Pineapple Chicken Stir Fry (Print Page)

Tender chicken and pineapple with crisp veggies in a sweet chili glaze topped with sesame seeds.

# What You Need:

→ Proteins

01 - 1.1 lb 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)

# Directions:

01 - Whisk together the sweet chili sauce, soy sauce, rice vinegar, honey, and sesame oil in a bowl until well combined. Set aside for later use.
02 - Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken pieces and stir fry for 4-5 minutes until lightly browned and cooked through. Transfer to a plate and reserve.
03 - Add the 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 the chicken to the wok. Add pineapple chunks and pour in the prepared sauce. Stir fry everything together for 2-3 minutes, allowing the sauce to bubble and thicken slightly while coating all ingredients.
05 - Remove from heat and sprinkle with toasted sesame seeds and sliced spring onions. Serve immediately over cooked jasmine rice if desired.

# Expert Tips:

01 -
  • The way pineapple sweetness balances with tangy chili sauce creates restaurant quality flavor in minutes
  • Everything cooks in one pan so cleanup is practically nonexistent
02 -
  • Overcrowding your wok cools down the pan and turns stir frying into steaming so work in batches if needed
  • The sauce thickens quickly in the final minutes so have your serving dishes ready before this step
03 -
  • Prep everything before you turn on the stove because once stir frying starts there is no time to chop
  • Let your wok get properly hot before adding oil so ingredients sear instead of sticking

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