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:
- Broiled Tilapia with Thai Coconut Curry Sauce
- Spicy Thai Shrimp Salad
- Thai Basil Chicken
- Thai Green Coconut Shrimp with Basil
- Shrimp Pad Thai
Thai Chicken and Pineapple Stir Fry
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.
