Pineapple Chicken Stir Fry (Printable version)
Sweet and savory stir-fry with tender chicken, pineapple, vegetables, and sesame seeds. Ready in under 30 minutes.
# What you need:
→ Proteins
01 - 1.1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
→ Marinade/Sauce
02 - 3 tbsp sweet chili sauce
03 - 2 tbsp soy sauce (use gluten-free if needed)
04 - 1 tbsp rice vinegar
05 - 1 tbsp honey
06 - 1 tsp toasted sesame oil
→ Vegetables & Fruit
07 - 1 red bell pepper, sliced
08 - 1 green bell pepper, sliced
09 - 1 small red onion, sliced
10 - 1 cup fresh pineapple chunks (or canned, drained)
11 - 2 cloves garlic, minced
12 - 1 tbsp fresh ginger, grated
→ Others
13 - 2 tbsp vegetable oil (for stir-frying)
14 - 2 tbsp sesame seeds, toasted
15 - 2 spring onions, sliced (for garnish)
16 - Cooked jasmine rice, for serving (optional)
# How to make it:
01 - Whisk together sweet chili sauce, soy sauce, rice vinegar, honey, and sesame oil in a bowl. Set aside.
02 - Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add chicken and stir fry for 4-5 minutes until lightly browned and cooked through. Transfer to a plate.
03 - Add remaining oil to the wok. Add garlic, ginger, red onion, and bell peppers. Stir fry for 2-3 minutes until just tender but still crisp.
04 - Return chicken to the wok. Add pineapple chunks and pour in the sauce. Stir fry everything together for 2-3 minutes, allowing the sauce to bubble and thicken slightly.
05 - Sprinkle with toasted sesame seeds and sliced spring onions. Serve hot over cooked jasmine rice if desired.
# Expert tips:
01 -
- The sauce comes together in seconds and creates this gorgeous sticky glaze that coats everything perfectly
- Its faster than delivery and you get to control exactly what goes into it
- Leftovers actually taste better the next day when the flavors have had time to hang out
02 -
- A truly hot wok is non negotiable or everything will steam instead of stir fry and you will end up with sad soggy vegetables
- Do not crowd the pan with chicken or it will never brown properly, work in batches if you need to
- The sauce thickens quickly once it hits the hot wok so have everything ready before you pour it in
03 -
- Cut all your vegetables and chicken into similar sizes so everything cooks evenly
- Prep everything before you turn on the stove because once you start stir frying there is no time to stop