I had to write down my Pineapple Teriyaki Stir Fry after the mix of chicken, pineapple and crisp vegetables in a sweet and savory sauce revealed an unexpected twist I couldn’t keep to myself.

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I love when a quick weekday dinner surprises me, and this pineapple chicken does just that. The contrast of boneless skinless chicken thighs with bright pineapple chunks turns every bite into a small surprise, sweet then savory, makes it taste fancier than it is.

Sometimes I call it Pineapple Teriyaki Stir Fry or, when I lean into nuttier notes, Pineapple Sesame Chicken just to mess with friends who expect takeout. It feels a little loud, messy in the best way, and I always end up making it again even when I said I wouldnt.

Ingredients

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Chicken thighs: rich in protein, keeps pieces juicy, more forgiving than breasts
Pineapple: sweet and tangy, adds vitamin C and natural sugars, brightens the dish
Cornstarch: thickens sauce, gives glossy texture, helps sauces cling to chicken pieces
Soy sauce: salty umami backbone, adds depth and balances sweetness, lower sodium option exists
Bell peppers: colorful, crunchy, add fiber and vitamin A, mild sweet flavor
Garlic and ginger: punchy aromatics, anti inflammatory benefits, make sauce savory and bright
Brown sugar: gives caramel sweetness and body, use less if you want healthier
Rice vinegar: bright acidic note, cuts richness, keeps flavors lively and slightly tangy
Sesame oil and green onions: finishing oils and garnish, add toasty aroma and fresh zip

Ingredient Quantities

1 1/4 pounds boneless skinless chicken thighs, cut into 1 inch pieces (breasts ok too)

3 tablespoons cornstarch, divided

2 tablespoons vegetable oil plus extra if needed for frying

1 (20 ounce) can pineapple chunks, drained, reserve about 1/4 cup juice

1 large red bell pepper, sliced

1 large green bell pepper, sliced

1 medium yellow or sweet onion, cut into wedges

3 garlic cloves, minced

1 tablespoon fresh ginger, grated or finely minced

1/3 cup low sodium soy sauce

1/4 cup reserved pineapple juice (from the can)

3 tablespoons brown sugar, packed

2 tablespoons rice vinegar

1 tablespoon ketchup (optional but gives good color and tang)

1 teaspoon toasted sesame oil

Salt and freshly ground black pepper, to taste

2 green onions, thinly sliced for garnish

1 tablespoon sesame seeds, optional

Pinch red pepper flakes or a squirt of sriracha if you like a little heat, optional

How to Make this

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1. Cut the chicken into 1 inch pieces, pat dry, season with salt and pepper and toss with 2 tablespoons of the cornstarch until coated; let it sit while you prep everything else so the coating sticks better.

2. Drain the pineapple, reserve about 1/4 cup juice, and slice the peppers and onion into strips; mince the garlic and grate the ginger, set aside.

3. Whisk together the sauce: 1/3 cup low sodium soy sauce, the 1/4 cup reserved pineapple juice, 3 tablespoons brown sugar, 2 tablespoons rice vinegar, 1 tablespoon ketchup (optional), and 1 teaspoon toasted sesame oil; add a pinch of red pepper flakes or a squirt of sriracha if you want heat.

4. Heat a large skillet or wok over medium high and add 2 tablespoons vegetable oil (add a little more if needed). Fry the chicken in a single layer, in batches if necessary, until golden and just cooked through, about 4 to 6 minutes per batch; remove to a plate.

5. Add a touch more oil if the pan is dry, then stir fry the red and green bell peppers and onion until crisp tender, about 3 to 4 minutes.

6. Push the veggies to the side, add the garlic and ginger, cook 20 to 30 seconds till fragrant, then stir in the drained pineapple chunks and cook another minute so they warm up.

7. Return the chicken to the pan, pour the sauce over everything and bring to a simmer. Make a slurry with the remaining 1 tablespoon cornstarch and about 2 tablespoons cold water, stir that in and simmer till the sauce is glossy and thick, 1 to 2 minutes; taste and adjust salt and pepper.

8. Turn off the heat, sprinkle with sliced green onions and sesame seeds, toss once, serve hot over rice. Quick tips: dont overcrowd the pan or the chicken wont crisp, pat the chicken dry first for better browning, and if the sauce gets too thick add a splash of water or pineapple juice.

Equipment Needed

1. Large skillet or wok for frying and stir frying
2. Chef’s knife and cutting board for chopping chicken, peppers and onion
3. Mixing bowl (for tossing chicken with cornstarch)
4. Measuring cups and spoons for the sauce and cornstarch
5. Whisk (to combine the sauce) and a small bowl or jar to whisk in
6. Tongs or slotted spatula to turn and remove chicken from the pan
7. Microplane or fine grater for ginger and a small knife for garlic
8. Colander to drain pineapple and a plate to rest cooked chicken before saucing

FAQ

Q: Can I use chicken breasts instead of thighs? A: Yes, breasts work fine but they dry out faster so cut them into even 1 inch pieces and watch cooking time, stop as soon as they’re no longer pink. You can also brine them 15-30 minutes or marinate to help keep them juicy.

Q: How do I get the chicken nice and crispy? A: Toss the chicken in about 2 tablespoons of the cornstarch with salt and pepper then fry in a hot pan with enough oil so pieces sizzle, dont overcrowd the pan and let them get golden before turning. For extra crispiness you can double-fry quickly: fry once, rest, then fry a short second time at hotter oil.

Q: How do I thicken the sauce without lumps? A: Make a slurry with the remaining 1 tablespoon cornstarch mixed into a few tablespoons of cold water, stir that into the simmering sauce and cook 1-2 minutes until glossy and thick. If it’s too thin, simmer a little longer, if too thick add a splash of water or reserved pineapple juice.

Q: Can I make this gluten free? A: Yup, swap the soy sauce for tamari or a certified gluten free soy sauce and check the ketchup label, cornstarch is naturally gluten free so you’re good there.

Q: How long will leftovers keep and best way to reheat? A: Store in an airtight container in the fridge for 3-4 days, or freeze up to 2 months. Reheat gently in a skillet with a splash of water to loosen the sauce, microwave works but the chicken can get mushy.

Q: Can I prep ahead or make this for meal prep? A: Yes, you can cook the chicken and make the sauce separately then combine before eating, or keep pineapple and peppers raw until day of reheating to avoid them getting too soft. It reheats well and is great over rice for lunches.

Pineapple Chicken Recipe Substitutions and Variations

Chicken thighs: chicken breasts (same amount, might need a bit longer to cook), pork tenderloin (slice thin), firm tofu (press, cube and pan-fry so it holds up), or shrimp (cook faster so add later).
Cornstarch: arrowroot powder (1:1, gives a glossy sauce), tapioca starch (1:1), potato starch (1:1), or all purpose flour (use about twice the amount and mix with cold water first).
Soy sauce: tamari (gluten free, almost same flavor), coconut aminos (less salty and sweeter so cut sugar a little), liquid aminos, or low sodium soy sauce if you want to cut salt.
Brown sugar: honey or maple syrup (use about 3/4 the amount and reduce other liquids slightly), coconut sugar (1:1), or granulated sugar plus a little molasses for that brown sugar flavor.

Pro Tips

– Pat the chicken really dry, then toss with the cornstarch and let it sit for a few minutes so the coating actually sticks and browns better; wet chicken = steamed chicken not crisp.
– Dont overcrowd the pan — cook in batches on high heat so each piece gets contact and color. Keep finished pieces on a wire rack over a sheet pan in a warm oven so they stay crisp instead of getting soggy on a plate.
– Make the cornstarch slurry with cold water and add it slowly while the sauce is simmering, taste as you go and thin with a splash of the reserved pineapple juice if it gets too thick or too sweet.
– Add garlic and ginger at the end so they dont burn, cook the peppers just until crisp-tender, and finish with the sesame oil and green onions off the heat for the best aroma and brightness.

Pineapple Chicken Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I had to write down my Pineapple Teriyaki Stir Fry after the mix of chicken, pineapple and crisp vegetables in a sweet and savory sauce revealed an unexpected twist I couldn’t keep to myself.

Servings

servings

Calories

420

kcal

Equipment: 1. Large skillet or wok for frying and stir frying
2. Chef’s knife and cutting board for chopping chicken, peppers and onion
3. Mixing bowl (for tossing chicken with cornstarch)
4. Measuring cups and spoons for the sauce and cornstarch
5. Whisk (to combine the sauce) and a small bowl or jar to whisk in
6. Tongs or slotted spatula to turn and remove chicken from the pan
7. Microplane or fine grater for ginger and a small knife for garlic
8. Colander to drain pineapple and a plate to rest cooked chicken before saucing

Ingredients

1 1/4 pounds boneless skinless chicken thighs, cut into 1 inch pieces (breasts ok too)
3 tablespoons cornstarch, divided
2 tablespoons vegetable oil plus extra if needed for frying
1 (20 ounce) can pineapple chunks, drained, reserve about 1/4 cup juice
1 large red bell pepper, sliced
1 large green bell pepper, sliced
1 medium yellow or sweet onion, cut into wedges
3 garlic cloves, minced
1 tablespoon fresh ginger, grated or finely minced
1/3 cup low sodium soy sauce
1/4 cup reserved pineapple juice (from the can)
3 tablespoons brown sugar, packed
2 tablespoons rice vinegar
1 tablespoon ketchup (optional but gives good color and tang)
1 teaspoon toasted sesame oil
Salt and freshly ground black pepper, to taste
2 green onions, thinly sliced for garnish
1 tablespoon sesame seeds, optional
Pinch red pepper flakes or a squirt of sriracha if you like a little heat, optional

Directions

Cut the chicken into 1 inch pieces, pat dry, season with salt and pepper and toss with 2 tablespoons of the cornstarch until coated; let it sit while you prep everything else so the coating sticks better.
Drain the pineapple, reserve about 1/4 cup juice, and slice the peppers and onion into strips; mince the garlic and grate the ginger, set aside.
Whisk together the sauce: 1/3 cup low sodium soy sauce, the 1/4 cup reserved pineapple juice, 3 tablespoons brown sugar, 2 tablespoons rice vinegar, 1 tablespoon ketchup (optional), and 1 teaspoon toasted sesame oil; add a pinch of red pepper flakes or a squirt of sriracha if you want heat.
Heat a large skillet or wok over medium high and add 2 tablespoons vegetable oil (add a little more if needed). Fry the chicken in a single layer, in batches if necessary, until golden and just cooked through, about 4 to 6 minutes per batch; remove to a plate.
Add a touch more oil if the pan is dry, then stir fry the red and green bell peppers and onion until crisp tender, about 3 to 4 minutes.
Push the veggies to the side, add the garlic and ginger, cook 20 to 30 seconds till fragrant, then stir in the drained pineapple chunks and cook another minute so they warm up.
Return the chicken to the pan, pour the sauce over everything and bring to a simmer. Make a slurry with the remaining 1 tablespoon cornstarch and about 2 tablespoons cold water, stir that in and simmer till the sauce is glossy and thick, 1 to 2 minutes; taste and adjust salt and pepper.
Turn off the heat, sprinkle with sliced green onions and sesame seeds, toss once, serve hot over rice. Quick tips: dont overcrowd the pan or the chicken wont crisp, pat the chicken dry first for better browning, and if the sauce gets too thick add a splash of water or pineapple juice.

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.