This Pineapple Ginger Chicken Stir Fry is a super flavorful Asian-style meal served over hot cooked white or brown rice.
We love a good stir fry at our house. And we especially love anything with pineapple added to it. The flavor of this chicken stir fry is so delicious with added pineapple chunks and fresh ginger. There will be plenty of sauce to spoon over rice for serving.
- canned, unsweetened pineapple chunks
- chicken broth
- soy sauce
- vegetable or canola oil
- boneless, skinless chicken breast
- red bell pepper
- fresh ginger
- red pepper flakes
- fresh cilantro
- hot cooked rice, for serving
How to make Pineapple Ginger Chicken Stir Fry:
The complete, printable recipe is at the end of this post.
Bring to a boil, stirring constantly. Cook and stir until the sauce has thickened and the chicken is cooked through, 5 to 7 minutes.
I love how the sauce thickens a bit. It coats all of the chicken and veggies in the skillet, and you’re going to want to slurp up that yummy sauce!
Feel free to change things up a bit with this recipe. Add in chopped broccoli, cashews, green onion, snow peas– whatever you desire. Enjoy!
The Best Easy Dinner Recipes:
- Slow Cooker Mexican Chicken
- Easy Chicken Chow Mein
- BBQ Chicken Tostadas
- Air Fryer Beef and Broccoli
- Garlic Butter Steak Bites
Pineapple Ginger Chicken Stir Fry
- One 20-ounce can unsweetened pineapple chunks, drained (reserve the juice)
- 1 cup chicken broth
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 1½ tablespoons cornstarch
- 2 tablespoons vegetable or canola oil, divided
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- ¾ cup thinly sliced red bell pepper
- 1 small onion, chopped
- 1 tablespoon minced fresh ginger
- 2 medium garlic cloves, minced
- ¼ teaspoon red pepper flakes
- minced fresh cilantro, for garnish (optional)
- hot cooked rice, for serving (optional)
- In a medium bowl or measuring cup, whisk together the reserved pineapple juice, chicken broth, soy sauce, honey and cornstarch until smooth.
- In a skillet, heat 1 tablespoon of the oil over medium-high heat; saute the chicken until lightly browned, 4 to 6 minutes. Remove the chicken from the pan and set aside.
- In the same pan, saute the bell pepper, onion, ginger, garlic and red pepper flakes in the remaining oil until crisp-tender, about 2 minutes. Give the cornstarch mixture another stir, and then add it to the pan along with the chicken and pineapple chunks. Bring to a boil, stirring constantly. Cook and stir until the sauce has thickened and the chicken is cooked through, 5 to 7 minutes.
- Serve over rice (if desired) and sprinkle with fresh cilantro (if desired).