🍍 Sweet & Spicy Pineapple Chicken Stir-Fry Bowl 🌶️🍗
Looking for a quick, colorful, and flavor-packed weeknight dinner? This Sweet & Spicy Pineapple Chicken Stir-Fry delivers bold tropical vibes in under 40 minutes. Think juicy chicken bites, vibrant veggies, and a luscious pineapple glaze — all piled over fluffy white or brown rice. Whether you’re cooking for your family or meal-prepping lunches, this recipe checks all the boxes: savory, sweet, spicy, and satisfying.
📝 Recipe Details
Yield: 4 servings
Prep Time: 20 minutes (plus optional marinating)
Cook Time: 15–20 minutes
Total Time: ~40 minutes
🍗 Ingredients
For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 tbsp soy sauce
- 1 tsp cornstarch
🍍 For the Sweet & Spicy Pineapple Sauce:
- ½ cup pineapple juice (fresh or canned)
- ¼ cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 2 tbsp brown sugar or honey
- 1–2 tbsp chili garlic sauce (Sriracha or gochujang, adjust to taste)
- 1 tbsp grated fresh ginger
- 2 cloves garlic, minced
- 1 tbsp cornstarch + 2 tbsp water (slurry)
🥕🥦 For the Vegetables:
- 1 tbsp olive or sesame oil
- 1 medium yellow onion, roughly chopped
- 1 red bell pepper, cut into 1-inch chunks
- 1 green bell pepper, cut into 1-inch chunks
- 1½ cups fresh pineapple chunks (or canned, drained)
- Optional: 1 cup snap peas, broccoli florets, or shredded carrots
🍚 For Serving:
- Cooked white or brown rice
- Optional toppings: sesame seeds, chopped cilantro, or green onions
👨🍳 Instructions
1. Marinate the Chicken
In a medium bowl, toss the chicken with soy sauce and cornstarch. Let it marinate for at least 10–15 minutes (or up to overnight in the fridge for deeper flavor).
2. Make the Sauce
In a bowl, whisk together all sauce ingredients except the cornstarch slurry. Then, in a separate small bowl, mix cornstarch with water to make a slurry. Add the slurry to the sauce and whisk until smooth. Set aside.
3. Cook the Chicken
Heat oil in a large wok or skillet over medium-high heat. Add chicken in a single layer and cook for 4–6 minutes, stirring occasionally until golden and cooked through. Remove from wok and set aside.
4. Stir-Fry the Vegetables
Add a little more oil if needed. Toss in onions and bell peppers; stir-fry for 3–4 minutes. Add pineapple and any additional veggies like snap peas or broccoli. Cook another 2–3 minutes.
5. Add Sauce and Combine
Give the sauce a quick whisk and pour it into the wok. Simmer, stirring constantly, until thickened (1–2 minutes). Add the chicken back to the pan and toss everything together until heated through and well coated.
6. Serve and Garnish
Spoon the stir-fry over hot rice. Top with sesame seeds, green onions, or cilantro for extra flair. Serve immediately and enjoy the sweet-heat harmony!
💡 Tips for Success
- Prep First: Stir-frying is fast — have everything chopped and ready before you start.
- Hot Pan = Success: A hot skillet or wok ensures proper sear and flavor.
- Customize the Heat: Adjust chili garlic sauce to your preferred spice level.
- Fresh or Canned Pineapple: Both work great — just be sure to drain canned pineapple well.
❤️ Why You’ll Love This Recipe
- Quick and easy for busy weeknights
- Packed with flavor and nutrition
- Customizable with your favorite veggies
- Great for meal prep and leftovers
