Yield: 4 servings
4.95 from 19 votes

Thai Chicken and Pineapple Stir Fry

Course: Dinner
Cuisine: Chinese, Japanese


  • 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)


  • 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.


Serving: 11/4 cups, Calories: 276kcal, Carbohydrates: 22g, Protein: 27g, Fat: 7g, Saturated Fat: 1g, Cholesterol: 83mg, Sodium: 593mg, Fiber: 1g, Sugar: 14g
Blue Smart Points: 4
Green Smart Points: 4
Purple Smart Points: 4
Points +: 7