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Easy Sweet and Sour Pineapple Chicken Stir-Fry

A close-up of glossy, saucy pineapple chicken stir-fry pieces mixed with chunks of pineapple, red bell pepper, and onion.
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Make a quick weeknight chicken dinner with this easy pineapple chicken stir-fry recipe. It features tender chicken, fresh pineapple, and a balanced sweet and sour sauce.

Ingredients

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  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon soy sauce
  • 1 teaspoon cornstarch
  • 1 tablespoon vegetable oil
  • 1 cup fresh pineapple chunks
  • 1 red bell pepper, sliced
  • 1/2 yellow onion, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/4 cup pineapple juice
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons brown sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch mixed with 2 teaspoons cold water (slurry)
  • Cooked rice, for serving

Instructions

  1. In a bowl, toss the chicken pieces with 1 tablespoon soy sauce and 1 teaspoon cornstarch. Set aside to marinate for 10 minutes.
  2. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the wok and set aside.
  3. Add the bell pepper and onion to the wok. Stir-fry for 3 minutes until slightly tender-crisp.
  4. Add the garlic and ginger to the wok. Stir-fry for 30 seconds until fragrant.
  5. In a small bowl, whisk together the pineapple juice, 3 tablespoons soy sauce, rice vinegar, and brown sugar to make the sauce base.
  6. Pour the sauce base into the wok. Bring to a simmer.
  7. Return the cooked chicken to the wok. Add the pineapple chunks. Cook for 1 minute.
  8. Stir the cornstarch slurry and pour it into the simmering sauce. Stir constantly until the sauce thickens, about 1 minute.
  9. Stir in the sesame oil. Serve immediately over cooked rice for a gourmet takeout style stir fry.

Notes

  • For best results when wok cooking chicken, cook the chicken in batches to avoid overcrowding the pan, which causes steaming instead of searing.
  • You can prepare the sauce ahead of time and store it in the refrigerator for up to 3 days.
  • If you prefer a spicier flavor, add 1/2 teaspoon of red pepper flakes when you add the garlic and ginger.

Nutrition

Find it online: https://juliameal.com/pineapple-chicken-stir-fry/