Thai Chicken and Pineapple Stir Fry

A Thai inspired stir fry dish with a wonderful savory, sweet and spicy flavor combination made with colorful bell peppers, fresh pineapple and chicken.

A few months ago I was invited to a Thai Kitchen event where their chef demonstrated a few recipes using their new Thai Kitchen sauces and this was one of the dishes they made. They kindly shared the recipe with me which I slightly modified to give it more kick. If you don’t like your food too spicy you can leave out the chili pepper. Serve this over jasmine rice for a complete meal, also great with shrimp!

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Thai Chicken and Pineapple Stir Fry


  • 1 lb boneless skinless chicken breast, cut into 1-inch cubes
  • 1 tbsp fish sauce
  • 2 tbsp cornstarch
  • 1 tbsp oil, divided
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 2 cups cubed assorted colors bell peppers (1/2-inch cubes)
  • 1 red chili pepper, chopped (optional or to taste)
  • 1 cup fresh pineapple chunks
  • 1/3 cup Thai sweet chili sauce
  • cilantro leaves (for garnish)


  1. Mix chicken and fish sauce in medium bowl.
  2. Add cornstarch; toss to evenly coat.
  3. Set aside.
  4. Heat 1/2 tablespoon of the oil in large nonstick skillet on medium-high heat.
  5. Add garlic and ginger; stir fry 30 seconds.
  6. Add bell peppers, chili pepper if using and pineapple; stir fry 3 to 5 minutes or until peppers are tender-crisp.
  7. Add sauce; cook and stir until heated through.
  8. Remove from skillet.
  9. Heat remaining oil in the skillet.
  10. Add chicken; stir fry 5 minutes or until cooked through.
  11. Return bell pepper mixture to skillet; stir fry until well blended.
  12. Garnish with cilantro.

Nutrition Information

Yield: 4 servings, Serving Size: 1 1/4 cups

  • Amount Per Serving:
  • Freestyle Points: 4
  • Points +: 7
  • Calories: 276 calories
  • Total Fat: 7g
  • Saturated Fat: 1g
  • Cholesterol: 83mg
  • Sodium: 593mg
  • Carbohydrates: 22g
  • Fiber: 1g
  • Sugar: 14g
  • Protein: 27g
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