Pineapple Chicken is such an easy chicken stir fry. It comes together in 30 minutes with easy-to-find ingredients – perfect for a busy weeknight!
Our family loves stir fry, and this Pineapple Chicken recipe checks so many of our boxes. It comes together in 30 minutes while still being made with simple ingredients. This fantastic chicken recipe has a delicious sauce that is neither too sweet nor too salty. Finally, the amazing flavors come together in a way that will win over even your picky eaters.
This was great! Quick and easy to make, and it was very helpful having the ingredients listed with each step. Thank you!
How to Make Pineapple Chicken
This chicken with pineapple recipe comes together in one pan with simple ingredients. For the full recipe including all of the measurements, scroll to the recipe card at the bottom of the page.
- Sauté the chicken. You’ll cook it just until the outside is no longer pink, about five minutes. It will finish cooking in the sauce.
- Add the peppers. Sauté until tender.
- Make the sauce. Whisk together the soy sauce, pineapple juice, brown sugar, garlic, ginger, and chili paste. Then whisk in the corn starch.
- Combine all of the ingredients. Add the sauce and pineapple to the chicken in the skillet. Bring to a simmer, and cook until the sauce thickens.
Pineapple Chicken Sauce
The sauce for this recipe is so simple. The perfect balance of sweet and flavorful, your whole family will love it. For the sauce you will need:
- Soy Sauce: Use low sodium if you like your dishes less salty. If you want to make this recipe gluten-free, use a gluten-free soy sauce since regular soy sauce contains gluten.
- Pineapple Juice: This recipe calls for canned pineapple and uses both the pineapple chunks and the juice. One 8 ounce can of diced pineapple will cover both.
- Brown Sugar: This adds a bit of sweetness and tones down the acidity of the pineapple.
- Ginger: You can use fresh ginger or buy a tube and keep it in your refrigerator. See more on this below.
- Chili Paste: An optional ingredient, see more on this below.
- Corn Starch: This thickens the sauce.
This recipe gets its little kick from the chili paste. It keeps in your refrigerator forever and is good in so many things, like my Sticky Chicken and Chicken Lettuce Wraps. You’ll note that it is optional, but I really think that the little bit of spice works perfectly with the sweetness of the pineapple. My kids don’t like overly spicy dishes, and they loved this!
This recipe calls for fresh ginger. You have two buying options. You can buy a stick of ginger root and grate it, or you can buy a tube of pre-grated ginger. The tube of ginger is generally more expensive, but it is so convenient that we often go that way. Additionally, then we don’t end up wasting a big piece of ginger root. You can find it with the produce in your grocery store.
What to Serve With Pineapple Chicken
This pineapple chicken recipe is delicious over rice or Cauliflower Rice. It is a great healthy alternative to serving this over white rice. To round out the meal, you could also serve it with this Asian Cucumber Salad or Edamame Salad.
Storing and Reheating Leftovers
Store any leftover pineapple chicken in an airtight container in the refrigerator for up to three days. Reheat in a saucepan over low heat. Always use your best discretion with leftovers.
If you make this Pineapple Chicken recipe or any of my other recipes, please leave a comment and let me your thoughts.
- 2 tablespoons olive oil (29.57 ml)
- 1 pound chicken breasts cut into bite sized pieces (453.59 grams)
- 1 yellow bell pepper cut into bite sized pieces
- 1 orange bell pepper cut into bite sized pieces
- 8 ounces pineapple chunks (juice reserved for sauce) (227 grams container)
- 1/4 cup soy sauce (59.15 ml)
- 1/3 cup pineapple juice (70.98 ml)
- 1 tablespoon brown sugar (13.31 grams)
- 2 garlic cloves minced
- 1 tablespoon minced ginger (14.25 grams)
- 1 teaspoon chili paste (8 grams) (optional)
- 2 tablespoons cornstarch (7 grams)
- 2 green onions chopped for garnish
- 2 cups cooked rice for serving
- Preheat a large skillet over medium heat. Add the olive oil and then add the chicken. Cook just until chicken is no longer pink on the outside, about 5 minutes, stirring occasionally.2 tablespoons olive oil, 1 pound chicken breasts
- Add in the chopped bell peppers. Sauté until tender, about 5 minutes, stirring occasionally.1 yellow bell pepper, 1 orange bell pepper
- While the peppers are cooking, whisk together the soy sauce, pineapple juice, brown sugar, garlic, ginger, and chili paste. Then whisk in the corn starch.1/4 cup soy sauce, 1/3 cup pineapple juice, 1 tablespoon brown sugar, 2 garlic cloves, 1 tablespoon minced ginger, 1 teaspoon chili paste, 2 tablespoons cornstarch
- Stir in the pineapple and the sauce. Bring to a simmer, and cook until the sauce thickens, about 1 to 3 minutes.8 ounces pineapple chunks
- Garnish with green onions and serve over rice.