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A vertical, overhead shot of a dark, seasoned wok filled with a glistening pineapple chicken stir-fry. The dish features golden-brown chicken pieces, vibrant red and green bell pepper squares, and yellow pineapple chunks, all coated in a rich, dark glossy sauce. A large dark wooden spoon is partially submerged in the wok, ready to serve.

Pineapple Chicken Stir-Fry

A vibrant, restaurant-quality stir-fry featuring crispy cornstarch-dusted chicken pieces tossed with juicy pineapple and crunchy bell peppers. Bound together by a glossy honey-soy glaze with hints of fresh ginger and garlic, this dish offers a perfectly balanced sweet and savory profile in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: 30-Minute Dinner
Cuisine: Chinese-American
Calories: 365
Ingredients Method

Ingredients
  

  • 1.5 lbs Chicken Breasts or Thighs cut into 1-inch pieces
  • 2 cups Pineapple chunks fresh or canned in juice, drained
  • 2 large Bell Peppers 1 red, 1 green, chopped into squares
  • 1/4 cup Soy Sauce low sodium preferred
  • 2 tbsp Honey or Brown Sugar
  • 1 tbsp Rice Vinegar
  • 1 tbsp Fresh Ginger minced
  • 2 cloves Garlic minced
  • 2 tbsp Cornstarch for coating chicken
  • Garnish: Sesame seeds or sliced green onions

Method
 

  1. Coat the Chicken: In a large bowl or zip-top bag, toss the chicken pieces with cornstarch until they are evenly and lightly coated.
  2. The Sauce: In a small jar or bowl, whisk together the soy sauce, honey, and rice vinegar. Set aside.
  3. High-Heat Sear: Heat 2 tablespoons of oil in a wok or large skillet over high heat. Add the chicken (in batches if necessary) and sauté for 6–8 minutes until golden-brown and cooked through. Remove the chicken from the pan and set aside.
  4. Stir-Fry Veggies: In the same pan, add a splash more oil if needed. Add the bell peppers and pineapple. Stir-fry for 3–4 minutes until the peppers are crisp-tender and the pineapple edges are slightly caramelized.
  5. Aromatics: Add the minced ginger and garlic. Stir for just 30 seconds until the aroma is fragrant but the garlic hasn't browned.
  6. The Glaze: Return the cooked chicken to the pan. Pour the sauce mixture over everything.
  7. The Finish: Toss continuously for 1–2 minutes. The sauce will bubble and transform into a thick, glossy glaze that clings to every piece.
  8. Serve: Remove from heat immediately. Serve over a steaming bed of jasmine rice and garnish with sesame seeds.