This chicken and pineapple stir fry is loaded with tender chicken, crisp veggies, juicy pineapple, and coated in a simple homemade sweet and sour sauce. It’s the kind of quick weeknight dinner that tastes like takeout, but comes together easily at home.

Pineapple chicken stir fry on a white plate over white rice with wooden chopsticks.

There’s always a little debate when it comes to pineapple in savory dishes (looking at you, pizza). But here it just works. The sweetness balances the savory sauce perfectly, and that pop of juicy pineapple in every bite is so delicious!

This was a delicious weeknight dinner that my whole family enjoyed! It came together quickly and I really enjoyed the sweet and sour sauce. Much healthier than take out!

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Why This Recipe Works

Ready in 30 minutes – Perfect for busy weeknights
One-pan meal – Fewer dishes = always a win
Sweet + savory balance – A classic flavor combo that really works
Better than takeout – Fresh ingredients and a simple homemade sauce

What you’ll need for this recipe:

Chicken breasts – Boneless, skinless. Cut the chicken into even bite-size pieces keeping in mind the bigger they are, the longer they will take to cook. Chicken thighs will work too!
Red bell pepper – Red, yellow or orange all work or a combo creates a fun visual. Cut these into bite-size chunks.
Red onion – Cut into chunks comparable to the peppers as they will cook down nicely in the stir fry.
Broccoli – Fresh works best. Cut florets into bite-sized pieces.
Pineapple chunks– Fresh pineapple or canned pineapple both work great, which makes this an easy year-round recipe. If using canned, be sure to drain it really well to avoid a watery stir fry! Pineapple contains bromelain, an enzyme that naturally tenderizes meat and adds that signature tangy sweetness.
Homemade stir fry sauce – Made with apple cider vinegar, ketchup, brown sugar, soy sauce, garlic and ginger creates the sweet & tangy dish that clings to the chicken and veggies and is oh so delicious!

Chopped broccoli, red pepper and red onion a wooden cutting board alongside a bowl of cornstarch coated chicken pieces and clear measuring cup of pineapple chunks.

Cut chicken, veggies and pineapple into similar-sized pieces. That way everything cooks evenly and it’s easy to eat!

How to Make Pineapple Chicken Stir Fry

Step 1: Combine all the sauce ingredients in a small bowl and whisk until well combined. Set aside for now.

White bowl of homemade sweet and sour sauce with a whisk.

Step 2: Season chicken with salt and pepper. Place cornstarch in a shallow dish and toss chicken, coating it evenly.

Coating the chicken in cornstarch gives the pieces a light coating that help keep it juicy while also helping the sauce thicken.

Step 3: Cook chicken in a large skillet over medium-high heat for 6-7 minutes until cooked through, flipping throughout to get some nice color on the chicken. Place cooked chicken on a plate.

Step 4: Sauté onion, peppers and broccoli for about 3 minutes. Add the garlic and pineapple and cook another minute.

Sautéed vegetables and pineapple in a skillet.

Step 5: Add chicken back to the pan along with the sauce. Mix everything until well-coated and allow the sauce to bubble. Simmer for 1-2 minutes. Garnish with sliced green onions if you’d like.

Helpful Tips

Don’t overcrowd the pan. You want the chicken to brown, not steam. Cook in batches if needed.
Have everything prepped and ready. Stir fry comes together fast, so there’s no time to chop once you start.
Don’t overcook the veggies. Aim for veggies that still have a bite, not mushy. Cutting everything a similar size helps them cook evenly.
Swap in what you have. Vegetables like pea pods, zucchini, and carrots all work great here.

Serving Tips

This chicken pineapple stir fry is easy to customize:

Serve over white or brown rice
Keep it lighter with cauliflower rice
Toss with lo mein or stir fry noodles

Want to make it a full takeout-style night? Add egg rolls, potstickers, or cream cheese wontons (my weakness) on the side.

Close up of pineapple chicken stir fry on a white plate with chopsticks and green onions.

Storage Tips

Leftover pineapple chicken stir fry can be kept in the fridge for 3-4 days.

The stir fry can also be frozen in an airtight container for up to 3 months. Thaw container overnight and reheat in a saucepan or in the microwave. Note that the veggies and pineapple may be softer after freezing, but the flavor is still spot on.

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5 from 2 votes