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This easy Pineapple Chicken Recipe features tender chicken, pineapple, and veggies in a mouthwatering sweet and savory stir-fry sauce. It’s faster than picking up takeout, and more affordable, too!
If you’re a fan of this chicken and pineapple, be sure to try my quick and easy Hawaiian chicken sheet pan and Hawaiian chicken, next!
Craving something sweet, savory, and better than takeout? This pineapple chicken recipe is the ultimate quick and easy weeknight dinner. Tender chicken is marinated in pineapple juice and stir-fried with colorful vegetables, then coated in a delicious sticky-sweet pineapple sauce
Plus, it satisfies my craving for Sweet and Sour Chicken – no deep frying needed.
But, the best part? This recipe is super versatile! Swap in chicken breast or sliced pork chop, use fresh or canned pineapple, and add all of your favorite veggies! It’s the perfect family-friendly dinner and guaranteed to impress even the pickiest eaters. Not only that, it’s quick to make, fresher than takeout, and makes delicious leftovers
Table of Contents
Key Ingredients and Substitutions
When it comes to making the best pineapple chicken recipe, each ingredient plays a role in building that perfect balance of sweet, savory, and tangy flavors. Fortunately, most ingredients in this dish are easy to find, and there are plenty of simple swaps you can make to fit your diet.
- Chicken: We’re using boneless skinless chicken thighs sliced into 1-inch strips. You can also use boneless skinless chicken breasts, shrimp, or tofu if desired.
- Pineapple juice: The pineapple juice adds natural sweetness, acidity, and tenderizes the chicken. I recommend using pineapple juice (from concentrate). Fresh pineapple juice is not recommended in the marinade as it contains the enzyme bromelain, which may turn the chicken soggy.
- Hoisin sauce: Hoisin sauce is thick, savory, and slightly sweet with deep umami flavor. Regular hoisin sauce usually contains soy and wheat, so be sure to purchase gluten-free hoisin sauce if you’re sensitive to gluten.
- Rice vinegar: Has mild acidity which balances the sweetness of the pineapple juice and brown sugar. Substitute with apple cider vinegar, white wine vinegar, or lime juice.
- Soy sauce: I like to make this recipe with low-sodium soy sauce. Gluten-free alternatives include tamari or coconut aminos (which is also soy-free).
- Ketchup: Helps add sweetness, tang, and thickness to the sauce. It’s what gives the stir-fry sauce its signature “sweet and savory” flavor.
- Brown sugar: For sweetness. Substitutions include honey or maple syrup, coconut sugar, or monk fruit for a low-carb/keto option.
- Cornstarch: Thickens the sauce so that it clings to the chicken and vegetables. It is naturally gluten-free, but possible substitutions include: arrowroot powder (paleo-friendly), tapioca starch, or potato starch.
- Onion: I’ve made this stir-fry with red onion, but white onion will also work.
- Bell pepper: Any color bell pepper will work. I like to use red, orange, or yellow.
- Pineapple: Feel free to use unsweetened canned pineapple chunks or freshly chopped pineapple.
- Fresh garlic: Added for flavor.
Please note, you can find the full list of ingredients + measurements in the recipe card at the bottom of this post.
How to Make Pineapple Chicken
This recipe starts by marinating the chicken in a large bowl with ¼ cup of pineapple juice, hoisin sauce, and rice vinegar. If possible, give the chicken at least 30 minutes (or up to a few hours) to marinate, allowing the savory-sweet, and tangy flavors fully infuse the chicken
If you’re short on time, let the chicken marinate at room temperature as you prepare the remaining ingredients.
Next, prepare the stir fry sauce by whisking together the remaining pineapple juice, soy sauce, ketchup, brown sugar, and cornstarch in a medium bowl and set aside.
When you’re ready to cook the chicken, heat 1-2 tablespoons of vegetable oil in a large wok or skillet set over high heat. Allow the pan and oil to get hot. Remove the chicken from the marinade, draining as much liquid as possible. Add the chicken to the skillet and stir fry for 4-6 minutes or until cooked. Transfer to a clean plate and set aside.
Discard any leftover marinade.
Return the empty wok or skillet to high heat and add another tablespoon of oil. Stir fry the onion and bell pepper for 2 minutes, then add the pineapple and garlic and stir fry for another 2 minutes.
Pour the prepared stir-fry sauce into the skillet. Continue to toss and stir as the sauce comes to a low boil (reduce the heat if needed) and starts to thicken.
Then, stir in the cooked chicken and cook for an additional minute.
Serve over rice (I like jasmine rice) or noodles and garnish with sliced green onions if desired.
Cooking Tips
- Prep the ingredients before getting started: As with any stir fry, it’s hard to multi-task once cooking is started. I highly recommend having everything prepared, including the sauce, chopped veggies, and any garnishes.
- Marinating is recommended but not required: Marinating the chicken infuses it with flavor, but it’s not required. If you’re short on time and dinner needs to be on the table asap, simply allow the chicken to marinate as you prepare the remaining ingredients.
- Keep the heat high: High heat establishes a nice sear on the chicken and veggies and is responsible for its fast cooking time.
- You can use fresh or canned pineapple. If you use fresh pineapple chunks, you will need to buy pineapple juice separately. Fortunately, most stores sell 100% pineapple juice in cans or cartons.
- Love sauce? Double the sauce ingredients if you enjoy more saucy stir fry.
What to Serve with Pineapple Chicken
Serve this pineapple chicken recipe over warm jasmine rice or Asian garlic noodles for a hearty, complete main meal. For a low-carb dish, you can serve it over cauliflower rice or wrapped in crispy lettuce wraps!
Enjoy this chicken stir fry alongside egg rolls, egg drop soup, or potstickers.
Storage Tips
Store leftover pineapple chicken in an airtight container in the refrigerator for up to 4 days. For best results, reheat slowly in a saucepan set over low heat until warmed through.
Freezing is not recommended. The texture of the veggies and pineapple will change after thawing.
More ASian-Inspired Recipes
If you make this pineapple chicken recipe, I’d love to hear how it turned out in the comment section below! Your review will help other readers in the community. And if you’re hungry for more delicious food inspiration and exclusive content, join my free newsletter here.
Pineapple Chicken
Ingredients
- 1 pound boneless, skinless chicken thighs, cut into 1-inch strips
- ¾ cup pineapple juice, divided
- ¼ cup hoisin sauce
- 1 tablespoon rice vinegar
- ½ cup low-sodium soy sauce
- ¼ cup ketchup
- 2 tablespoon brown sugar
- 2 tablespoon cornstarch
- 2-3 tablespoon vegetable oil
- 1 red onion, chopped
- 1 red bell pepper, deseeded and chopped
- 1½ cups pineapple chunks, fresh or canned
- 3 cloves garlic, minced
- sliced green onion, to garnish
Instructions
- Marinate the chicken: In a large bowl, combine ¼ cup pineapple juice, hoisin sauce, and rice vinegar. Add the chicken strips, toss to coat, then cover and refrigerate for 30 minutes to 3 hours. Shortcut: If pressed for time, marinate at room temperature while prepping the vegetables.
- Mix the sauce: In a medium bowl, whisk together the remaining ½ cup pineapple juice, soy sauce, ketchup, brown sugar, and cornstarch until smooth. Set aside.
- Cook the chicken: Heat 1-2 tablespoons vegetable oil in a large wok or skillet over high heat. Once hot, remove the chicken from the marinade with a slotted spoon (discard marinade) and stir-fry for 4 to 6 minutes, until golden and cooked through. Transfer to a clean plate.
- Stir-fry the vegetables: Add another tablespoon of oil to the pan. Stir-fry the onion and bell pepper for 2 minutes, then add the pineapple chunks and garlic. Cook for an additional 2 minutes, until fragrant.
- Add the sauce: Whisk the prepared sauce again and pour it into the skillet. Stir continuously as it comes to a gentle boil and thickens, about 3 minutes.
- Finish the dish: Return the cooked chicken to the skillet. Toss everything together and cook for 1 to 2 minutes until the chicken is coated in the sauce.
- Serve: Garnish with sliced green onions and serve hot over steamed jasmine rice or noodles.
Notes
- Transfer leftovers to an airtight container and store in the refrigerator for 3-4 days. Freezing is not recommended.
- Optional additions: Red pepper flakes (for heat), fresh ginger, sesame seeds, broccoli, carrots, etc.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
