Pineapple Chicken Stir Fry (Print View)
Tender chicken and pineapple combine with colorful veggies in a sweet chili glaze with sesame crunch.
# What You'll Need:
→ Proteins
01 - 1.1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
→ Marinade/Sauce
02 - 3 tbsp sweet chili sauce
03 - 2 tbsp soy sauce (use gluten-free if needed)
04 - 1 tbsp rice vinegar
05 - 1 tbsp honey
06 - 1 tsp toasted sesame oil
→ Vegetables & Fruit
07 - 1 red bell pepper, sliced
08 - 1 green bell pepper, sliced
09 - 1 small red onion, sliced
10 - 1 cup fresh pineapple chunks (or canned, drained)
11 - 2 cloves garlic, minced
12 - 1 tbsp fresh ginger, grated
→ Others
13 - 2 tbsp vegetable oil (for stir-frying)
14 - 2 tbsp sesame seeds, toasted
15 - 2 spring onions, sliced (for garnish)
16 - Cooked jasmine rice, for serving (optional)
# Step-by-Step Directions:
01 - Whisk together the sweet chili sauce, soy sauce, rice vinegar, honey, and sesame oil in a bowl. Set aside.
02 - Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken and stir fry for 4–5 minutes, until lightly browned and just cooked through. Transfer to a plate.
03 - Add the remaining oil to the wok. Add garlic, ginger, red onion, and bell peppers. Stir fry for 2–3 minutes until just tender but still crisp.
04 - Return the chicken to the wok. Add pineapple chunks and pour in the sauce. Stir fry everything together for another 2–3 minutes, allowing the sauce to bubble and thicken slightly.
05 - Sprinkle with toasted sesame seeds and sliced spring onions before serving. Serve hot over cooked jasmine rice if desired.
# Expert Suggestions:
01 -
- The way the sweet chili sauce caramelizes in the hot wok creates this sticky glaze that clings to every piece of chicken and vegetable
- It comes together in under 30 minutes but tastes like something from a restaurant, making it perfect for those nights when you want something special but don't have the energy to fuss
02 -
- Never put cold chicken into a hot wok or the temperature will plummet and you'll end up with steamed meat instead of seared. Let it sit at room temperature for about 15 minutes before cooking.
- Have all your ingredients prepped and measured before you turn on the stove. Stir frying happens fast and there's no time to chop mid-cook.
03 -
- Pre-toast your sesame seeds while the wok is heating up. The aroma will fill your kitchen and they'll be ready to sprinkle on at the perfect moment.
- If your sauce isn't thickening, mix a teaspoon of cornstarch with a tablespoon of cold water and stir it in during the last minute of cooking.