Pineapple ginger chicken stir fry is one of those weeknight dinners that looks like you spent hours in the kitchen but trust me, you absolutely didn’t.
I made this for the first time on a Tuesday evening when I had a can of pineapple sitting in my pantry and a pound of chicken in the fridge. Henry and the kids were at the table in under 30 minutes, and Noah actually asked for seconds. That doesn’t happen with just anything around here!
What I love most about this easy Asian chicken recipe is how the sweet pineapple and bold ginger balance each other out so well. It’s the kind of dish that feels a little fancy but comes together with super simple steps.
If you love quick, sweet and savory chicken stir fry dinners like this one, you’ll also want to check out my Sheet Pan Shrimp Dinner and Veggies another speedy favorite in our house!
Why You’ll Love This Recipe
- Ready in about 30 minutes from start to finish
- Uses simple pantry staples you likely already have
- That pineapple ginger sauce is sticky, glossy, and so good over rice
- Mild heat that you can easily adjust for picky eaters
- Works great for meal prep reheats beautifully the next day
- Kid-approved (Isabella, Emma, and Noah all gave it a thumbs up)
Ingredients Needed For Pineapple Ginger Chicken Stir Fry
- One 20-ounce can unsweetened pineapple chunks, drained (reserve the juice!)
- 1 cup low-sodium chicken broth
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon honey
- 1½ tablespoons cornstarch
- 2 tablespoons vegetable oil, divided
- 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
- ¾ cup thinly sliced red bell pepper
- 1 small yellow onion, chopped
- 1 tablespoon fresh ginger, minced or grated
- 2 medium garlic cloves, minced
- ¼ teaspoon red pepper flakes (adjust to taste)
- Fresh cilantro, for garnish (optional)
- Hot cooked rice, for serving (optional)
Substitution tip: No fresh ginger? Ground ginger works in a pinch use about ¼ teaspoon. And if you’re watching sodium, coconut aminos are a great swap for soy sauce.
How To Make Pineapple Ginger Chicken Stir Fry
- Make the sauce. In a medium bowl or measuring cup, whisk together the reserved pineapple juice, chicken broth, soy sauce, honey, and cornstarch until smooth. Set aside.
- Cook the chicken. In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the chicken cubes and sauté until lightly browned, about 4 to 6 minutes. Remove from the pan and set aside. (Don’t crowd the pan cook in batches if needed so the chicken actually browns and doesn’t steam.)
- Sauté the veggies. In the same pan, add the remaining tablespoon of oil. Toss in the bell pepper, onion, ginger, garlic, and red pepper flakes. Cook for about 2 minutes, just until crisp-tender.
- Bring it all together. Give your cornstarch mixture a quick stir, then pour it into the pan along with the chicken and pineapple chunks. Bring to a boil, stirring constantly. Cook and stir until the sauce thickens and the chicken is fully cooked through, about 5 to 7 minutes.
- Serve! Spoon over hot rice and sprinkle with fresh cilantro if you like. That’s it
FAQs About Pineapple Ginger Chicken Stir Fry
Can I Use Fresh Pineapple Instead Of Canned?
Yes! Fresh pineapple works great in this recipe. Since you won’t have the canned juice to work with, just add a splash of water or extra chicken broth to make up the liquid in the sauce. Fresh pineapple also brings a slightly brighter, more tart flavor which I personally love.
Is This Stir Fry Spicy?
It’s only mildly spicy thanks to the ¼ teaspoon of red pepper flakes. You can skip them entirely if you’re cooking for kids or spice-sensitive eaters. Or add more if you want a bigger kick totally up to you!
Can I Make This Pineapple Chicken Stir Fry Ahead Of Time?
Absolutely. It keeps well in the fridge for up to 3 days and reheats nicely without the sauce breaking down. It’s a solid option for meal prep if you want grab-and-go lunches ready for the week.
What Can I Serve With It?
Steamed white or brown rice is the classic choice. But honestly, noodles, quinoa, or cauliflower rice all work too. I’ve even stuffed it into lettuce cups for a lighter option so good!
Let’s Wrap This Up!
This pineapple ginger chicken stir fry is the kind of recipe I come back to again and again especially on those nights when I need dinner on the table fast and still want it to taste like I actually tried. It’s bright, saucy, and just the right amount of sweet and savory.
Give it a try this week and let me know how it went! Drop a comment below I’d love to hear if your family loved it as much as mine did. And be sure to save this to Pinterest so you can find it again later
Recipes You May Also Like
If this pineapple ginger chicken stir fry is your kind of dinner, you’ll probably love these too:
- Curry Beef Yaki Udon Stir Fry Recipe bold flavors, easy weeknight dinner
- Slow Cooker Honey Sesame Chicken sweet, sticky, and hands-off cooking at its best
- Quick Spicy Gochujang Chicken Bowls for when you want that sweet-heat combo
Happy cooking
Amelia
Pineapple Ginger Chicken Stir Fry
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Pineapple Ginger Chicken Stir Fry is the kind of meal that saves a busy weeknight sweet, savory, a little tangy, and ready faster than takeout ever will be. One pan, 30 minutes, and the whole family cleans their plates every single time.
Ingredients
- 1.5 lbs boneless, skinless chicken breast, cut into bite-sized pieces
- 1 tablespoon sesame oil (or vegetable oil)
- Salt and pepper to taste
- 3 tablespoons soy sauce (low-sodium works great)
- 2 tablespoons honey
- 1 tablespoon fresh ginger, grated (or 1 tsp ground ginger)
- 2 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch
- 1/4 teaspoon red pepper flakes (optional, skip for mild)
- 1 cup pineapple chunks (canned or fresh)
- 1 red bell pepper, sliced
- 1 cup snap peas or broccoli florets
- 2 green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Instructions
- In a small bowl, whisk together the soy sauce, honey, grated ginger, garlic, rice vinegar, cornstarch, and red pepper flakes. Set aside this takes about 2 minutes and makes the whole dish come together fast.
- Heat sesame oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer. Season lightly with salt and pepper. Cook for about 5-6 minutes, turning once, until golden and cooked through. Remove from the pan and set aside.
- In the same pan, add the bell pepper and snap peas. Stir fry for about 3-4 minutes until just tender but still crisp. You want them to keep a little bite don’t overcook.
- Add the pineapple chunks and return the chicken to the pan. Pour the homemade stir fry sauce over everything. Toss to coat and cook for another 2-3 minutes, until the sauce thickens and everything is glossy and coated.
- Top with sliced green onions and sesame seeds. Serve over steamed rice, noodles, or cauliflower rice. Done!
Notes
Don’t crowd the pan when cooking the chicken if the pieces are packed too tight, they steam instead of sear and you lose that golden crust. Red or orange bell peppers add more color and a naturally sweeter taste than green. The flavors actually get better the next day as everything soaks into the sauce. Leftovers store in the fridge for up to 3 days or freeze for up to 2 months. Reheat in a skillet with a splash of water or soy sauce to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian
