This Pineapple Chicken Stir Fry is a great, Hawaiian‑inspired meal. It’s sweet and savory, and full of savory chicken and tender veggies. It’s the perfect weeknight meal for when you need to switch it up.
If you are looking to change up your chicken game, try my Provencal Chicken and my Chicken with Garlic Cream Sauce. They will become family favorites.
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Why this Pineapple Chicken Stir Fry Recipe is a Keeper
I love this easy recipe for pineapple chicken stir-fry because it’s as delicious as it is simple to make.
- The Bromelain Bonus: Pineapple contains bromelain, a natural enzyme that breaks down muscle fibers, ensuring your chicken stays tender even if it gets a hard sear.
- Balanced Profile: It hits every flavor note; sweet (pineapple/honey), salty (soy sauce), tangy (vinegar), and spicy (ginger/garlic).
- Speed: From chopping block to dinner table in about 20 minutes.
Should I Use Fresh or Canned Pineapple for this Dinner Recipe?
You can use either. If you do decide to use canned pineapple, be sure to save the juice instead of dumping it down the drain.
Pro Tip for the Stir-Fry
Stir‑fry the chicken and veggies in batches so they sear instead of steaming.
Crowding the pan traps moisture, which softens the vegetables and keeps the chicken from getting that golden, flavorful edge. A quick, hot sear in smaller batches gives you crisp‑tender veggies, juicy chicken, and a sauce that clings beautifully instead of watering down.
Ingredient Notes for Sweet Pineapple Chicken
All of the required ingredients are easy to find at the store, but some of the ingredients may be around the kitchen already.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Chicken Breast: Cube some boneless skinless chicken breasts into bite-sized pieces to make this recipe.
- Pineapple: It’s best to use fresh pineapple chunks for flavor, but you will also need to get some pineapple juice to make the sauce.
- Vegetables: Chop up fresh red bell pepper and a head of broccoli to make this stir fry.
Variations and Substitutions – Try Making a Beef Stir-Fry
This recipe is so easy to change up. I like to experiment with ingredients to make different varieties.
- The Protein: Swap chicken for shrimp (cooks in 3 mins), beef or extra-firm tofu (press it well first to get a crispy edge).
- The Crunch: Stir in a handful of roasted cashews or peanuts at the very end to add a nutty, buttery contrast to the soft fruit.
- The Heat: Add a teaspoon of Sriracha or red pepper flakes to the sauce if you want to balance the sweetness with a “kick.”
- Low-Carb: Serve over cauliflower rice or inside lettuce cups instead of white rice.
- Different Sauce Inclusions: Feel free to try ingredients like sweet chili sauce, rice vinegar, gluten-free soy sauce or tamari in your stir fry sauce.
Special Equipment Needed For the Weeknight Meal
A specific piece of equipment can sometimes make all the difference this stir fry recipe. For this recipe, just a couple of things are helpful.
- Wok or Large Skillet: A wok is best for its high surface area, which allows moisture to evaporate quickly so the chicken fries rather than steams.
- Microplane: Perfect for grating fresh ginger and garlic into a paste so they melt into the sauce without leaving woody chunks.
How to Make Hawaiian Chicken Pineapple Recipe
This recipe comes together in just 3 easy to follow steps. This tender chicken stir fry is easy and delicious, I come back to it again and again when I want something different.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Sear Chicken: Add avocado oil to a large skillet, and place it over medium-high heat. Add the chicken and season with salt and pepper. Cook for a few minutes before adding the broccoli, chopped bell peppers and pineapple.
- Make the Sauce: While chicken cooks, mix the soy sauce, pineapple juice, sesame oil, honey, garlic, ginger and cornstarch in a small bowl. Add to a small saucepan over medium heat and let simmer until it thickens some.
- Toss Veggies and Chicken in Sauce: Slowly start pouring the sauce over the chicken and veggies. Toss to coat everything evenly. Garnish with green onions and sesame seeds.
Prep Ahead Suggestions for Hawaiian Chicken Recipe
Get dinner on the table even faster with a few make-ahead steps.
- Prep the Chicken: Slice chicken into thin strips. Pat dry and season lightly with salt and pepper. Store in an airtight container in the fridge for up to 2 days.
- Make the Marinade/Sauce (3–4 days ahead): Whisk together soy sauce, pineapple juice, garlic, ginger, brown sugar, and cornstarch (or whatever your recipe uses).
- Chop the Veggies (2–3 days ahead): Slice peppers, onions, snap peas, carrots, or whatever you’re using. Store in airtight containers or zip bags with a paper towel to absorb moisture.
- Cook the Rice or Noodles Ahead: Stir fry is always better with day‑old rice. Store cooked rice or noodles in the fridge and reheat quickly in the pan when serving.
How to Store, Reheat and Use Leftovers
- Storing: Cool completely, then store in an airtight container for up to 3 days. Store rice separately so nothing gets mushy.
- Reheating: Warm a skillet over medium high heat. Add a splash of oil or water. Heat for 3–5 minutes, stirring occasionally, until hot. This keeps the veggies crisp‑tender.
- Using Leftovers: You can use in wraps, bowls, or quesadillas.
Questions About This Hawaiian Chicken Marinade Recipe
To keep veggies crisp, pat them dry before adding them to a hot pan. Also, be sure to not overcrowd the pan.
If your sauce is too thin, you can try adding in more cornstarch to help thicken. You can also continue to apply heat so that it can hopefully reduce down.
Expert Tips for Making Skillet Thai Chicken Recipe
- Don’t Overcrowd the Pan: If you put too much chicken in at once, the pan temperature drops and the meat will “boil” in its own juices. Cook the chicken in two batches to get those golden, crispy edges.
- The “Dry” Secret: Pat your chicken pieces dry with a paper towel before seasoning. This ensures the cornstarch or spices stick better and the meat sears instantly.
- Veggies Last: Add your bell peppers and snap peas toward the end. You want them “tender-crisp”, vibrant in color with a slight snap, not mushy.
- The Sauce Thickening: The sauce must reach a simmer to activate the cornstarch. Once it bubbles, it will turn from cloudy to clear and glossy in seconds for the Pineapple Chicken Stir Fry.
- Serve With: Serve this recipe with Hawaiian Garlic Shrimp Skewers, Grilled Pineapple Slices or a Bahama Mama Tropical Smoothie.
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Pineapple Chicken Stir Fry
Equipment
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Ingredients
- 1 pound Chicken breasts, boneless, skinless, cut into bite-sized cubes
- 1 Tablespoon Avocado oil
- ¼ teaspoon Salt , to taste
- ¼ teaspoon Pepper, to taste
- 2 cups Broccoli florets
- 1 Red bell pepper, chopped
- 2 cups Fresh pineapple, cut into bite-sized pieces
- Sliced green onions, optional garnish
- Toasted sesame seeds, optional garnish
Sauce
- ¼ cup Soy sauce, certified gluten free if necessary
- ¼ cup Pineapple juice
- 1 teaspoon Sesame oil
- 3 Tablespoons Honey
- 2 teaspoons Minced garlic
- ¼ teaspoon Ground ginger
- 2 teaspoons Cornstarch
Instructions
- Pour one Tablespoon of avocado oil into a large skillet, then put the skillet on medium-high heat.
- When hot, add the cubed chicken, then sprinkle with salt and pepper. Cook the chicken for about 4 to 5 minutes.
- Add broccoli florets, chopped red bell pepper and pineapple pieces to the skillet. Stir and continue cooking for 5 more minutes or until the chicken is cooked through and the vegetables are soft.
- When chicken and veggies are cooking, you can prepare the sauce. Combine together soy sauce, pineapple juice, sesame oil, honey, minced garlic, ground ginger, and cornstarch into a small mixing bowl. Using a whisk, mix until thoroughly combined
- Add the sauce to a small saucepan and heat on medium heat. Allow the sauce to come to a simmer. Whisk continuously and cook for about 3-4 minutes or until sauce thickens.
- Start pouring the sauce over the prepared chicken and veggies. Toss them until they're thoroughly mixed.
- Serve pineapple chicken over rice if desired. Garnish with sliced green onions and toasted sesame seeds.
Christina’s Notes
- Red Pepper: If this dish seems a little too sweet for you, sprinkling some crushed red pepper can help to balance out the sweetness.
- Sesame Seeds: Topping your sticky chicken with sesame seeds will add a professional look to the dish and add some flavor.
- Chopped Green Onion: If you choose to top your stir fry with green onions, fresh green onions will results in the best flavor. You can always opt for dried green onions as well.
- Different Veggies: While this recipe calls for the basic stir fry vegetables, you can always add or remove any veggies you’d like.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Nutrition
The nutritional information provided are estimates. It is recommended that you verify this information with your own trusted resource.
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This recipe is my personal adaption of an ethnic-inspired recipe. It is not intended to be an authentic recipe. I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients, and processes may have been adapted to make the recipe accessible to the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.