Pineapple Chicken is the summer stir fry recipe of your dreams! This Asian-inspired recipe features tender bites of chicken and juicy pineapple chunks tossed in the very best sweet and tangy sauce.

A pineapple is filled with rice and pineapple chicken.

Pineapple Chicken

Nothing hits the spot quite like pineapple during the summer! I love the juicy, sweet and vibrant flavor that tastes like sunshine. When I’m not satisfying my fruity craving with something sweet like pineapple upside down cake, I’m making this quick and easy pineapple chicken!

Pineapple chunks are complimented by a sauce that also contains the perfect amount of pineapple juice to really double down on that fresh flavor. It’s balanced beautifully with more savory ingredients like soy sauce, garlic, hoisin sauce and more. Trust me, this dinner recipe is anything but bland.

It’s also super versatile! You can use chicken thighs or chicken breasts (whatever you happen to have on hand) and make it spicy if you want with some crushed red pepper flakes. There’s plenty of wiggle room with this no-fuss stir fry recipe. Comment below and let me know what worked best for you!

A bowl of sauce is being whisked.

Ingredient Notes

Let’s take a quick look at that shopping list! For exact ingredient measurements, scroll down to the recipe card at the bottom of the page.

For the stir fry

  • Olive Oil – Avocado oil also works well if preferred.
  • Chicken – You can use chicken breasts or boneless, skinless thighs.
  • Seasonings – Keep things simple with just garlic powder and kosher salt. The other ingredients really create a powerful flavor!
  • Cornstarch – This is used to crisp up the chicken.
  • Bell Peppers – Red and orange bell peppers work best here. However, you can use any bell peppers you happen to have on hand if you’d like.
  • Onion – I use a white onion, but a yellow one is also fine.
  • Fresh Pineapple Chunks – For the very best flavor, slice up a fresh pineapple yourself or buy the chunks ready to go from the produce section. Try to avoid canned pineapple if you can.
  • Garlic and Ginger – Make sure that both of these are fresh, if possible!

For the sauce

  • Pineapple Juice – If you have any left over, use it to make my favorite frozen pina colada!
  • Soy Sauce – I recommend using a low sodium soy sauce to tame the salty flavor.
  • Hoisin Sauce – This salty, tangy ingredient balances the soy sauce and pineapple juice perfectly.
  • Honey – You can add more if you want a sweeter flavor. Just keep in mind that a little goes a long way!
  • Vinegar – You can use rice vinegar or apple cider vinegar.
  • Garlic and Ginger
  • Cornstarch – This is what thickens the sauce to the best consistency.
  • Sesame Seeds
  • Green Onions
A skillet is filled with cooked pineapple chicken.

How to Make Pineapple Chicken

This quick and easy stir fry recipe comes together in no time. For more details on the step by step instructions, scroll down to the recipe card!

  1. Make the sauce. Simply whisk everything together in a bowl and set aside.
  2. Cook the chicken. Pat the chopped chicken dry with a paper towel. Then, toss it in a mixture of garlic powder, salt and cornstarch. Add the chicken to a pan with a little olive oil over medium-high heat. Cook until golden brown on all sides and fully cooked. Transfer to a plate.
  3. Cook the veggies and pineapples. Add the peppers and onions to the same pan and cook until just softened. Stir the pineapples and chicken into the pan.
  4. Make it saucy. Pour the sauce all over the contents of the pan and give it a good stir. Cook until the sauce thickens.

PRO TIP: The sauce should thicken pretty quickly, so don’t stray too far away from the pan!

Serve it over a fluffy pile of Jasmine Rice for a complete meal!

Pineapple chicken is placed on top of a serving of white rice.

Check out more of my favorite Asian-inspired chicken recipes!

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A skillet is filled with cooked pineapple chicken.

Get the Recipe: Pineapple Chicken Recipe

Pineapple chicken is a sweet and savory stir fry dish that combines tender chicken pieces with chunks of juicy pineapple in a tangy sauce. The sauce is made with a combination of pineapple juice, soy sauce, brown sugar, and various other seasonings like ginger and garlic.
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For the Stir Fry

  • 2 tablespoons olive oil
  • 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into 1 inch pieces
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 2 tablespoons cornstarch
  • 1 red bell pepper, seeded, cored and diced
  • 1 orange bell pepper, seeded, cored and diced
  • 1/4 cup chopped onion
  • 1 1/2 cups fresh pineapple chunks
  • 2 garlic cloves, minced
  • 1/2 tablespoon minced ginger

For the Sauce

  • 1 cup pineapple juice
  • 1/4 cup soy sauce
  • 1/4 cup hoisin sauce
  • 3 tablespoons honey
  • 1 tablespoon rice vinegar or apple cider vinegar
  • 2 garlic cloves, minced
  • 1/2 tablespoon minced ginger
  • 2 tablespoons cornstarch
  • 2 tablespoons sesame seeds
  • 3 green onions, sliced


  • 1 skillet or wok


  • Make the sauce by whisking all the ingredients together in a small bowl. Set aside.
  • Heat the olive oil in a large skillet or wok over medium high heat.
  • While the pan heats, pat the chicken dry with a paper towel and transfer the chicken to a large bowl or zip top bag.
  • In a small bowl, whisk together the garlic powder, salt and cornstarch. Pour the mixture over the chicken and toss to coat.
  • Add the chicken to the pan in a single layer, working in batches to not crowd the pan and cook until golden brown, approximately 4-6 minutes. Flip the chicken pieces with a pair of tongs and cook for another 3-4 minutes or until browned and cooked through. (Add another tablespoon of oil before the next batch if necessary.) Transfer the chicken to a plate and keep warm.
  • Add the peppers and onions to the pan, adding more oil if the pan seems dry, and cook for 3 minutes until slightly tender.
  • Stir in the pineapple and add the chicken back to the pan.
  • Pour the sauce over the chicken and stir to combine. Cook the pineapple chicken for 2-3 minutes or until the sauce begins to thicken, approximately 2 minutes.
  • Remove from the heat and serve over rice or noodles, garnished with sesame seeds and green onions if desired.


Pineapple Chicken is best served within 48 hours of making. Store leftovers in an airtight container refrigerated until ready to reheat.
Calories: 346kcal, Carbohydrates: 39g, Protein: 27g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.01g, Cholesterol: 73mg, Sodium: 1057mg, Potassium: 725mg, Fiber: 3g, Sugar: 26g, Vitamin A: 1369IU, Vitamin C: 64mg, Calcium: 66mg, Iron: 2mg