Pineapple Chicken Stir Fry

The smell of sweet chili sauce hitting a hot wok still takes me back to my first apartment kitchen, where I made this on repeat during busy weeks. Something about that tangy sweetness with sesame made even the most exhausting Tuesday feel like a small celebration. My roommate used to poke her head in whenever she caught that aroma, knowing dinner would be ready in minutes.

I once made this for a friend who claimed she hated stir fry, and she went back for thirds. The pineapple caramelizes in just the right way, and the sauce clings to everything like a cozy blanket. Now whenever she visits, this is what she requests without even looking at a menu.

Ingredients

• 500 g boneless chicken breast or thighs: Thighs stay juicier but breast works beautifully too, just dont overcook it
• 3 tbsp sweet chili sauce: This is the magic ingredient that ties everything together with that perfect tangy kick
• 2 tbsp soy sauce: Adds the salty depth that balances all the sweetness, go for low sodium if youre watching salt
• 1 tbsp rice vinegar: Cuts through the richness and brightens up the whole dish
• 1 tbsp honey: Helps the sauce cling to everything and adds a natural floral sweetness
• 1 tsp toasted sesame oil: A little goes a long way, this is what makes it taste restaurant quality
• 1 red and 1 green bell pepper: Different colors make it gorgeous and they add that perfect crunch
• 1 small red onion: Red onion stays slightly sweeter than white when it hits high heat
• 200 g fresh pineapple chunks: Fresh is ideal but canned works in a pinch, just drain it really well
• 2 cloves garlic and 1 tbsp ginger: Fresh aromatics make all the difference, jarred ginger just doesnt have the same punch
• 2 tbsp vegetable oil: Needs to be neutral so it doesnt compete with the sesame oil
• 2 tbsp toasted sesame seeds: Toast them yourself in a dry pan for the most incredible fragrance
• 2 spring onions: These add a fresh pop right at the end that makes everything taste alive

Instructions

Whisk together your sauce:

Combine the sweet chili sauce, soy sauce, rice vinegar, honey, and sesame oil in a small bowl until smooth

Cook the chicken:

Heat 1 tablespoon of oil in a large wok over medium high heat, add the chicken pieces and stir fry for 4 to 5 minutes until lightly golden and cooked through, then set aside on a plate

Sauté the aromatics and vegetables:

Add the remaining oil to the wok, toss in the garlic, ginger, red onion, and sliced bell peppers, stir fry for 2 to 3 minutes until theyre tender but still have some crunch

Bring it all together:

Return the chicken to the wok, add the pineapple chunks, pour in that sauce you made, and stir fry everything for 2 to 3 minutes until the sauce bubbles and thickens slightly

Finish with flair:

Sprinkle with those toasted sesame seeds and fresh spring onions right before serving

Save

This recipe became my go to dinner for nights when takeout sounded too tempting but I wanted something homemade. Theres something so satisfying about hearing the sizzle and watching everything come together in one pan.

Making It Your Own

Ive experimented with adding snap peas or baby corn when I have them in the fridge. The sweet chili sauce is forgiving enough that you can play with vegetables based on whats in season or what you need to use up.

The Rice Situation

Jasmine rice is classic but sometimes I use brown rice for extra fiber or even cauliflower rice when I want something lighter. The sauce is generous enough that it clings beautifully to whatever grain you choose.

Leftover Magic

This actually tastes better the next day when all those flavors have had time to hang out and get to know each other. Pack it for lunch and your coworkers will be asking what smells so amazing.

• Store everything in one container so the sauce keeps reheating perfectly
• Add a splash of water when reheating if the sauce has thickened up too much
• The pineapple stays surprisingly good, though the texture softens a bit

Save

Gather your ingredients, turn up some music, and let the wok do its thing. Dinner is about to be amazing.

Recipe FAQs

→ Can I use canned pineapple instead of fresh?

Yes, canned pineapple works perfectly. Just make sure to use pineapple chunks in juice (not syrup) and drain them well before adding to the stir fry.

→ How can I make this spicier?

Add a pinch of red pepper flakes or a sliced red chili pepper when cooking the aromatics for extra heat. You can also use a spicier chili sauce.

→ Is this suitable for a vegetarian diet?

Yes, simply substitute the chicken with firm tofu. Press the tofu first, then cut into cubes and follow the same cooking instructions.

→ What's the best way to cook the chicken?

Cook the chicken in two batches to ensure it gets nicely browned. Don't overcrowd the pan - this helps achieve better searing and prevents steaming.

→ Can I prepare this ahead of time?

You can prep all the ingredients ahead, but cook the stir fry just before serving for best texture and flavor. The sauce can be made in advance and stored separately.