Some dinners just make you feel like you should be sitting by the beach, and pineapple chicken is one of them. It’s a colorful stir fry that’s equal parts savory and sweet, with juicy chunks of pineapple and tender chicken all coated in a glossy sauce.
The first time I made it, my kids picked out the pineapple first (no surprise there), but by the second bite they were scooping up chicken and peppers along with it. It’s quick, it’s fresh, and it’s one of those dinners that makes the table go quiet because everyone’s too busy eating.
Why This Recipe Works
The sauce is where the magic happens — pineapple juice, soy sauce, and hoisin give you that perfect balance of tangy, sweet, and savory. The chicken gets a good golden sear before the veggies and pineapple join in, so every bite has layers of flavor. And the best part? It’s ready in under 30 minutes, which means you can pull it off on a weeknight without stress.
Ingredients I Use and Why
- Chicken thighs – They stay juicy and tender, even if you reheat them later.
- Pineapple – Fresh is best, but canned works if that’s what you’ve got. Just save the juice for the sauce.
- Red bell pepper – Adds crunch and sweetness; yellow or orange work too.
- Garlic & ginger – Brighten the whole dish and keep the flavors fresh.
- Pineapple juice – The base of the sauce, for that tropical kick.
- Soy sauce – Brings saltiness and depth.
- Hoisin sauce – Adds a touch of sweetness and umami.
- Brown sugar – Rounds out the tang and salt.
- Corn starch – For thickening the sauce so it coats everything.
- Sesame seeds & green onions – Simple garnishes that make it feel finished.
How I Make It
- Brown the chicken – Heat oil in a wok or skillet, season the chicken, and sear until golden.
- Add veggies and pineapple – Toss in bell peppers and pineapple chunks, cooking until they’re tender but still bright.
- Build the sauce – Stir in garlic and ginger, then pour in the sauce mixture and let it bubble.
- Thicken – Mix cornstarch with cold water and whisk it into the pan until the sauce is glossy.
- Finish and serve – Sprinkle with sesame seeds and green onions, then serve over rice.
Tips From My Kitchen
- Fresh pineapple is great, but canned makes this super convenient. Just don’t use frozen — it tends to water down the sauce.
- If you like heat, add a dash of sriracha or red pepper flakes to the sauce.
- Don’t crowd the chicken — sear in batches if you need to so it browns instead of steams.
- Serve over jasmine rice or even noodles for a different texture.
FAQs
Can I use chicken breast instead of thighs?
Yes, just keep an eye on the cook time so it doesn’t dry out.
What’s the best oil for stir frying?
Go for something neutral with a high smoke point like vegetable, peanut, or avocado oil.
Can I make it ahead?
The sauce and chopped veggies can be prepped in advance. Cook everything just before serving so the pineapple stays bright and fresh.
What other proteins work with pineapple?
Pork tenderloin, shrimp, or even tofu all pair beautifully with the sauce.
Flavor Variations I Love
- Extra veggies – Broccoli, snap peas, mushrooms, or carrots.
- Sauce boost – Add sesame oil or a pinch of orange zest for a different twist.
- Garnish upgrade – Chopped cilantro adds a fresh pop.
Pineapple Chicken (Asian Style)
This pineapple chicken stir-fry is a vibrant mix of tender chicken, crisp vegetables, and juicy pineapple tossed in a glossy, sweet-and-savory sauce.
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 red bell pepper, seeded and cut into 1-inch chunks
- 1 cup pineapple chunks (fresh or canned)
- 2 teaspoons vegetable oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- ¾ cup pineapple juice
- ⅓ cup hoisin sauce
- ⅓ cup low-sodium chicken broth
- ¼ cup low-sodium soy sauce
- ¼ cup brown sugar
- 2 teaspoons cornstarch
- 2 teaspoons sesame seeds
- 1 tablespoon sliced green onions
- Salt and pepper, to taste
Instructions
- Heat vegetable oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then add to the pan. Cook for 6–8 minutes, stirring occasionally, until cooked through.
- Add red bell pepper and pineapple to the skillet, cooking for 4–5 minutes until the peppers are crisp-tender. Stir in garlic and ginger, cooking for 30 seconds until fragrant.
- In a small bowl, whisk together pineapple juice, soy sauce, chicken broth, hoisin sauce, and brown sugar. Pour into the pan and bring to a gentle simmer.
- Mix cornstarch with 1 tablespoon cold water until smooth, then stir into the sauce. Increase heat to a boil and cook for 1 minute, or until the sauce has thickened slightly.
- Remove from heat, sprinkle with sesame seeds and green onions, and serve hot over rice.
Notes
- Fresh or canned pineapple works well, but avoid frozen for best texture.
- If using canned pineapple, reserve the juice for the sauce.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 393Total Fat 13gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 9gCholesterol 139mgSodium 1201mgCarbohydrates 41gFiber 2gSugar 32gProtein 31g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Pineapple chicken is one of those dinners that makes the house smell incredible and looks just as good as it tastes. Whether you’re serving it in a simple bowl over rice or going all out and plating it inside a pineapple for guests, it’s a dish that feels special without being complicated. It’s proof that you don’t need a plane ticket to enjoy a little tropical escape — just a skillet, some fresh ingredients, and about half an hour.