Pineapple Chicken

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.

Making restaurant takeout dishes at home is one of my favorite things to do.

I can control the ingredients, so it's usually healthier, plus it's often just as fast and I can make it to suit our tastes.

Today I'm back with a favorite of ours that is flavor packed and sure to hit the spot.

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.

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.

I told you it was kinda my thing to recreate these at home!

OK, 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

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Pineapple Chicken

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.

Prep Time5 minutes mins

Cook Time15 minutes mins

Total Time20 minutes mins

Yield: 4 servings

1x2x3x

Cook Mode

Ingredients

For the stir fry:

• 2 teaspoons canola oil
• 1 ½ lbs. boneless, skinless chicken thighs, cut in ½ inch pieces (or sub breasts)
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 red bell pepper, cut into ½ inch chunks
• 1 cup pineapple chunks (about ½ inch), from fresh or canned
• 2 cloves garlic, minced
• 1 teaspoon minced fresh ginger

For the sauce:

• ⅔ cup pineapple juice
• ⅓ cup low sodium soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon cornstarch
• ¼ teaspoon red pepper flakes

For serving (optional):

• Steamed white or brown rice
• Sliced green onions
• Chopped cashews
• Sesame seeds

Instructions

• Season the chicken thighs with salt and black pepper.
• Heat the oil in a large skillet over medium high heat. Add the chicken pieces and cook until browned on both sides and nearly cooked through, about 5-6 minutes. Remove from the pan. (The chicken will finish cooking later.)
• Add the bell pepper to the skillet and sauté until tender, about 5 minutes.
• Add the chicken back to the pan and add the pineapple chunks. Stir well to combine.
• Add the garlic and ginger to the pan and stir to mix through.
• In a small bowl, whisk together the sauce ingredients: pineapple juice, soy sauce, brown sugar, cornstarch and red pepper flakes.
• Add the sauce to the pan and stir to coat evenly. Cook for 1-2 minutes, until the sauce is slightly thickened and everything is warmed through and cooked.
• Serve immediately over rice with desired garnishes.

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 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.

Other veggies: Feel free to swap out the bell pepper and/or add different veggies here. Snow peas, broccoli and shredded carrots would all work.

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.

Video

Nutrition

Serving: 1serving | Calories: 481kcal | Carbohydrates: 34g | Protein: 46g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Cholesterol: 208mg | Sodium: 1145mg | Fiber: 3g | Sugar: 20g

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