This Thai pineapple chicken stir fry is rich in sweet, spicy and savory flavors, and is made from juicy pineapple, tender chicken breasts and colorful bells.
Pineapple Chicken Stir-Fried Recipe
I attended a Thai kitchen event a few years ago where their chef showed this quick pineapple chicken stir fry recipe and I loved it so much that they were happy to share it with me. I modified it slightly to give it more kicks, but if you don’t like spicy food, you can reveal the chili. If you like this quick and easy stir-fry, you should also try my chicken and broccoli stir-fry or Thai basil chicken.
Why it works
I love a simple dinner recipe that can be whipped in less than 25 minutes, which is why I love this quick stir! This is why it works:
- Quick and easy – Ready in less than 25 minutes, perfect for busy working days.
- High protein – Chicken breast makes this a satisfying macro friendly meal.
- Big flavor, minimal effort – Only a few ingredients have a bold, sweet Thai flavor.
What you need
This is the ingredient that makes this chicken and pineapple sauté. See the recipe card below for measurements.
- Boneless skin chicken breast – A lean protein that absorbs all the sweetness and saltiness in the stir-fry. Boneless chicken thighs will work too.
- Fish sauce – Added a savory umami depth, a signature in Thai cooking.
- Corn starch – Gently coat the chicken while stir-frying to match the silky restaurant-like texture.
- Oil – Used to cook ingredients quickly while keeping all crispy foods.
- garlic – Bring aromatic flavor to the bottom of the dish.
- Fresh ginger – Adds a warm brightness that can replenish the sweetness of pineapple.
- Bell pepper – Colorful, crispy, they balance with freshness and texture.
- Red pepper – Optional, but adds spicy kicks to perform well with sweetness.
- Fresh pineapple chunks – Bringing juicy sweetness and a slight irritation to contrast the savory elements.
- Thai sweet chili sauce – A sticky spicy sauce that ties everything together.
- Coriander leaves – Fresh herbal finish to brighten every bite.
How to make chicken pineapple stir-fry
I love stir-fry dishes and can be cooked quickly for work weekend dinners. To make this dish faster, prepare all the ingredients in advance. Then, when it’s time to cook, you can throw everything away in 20 minutes and prepare dinner.
- Mix the chicken and fish sauce and toss it with corn starch.
- Stir in garlic and ginger for 30 seconds.
- Next, cook the chili, chili pepper and pineapple for three to five minutes, then add the sauce.
- Remove the vegetables from the skillet and cook the chicken. Then return the pepper mixture to the skillet.
Changes and Tips:
- Swap chicken for shrimp or tofu to make it vegan.
- If fresh pineapple is not seasonal, use canned pineapple.
- Omit the lighter dishes with chili cream.
- Add peas, broccoli, carrot or onion to add to the vegetables.
- I highly recommend using fish sauce as it won’t taste mutable and adds more complex flavors, but if you don’t like it, replace it with soy sauce.
Provide advice
Stir this pineapple chicken on jasmine rice for a meal, or use Thai fried rice as a multi-course meal.
Storage
Refrigerate for up to 4 days. Freeze in a freezer confidential container for up to three months. Reheat, melt overnight and microwave for a few minutes.
More Chicken Stir-Fried Recipes
For more stir-fry recipes, check out these five easy chicken stir-fry:
yield: 4 Serve
Service size: 1 1/4 cup
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Mix the chicken and fish sauce in a medium bowl. Add cornstarch; toss to the even coat. Set aside.
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Heat 1/2 tablespoon of oil in a large nonstick pan for medium heat.
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Add garlic and ginger; sauté for 30 seconds.
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Add bell peppers, chili peppers, if used and pineapple; fry for 3 to 5 minutes, or until the peppers are tender. Add seasonings; cook and stir until heated. Remove from the skillet.
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Heat the remaining oil in a frying pan. Add chicken; sauté for 5 minutes or until cooked.
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Return the Bell pepper mixture to the skillet; fry until well combined.
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Garnish with cilantro.
The final step:
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- Swap chicken for shrimp or tofu to make it vegan.
- If fresh pineapple is not seasonal, use canned pineapple.
- Omit the lighter dishes with chili cream.
- Add peas, broccoli, carrot or onion to add to the vegetables.
- I highly recommend using fish sauce as it won’t taste mutable and adds more complex flavors, but if you don’t like it, replace it with soy sauce.
Serve: 1 1/4 cup,,,,, Calories: 276 KCAL,,,,, carbohydrate: twenty two g,,,,, protein: 27 g,,,,, Fatty: 7 g,,,,, Saturated fat: 1 g,,,,, cholesterol: 83 mg,,,,, sodium: 593 mg,,,,, fiber: 1 g,,,,, sugar: 14 g
