If you’re looking for a quick dinner that balances sweet and savory flavors, Pineapple Chicken is a go-to in my kitchen. Tender chicken bites stir-fried with juicy pineapple chunks, crisp bell peppers, and onions create a delightful texture contrast. All coated in a glossy sauce made from pineapple juice and honey. It’s ready in under 40 minutes. So perfect for weeknights without sacrificing taste.
This dish shines as a family favorite because it’s versatile. You can serve it over rice or noodles for a complete meal. Leftovers store well in the fridge for easy lunches. And reheating in a skillet keeps everything fresh and flavorful. Busy moms and professionals appreciate how it delivers restaurant-quality results with minimal effort. Earning rave reviews every time.
Why I Love This Recipe
I absolutely adore this Pineapple Chicken recipe because it saves my sanity on hectic weeknights. First, it’s ready in just 35 minutes, so I don’t spend hours in the kitchen after a long day. Second, the sweet pineapple and savory soy sauce create this irresistible balance that my family craves. Plus, it’s versatile—serve it over rice for picky eaters or noodles for a fun twist. And when guests come over, it impresses without much fuss. Honestly, it’s comforting and exciting all at once!
Pineapple Chicken Ingredients
I love how these simple ingredients come together in Pineapple Chicken to create that perfect sweet and savory harmony. The juicy pineapple brightens the tender chicken, while fresh veggies add crunch—all elevated by a glossy sauce. Choosing good-quality, fresh items really amps up the flavors and makes every bite more vibrant.
- Boneless, skinless chicken breasts: Forms the tender, protein-packed base that absorbs the sauce beautifully.
- Garlic powder: Adds a subtle, earthy warmth to season the chicken evenly.
- Black pepper: Brings a mild kick to balance the sweetness.
- Cornstarch: Helps coat the chicken for crispiness and thickens the sauce for a glossy finish.
- Olive oil: Provides a neutral base for frying to lock in flavors without overpowering.
- Pineapple tidbits or chunks: Delivers juicy sweetness and tropical flair, plus juice for the sauce.
- Red bell pepper: Offers crisp texture and a pop of color with mild sweetness.
- Onion: Contributes savory depth and slight sharpness to the stir-fry.
- Reserved pineapple juice: Forms the sweet foundation of the sauce for natural tang.
- Honey: Enhances sweetness to complement the pineapple without overwhelming.
- Soy sauce: Adds umami and saltiness for that savory balance (low-sodium option works great).
- Rice vinegar: Provides a light tang to brighten the overall flavors (apple cider vinegar as a substitute).
- Fresh ginger: Infuses zesty warmth and aroma into the sauce.
- Garlic: Boosts bold, aromatic savoriness throughout the dish.
Note: The complete list of ingredients and exact measurements can be found in the printable recipe card at the bottom of the post.
Kitchen Tools You’ll Need
- Large skillet or wok: For stir-frying the Pineapple Chicken; use a deep frying pan if you don’t have one.
- Small mixing bowl: To prepare the sauce; any bowl works.
- Whisk or fork: Blends the sauce smoothly; fork is a handy alternative.
- Sharp knife and cutting board: For prepping chicken and veggies quickly.
How to Make Pineapple Chicken
Step 1: Prepare the Sauce
In a small bowl, whisk the reserved pineapple juice with honey, soy sauce, rice vinegar, grated ginger, minced garlic, and cornstarch until smooth. Set the mixture aside. This step ensures the sweet and savory sauce comes together easily later. For best results, whisk thoroughly to avoid lumps.
Step 2: Coat the Chicken
Cut chicken breasts into bite-sized pieces first. Then toss them in a bowl with garlic powder, black pepper, and cornstarch until evenly coated. This coating helps the chicken stay tender and crisp during cooking. It also thickens the final sauce nicely.
Step 3: Cook the Chicken in Batches
Heat 1 1/2 tablespoons olive oil in a large skillet or wok over medium-high heat. Add half the coated chicken and pan-fry until golden brown and cooked through. Remove it, then repeat with the remaining chicken and oil. Cooking in batches prevents overcrowding for even browning.
Step 4: Stir-Fry the Pineapple and Vegetables
In the same skillet, add drained pineapple tidbits and stir-fry for a couple of minutes until lightly caramelized. Next, add red bell pepper and onion pieces. Cook them, stirring occasionally, until tender-crisp. This quick step keeps the pineapple stir fry fresh and vibrant.
Step 5: Combine Everything and Add the Sauce
Return all cooked chicken to the skillet with the pineapple and vegetables. Pour in the prepared sauce right away. Bring it to a gentle simmer and stir constantly until the sauce thickens to coat everything beautifully. Now your easy chicken recipe is ready to serve hot over rice.
Tips for Success
- Cook the chicken in batches to keep it crispy—overcrowding steams it and ruins the texture in your Pineapple Chicken.
- Freshly grate ginger and mince garlic right before using; it amps up the fresh zing without extra time.
- Whisk the sauce thoroughly to avoid lumps, ensuring that glossy coat every time.
- Taste the sauce before adding to adjust honey or soy for your family’s picky palates.
- Prep all ingredients ahead— it cuts down stress on busy nights.
How to Store Pineapple Chicken
I know how busy life gets, so storing leftovers from this Pineapple Chicken dish is a lifesaver for quick lunches. Let it cool completely first. Then, transfer to an airtight container and refrigerate for up to 3-4 days. For longer storage, freeze portions in freezer-safe bags for up to 2 months. Just thaw overnight in the fridge before reheating.
To reheat, warm gently in a skillet over medium heat with a splash of water or pineapple juice. This keeps the sauce glossy and veggies crisp. Avoid microwaving if possible—it can make things soggy. Always check for freshness before eating to stay safe.
Serving Suggestions
- Serve Pineapple Chicken over steamed rice or noodles to complete the meal quickly on busy nights.
- Add a side of simple cucumber salad for refreshing crunch that picky eaters love.
- Garnish with sesame seeds or green onions for a pretty, restaurant-like touch.
- Pair with iced tea or sparkling water to cut the sweetness gently.
Easy Pineapple Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian-Inspired
- Diet: Low Calorie
Description
A quick and flavorful stir-fry featuring tender chicken pieces with pineapple, bell peppers, and onions in a sweet-savory sauce made from pineapple juice, honey, and soy.
Ingredients
- For the Chicken:
- 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1/2 teaspoon garlic powder
- Black pepper, to taste
- 3 tablespoons cornstarch
- 3 tablespoons olive oil, divided
- For the Stir-Fry:
- 2 (8-ounce) cans pineapple tidbits or chunks, drained (reserve 3/4 cup juice for sauce)
- 1/2 red bell pepper, cut into bite-sized pieces
- 1/2 medium onion, sliced or cut into bite-sized pieces
- For the Sauce:
- 3/4 cup reserved pineapple juice
- 3 tablespoons honey
- 2 tablespoons soy sauce (low sodium optional)
- 1 teaspoon rice vinegar (or apple cider vinegar)
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
Instructions
- Begin by preparing the sauce: In a small bowl, whisk together the reserved pineapple juice, honey, soy sauce, rice vinegar, grated ginger, minced garlic, and 1 tablespoon of cornstarch until smooth. Set aside.
- Prepare the chicken: In a bowl, toss the bite-sized chicken pieces with garlic powder, black pepper, and 3 tablespoons of cornstarch until evenly coated.
- Heat 1 1/2 tablespoons of olive oil in a large skillet or wok over medium-high heat. Add half of the coated chicken and pan-fry until golden brown and cooked through. Remove and set aside. Repeat with the remaining chicken and 1 1/2 tablespoons of olive oil.
- In the same skillet, add the drained pineapple tidbits. Stir-fry for a couple of minutes until lightly caramelized.
- Add the red bell pepper and onion to the skillet. Cook, stirring occasionally, until the vegetables are tender-crisp.
- Return all the cooked chicken to the pan with the vegetables and pineapple.
- Pour the prepared sauce over the chicken and vegetables. Bring to a gentle simmer, stirring constantly, until the sauce thickens and coats all ingredients beautifully.
- Serve hot, perhaps over rice, for a delicious and quick meal.
Notes
- Use low-sodium soy sauce to reduce salt content.
- Fresh pineapple can be substituted for canned, adjusting juice accordingly.
- This recipe is best served immediately to maintain crisp vegetables.
