Sweet Tangy Pineapple Chicken

This pineapple chicken stir fry brings a perfect blend of sweet and tangy flavors that transform simple ingredients into a mouthwatering dish. It is an affordable and satisfying alternative to takeout without compromising on taste or texture. The tender chicken, juicy pineapple, and crisp vegetables come together with a glossy sauce that makes every bite a delight.

I first tried this recipe when I wanted something fresh yet easy to prepare and have since made it many times when craving takeout flavors at home. It quickly became a family favorite and a go-to when pineapple was in season.

Gather Your Ingredients

• Two chicken breasts: provides lean protein choose fresh or well-thawed chicken for best texture
• Half a teaspoon garlic powder: adds a subtle aromatic depth
• Pepper to taste: fresh cracked offers the best flavor
• Three tablespoons cornstarch: essential for giving the chicken a lovely crisp coating
• Three tablespoons olive oil divided: use extra virgin for a fresh taste but light olive oil also works well
• Two cans of pineapple tidbits or chunks drained but reserve three quarters cup juice: ripe pineapple gives the dish its signature sweet tang drain carefully and keep juice for the sauce
• Half a red bell pepper cut into bite-size pieces: adds crunch and color choose firm peppers without blemishes
• Half a medium onion sliced into bite-size pieces: sweet onion varieties enhance flavor without sharpness
• For the sauce
• Three quarters cup pineapple juice from the canned pineapple: the base of the sauce with natural sweetness
• Three tablespoons honey: all-natural sweetness that balances the soy
• Two tablespoons soy sauce: adds saltiness and umami low sodium preferred if watching salt intake
• One teaspoon rice vinegar or apple cider vinegar: provides acidity to brighten flavors
• One teaspoon grated fresh ginger: offers warmth and a hint of spice fresh is key for the best punch
• Two cloves garlic minced: fresh garlic enhances aroma and complexity
• One tablespoon cornstarch: thickens the sauce to a glossy finish

How to Make It

Add the Sauce:

Whisk together the pineapple juice with honey, soy sauce, vinegar, ginger, garlic, and cornstarch in a small bowl. If there is less than three quarters cup of juice, top with water to reach the right amount. Set aside to let flavors meld.

Prep Veggies and Chicken:

Slice the red bell pepper and onion into bite-sized pieces for quick and even cooking. Cut chicken breasts into approximately one inch pieces. Toss the chicken with garlic powder, pepper, and three tablespoons of cornstarch ensuring every piece is well coated.

Cook the Chicken:

Heat two tablespoons of olive oil in a deep skillet over medium-high heat. When the pan is hot but not smoking, add the chicken in a single layer, making sure not to overcrowd the pan. Cook for about four minutes on one side until golden, then flip and cook an additional three to four minutes until the chicken is cooked through and reaches 165 degrees Fahrenheit. Transfer the cooked chicken to a plate. For the second batch, add the remaining tablespoon of olive oil and repeat the cooking process.

Cook the Vegetables and Pineapple:

If the pan is dry, add a teaspoon of olive oil. Add the drained pineapple to the hot skillet and allow it to cook undisturbed for about one minute. This helps the pineapple caramelize slightly, intensifying its sweetness. Stir in the bell peppers and onions, then cook for about three minutes more, stirring occasionally. The vegetables should become tender-crisp.

Combine and Simmer:

Return the chicken to the pan with the vegetables and pineapple. Pour the prepared sauce over everything and stir well to combine. Let the mixture bubble gently for one to two minutes, allowing the sauce to thicken and coat all ingredients evenly. Remove from heat and serve immediately. It pairs beautifully with steamed rice or your favorite noodles.

The star of this dish for me is definitely the fresh grated ginger which adds a subtle spicy kick that elevates the sweet pineapple sauce. I have fond memories of preparing this meal on warm summer evenings when pineapple was abundant at the market. It always brought a touch of tropical brightness to our dinner table.

Flavor Boosters

Fresh grated ginger provides a bright and authentic flavor while honey balances sweetness and soy sauce adds umami. Adding a pinch of chili flakes can bring warmth and enhance the overall taste.

Serving Suggestions

Serve this pineapple chicken stir fry over jasmine rice, basmati rice, or egg noodles to soak up the flavorful sauce. Garnish with fresh chopped scallions or cilantro for an herbal brightness. Add a side of steamed greens like bok choy or snap peas to round out the meal.

Creative Twists

Chicken thighs can replace breasts for a juicier result. Swap bell peppers for snap peas or broccoli, and try using orange juice instead of pineapple juice for a different citrus flair. Maple syrup or brown sugar can substitute honey if desired.

This recipe balances sweet and savory perfectly and is a versatile, quick meal that brings a tropical touch to your table.

Recipe FAQs

→ What kind of pineapple works best?

Canned pineapple tidbits or chunks packed in natural juice work well, ensuring sweetness and juiciness without added sugar.

→ How can I tell when the chicken is cooked?

Chicken should be browned and reach an internal temperature of 165°F for safe and juicy results.

→ Can I use fresh pineapple instead of canned?

Yes, fresh pineapple chunks can be substituted but may alter the sauce slightly due to varying juice levels.

→ What vegetables pair well in this dish?

Red bell peppers and onions add crunch and sweetness, complementing the pineapple and chicken perfectly.

→ What is the best cooking oil to use?

Olive oil is recommended for sautéing as it adds a mild flavor and withstands medium-high heat well.

→ How do I achieve the sauce’s thick texture?

The sauce thickens by simmering after adding cornstarch mixed with pineapple juice, creating a glossy coating.