This Thai Pineapple Chicken Stir Fry is packed with sweet, spicy, and savory flavor, made with juicy pineapple, tender chicken breast, and colorful bell peppers.
Pineapple Chicken Stir Fry Recipe
Years ago, I attended a Thai Kitchen event, where their chef demonstrated this quick Pineapple Chicken Stir Fry Recipe, and I loved it so much they kindly shared with me. I slightly modified it to give it more kick, but you can leave out the chili pepper if you don’t like your food too spicy. If you love quick and easy stir fry dishes like this, you should also try my Chicken and Broccoli Stir Fry or this Thai Basil Chicken.
Why This Works
I love an easy dinner recipe that I can whip up in under 25 minutes, which is why I love this quick stir-fry! Here’s why it works:
- Quick and easy – Ready in under 25 minutes, perfect for busy weeknights.
- High in protein – Chicken breast makes this a satisfying, macro-friendly meal.
- Big flavor, minimal effort – Just a handful of ingredients deliver bold, sweet-and-savory Thai-inspired flavor.
What You’ll Need
Here’s the ingredients to make this chicken and pineapple stir fry. See recipe card below for measurements.
- Boneless skinless chicken breast – A lean protein that soaks up all the sweet and savory flavors in the stir fry. Boneless chicken thighs would also work.
- Fish sauce – Adds salty, umami depth that’s signature in Thai cooking.
- Cornstarch – Lightly coats the chicken for a silky, restaurant-style texture when stir-fried.
- Oil – Used to quickly cook the ingredients while keeping everything crisp-tender.
- Garlic – Brings aromatic flavor to the base of the dish.
- Fresh ginger – Adds a warm, zesty brightness that complements the sweetness of the pineapple.
- Bell peppers – Colorful and crunchy, they balance the dish with freshness and texture.
- Red chili pepper – Optional, but adds a spicy kick that plays well with the sweetness.
- Fresh pineapple chunks – Bring juicy sweetness and a slight tang to contrast the savory elements.
- Thai sweet chili sauce – A sticky-sweet, mildly spicy sauce that ties everything together.
- Cilantro leaves – A fresh, herbal finish that brightens each bite.
How To Make Chicken Pineapple Stir Fry
I love stir fry dishes for quick weeknight dinners because they cook fast. To make this dish even faster, prep all your ingredients ahead of time. Then when it’s time to cook, you can just throw in everything and have dinner ready in under 20 minutes.
- Mix the chicken and fish sauce and then toss with corn starch.
- Stir fry garlic and ginger for 30 seconds.
- Next, cook the bell peppers, chili pepper, and pineapple for three to five minutes and add the sauce.
- Take the veggies out of the skillet and cook the chicken. Then put the pepper mixture back in the skillet.
Variations and Tips:
- Swap chicken for shrimp or tofu to make it vegetarian.
- If fresh pineapple is out of season, use canned pineapple.
- Omit the chili pepper for a milder dish.
- Add snap peas, broccoli, carrots, or onion for extra veggies.
- I highly recommend using the fish sauce as it doesn’t taste fishy and adds a more complex flavor, but if you prefer not to, sub it with soy sauce.
Serving Suggestions
Serve this pineapple chicken stir fry over jasmine rice for a complete meal or try it with Thai Fried Rice as a multi-course meal.
Storage
Refrigerate up to 4 days. Freeze in freezer safe airtight containers for up to three months. To reheat, thaw overnight and microwave for a couple of minutes.
More Chicken Stir Fry Recipes
For more stir-fry recipes, check out these five easy chicken stir fry dishes:
Yield: 4 servings
Serving Size: 1 1/4 cups
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Mix chicken and fish sauce in medium bowl. Add cornstarch; toss to evenly coat. Set aside.
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Heat 1/2 tablespoon of the oil in large nonstick skillet on medium-high heat.
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Add garlic and ginger; stir fry 30 seconds.
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Add bell peppers, chili pepper if using and pineapple; stir fry 3 to 5 minutes or until peppers are tender-crisp. Add sauce; cook and stir until heated through. Remove from skillet.
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Heat remaining oil in the skillet. Add chicken; stir fry 5 minutes or until cooked through.
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Return bell pepper mixture to skillet; stir fry until well blended.
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Garnish with cilantro.
Last Step:
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- Swap chicken for shrimp or tofu to make it vegetarian.
- If fresh pineapple is out of season, use canned pineapple.
- Omit the chili pepper for a milder dish.
- Add snap peas, broccoli, carrots, or onion for extra veggies.
- I highly recommend using the fish sauce as it doesn’t taste fishy and adds a more complex flavor, but if you prefer not to, sub it with soy sauce.
Serving: 1 1/4 cups, Calories: 276 kcal, Carbohydrates: 22 g, Protein: 27 g, Fat: 7 g, Saturated Fat: 1 g, Cholesterol: 83 mg, Sodium: 593 mg, Fiber: 1 g, Sugar: 14 g
