Pineapple Chicken Stir Fry Sweet Chili (Print Version)

Vibrant stir-fry featuring tender chicken, sweet pineapple, crisp veggies, and savory sauce.

# What You’ll Need:

→ Proteins

01 - 1.1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces

→ Marinade/Sauce

02 - 3 tbsp sweet chili sauce
03 - 2 tbsp soy sauce (use gluten-free if needed)
04 - 1 tbsp rice vinegar
05 - 1 tbsp honey
06 - 1 tsp toasted sesame oil

→ Vegetables & Fruit

07 - 1 red bell pepper, sliced
08 - 1 green bell pepper, sliced
09 - 1 small red onion, sliced
10 - 1 cup fresh pineapple chunks (or canned, drained)
11 - 2 cloves garlic, minced
12 - 1 tbsp fresh ginger, grated

→ Others

13 - 2 tbsp vegetable oil (for stir-frying)
14 - 2 tbsp sesame seeds, toasted
15 - 2 spring onions, sliced (for garnish)
16 - Cooked jasmine rice, for serving (optional)

# Steps:

01 - Whisk together sweet chili sauce, soy sauce, rice vinegar, honey, and sesame oil in a bowl until well combined. Set aside for later use.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add chicken pieces and stir fry for 4-5 minutes until lightly browned and cooked through. Transfer to a plate and set aside.
03 - Add remaining oil to the wok. Add garlic, ginger, red onion, and bell peppers. Stir fry for 2-3 minutes until vegetables are just tender but still crisp.
04 - Return chicken to the wok. Add pineapple chunks and pour in the prepared sauce. Stir fry everything together for 2-3 minutes, allowing the sauce to bubble and thicken slightly while coating all ingredients.
05 - Sprinkle with toasted sesame seeds and sliced spring onions. Serve immediately over cooked jasmine rice if desired.

# Expert Tips:

01 -
  • The sweet chili sauce creates this incredible sticky glaze that clings to every piece of chicken and vegetable
  • It comes together in under 30 minutes but tastes like something you'd order from your favorite Asian restaurant
  • The pineapple adds natural sweetness that balances perfectly with the savory soy sauce
02 -
  • Hot wok, cold oil, and keep everything moving, that's the secret to restaurant quality stir fry at home
  • Don't overcrowd the pan or you'll end up steaming instead of stir frying
  • The sauce will look thin at first but trust the process, it thickens quickly once it hits that hot wok
03 -
  • Prep everything before you turn on the stove, stir frying moves fast and you won't have time to chop mid cooking
  • Let your wok get properly hot before adding oil, that's what creates the authentic restaurant flavor

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