I made a Pineapple Teriyaki Stir Fry that hits sweet and savory notes so hard your leftovers won’t stand a chance.

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I can’t stop making this Pineapple Teriyaki Stir Fry because the sweet pineapple chunks and thinly sliced boneless skinless chicken breasts hit every crave. I love the snap of crisp veg and that salty-sweet sauce that clings to everything.

And the colors make me actually want to eat leftovers. I’m obsessed with the messy bite where juice drips down your chin and the zesty kick shows up without apology.

It’s not fancy. It’s just bright, loud, saucy chicken that turns weeknight blah into a Hawaiian Pineapple Chicken Bowl vibe.

I want it right now and rice makes it complete tonight.

Ingredients

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Chicken brings hearty protein, it’s great with sauce.
Plus pineapple gives sweet, juicy brightness.
Red pepper adds crunch and sweetness.
Green pepper adds fresh, grassy crunch.
Onion adds savory sweetness when cooked.
Garlic gives punchy aroma and it’ll bite.
Ginger brings warm, zesty brightness.
Oil keeps things slick for frying.
Soy sauce adds salty umami depth.
Brown sugar adds caramel; honey adds floral.
Vinegar cuts richness with bright tang.
Broth gives savory looseness to sauce.
Cornstarch thickens so sauce clings.
Sesame oil gives toasty finishing aroma.
Green onions top with fresh crunch.
Salt and pepper simply season everything.
Chili flakes add quick, adjustable heat.

Ingredient Quantities

1 lb boneless skinless chicken breasts, thinly sliced

1 1/2 cups pineapple chunks (fresh or canned, drained)

1 large red bell pepper, sliced

1 medium green bell pepper, sliced

1 medium yellow onion, sliced

2 to 3 garlic cloves, minced

1 tbsp fresh ginger, minced or grated

2 tbsp vegetable oil (or other neutral oil) for stir frying

1/4 cup low sodium soy sauce

2 tbsp brown sugar (or honey, if you like)

1 tbsp rice vinegar (or apple cider vinegar)

1/4 cup chicken broth or water

1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)

1 tsp sesame oil (optional, for finishing)

2 green onions, sliced thinly for garnish

Salt and black pepper to taste

Pinch crushed red pepper flakes or 1/4 tsp chili flakes (optional, for heat)

How to Make this

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1. Pat the chicken dry and thinly slice it; season lightly with salt and pepper. Toss the chicken with 1/2 of the cornstarch slurry so the pieces get a light coating, this helps them brown and the sauce stick.

2. Mix soy sauce, brown sugar, rice vinegar, chicken broth (or water), remaining cornstarch slurry, minced garlic, grated ginger, and crushed red pepper flakes in a bowl. Stir until sugar dissolves, set aside.

3. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the chicken in a single layer and sear until golden and mostly cooked through, about 3 to 4 minutes. Remove chicken to a plate.

4. Add the remaining 1 tablespoon oil to the pan. Toss in the sliced onion and both bell peppers. Stir fry for 2 to 3 minutes until they start to soften but still have crunch.

5. Add the pineapple chunks to the vegetables and stir for 1 minute, letting some juices release and deglaze the pan a bit.

6. Return the chicken to the pan. Pour the prepared sauce over everything and stir to combine, scraping any browned bits from the bottom.

7. Cook, stirring, until the sauce thickens and becomes glossy, about 1 to 2 minutes. If it gets too thick, add a splash of water or broth.

8. Turn off the heat and drizzle the sesame oil over the stir fry if using. Taste and adjust salt, pepper, or a pinch more sugar if you prefer it sweeter.

9. Garnish with sliced green onions and serve hot with rice or noodles. This reheats well but don’t overcook when reheating or the chicken can get dry.

Equipment Needed

1. Chef’s knife
2. Cutting board
3. Large skillet or wok
4. Mixing bowls (one for sauce, one for cornstarch slurry)
5. Measuring cups and spoons
6. Spatula or wooden spoon
7. Tongs or slotted spoon
8. Small bowl or cup for draining pineapple (or a sieve)

FAQ

Q: Can I use frozen pineapple instead of fresh or canned? A: Yes, frozen works fine but thaw and drain it well first so the sauce doesnt get watery. If it's too juicy, pat it dry with paper towels.

Q: How do I keep the chicken tender and not rubbery? A: Slice the chicken thin and against the grain, cook over medium-high heat just until it's cooked through, about 4 to 6 minutes. Overcooking is the main reason chicken gets rubbery, so remove it from the pan as soon as it's done.

Q: Can I make this gluten free? A: Yes, swap regular soy sauce for tamari or a gluten free soy sauce and use gluten free chicken broth or water. Everything else in the recipe is naturally gluten free.

Q: Whats the best way to thicken the sauce if it's too thin? A: Add the cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) a little at a time, stirring constantly until it thickens. Let it simmer 30 seconds after thickening so the raw taste cooks out.

Q: Can I make this ahead of time or reheat leftovers? A: You can make it ahead but keep sauce separate from rice, store in airtight containers in the fridge up to 3 days. Reheat gently in a skillet with a splash of water or broth to loosen the sauce so it doesnt dry out.

Q: Any good substitutions for brown sugar? A: Honey, maple syrup or coconut sugar all work. If you use honey, add it near the end of cooking so it doesnt burn, and taste for sweetness since honey can be sweeter than brown sugar.

Pineapple Chicken Recipe Substitutions and Variations

Chicken breasts: try boneless skinless chicken thighs, firm tofu (press and cube), or shrimp (cook time shorter).
Pineapple chunks: use mandarin oranges (canned or fresh), mango chunks, or apple slices for less tang.
Low sodium soy sauce: swap with tamari for gluten free, coconut aminos for milder/sweeter flavor, or regular soy sauce if you dont mind the salt.
Cornstarch slurry: use arrowroot powder mixed with cold water, all purpose flour mixed with water (thicker, needs longer cooking), or skip and reduce sauce until it thickens slightly.

Pro Tips

1. Marinate the sliced chicken 15 to 30 minutes in a little of the soy sauce, garlic and ginger before cooking — it adds flavor and keeps it juicy.
2. Cook chicken in one batch only; overcrowding the pan makes it steam instead of brown, so do two quick batches if it looks crowded.
3. Add the pineapple near the end so it warms and releases just a bit of juice, not so it turns mushy; canned pineapple you can pat dry first to avoid watering down the sauce.
4. If sauce thickens too fast, keep a small cup of hot water or broth nearby and stir in a tablespoon at a time until you get the shine and consistency you want.

Pineapple Chicken Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I made a Pineapple Teriyaki Stir Fry that hits sweet and savory notes so hard your leftovers won't stand a chance.

Servings

servings

Calories

379

kcal

Equipment: 1. Chef’s knife
2. Cutting board
3. Large skillet or wok
4. Mixing bowls (one for sauce, one for cornstarch slurry)
5. Measuring cups and spoons
6. Spatula or wooden spoon
7. Tongs or slotted spoon
8. Small bowl or cup for draining pineapple (or a sieve)

Ingredients

1 lb boneless skinless chicken breasts, thinly sliced
1 1/2 cups pineapple chunks (fresh or canned, drained)
1 large red bell pepper, sliced
1 medium green bell pepper, sliced
1 medium yellow onion, sliced
2 to 3 garlic cloves, minced
1 tbsp fresh ginger, minced or grated
2 tbsp vegetable oil (or other neutral oil) for stir frying
1/4 cup low sodium soy sauce
2 tbsp brown sugar (or honey, if you like)
1 tbsp rice vinegar (or apple cider vinegar)
1/4 cup chicken broth or water
1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
1 tsp sesame oil (optional, for finishing)
2 green onions, sliced thinly for garnish
Salt and black pepper to taste
Pinch crushed red pepper flakes or 1/4 tsp chili flakes (optional, for heat)

Directions

Pat the chicken dry and thinly slice it; season lightly with salt and pepper. Toss the chicken with 1/2 of the cornstarch slurry so the pieces get a light coating, this helps them brown and the sauce stick.
Mix soy sauce, brown sugar, rice vinegar, chicken broth (or water), remaining cornstarch slurry, minced garlic, grated ginger, and crushed red pepper flakes in a bowl. Stir until sugar dissolves, set aside.
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the chicken in a single layer and sear until golden and mostly cooked through, about 3 to 4 minutes. Remove chicken to a plate.
Add the remaining 1 tablespoon oil to the pan. Toss in the sliced onion and both bell peppers. Stir fry for 2 to 3 minutes until they start to soften but still have crunch.
Add the pineapple chunks to the vegetables and stir for 1 minute, letting some juices release and deglaze the pan a bit.
Return the chicken to the pan. Pour the prepared sauce over everything and stir to combine, scraping any browned bits from the bottom.
Cook, stirring, until the sauce thickens and becomes glossy, about 1 to 2 minutes. If it gets too thick, add a splash of water or broth.
Turn off the heat and drizzle the sesame oil over the stir fry if using. Taste and adjust salt, pepper, or a pinch more sugar if you prefer it sweeter.
Garnish with sliced green onions and serve hot with rice or noodles. This reheats well but don’t overcook when reheating or the chicken can get dry.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.