Sweet & Spicy Chicken Pineapple Stir-Fry

Juicy chicken, caramelized pineapple, and colorful veggies tossed in a glossy sweet-heat sauce—fast, bold, and perfect with rice or noodles.

 Ingredients

Chicken & Marinade

• 500 g (1 lb) boneless chicken breast or thighs, bite-size pieces
• 1 tbsp soy sauce
• 1 tsp cornstarch
• ½ tsp black pepper

Stir-Fry

• 2 tbsp oil (vegetable or canola)
• 1 cup pineapple chunks (fresh preferred; canned, drained well)
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 tsp fresh ginger, minced

Sweet & Spicy Sauce

• 3 tbsp soy sauce
• 2 tbsp honey or brown sugar
• 2 tbsp pineapple juice (or water)
• 1–2 tbsp chili sauce (sriracha, chili garlic sauce, or sambal)
• 1 tbsp rice vinegar or apple cider vinegar
• 1 tsp cornstarch

To Finish

• Sesame seeds (optional)
• Sliced green onions (optional)

 Instructions

1. Marinate chicken: Toss chicken with soy sauce, cornstarch, and pepper. Set aside 10 minutes.
2. Mix sauce: Whisk all sauce ingredients until smooth.
3. Sear chicken: Heat 1 tbsp oil in a hot wok or skillet. Add chicken in a single layer; cook 3–4 minutes until golden. Remove and set aside.
4. Caramelize pineapple: Add remaining oil. Add pineapple; cook 2–3 minutes until lightly charred.
5. Veggies: Add onion and bell peppers; stir-fry 2 minutes. Add garlic and ginger; cook 30 seconds.
6. Combine: Return chicken to pan. Pour in sauce; toss and simmer 1–2 minutes until glossy and thick.
7. Finish: Taste and adjust sweetness or heat. Garnish and serve hot.

 Serving Suggestions

• Steamed jasmine or basmati rice
• Fried rice or noodles
• Cauliflower rice for low-carb

 Nut Information (Important)

• Contains NO nuts by default.
• Peanut-free & tree nut-free if prepared as written.
• Caution: Some chili sauces or soy sauces may have cross-contamination warnings—check labels if allergies are a concern.
• Optional nut add-ins (contain nuts): cashews or peanuts (½ cup) if desired.

 Variations & Tips

• Extra spicy: Add fresh sliced chilies or extra chili sauce.
• Sticky version: Increase honey to 3 tbsp and simmer 30 seconds longer.
• Veg-packed: Add snap peas, broccoli, or carrots.
• Protein swap: Shrimp (cook 2–3 min) or tofu (pan-sear first).
• Gluten-free: Use gluten-free tamari instead of soy sauce.

 Q & A

Q: Can I use canned pineapple?
A: Yes—drain very well to avoid a watery sauce.

Q: Why marinate with cornstarch?
A: It keeps the chicken tender and helps the sauce cling.

Q: Can I meal-prep this?
A: Yes—keeps 3 days refrigerated. Reheat quickly in a hot pan.

Q: How do I control the sweetness?
A: Reduce honey to 1 tbsp or balance with extra vinegar.

Q: Is it kid-friendly?
A: Make it mild by reducing chili sauce to 1 tsp.

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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.

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