Pineapple Chicken Stir Fry

The smell of sesame oil hitting a hot wok still takes me back to my first apartment, where the vent fan barely worked and I learned that high heat and quick movements could transform a chaotic weeknight into something that felt like takeout but tasted better. This pineapple chicken stir fry became my go to when I wanted dinner to feel special without actually trying that hard. Something about the sweet and savory combo just makes people happy, and the colors alone are enough to lift anyone mood after a long day.

I made this for my sister once when she was having a particularly rough week at work, and she literally stopped mid bite to ask what kind of magic I used. Now she requests it every time she visits, and honestly I never mind because it comes together so quickly. There is something so satisfying about hearing the wok sizzle and watching everything come together in under thirty minutes.

Ingredients

• 500 g boneless chicken breast or thighs: Thighs stay juicier but breast works fine too, just do not overcook it
• 3 tbsp sweet chili sauce: This is your flavor base so grab a brand you actually like tasting
• 2 tbsp soy sauce: Use tamari if you need this gluten free
• 1 tbsp rice vinegar: Adds brightness that cuts through all that sweet
• 1 tbsp honey: Helps the sauce cling to everything and balances the chili heat
• 1 tsp toasted sesame oil: A little goes a long way so do not go overboard
• 1 red bell pepper and 1 green bell pepper: Different colors make it look pretty and they add crunch
• 1 small red onion: Sweeter than white onion and looks gorgeous in the mix
• 200 g fresh pineapple chunks: Fresh is best but canned works in a pinch, just drain it well
• 2 cloves garlic and 1 tbsp fresh ginger: Grate the ginger to avoid weird stringy bits in your sauce
• 2 tbsp vegetable oil: You need an oil that can handle high heat without smoking
• 2 tbsp sesame seeds toasted: Toasting them yourself makes such a difference in flavor
• 2 spring onions sliced: For that pop of fresh green color on top

Instructions

Whisk together your sauce:

Combine sweet chili sauce, soy sauce, rice vinegar, honey and sesame oil in a small bowl until smooth. Set it aside because you will need it ready to go when the wok is hot.

Cook the chicken first:

Heat half the oil in a wok over medium high heat until it shimmers. Add chicken pieces in a single layer and let them sear for about 4 to 5 minutes until golden and cooked through. Remove to a plate and do not worry about the brown bits left behind.

Sauté the aromatics and vegetables:

Add remaining oil to the wok then toss in garlic, ginger, red onion and both bell peppers. Stir fry for 2 to 3 minutes until the vegetables start to soften but still have some crunch.

Bring it all together:

Return chicken to the wok along with pineapple chunks. Pour in that sauce you made earlier and toss everything together for 2 to 3 minutes until the sauce bubbles and coats everything in a sticky glaze.

Finish with flair:

Sprinkle toasted sesame seeds and fresh spring onions over the top right before serving. Serve it hot over rice if you want something to soak up all that extra sauce.

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This recipe became a total game changer for me during busy weeks when I still wanted something that felt like a real meal. Now it is one of those dishes I can make without even thinking, my hands just know what to do.

Making It Your Own

Sometimes I throw in snap peas or baby corn when I have them hanging around in the fridge. The recipe is pretty forgiving as long as you keep the cooking times short and the heat high.

Perfect Rice Every Time

Jasmine rice is my go to here because the floral aroma pairs beautifully with the pineapple. Rinse it until the water runs clear and use slightly less water than you think you need for fluffy separate grains.

Serving Ideas

This stir fry works over any rice you love, including cauliflower rice if you are watching carbs. I have also served it alongside simple steamed broccoli or a cucumber salad when I want something fresh to balance the heat.

• Set up a small bowl of extra chili flakes on the table for the heat seekers
• Squeeze fresh lime over individual bowls right before eating
• Keep extra toasted sesame seeds handy because people always want more

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Garnish with extra sesame seeds and serve while it is still steaming hot for the best experience. Enjoy every bite of that sweet sticky sauce.

Recipe FAQs

→ Can I use canned pineapple instead of fresh?

Yes, canned pineapple works perfectly. Just make sure to use pineapple chunks in juice, not syrup, and drain them well before adding to the stir-fry.

→ What's the best oil for stir-frying?

High-smoke-point oils like vegetable oil, canola oil, or peanut oil work best for stir-frying as they can handle the high heat without burning.

→ How do I make this spicier?

Add a pinch of red pepper flakes, sliced fresh chili, or a dash of sriracha to the sauce for extra heat. You can also serve with additional chili sauce on the side.

→ Can I prepare ingredients ahead of time?

Absolutely! Cut the chicken, vegetables, and pineapple ahead of time. You can also mix the sauce in advance and store it separately until cooking.

→ What's the best way to serve this dish?

Serve hot over jasmine rice for a complete meal. Garnish with extra spring onions and sesame seeds. It also pairs well with steamed vegetables or noodles.