Pineapple Chicken Stir-Fry is a vibrant, flavor-packed dish that delivers the perfect balance of sweet, savory, and spicy in every bite. Juicy chunks of chicken breast are quickly stir-fried with colorful bell peppers, aromatic garlic and ginger, and fresh pineapple, then tossed in a glossy Thai sweet chili sauce for a meal that’s as beautiful as it is delicious. It’s quick enough for busy weeknights but bold enough to make any dinner feel exciting and new.

What makes this dish stand out is its combination of textures and bold flavors. The fresh pineapple brings a natural sweetness and juicy bite, which perfectly complements the tender chicken and crisp vegetables. A dash of fish sauce adds umami depth, while Thai sweet chili sauce brings just the right amount of heat and stickiness. The result is a well-rounded stir-fry that hits all the right notes—sweet, salty, tangy, and spicy. Best of all, it comes together in one pan, making cleanup as fast as the cooking process. Whether served over steamed rice, noodles, or enjoyed on its own, this dish is sure to become a favorite for anyone craving bold, tropical-inspired flavors without spending hours in the kitchen.

Why You’ll Love This Recipe

Quick and easy one-pan meal that comes together in under 30 minutes.
Balanced flavor profile with sweet pineapple, spicy chili, and savory chicken.
Customizable heat level thanks to the optional red chili pepper.
Healthy and colorful, packed with lean protein and fresh vegetables.
Perfect for weeknights or casual entertaining with minimal cleanup.

Ingredients

Boneless skinless chicken breast
Fish sauce
Cornstarch
Oil
Garlic
Fresh ginger
Bell peppers (assorted colors)
Red chili pepper (optional)
Fresh pineapple chunks
Thai sweet chili sauce
Cilantro leaves

Variations

Swap the Protein

Substitute chicken with shrimp, tofu, or thinly sliced beef for different protein options.

Add More Veggies

Enhance the dish with snow peas, broccoli florets, or snap peas for extra crunch and color.

Use Canned Pineapple

In a pinch, canned pineapple chunks (drained) can replace fresh pineapple.

Make It Saucier

Add a splash of soy sauce or lime juice to intensify the flavor of the sauce.

Low-Carb Version

Serve over cauliflower rice or zucchini noodles to keep it low-carb and keto-friendly.

How to Make the Recipe

Step 1

Toss cubed chicken with fish sauce and cornstarch until evenly coated.

Step 2

Heat half the oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and stir-fry until golden and cooked through. Remove and set aside.

Step 3

Add the remaining oil to the skillet. Sauté garlic and ginger for about 30 seconds until fragrant.

Step 4

Add the bell peppers and red chili (if using) and cook for 2–3 minutes until slightly softened but still crisp.

Step 5

Stir in the pineapple chunks and cooked chicken. Pour in the Thai sweet chili sauce and toss everything to coat.

Step 6

Cook for another 2–3 minutes until everything is heated through and well combined.

Step 7

Remove from heat, garnish with cilantro leaves, and serve immediately.

Tips for Making the Recipe

Cut chicken and vegetables into uniform sizes for even cooking.
Use fresh garlic and ginger for maximum aroma and flavor.
Don’t overcook the bell peppers—keep them slightly crisp for texture.
If sauce thickens too much, add a tablespoon of water to loosen it.
Prep all ingredients ahead—stir-frying moves fast once you start.

How to Serve

Serve Pineapple Chicken Stir-Fry hot over steamed jasmine rice, brown rice, or rice noodles. For a low-carb option, pair with cauliflower rice or lettuce wraps. Garnish with extra cilantro or lime wedges for a bright finish. It’s also great alongside simple sides like stir-fried greens or a cucumber salad for a complete meal.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep rice and stir-fry stored separately for best texture.

Freezing

This dish can be frozen, though the peppers may soften slightly after thawing. Cool completely and freeze in a sealed container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat in a skillet over medium heat until warmed through, adding a splash of water or sauce if needed. Microwave reheating works too, though the texture may be softer.

FAQs

1. Can I use frozen pineapple?

Yes, thaw it first and drain excess liquid to avoid watering down the sauce.

2. Is fish sauce necessary?

It adds depth, but soy sauce or tamari can be used as a substitute.

3. Can I prepare the ingredients ahead of time?

Yes, chop everything and marinate the chicken a few hours ahead for quick cooking later.

4. What kind of oil is best?

Use a high-smoke point oil like avocado, canola, or vegetable oil for stir-frying.

5. How spicy is this dish?

The spice level is mild, but you can increase heat with more red chili or chili flakes.

6. Can I double the recipe?

Absolutely—just use a large wok or cook in batches to avoid overcrowding.

7. Is this dish gluten-free?

Yes, if your Thai sweet chili sauce and fish sauce are gluten-free.

8. What’s a good side dish?

Steamed rice, noodles, or stir-fried vegetables make excellent accompaniments.

9. Can I use chicken thighs instead of breasts?

Yes, thighs are juicier and work just as well in this recipe.

10. How do I keep the vegetables crisp?

Stir-fry on high heat for short periods, and don’t overcrowd the pan.

Conclusion

Pineapple Chicken Stir-Fry is a lively, satisfying dish that hits all the right flavor notes—sweet, spicy, savory, and tangy. With colorful bell peppers, juicy pineapple, and tender chicken all tossed in a glossy Thai chili sauce, this recipe is both nourishing and crave-worthy. Whether you’re feeding a busy family or cooking for guests, it’s a reliable, delicious go-to meal that’s as fun to eat as it is fast to make.