Sweet & Spicy Chicken Stir-Fry with Pineapple, Veggies & Rice
Description
This sweet and spicy chicken stir-fry is a vibrant, colorful dish packed with tender chicken, juicy pineapple, crisp vegetables, and a glossy homemade sauce that balances sweetness, heat, and tang. Served over steamed rice, it’s a 30-minute meal that tastes like takeout—only fresher and healthier. Great for weeknights!
Time Required
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
For the Chicken Stir-Fry
1 lb (450g) chicken breast or thighs, thinly sliced
1 tbsp cornstarch (optional for crispier chicken)
1 tbsp vegetable oil (for cooking)
1 cup pineapple chunks (fresh or canned, drained)
1 red bell pepper, sliced
1 green bell pepper, sliced
1 small onion, sliced
1 cup snap peas or broccoli florets
3 garlic cloves, minced
1 tsp grated ginger (optional)
Sweet & Spicy Sauce
1/3 cup soy sauce
1/3 cup pineapple juice (use from canned pineapple if available)
2–3 tbsp honey or brown sugar
2 tbsp rice vinegar or apple cider vinegar
1 tbsp sriracha or chili garlic sauce (adjust for heat)
1 tbsp ketchup (adds body/sweetness)
1 tsp sesame oil
1 tbsp cornstarch mixed with 2 tbsp water (slurry)
For Serving
3 cups cooked rice (white, brown, or jasmine)
Sesame seeds (optional)
Sliced green onions
Step-by-Step Instructions
1. Prep the Chicken
Slice the chicken thinly for fast cooking.
Toss with 1 tablespoon cornstarch to help it brown and stay juicy (optional but recommended).
2. Mix the Sweet & Spicy Sauce
In a bowl, whisk together:
soy sauce
pineapple juice
honey/brown sugar
vinegar
sriracha
ketchup
sesame oil
Set aside.
3. Cook the Chicken
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
Add the chicken and cook 4–5 minutes until golden and cooked through.
Remove chicken from the pan and set aside.
4. Stir-Fry the Vegetables
Add a touch more oil if needed.
Add onions, peppers, broccoli/snap peas.
Stir-fry 3–4 minutes until crisp-tender.
Add garlic and ginger; cook 30 seconds.
5. Add Pineapple & Sauce
Add pineapple chunks and cooked chicken back to the pan.
Pour the sauce over everything.
Stir well.
6. Thicken the Sauce
Add the cornstarch slurry.
Cook 1–2 minutes until the sauce becomes glossy and thick enough to coat the chicken and veggies.
7. Serve
Spoon the stir-fry over warm rice.
Garnish with sesame seeds and green onions.
Tips & Variations
More spice: Add red pepper flakes or extra sriracha.
More sweetness: Add extra honey or pineapple chunks.
Low-carb option: Serve over cauliflower rice.
Extra flavor: Add a splash of lime juice or toasted sesame seeds.
Vegetarian version: Use tofu instead of chicken and swap soy sauce with tamari if gluten-free needed.
Nutrition Estimate (per serving, without rice)
Calories: ~320
Protein: ~27g
Carbs: ~28g
Fat: ~11g
(Varies by ingredients used.)
Q&A Section
Q: Can I use canned pineapple?
A: Yes! Canned pineapple works perfectly. Use the juice from the can for the sauce.
Q: Can I make this dish ahead of time?
A: Yes. It reheats well. Store in the fridge for 3–4 days. Add a splash of water when reheating.
Q: What vegetables work best in this stir-fry?
A: Bell peppers, broccoli, onions, snap peas, carrots, and zucchini all work great.
Q: Can I replace chicken with shrimp or beef?
A: Absolutely. Shrimp cooks in 2–3 minutes; beef should be sliced thin for quick cooking.
Q: How do I keep vegetables crisp?
A: Cook over high heat, stir quickly, and don’t overcook them. They should stay bright and slightly crunchy.
Q: My sauce didn’t thicken—what happened?
A: It needs to simmer for at least a minute after adding the cornstarch slurry. If still thin, add a little more slurry.