Pineapple Chicken Recipe (25 Minutes)

Name: The 25-Minute Chicken Stir Fry I Make All the Time
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 (20-ounce) can pineapple chunks in 100% pineapple juice; 3 tablespoons dark or light brown sugar; 3 tablespoons soy sauce or tamari; 2 tablespoons finely chopped garlic; 2 tablespoons finely chopped fresh ginger; 1 tablespoon tomato paste; 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces; 1/2 teaspoon freshly ground black pepper; 2 teaspoons kosher salt, divided; 1/4 cup cornstarch; 1/4 cup canola or vegetable oil; 1 medium red onion, sliced lengthwise; 1 medium red bell pepper, stemmed, seeded, and sliced; 1 tablespoon chili crisp, plus more to taste, optional; Steamed white rice, for serving, optional

This pineapple chicken stir fry balances savory, sweet, and tangy notes for a crowd-pleasing main dish.
Using canned pineapple keeps the prep simple and adds juice for a vibrant sauce.
Cooking the stir fry takes just 15 minutes for a quick, weeknight-friendly meal.

When it comes to pineapple on the dinner table there’s a clean line between the yes or no camps. Pineapple on pizza can get you lambasted in some circles.

But even the haters will be drawn to this sweet and sour pineapple chicken. Strips of bell pepper and red onion bring pops of color and a vegetal sweetness that complements the lightly caramelized pineapple chunks. Optional chili crisp added to the sauce delivers extra savory notes of umami and heat.

Make it for a weeknight dinner or a cozy weekend night in. You’ll love the balance of fruity sweetness and saltiness in the sauce.

Tips and Tricks for Pineapple Chicken

Don’t worry about hacking up a fresh pineapple. Here you’re using canned pineapple, which provides not only the chunks, but juice to add to the sauce. Since you won’t use all of the juice from the can, save the extra to add to a smoothie or cocktail. (Or, if you’re like me, just drink a little shot of it right then and there.)

A stir fry cooks in a flash; most of your work is in the prep. Have everything chopped and measured out beforehand and ready to go near the stove for smooth sailing.

Use your favorite brand of chili crisp. They can vary widely in ingredients and spice level. If you’ve never used chili crisp before, you can never go wrong with Laoganma. It’s readily available at most grocery stores and has just the right amounts of heat, texture, and saltiness.

Pineapple chicken served on a bed of rice garnished with red bell peppers and onions — Simply Recipes / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Josh Hoggle

Get Some Rice Going First

Delectable sweet-and-sour sauces demand that every drop be savored, and no starch fits the bill better than white rice, which traps the precious sauce between its matrix of grains. Any time I plan to serve white rice with a recipe, I get the rice going on the stove before I prep anything else.

Technically the rice is “done” in about 15 minutes, but once it is, I turn the burner down as low as it can go. The rice continues steaming to become extra fluffy and tender without being mushy. It’s just like the rice at Chinese restaurants.

How to Cook Rice on the Stove

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Easy Variations for Pineapple Chicken

Herb it up: Bring in some freshness and dimension by adding chopped fresh cilantro or basil to the stir-fry off the heat.
Sub chicken thighs for breasts: This recipe calls for boneless, skinless chicken breasts, but you can use boneless, skinless chicken thighs instead, if you like.
Go nutty: To bulk up the stir-fry, add some toasted cashews when you add the pineapple chunks.

A skillet containing cooked chunks of chicken red bell peppers pineapple and red onions in a savory sauce — Simply Recipes / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Josh Hoggle

Pineapple Chicken

Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Servings 4 servings

This recipe was developed by Marianne Williams.

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1 (20-ounce) can pineapple chunks in 100% pineapple juice
3 tablespoons dark or light brown sugar
3 tablespoons soy sauce or tamari
2 tablespoons finely chopped garlic
2 tablespoons finely chopped fresh ginger
1 tablespoon tomato paste
1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
1/2 teaspoon freshly ground black pepper
2 teaspoons kosher salt, divided
1/4 cup cornstarch
1/4 cup canola or vegetable oil
1 medium red onion, sliced lengthwise
1 medium red bell pepper, stemmed, seeded, and sliced
1 tablespoon chili crisp, plus more to taste, optional
Steamed white rice, for serving, optional

Make the sauce:

Open the can of pineapple chunks and drain 1/2 cup of the pineapple juice into a liquid measuring cup. Discard or reserve the remaining juice for another use. Reserve the pineapple chunks in the can. Add the brown sugar, soy sauce, garlic, ginger, and tomato paste to the juice in the measuring cup and whisk to combine. Set aside.
Prep the chicken:

Pat the chicken dry and place it in a medium bowl. Sprinkle it with the pepper and 1 1/2 teaspoons of the salt and toss to coat. Sprinkle with the cornstarch; toss again to fully coat.
Cook the stir fry:

Heat the oil in a 12-inch skillet over high heat until the oil shimmers. Shake the excess cornstarch from the chicken and add it in a single layer to the skillet. Cook, undisturbed, until golden brown on first side, about 3 minutes. Flip the chicken and cook, stirring occasionally, until browned on all sides, 2 to 3 more minutes.

Add the onion and bell pepper and cook, stirring often, until starting to soften, about 3 minutes. Add the pineapple juice mixture and cook, stirring occasionally, until it starts to thicken, about 1 minute. Add the reserved pineapple chunks, remaining 1/2 teaspoon salt, and chili crisp, if desired, and stir until incorporated, about 1 minute.
Adjust the seasonings and serve:

Stir in more chili crisp to taste. Serve immediately over white rice, if desired.

Pineapple chicken is best served immediately, but you can store leftovers in an airtight container in the refrigerator for up to 2 days.

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Nutrition Facts (per serving)
471	Calories
14g	Fat
44g	Carbs
43g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	471
% Daily Value*
Total Fat 14g	18%
Saturated Fat 3g	14%
Cholesterol 108mg	36%
Sodium 1487mg	65%
Total Carbohydrate 44g	16%
Dietary Fiber 2g	9%
Total Sugars 32g
Protein 43g
Vitamin C 66mg	329%
Calcium 70mg	5%
Iron 3mg	15%
Potassium 709mg	15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.