, zucchini, or bamboo shoots to vary texture and flavor.
What to serve with pineapple chicken:
- Steamed jasmine or basmati rice
- Stir‑fried noodles
- Simple side salads or steamed greens for balance
Notes
- Leftovers: Refrigerate up to 3 days, or freeze up to 1 month.
- Freezing tip: Undercook vegetables slightly before freezing to preserve a better texture after reheating.
