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Thai Chicken and Pineapple Stir Fry

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This Thai-inspired stir fry made with colorful bell peppers, fresh pineapple, and chicken has a wonderful savory, sweet, and spicy flavor.

Thai Chicken and Pineapple Stir Fry

Years ago, I attended a Thai Kitchen event, where their chef demonstrated a few dishes using their new Thai Kitchen sauces. This Thai Chicken and Pineapple Stir Fry was one of the recipes, which they kindly shared with me. I slightly modified it to give it more kick, but you can leave out the chili pepper if you don’t like your food too spicy. More Asian-inspired chicken dishes that are super quick and easy are General Tso’s Chicken and Asian Peanut Noodles with Chicken. I also like Chicken Satay with Peanut Sauce and Honey Teriyaki Drumsticks.

How to Make Stir Fry

I love stir fry for quick weeknight dinners because they cook fast on pretty high heat. To make this dish even faster, prep all your ingredients ahead of time. Then when it’s time to cook, you can just throw in everything and have dinner ready in under 20 minutes.

  • Mix the chicken and fish sauce and then toss with corn starch.
  • Stir fry garlic and ginger for 30 seconds.
  • Next, cook the bell peppers, chili pepper, and pineapple for three to five minutes and add the sauce.
  • Take the veggies out of the skillet and cook the chicken. Then put the pepper mixture back in the skillet.

Variations and Tips:

  • Swap chicken for shrimp.
  • If pineapple is out of season, use canned pineapple.
  • Omit the chili pepper for a milder dish.
  • Add snap peas, broccoli, carrots, or onion for extra veggies.
  • I highly recommend using the fish sauce as it doesn’t taste fishy and adds a more complex flavor, but if you prefer not to, sub it with soy sauce.
  • Serve this pineapple chicken stir fry over jasmine rice for a complete meal.
  • Freeze the stir fry in food storage containers for up to three months. To reheat, thaw overnight and microwave for a couple of minutes.

More Thai Recipes You’ll Love:

 

Thai Chicken and Pineapple Stir Fry

4.94 from 33 votes
7
Cals:276
Protein:27
Carbs:22
Fat:7
This Thai-inspired stir fry made with colorful bell peppers, fresh pineapple, and chicken has a wonderful savory, sweet, and spicy flavor.
Course: Dinner
Cuisine: Thai
Yield: 4 servings
Serving Size: 1 1/4 cups

Ingredients

  • 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

Instructions

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

Last Step:

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Nutrition

Serving: 1 1/4 cups, Calories: 276 kcal, Carbohydrates: 22 g, Protein: 27 g, Fat: 7 g, Saturated Fat: 1 g, Cholesterol: 83 mg, Sodium: 593 mg, Fiber: 1 g, Sugar: 14 g

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216 comments on “Thai Chicken and Pineapple Stir Fry”

  1. Absolutely love this recipe! I’ve been making it for years. It comes together so quickly, and it is delicious!

  2. Brilliant recipe! So good! The pineapple with chicken on rice is so delicious. My dog loves it too. The cat won’t eat it but the dog loves it.

  3. This Thai chicken stir fry was simple, quick to prepare and was absolutely delicious! It was hard to stop eating it. I threw in a can of diced water chestnuts, but otherwise prepared the dish as written and will make this again soon!

  4. Love this recipe. We do a variation switching the chicken out with tofu. We prep the tofu with cornstarch and cook separately first with oil until it is crispy. Then add it at the end to prevent the tofu from getting soggy. Very good.

  5. Thanks Gina for another easy yummy recipe.
    It will definitely be a repeat recipe in my home.
    I love that your recipes are so easy to modify secondary to dietary requirements .
    I made this with G. Hughes sugar free sweet chili sauce instead of Thai sauce. It was excellent.
    I also cooked onions with the peppers and added a can of the water chestnuts at the end.
    My middle aged self learned how to ripen pineapple by turning them upside down in vase.

  6. Saw recipe and HAD to make it. Super simple and delicious. I made basmati rice to go with it. Highly recommend. 😋

  7. Delicious and so easy! The only change I made was to add some zucchini along with the peppers. I think this would be excellent with almost any veggie you have on hand, like broccoli, onion, carrot, spinach, etc. Thanks for a perfect weeknight meal!

  8. delicious and flavorful! i paired it with some rice. i couldn’t find a red chili pepper so i just omitted it.

  9. I doubled this recipe for a family birthday dinner, and it got rave reviews. I made it just as described, other than using only 1 red chili pepper for the doubled dish. I used 2 yellow, 2 orange and 2 red peppers, and I’ll have to say that in combination with the pineapple, this made the dish very visually appealing. I served the stir fry over jasmine rice with a simple green salad on the side. Delicious and easy!