Pineapple Chicken Stir Fry
Bursting with bold flavors and vibrant colors, this Pineapple Chicken Stir Fry is a quick and healthy weeknight dinner that’s ready in just 35 minutes! Tender pieces of seasoned chicken breast are stir-fried to golden perfection, then paired with sweet, juicy pineapple chunks, crisp bell peppers, and crunchy carrots. A savory-sweet sauce made from soy sauce, hoisin, honey, garlic, and ginger adds layers of irresistible flavor, while a touch of cornstarch ensures a glossy, thickened finish. Perfectly portioned for four, this dish is best served over a bed of fluffy steamed rice and garnished with sliced green onions and optional sesame seeds for a restaurant-quality meal at home. Whether you're looking for a colorful stir fry recipe or a fresh twist on chicken dinners, this dish delivers a delicious balance of sweet and savory in every bite!
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Recipe Information
Ingredients
- 500 grams chicken breast
- 200 grams pineapple chunks
- 1 medium red bell pepper, sliced
- 1 medium green bell pepper, sliced
- 2 medium carrots, julienned
- 60 ml soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon honey
- 2 teaspoons cornstarch
- 60 ml water
- 3 units garlic cloves, minced
- 1 teaspoon ginger, grated
- 2 tablespoons vegetable oil
- 2 stalks green onions, sliced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon sesame seeds (optional)
- 4 cups cooked rice (for serving)
Instructions
Cut the chicken breast into bite-sized pieces and season with salt and black pepper.
In a small bowl, whisk together the soy sauce, hoisin sauce, honey, cornstarch, and water. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken pieces to the skillet and cook for 5-7 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.
Add the carrots, red bell pepper, and green bell pepper. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.
Return the cooked chicken to the skillet along with the pineapple chunks.
Pour the sauce over the chicken and vegetables, stirring well to coat everything evenly.
Cook for an additional 3-4 minutes, stirring often, until the sauce thickens and everything is heated through.
Remove from heat and garnish with sliced green onions and sesame seeds, if desired.
Serve the pineapple chicken stir fry over steamed rice. Enjoy!
Nutrition Facts
Calories |
636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.8 g | 16% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1077 mg | 47% | |
| Total Carbohydrate | 81.4 g | 30% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 16.0 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 89 mg | 7% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 815 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
