Sweet & Tangy Pineapple Chicken Stir Fry

pineapple chicken teriyaki with broccoli, red peppers, and sesame seeds

5 from 100 votes

Sweet & Tangy Pineapple Chicken Stir Fry

This sweet & tangy pineapple chicken stir fry is full of pineapple chunks, chicken breast & veggies stir fried together in a tasty pineapple teriyaki sauce!

Prep Time10

Cook Time15

Total Time25

Course: dinner, Main Course

Cuisine: Asian, Chinese, Hawaiian

Servings:

Calories: 384kcal

Ingredients

Stir Fry Ingredients:

1 cup pineapple chunks - fresh or canned; use a 20oz can of pineapples and reserve ¾ cup of the juice
1 lb boneless skinless chicken breast - cut into 1½ inch pieces
2 Tablespoons avocado oil
¾ cup red onion - chopped into 1½ inch pieces
1 ½ cups broccoli florets
½ large red bell pepper - chopped into 1½ inch pieces; about ⅔ cup
½ large orange bell pepper - chopped into 1½ inch pieces; about ⅔ cup
2 stalks scallions - chopped; for garnish
1 Tablespoon toasted white sesame seeds - for garnish

Pineapple Chicken Sauce Ingredients:

¾ cup pineapple juice - drain the juice if using canned pineapple chunks
¼ cup brown sugar - packed
¼ cup water
3 cloves garlic - minced
2 Tablespoons rice wine vinegar
2 Tablespoons low sodium soy sauce
2 Tablespoons corn starch
1 Tablespoon oyster sauce
1 Tablespoon sesame oil
1 teaspoon ginger - grated
1 teaspoon sea salt

Instructions

Mix the pineapple chicken sauce

Combine all the ingredients for the sauce in a medium size bowl and stir it until the brown sugar dissolves. (Note: this recipe makes a generous amount of sauce. Reduce the amounts if you prefer less sauce)
Add one tablespoon of the sauce to the chicken breast to use as a marinade. The pineapple juice will tenderize the chicken. Meanwhile, prep the vegetables.

Make the stir fry

Heat a pan on medium high heat and add oil to the pan. Add the chicken breast to the pan and stir fry the chicken pieces until it's cooked through (about 3 to 4 minutes).
Be careful not to heat the pan too high as the sugar in the marinade can burn easily. Once it's cooked, remove it from the pan and set it aside.
Add the red onion, broccoli, red bell pepper, and yellow bell pepper to the same pan and stir fry it until the broccoli is tender but still crunchy (about 3 to 4 minutes).
Add the pineapple chunks and cooked chicken breast back to the pan.
Stir the sauce once more as the cornstarch can settle. Then add the sauce to the pan and combine everything together. When the sauce starts to simmer, it should turn thick and glossy. Continue to mix everything together for one more minute and then remove it from the heat.
Sprinkle the chopped scallions and toasted sesame seeds over the top and serve it over rice.

Notes

Leftovers - Store leftovers in an airtight container and keep it in the fridge for up to 3 days. You can also freeze this for up to 1 month.
Freezing - If you plan on making this ahead to freeze, I recommend slightly undercooking the vegetables since freezing and thawing them can softened their texture.

Nutrition