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Easy Pineapple Chicken Stir-Fry Recipe

Pineapple Chicken Stir-Fry is a quick and flavorful weeknight dinner made with tender chicken, juicy pineapple, and crisp bell peppers tossed in a sweet-savory sauce. Ready in just 35 minutes, this healthy stir-fry delivers tropical flavor with minimal effort.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian-Inspired
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 cup fresh pineapple chunks or canned in juice, drained
  • 2 tablespoons low-sodium soy sauce or tamari for gluten-free
  • 1 tablespoon oyster sauce or hoisin for vegetarian
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil or avocado oil
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 small red onion sliced
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar
  • 1/4 cup chicken broth
  • Salt and pepper to taste
  • 2 green onions sliced (for garnish)

Method
 

  1. In a bowl, whisk soy sauce, oyster sauce, and cornstarch. Add chicken and toss to coat. Marinate for 15 minutes.
  2. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Cook chicken for 5–7 minutes until browned and cooked through. Remove and set aside.
  3. Add remaining oil to the pan. Stir-fry bell peppers, onion, garlic, and ginger for 3–4 minutes until crisp-tender.
  4. Add pineapple chunks and cook 2 minutes until lightly caramelized.
  5. Return chicken to pan. Stir in rice vinegar, brown sugar, and chicken broth.
  6. Simmer 3–4 minutes until sauce thickens and coats everything evenly.
  7. Season with salt and pepper, garnish with green onions, and serve hot.

Notes

For a low-carb option, serve over cauliflower rice. If using canned pineapple, drain well to prevent excess liquid.