Pineapple Chicken Stir Fry (Printable Version)

A vibrant, sweet-and-savory dish featuring tender chicken, juicy pineapple, crisp vegetables, and a tangy sweet chili sauce.

# What You’ll 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. Set aside.
02 - Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken and stir fry for 4–5 minutes, until lightly browned and just cooked through. Transfer to a plate.
03 - Add the remaining oil to the wok. Add garlic, ginger, red onion, and bell peppers. Stir fry for 2–3 minutes until just tender but still crisp.
04 - Return the chicken to the wok. Add pineapple chunks and pour in the sauce. Stir fry everything together for another 2–3 minutes, allowing the sauce to bubble and thicken slightly.
05 - Sprinkle with toasted sesame seeds and sliced spring onions before serving. Serve hot over cooked jasmine rice if desired.

# Top Tips:

01 -
  • The sweet and savory sauce clings to every piece of chicken and vegetable, making each bite perfectly balanced
  • Its one of those forgiving recipes where you can swap vegetables based on what you have and still end up with something incredible
02 -
  • Make sure your wok or pan is properly hot before adding ingredients, or you will end up steaming instead of stir frying
  • Do not overcrowd the pan when cooking the chicken first, or it will release too much moisture and brown poorly
03 -
  • Pat your chicken dry with paper towels before cooking for better browning and that restaurant-style sear
  • Let the sauce bubble and reduce in the pan for those caramelized bits that stick to the vegetables

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