Pineapple chicken stir fry makes a great weeknight meal

Name: Pineapple chicken stir fry makes a great weeknight meal
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 3 unit chicken thighs, cut into cubes or bite-sized portions; 2 unit diced bell peppers, your choice of color; ½ unit red onion, cut into somewhat large chunks; 1 unit 28-oz can of pineapple tidbits, juice reserved; 1 tsp toasted sesame oil; ¾ cup pineapple juice, reserved from can of pineapple tidbits; 1 tbsp ginger root, grated; 2 tbsp garlic powder; 3 tbsp reduced sodium soy sauce; 1 tbsp rice wine vinegar or apple cider vinegar; 3 tbsp honey; 1 tsp cold water (for slurry); 1 tsp cornstarch (for slurry)

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Air Fryer Asian Oven Stovetop Weeknight Meals

About this recipe

This pineapple chicken stir fry is the perfect mixture of sweet and savory.

It utilizes both the juice and fruit from a 28-ounce can of pineapple tidbits or chunks (not crushed). Use a colander to separate the juice from the pineapple, and use the juice to make the sauce.

Warm up with this easy-to-make crock pot potato soup

It’s perfectly fine to use the ginger root’s skin in this recipe, but if you’d prefer not to, simply scrape the skin off with a spoon or knife before grating.

Cook the chicken thighs in the oven or air fryer, or if you’d like crispier chicken, add raw chicken chunks to a ziplock bag with cornstarch and pan fry the coated chicken in oil.

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Directions

Pineapple Chicken Stir Fry

Whisk together sesame oil, pineapple juice, ginger, garlic powder, soy sauce, vinegar and honey in a bowl, and add to a heated pan.
Cook the chicken in the oven, air fryer, or coat in cornstarch and fry in a pan.
Add the onion, bell peppers, pineapple and cooked chicken to the sauce.
Stir and make sure all items are coated with a bit of the sauce, then bring to a simmer and add the cornstarch slurry to thicken the sauce.
Serve with egg rolls, a side of rice, etc.

Published: January 29, 2026

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