Pineapple Chicken Stir Fry Recipe (Sweet & Spicy)
Our family favorite Pineapple Chicken Stir Fry Recipe is one of those easy dinner recipes that we could eat on repeat! Full of tender chicken, flavorful veggies, and a perfectly sticky stir-fry sauce, this meal is a genuine winner for adults and kids alike. Make it in just over 30 minutes or prep it ahead for an even faster weeknight dish!
Servings: 6
Calories: 444kcal
Ingredients
Honey Pineapple Sauce
- ¾ cup honey
- ¾ cup pineapple juice
- ⅓ cup Asian sweet chili sauce
- 3 tablespoon soy sauce
- 3 tablespoon mirin
- 1 tablespoon cornstarch
- ½-1 teaspoon red chili flakes
Breading
- ½ cup cornstarch
- 1 teaspoon kosher salt
Stir Fry
- 3 (about 2.5-3 lbs) chicken breasts cut into 1 inch cubes
- olive oil *see notes
- 1 medium onion cut into 1 inch chunks
- 1 bell pepper any color, seeded and cut into 1 inch chunks
- 1 jalapeno stem removed and sliced (optional)
- 4 cups pineapple cut into 1 inch chunks **see notes
- 1 cup snow peas or sugar snap peas
- 1 tablespoon garlic minced
- 1 teaspoon ginger ***see notes
Instructions
- Combine the sauce ingredients in a small bowl or glass measuring cup.¾ cup honey, ¾ cup pineapple juice, ⅓ cup Asian sweet chili sauce, 3 tablespoon soy sauce, 3 tablespoon mirin, 1 tablespoon cornstarch, ½-1 teaspoon red chili flakes
- Mix the breading ingredients together in a shallow dish or plate. Add the chicken and toss well, until the chicken is thoroughly coated. Then shake off the excess coating - it should very light.½ cup cornstarch, 1 teaspoon kosher salt, 3 (about 2.5-3 lbs) chicken breasts
- Heat a large non-stick skillet (or electric skillet) over medium high heat. Once it is hot, add 3 tablespoon of oil. Once hot, add the chicken pieces. Cook in a single layer for 7-8 minutes, flipping them over halfway through. Remove and set aside.olive oil
- In the now empty skillet, add 1 tablespoon of oil. Once hot, add the onion, bell pepper, and jalapeno. Cook for about 8 minutes, stirring occasionally. Then add the pineapple and peas, cooking for another 2 minutes.1 medium onion, 1 bell pepper, 1 jalapeno, 4 cups pineapple, 1 cup snow peas
- Push the veggies to the sides of the pan, making a clear space in the middle. Add 1 more tablespoon of oil, then add the garlic and ginger on top. Cook for 1 minute, stirring constantly.1 tablespoon garlic, 1 teaspoon ginger
- Add the cooked chicken and sauce. Stir everything together and simmer for 1-2 minutes, until the sauce is slightly thickened and coating all the ingredients.
- Serve over rice or on its own. Enjoy!
Notes
Ingredient Notes
*Oil: You can use olive oil, vegetable oil, peanut oil, or avocado oil.
**Pineapple: We prefer fresh pineapple, but you can also use canned pineapple chunks. You will need about two 20 oz cans. Use the juice from the can for the sauce.
***Ginger: We use ginger paste because it is so much easier and faster than grating fresh ginger. You can freeze the tube of paste and just squeeze out what you need, then put it back in the freezer. It will last forever this way!
Tips and Tricks
- To avoid dry chicken, be careful to cook it until it just reaches 165F or a tiny bit under. It will go back into the hot sauce at the end and finish cooking.
- Be careful not to overcook the veggies or they will be too soft and soggy.
- To help your honey come out easily, spray your measuring cup lightly with non-stick spray.
- To keep your skillet looking brand new, use rubber tipped or plastic spatulas or tongs to protect from scratches.
Nutrition
Calories: 444kcal | Carbohydrates: 80g | Protein: 27g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 1.238mg | Potassium: 735mg | Fiber: 3g | Sugar: 60g | Vitamin A: 973IU | Vitamin C: 97mg | Calcium: 45mg | Iron: 2mg
