Pineapple Chicken is a quick and easy stir fry of tender chicken pieces, juicy pineapple and bell peppers for a 20-minute dinner that tastes amazing.

My kids are away this week and since it feels much too hot to be outside for very long (I live in the South and whew, our heat can be awful), so I’m tackling some work and projects around the house.

Feels like a good mid-summer refresh opportunity. Kinda like a January-in-July vibe.

But let’s get to today’s recipe.

Pineapple chicken has the perfect combination of tender chicken chunks, juicy seared pineapple, red pepper and a scrumptious sauce.

Also, don’t worry, it’s not overly sweet.

I personally don’t love very sweet main dishes and this is definitely not too sweet.

The sweet and savory combination here is just really well balanced and there’s a good hit of umami as well.

And it's so dang flavorful!

Plus, it’s ready in about 20 minutes. It’s a great recipe for a quick weeknight dinner.

Oh, and it’s really good looking, too, don’t you think?!

You might also love this honey garlic chicken stir fry or pork and broccoli slaw stir fry.

Or for more fakeout takeout types of dishes, try this easy chicken pad Thai, chicken lo main and cashew chicken.

Or sweet and sour pork if you love some sweet and sour sauce like we do.

OK, back to today’s recipe. Let’s get cooking.

I’ve got some notes, tips and substitutions coming up below on how to make pineapple chicken. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Ingredient Notes:

• Chicken: I love boneless, skinless chicken thighs for this recipe because they add some extra flavor. However, you could substitute boneless, skinless chicken breasts. Or even try a different protein like pork.
• Bell pepper: I prefer a red bell pepper for color, but you could substitute another pepper if you’d like.
• Pineapple: Feel free to use either fresh pineapple if it’s available or canned pineapple that’s been well drained. Both work well.
• Ginger: Fresh ginger is preferred, but you could also substitute ground ginger if needed (you’ll need about ¼ teaspoon).
• Soy sauce: I use and recommend low-sodium soy sauce to be able to control the amount of sodium in this recipe. If you need to make this gluten-free, just sub some gluten-free tamari for the soy sauce.
• Red pepper flakes: You can adjust the heat of this dish by adjusting how much red pepper flakes you use. As is, it’s a low-medium level of spicy so feel free to increase if you want a bit of a kick.

Also, feel free to swap out the bell pepper for a different veggie. Or just add more veggies to this dish if you'd like.

Snow peas, broccoli and shredded carrots would all work great here. They just need to be sautéed until tender.

Ready to eat? Me too.

For serving, I’ve got a few ideas if you need some.

Serving Ideas:

• Serve pineapple chicken with steamed brown or white rice for the perfect stir fry accompaniment.
• You can even serve this in a hulled out half of a fresh pineapple for a fun and pretty display.
• Toppings are optional but can add good flavor and crunch. Our favorites are sliced green onions, chopped cashews and sesame seeds.

Last thing, what to do with any leftovers.

Leftovers can be stored, once cooled, in a covered container in the refrigerator for up to 5 days. Reheat in the microwave or over medium low heat in a skillet, until warmed through.

I hope you give this recipe a try soon for a fun twist on stir fry night that’ll have you wanting to stay in instead of ordering out.

Enjoy!

XO,

Kathryn