This Thai-inspired Pineapple and Chicken Stir Fry made with colorful bell peppers, fresh pineapple, and chicken has a wonderful savory, sweet, and spicy flavor.
Pineapple Chicken Stir Fry Recipe
Years ago, I attended a Thai Kitchen event, where their chef demonstrated this quick Pineapple Chicken Stir Fry Recipe, and I loved it so much they kindly shared with me. I slightly modified it to give it more kick, but you can leave out the chili pepper if you don’t like your food too spicy. If you love quick and easy stir fry dishes like this, you should also try my Sesame Chicken, Chicken and Broccoli or this Thai Basil Chicken.
Why This Works
- Fast and Easy: The best part about stir fries is how quickly they cook, so make sure to have your ingredients prepped before you start.
- High in Protein: Get 27 grams of protein in one serving!
- Flavor-Packed Ingredients: Thai sweet chili sauce, garlic, ginger, fish sauce, and red chili peppers create a mouthwatering meal.
- Dietary Restrictions: This healthy chicken stir fry is gluten-free, Weight Watchers-friendly, high-protein, and dairy-free.
If you make this Thai pineapple chicken stir fry recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook. And be sure to join the Skinnytaste Community to see what everyone’s cooking!
Chicken Pineapple Stir Fry Ingredients
This easy stir fry combines sweet, spicy, and savory flavors in one delicious meal. Scroll to the bottom for the exact measurements.
- Chicken: Cut boneless, skinless chicken breasts into 1-inch cubes.
- Fish Sauce is a salty, umami-rich sauce that seasons the chicken. It doesn’t taste fishy and adds complexity to the dish, so don’t substitute it!
- Cornstarch coats the chicken to make it crispy on the outside.
- Oil: To stir fry the chicken and vegetables, use an oil with a high smoke point, such as avocado oil.
- Aromatics: Minced garlic and ginger infuse the stir fry with flavor.
- Bell Peppers: I like to use a mix of colorful bell peppers, but you can also use only 1 color.
- Red Chili Pepper is optional, but you can add as much or as little as you want, depending on how spicy you like your food.
- Pineapple: The sweetness of fresh pineapple complements the spicy chili pepper.
- Thai Sweet Chili Sauce adds a spicy, sweet flavor.
- Cilantro Leaves garnish the dish, adding a pretty pop of color.
How to Make Chicken Pineapple Stir Fry
I love stir fries for weeknight dinners because they cook quickly. To make it even faster, prep all your ingredients beforehand. Then, when it’s time to cook, you can throw in everything and have dinner ready in under 20 minutes. See the complete instructions below in the recipe card.
- Season the Chicken: Mix the chicken and fish sauce, then toss with cornstarch.
- Aromatics: Stir fry garlic and ginger for 30 seconds.
- Bell Peppers and Pineapple: Cook the bell peppers, chili pepper, and pineapple for three to five minutes and add the sauce.
- Cook the Chicken: Remove the veggies from the skillet and cook the chicken. Then, add the pepper mixture back to the skillet.
Variations:
- Chicken: Replace breasts with boneless, skinless chicken thighs.
- Protein: Swap chicken for shrimp.
- Fish Sauce: I highly recommend using fish sauce, as it doesn’t taste fishy and adds a more complex flavor, but if you prefer not to, substitute soy sauce or tamari.
- Cornstarch: Sub arrowroot.
- Pineapple: If pineapple is out of season, use canned pineapple.
- Vegetables: Add snap peas, broccoli, carrots, or onion for extra veggies.
- Chili Pepper: If you can’t find red chili peppers, substitute jalapeño, red pepper flakes, or sriracha.
- Spice Level: Omit the chili pepper for a milder stir fry.
- Pan: Use a wok if you have one.
Serving Suggestions
Serve this pineapple chicken stir fry with Jasmine rice, Thai fried rice, or rice noodles. For a low-carb option, eat it with cauliflower rice.
Storage
- Refrigerate leftovers for 4 days.
- Freeze the stir fry in food-storage containers for up to 3 months.
- Reheat: Thaw the container overnight in the fridge and microwave until warm.
More Thai Dinner Recipes You’ll Love:
- Red Coconut Curry Shrimp
- Spicy Thai Shrimp Salad
- Thai Basil Chicken
- Thai Green Coconut Shrimp
- Pad Thai
Pineapple Chicken Stir Fry
Ingredients
- 1 lb boneless skinless chicken breast, cut into 1-inch cubes
- 1 tbsp fish sauce
- 2 tbsp cornstarch
- 1 tbsp oil, divided
- 1 tsp garlic, minced
- 1 tsp fresh ginger, minced
- 2 cups bell peppers, assorted colors cut 1/2-inch cubes
- 1 red chili pepper, chopped (optional or to taste)
- 1 cup fresh pineapple chunks
- 1/3 cup Thai sweet chili sauce
- cilantro leaves, for garnish
Instructions
- Mix chicken and fish sauce in medium bowl. Add cornstarch; toss to evenly coat. Set aside.
- Heat 1/2 tablespoon of the oil in large nonstick skillet on medium-high heat.
- Add garlic and ginger; stir fry 30 seconds.
- Add bell peppers, chili pepper if using and pineapple; stir fry 3 to 5 minutes or until peppers are tender-crisp. Add sauce; cook and stir until heated through. Remove from skillet.
- Heat remaining oil in the skillet. Add chicken; stir fry 5 minutes or until cooked through.
- Return bell pepper mixture to skillet; stir fry until well blended.
- Garnish with cilantro.
Last Step:
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Notes
- Swap chicken for shrimp or tofu to make it vegetarian.
- If fresh pineapple is out of season, use canned pineapple.
- Omit the chili pepper for a milder dish.
- Add snap peas, broccoli, carrots, or onion for extra veggies.
- I highly recommend using the fish sauce as it doesn’t taste fishy and adds a more complex flavor, but if you prefer not to, sub it with soy sauce.
