Can I use fresh pineapple instead of canned pineapple?

Yes, fresh pineapple works well in this recipe. Just make sure it’s ripe and sweet, then cut it into small chunks. You’ll need to replace the pineapple juice in the sauce with another liquid like orange juice or a splash of water, since fresh pineapple doesn’t provide enough juice on its own.

Why did my chicken turn out dry?

Chicken usually becomes dry when it’s overcooked or cut too small. Make sure your chicken pieces are evenly sized and remove them from the pan as soon as they’re just cooked through. Adding the chicken back to the sauce later helps keep it tender while everything finishes together.

How do I thicken the stir fry sauce if it stays runny?

If the sauce hasn’t thickened, let it simmer for another minute or two while gently stirring. Heat activates the arrowroot or cornstarch, so patience usually does the trick. If needed, you can mix a small amount of arrowroot with cold water and stir it in.

Can I make pineapple chicken stir fry ahead of time?

You can prep the vegetables and sauce a day in advance to save time. For the best texture, it’s better to cook the chicken and stir fry everything just before serving. Leftovers reheat well, but freshly cooked stir fry will always have the best flavor and bite.

Pineapple Chicken Stir Fry Recipe – Easy Sweet & Savory Dinner

Description

A comforting pineapple chicken stir fry made with tender chicken, colorful vegetables, and a sweet savory sauce. This easy one-pan dinner is perfect for busy weeknights and tastes better than takeout.

Ingredients

Scale

2 tablespoons avocado oil
1 1/2 pounds boneless skinless chicken breasts, diced
1 small red onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 small head broccoli, cut into small florets
20 ounces canned pineapple chunks, juice reserved
1/4 cup pineapple juice
1/4 cup rice wine vinegar
1/3 cup soy sauce or tamari
1 1/2 teaspoons sesame oil
2 tablespoons arrowroot powder or cornstarch
Sesame seeds, for garnish

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Instructions

Heat 1 tablespoon of avocado oil in a large skillet over medium heat and add the diced chicken.
Cook the chicken for 7 to 8 minutes, stirring occasionally, until just cooked through and lightly golden.
Remove the chicken from the pan and drain any excess liquid.
Add the remaining tablespoon of avocado oil to the same pan and add the onion, bell peppers, and broccoli.
Cook the vegetables for 7 to 8 minutes until tender but still crisp.
Whisk together the pineapple juice, rice wine vinegar, soy sauce, sesame oil, and arrowroot powder in a bowl.
Return the chicken to the pan and add the sauce and pineapple chunks.
Simmer for 5 to 6 minutes, stirring gently, until the sauce thickens and coats everything evenly.
Serve warm over rice and sprinkle with sesame seeds.

Notes

Cut the chicken into evenly sized pieces for best texture.
Do not overcook the chicken to keep it tender.
If the sauce becomes too thick, add a small splash of water or pineapple juice.
Leftovers can be stored in the refrigerator for up to 4 days.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Stir Fry
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 14 g
Sodium: 780 mg
Fat: 12 g
Saturated Fat: 2 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 3 g
Protein: 32 g
Cholesterol: 85 mg