Pineapple Chicken Stir Fry

The first time I made this stir fry was on a humid Tuesday evening when I needed something that felt like a vacation but came together faster than takeout could arrive. My kitchen filled with the smell of toasted sesame and sweet chili, and I knew this was going to be a weeknight regular. Something about the combination of juicy pineapple hitting that hot pan creates this irresistible sweet and savory magic that makes everyone pause and ask what is cooking.

I served this to my brother who claims to hate fruit in savory dishes and watched him go back for thirds without saying a word. That is when I knew this recipe was a keeper. The pineapple gets these gorgeous charred edges and the vegetables stay crisp while soaking up all that flavorful sauce.

Ingredients

• 500 g boneless chicken: Chicken thighs stay juicier but breasts work perfectly too, just do not overcook them or they will turn rubbery
• 3 tbsp sweet chili sauce: This is the shortcut that makes the whole sauce come together without measuring eight different ingredients
• 2 tbsp soy sauce: Adds that essential salty depth to balance the sweet pineapple and honey
• 1 tbsp rice vinegar: Cuts through the sweetness and gives the sauce that professional tangy finish
• 1 tbsp honey: Helps everything glaze together and creates those beautiful sticky coating on every piece
• 1 tsp toasted sesame oil: A little goes a long way, this is what makes it taste authentic and aromatic
• 2 bell peppers: Red and green give you that classic stir fry color contrast and stay satisfyingly crunchy
• 1 small red onion: Gets sweet and tender in the hot pan while adding a nice bite to every forkful
• 1 cup fresh pineapple: Fresh is absolutely worth it here for that juicy brightness, canned works in a pinch but drain it really well
• 2 cloves garlic: Minced fine so it disperses throughout the dish without burning
• 1 tbsp fresh ginger: Grated fresh ginger has this zing that ground ginger can never quite replicate
• 2 tbsp vegetable oil: A neutral oil with a high smoke point is essential for proper stir frying technique
• 2 tbsp sesame seeds: Toast them in a dry pan first and the difference in flavor is incredible
• 2 spring onions: Fresh garnish makes everything look finished and adds a mild oniony crunch

Instructions

Whisk the sauce base:

Combine sweet chili sauce, soy sauce, rice vinegar, honey and sesame oil in a small bowl until smooth, set it right by your stove so you are not scrambling later

Sear the chicken:

Heat half the oil in a wok over medium high heat until it shimmers, add chicken in a single layer and let it develop a golden brown crust before flipping, about 4 to 5 minutes total

Cook the aromatics:

Wipe out the pan if needed, add remaining oil and toss in garlic, ginger, onion and peppers, stir fry for 2 to 3 minutes until they are bright and just starting to soften

Bring it all together:

Return chicken to the pan, add pineapple chunks and pour that sauce you made earlier over everything, toss for 2 to 3 minutes until the sauce bubbles and coats each piece

Finish with flair:

Sprinkle toasted sesame seeds and fresh spring onions right before serving so they stay vibrant and crunchy

Pin It

This has become my default request dish for friends who need dinner brought over. Something about the combination of flavors feels comforting yet special, like you put in way more effort than you actually did. I love watching people is faces light up when they take that first bite and hit the perfect balance of sweet tangy and savory.

Making It Your Own

Once you have the basic sauce ratio down, this recipe adapts beautifully to whatever you have in the crisper drawer. Snow peas, snap peas, broccoli florets, or even thinly sliced carrots all work wonderfully here.

The Rice Situation

While jasmine rice is traditional, I have served this over brown rice, quinoa, and even cauliflower rice for a lighter weeknight version. The sauce is flavorful enough that whatever grain you choose will soak it all up beautifully.

Getting That Restaurant Texture

The secret to that glossy restaurant style finish is letting the sauce bubble and reduce slightly in the final minutes. Do not rush this step, the sugar in the sweet chili sauce and honey needs to thicken and cling to everything.

• Cut all your ingredients to roughly the same size so they cook evenly
• Keep the heat high enough that everything sizzles but not so high that the sauce burns
• Have your serving platter ready because stir fries wait for no one

Pin It

There is something deeply satisfying about a stir fry that hits every single flavor note in one bowl. This recipe has saved countless weeknights when I wanted something delicious but had zero energy for anything complicated.

Recipe FAQs

→ Can I use canned pineapple instead of fresh?

Yes, canned pineapple works well. Use pineapple chunks in juice, drained well before adding to the stir fry. Fresh pineapple provides the best flavor and texture, but canned is a convenient substitute.

→ What's the best type of pan to use?

A large wok or skillet works best. The high sides help contain ingredients while stir-frying, and the even heat distribution ensures everything cooks properly. A non-stick pan can also work well.

→ How do I make this spicier?

Add a pinch of red pepper flakes or sliced fresh red chili when cooking the aromatics. You can also increase the amount of sweet chili sauce for more heat. Start with a small amount and adjust to your taste.

→ Can I prepare this ahead of time?

The chicken can be marinated ahead of time, but it's best to cook the stir fry just before serving for optimal texture and flavor. The vegetables and sauce can be prepped in advance to speed up cooking time.

→ What sides pair well with this dish?

Cooked jasmine rice is the traditional accompaniment, but it also pairs well with brown rice, quinoa, or even cauliflower rice for a lower-carb option. A crisp green salad with a light vinaigrette complements the flavors nicely.