Pineapple Chicken Recipe

I swapped in a single pantry staple for my Pineapple Teriyaki Stir Fry and the result is a quick weeknight option with an unexpected twist.

I never planned to fall for a stir fry, but this Pineapple Teriyaki Stir Fry did it to me. I start with boneless skinless chicken breasts sliced thin, and bright pineapple chunks that pop in the pan, and it becomes something loud and addictive.

The sauce clings to the chicken so every bite is sweet and savory, sometimes I call it my Pineapple Sesame Chicken when I want nuttier notes. It’s simple, a little messy to eat, and not at all what you expect from weekday dinner.

Try it and see which version you like best, it changes every time I make it.

Ingredients

• Chicken breasts: Lean protein, fills you up, helps build muscle, watch added salt in marinades.
• Pineapple chunks: Sweet and tangy, gives vitamin C and fiber, adds juice that sweetens the sauce.
• Soy sauce: Salty umami punch low sodium cuts sodium but still adds savory depth to dish.
• Ginger: Fresh ginger gives bright heat and zing, may aid digestion and reduce inflammation.
• Red bell pepper: Crunchy, colorful source of vitamin A and C, keeps dish fresh and sweet.
• Brown sugar: Adds caramel like sweetness and balances acid, use sparingly for less sugar.
• Cornstarch: Thickens sauce quickly, a little goes a long way so dont overdo it.

Ingredient Quantities

• 1 lb (450 g) boneless skinless chicken breasts
• 1 can (20 oz / 567 g) pineapple chunks, drained
• 1/4 cup pineapple juice (from the can)
• 1 large red bell pepper
• 1 medium yellow onion
• 2 cloves garlic
• 1 tbsp fresh ginger
• 3 tbsp soy sauce (low sodium)
• 2 tbsp brown sugar packed
• 2 tbsp rice vinegar
• 1 tbsp ketchup
• 1 tbsp cornstarch
• 1/4 cup chicken broth or water
• 2 tbsp vegetable oil or other neutral oil
• 1 tsp sesame oil optional
• Salt and black pepper to taste
• 2 green onions
• 1 tbsp sesame seeds optional

How to Make this

1. Pat the chicken dry, slice into bite sized pieces against the grain, season lightly with salt and black pepper and set aside.

2. Drain the pineapple chunks, reserving 1/4 cup of the can juice, chop the red bell pepper into strips and the yellow onion into wedges, mince the garlic and grate the fresh ginger, slice the green onions thinly.

3. Whisk together the sauce in a bowl using the reserved 1/4 cup pineapple juice, 3 tbsp low sodium soy sauce, 2 tbsp brown sugar, 2 tbsp rice vinegar, 1 tbsp ketchup and the minced garlic and ginger; taste and adjust if you want it sweeter or tangier.

4. In a small cup mix 1 tbsp cornstarch with the 1/4 cup chicken broth or water until smooth, set aside.

5. Heat a large skillet or wok over high heat, add 2 tbsp vegetable oil, when it is very hot add the chicken in a single layer and sear until golden and cooked through, dont overcrowd the pan or it will steam; remove chicken to a plate.

6. Add a bit more oil if needed, toss in the onion and bell pepper and stir fry 2 to 3 minutes until they start to soften but still have a bite, then add the pineapple chunks and stir once or twice.

7. Pour the sauce into the pan, bring to a simmer, return the chicken and stir to combine, then give the cornstarch and broth mixture a quick stir and pour it in, cook until the sauce thickens and coats everything, about 1 minute.

8. Turn off the heat, stir in 1 tsp sesame oil if using, sprinkle the sliced green onions and 1 tbsp sesame seeds on top, adjust salt and pepper and serve right away.

Equipment Needed

1. Large heavy skillet or wok for searing and stir frying
2. Cutting board and a sharp chef’s knife for slicing the chicken and veg
3. Measuring cups and measuring spoons for the sauce and juice
4. Small bowl and a whisk for mixing the sauce (or fork if you prefer)
5. Small cup or bowl and a spoon to make the cornstarch slurry
6. Tongs or a sturdy spatula for stirring and moving the chicken
7. Grater or microplane for the ginger and a garlic press or knife for the garlic
8. Plate for resting the cooked chicken and a serving platter or bowls

FAQ

Pineapple Chicken Recipe Substitutions and Variations

• Chicken breasts: swap for boneless skinless chicken thighs (juicier, cook about the same temp but a little longer), or firm tofu for a vegetarian option (press, cube and pan-fry till crisp).
• Pineapple chunks: use fresh pineapple, chopped (drains less sweet so you might add a touch more brown sugar), or canned mandarin oranges for a different sweet-tangy bite.
• Soy sauce: replace with tamari for a gluten free option, or coconut aminos if you want something less salty and slightly sweeter; taste and adjust amounts.
• Cornstarch: substitute arrowroot powder (same ratio) or potato starch for a glossy finish; if you only have flour, use about double and cook a bit longer so it thickens.

Pro Tips

– Pat the chicken really dry and get the pan smoking hot before it hits the oil, that way you get a nice sear and not a soggy mess. Cook in batches if needed so everything browns, and pull the chicken a minute early since it will keep cooking off the heat.

– Mix the sauce and taste it before it goes in, seriously. If it tastes too sweet add a splash more rice vinegar or a squeeze of lime, too salty dilute with reserved pineapple juice or a little water, and if it lacks depth a tiny pinch of extra brown sugar or a drop of fish sauce will help.

– Make the cornstarch slurry with cold liquid and stir it until totally smooth, then give it a quick stir right before adding so it doesnt separate. Pour it in while stirring constantly and cook only until the sauce thickens, if it gets too gloopy thin with a bit of hot water, if it breaks add a splash of cold liquid and whisk.

– Keep the veg hot and fast on high heat so they stay crisp, and add the pineapple near the end just to warm so it doesnt turn mushy. Finish with sesame oil off the heat for the best aroma, and slice everything uniform so it cooks evenly.

Pineapple Chicken Recipe

Recipe by Belinda Ecclestone

0.0 from 0 votes

I swapped in a single pantry staple for my Pineapple Teriyaki Stir Fry and the result is a quick weeknight option with an unexpected twist.

Pin

Servings

4

servings

Calories

387

kcal

Equipment: 1. Large heavy skillet or wok for searing and stir frying
2. Cutting board and a sharp chef’s knife for slicing the chicken and veg
3. Measuring cups and measuring spoons for the sauce and juice
4. Small bowl and a whisk for mixing the sauce (or fork if you prefer)
5. Small cup or bowl and a spoon to make the cornstarch slurry
6. Tongs or a sturdy spatula for stirring and moving the chicken
7. Grater or microplane for the ginger and a garlic press or knife for the garlic
8. Plate for resting the cooked chicken and a serving platter or bowls

Ingredients

• 1 lb (450 g) boneless skinless chicken breasts

• 1 can (20 oz / 567 g) pineapple chunks, drained

• 1/4 cup pineapple juice (from the can)

• 1 large red bell pepper

• 1 medium yellow onion

• 2 cloves garlic

• 1 tbsp fresh ginger

• 3 tbsp soy sauce (low sodium)

• 2 tbsp brown sugar packed

• 2 tbsp rice vinegar

• 1 tbsp ketchup

• 1 tbsp cornstarch

• 1/4 cup chicken broth or water

• 2 tbsp vegetable oil or other neutral oil

• 1 tsp sesame oil optional

• Salt and black pepper to taste

• 2 green onions

• 1 tbsp sesame seeds optional

Directions

• Pat the chicken dry, slice into bite sized pieces against the grain, season lightly with salt and black pepper and set aside.
• Drain the pineapple chunks, reserving 1/4 cup of the can juice, chop the red bell pepper into strips and the yellow onion into wedges, mince the garlic and grate the fresh ginger, slice the green onions thinly.
• Whisk together the sauce in a bowl using the reserved 1/4 cup pineapple juice, 3 tbsp low sodium soy sauce, 2 tbsp brown sugar, 2 tbsp rice vinegar, 1 tbsp ketchup and the minced garlic and ginger; taste and adjust if you want it sweeter or tangier.
• In a small cup mix 1 tbsp cornstarch with the 1/4 cup chicken broth or water until smooth, set aside.
• Heat a large skillet or wok over high heat, add 2 tbsp vegetable oil, when it is very hot add the chicken in a single layer and sear until golden and cooked through, dont overcrowd the pan or it will steam; remove chicken to a plate.
• Add a bit more oil if needed, toss in the onion and bell pepper and stir fry 2 to 3 minutes until they start to soften but still have a bite, then add the pineapple chunks and stir once or twice.
• Pour the sauce into the pan, bring to a simmer, return the chicken and stir to combine, then give the cornstarch and broth mixture a quick stir and pour it in, cook until the sauce thickens and coats everything, about 1 minute.
• Turn off the heat, stir in 1 tsp sesame oil if using, sprinkle the sliced green onions and 1 tbsp sesame seeds on top, adjust salt and pepper and serve right away.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 304g
• Total number of serves: 4
• Calories: 387kcal
• Fat: 12.8g
• Saturated Fat: 1.5g
• Trans Fat: 0g
• Polyunsaturated: 2g
• Monounsaturated: 6.3g
• Cholesterol: 68mg
• Sodium: 570mg
• Potassium: 537mg
• Carbohydrates: 23.8g
• Fiber: 2.7g
• Sugar: 18.3g
• Protein: 23.8g
• Vitamin A: 1175IU
• Vitamin C: 67mg
• Calcium: 40mg
• Iron: 0.8mg