Pineapple Chicken Stir-Fry Recipe

pineapple chicken stir fry

Leah Maroney

Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 4 servings
Nutrition Facts (per serving)
597 Calories
11g Fat
80g Carbs
44g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 597
% Daily Value*
Total Fat 11g 14%
Saturated Fat 2g 11%
Cholesterol 98mg 33%
Sodium 800mg 35%
Total Carbohydrate 80g 29%
Dietary Fiber 4g 13%
Total Sugars 26g
Protein 44g
Vitamin C 101mg 505%
Calcium 86mg 7%
Iron 3mg 15%
Potassium 690mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Sweet, savory, fresh, fruity, and oh so craveable, this pineapple chicken stir-fry will be your new favorite weeknight meal. The pineapple adds a perfect little bit of tang, and the garlic and crushed red pepper make it garlicky and just a little spicy. Sweet red bell pepper and zippy scallions round out the dish.

This stir-fry comes together in no time and is a complete meal in one pan. Serve it with white or brown rice and top with chopped peanuts or cashews for crunch.


For the Stir-Fry:

  • 1 pound boneless, skinless chicken breasts

  • 1 teaspoon vegetable oil

  • 1 small onion, diced

  • 4 cloves garlic, minced

  • 2 cups chopped pineapple

  • 1 cup finely diced red bell pepper

  • 1/3 cup diced scallions

For the Sauce:

  • 1 tablespoon cornstarch

  • 1 teaspoon crushed red pepper flakes

  • 1 teaspoon ground ginger

  • 2 tablespoons soy sauce

  • 1 cup chicken broth

  • 1 tablespoon white vinegar

  • 1/3 cup brown sugar, packed

For Serving:

  • Steamed rice

  • Chopped peanuts, or sesame seeds, for garnish

Steps to Make It

  1. Gather your ingredients.

    pineapple chicken stir fry
    Leah Maroney 
  2. Add the oil to a sauté pan or wok. Heat on high heat and add the chicken and half of the garlic. Do not disturb the chicken and let it cook on high heat for about 3 minutes, or until browned.

    pineapple chicken stir fry
     Leah Maroney
  3. Stir the chicken, rotating it to the other side to brown. Add in the diced onions. Cook them together stirring occasionally until the onions are softened and the chicken is cooked through.

    pineapple chicken stir fry
     Leah Maroney
  4. Put the cornstarch, ginger, red pepper flakes, and remaining half of the garlic into a small bowl. Gradually whisk in the soy, broth, vinegar, and brown sugar.

    pineapple chicken stir fry
     Leah Maroney
  5. Add the sauce to the pan and cook for 2 minutes, or until the sauce is thickened.

    pineapple chicken stir fry
     Leah Maroney
  6. Toss the diced pineapple and chopped bell pepper into the chicken and sauce. Stir it until they are coated with sauce. Top it with scallions. Stir and cook for another minute or two. If you want the bell peppers softer you can toss them in with the chicken while it is cooking or cook the entire mixture for longer.

    pineapple chicken stir fry
     Leah Maroney
  7. Serve with hot rice, more scallions, and crushed peanuts or sesame seeds if you wish.


You can serve this stir-fry with white or brown rice. You can also serve it with rice noodles or regular noodles. You can also try it with zoodles, which are zucchini noodles made from spiralizing the whole zucchini.


  • To make your life easier you can use frozen, prechopped bell peppers. you can really use any color you like.
  • You can also buy frozen, diced pineapple too, so you don't have to peel and core the pineapple yourself.