This pineapple chicken is sweet, tangy, and on the table in 30 minutes. Tender chicken, crisp bell peppers, and juicy pineapple in a sauce that beats takeout every time.

Pineapple chicken stir fry with red bell pepper and pineapple chunks served over fluffy white rice on a white plate, topped with sesame seeds and chopped green onions, with a skillet of the dish in the background.

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Asian Style Pineapple Chicken

If you’ve never made pineapple chicken at home, this is the recipe to start with. It hits that perfect balance of sweet and savory, and is similar to my chicken stir fry but with a tropical vibe.

Pile it over coconut rice for the ultimate rice bowl and just try not to go back for seconds. It’s simple, bold, and always a crowd favorite.

Why I Love This Recipe

  • This quick 30-minute meal comes together in one pan with simple ingredients.
  • The pineapple and its juice bring bright, tropical sweetness with just enough tang to balance the savory chicken perfectly.

Ingredients Notes

Overhead view of pineapple chicken ingredients laid out on a white marble surface, including cubed raw chicken breast, chopped red bell pepper, pineapple chunks, soy sauce, pineapple juice, olive oil, cornstarch, garlic, ginger, honey, salt, and black pepper.

Find the full printable recipe with specific measurements below.

  • Chicken breasts: Boneless skinless chicken breasts cut into 1 inch pieces.
  • Cornstarch: Coating the chicken in cornstarch gives it a nice crust, but also helps thicken the sauce.
  • Canned pineapple: Fresh pineapple works, but I love the convenience of canned. Plus, you get the juice too!
  • Bell pepper: I love red bell pepper because of the contrast of color it adds but any sweet bell pepper could be used.
  • Seasoning: Garlic powder, salt, pepper
  • For the sauce: Pineapple juice, honey, soy sauce, rice wine vinegar, ginger, garlic, and cornstarch.

How to Make Pineapple Chicken

Whisk together the sauce ingredients until smooth, adding a splash of water if needed. In a separate bowl, season the chicken and toss with cornstarch until evenly coated.

Overhead view of pineapple chicken sauce with soy sauce, honey, garlic, and ginger whisked together in a glass bowl with a small black whisk.
Overhead view of raw cubed chicken breast tossed with cornstarch, salt, and pepper in a glass mixing bowl with tongs.

Cook the chicken in a hot skillet in a single layer, giving it a few undisturbed minutes before flipping so it gets golden and caramelized. Don’t overcrowd the pan or it’ll steam instead of sear.

In the same pan, sauté the bell peppers until tender-crisp, add the pineapple, and let it cook briefly.

Overhead view of seasoned chicken breast pieces cooked until golden in a white skillet.
Overhead view of chopped red bell pepper and pineapple chunks added to a white skillet during the cooking process.

Pour in the sauce and simmer until thickened, then return the chicken to the saucepan and toss to coat. Serve immediately over rice. The sauce will thicken the longer it sits and will lose its sheen.

Overhead view of pineapple chunks and red bell pepper simmering in a pineapple soy sauce in a white skillet.
Overhead view of completed pineapple chicken in a white skillet, with chicken, pineapple chunks, and red bell pepper coated in a glossy sauce and garnished with sliced green onions, surrounded by bowls of rice, sesame seeds, and green onions.

Recipe Tips and Variations

  • Cut even-sized pieces. Cut the chicken to similar sizes so it cooks evenly, and the same with the red bell peppers.
  • Add heat. Add a drizzle of sriracha or a pinch of red pepper flakes to the sauce.
  • Gluten-free. Use coconut aminos or a gluten-free soy sauce. Tamari works too.
  • Extra veggies. Toss some zucchini, mushrooms, or different colored bell peppers into the mixture.
  • Garnish. For a full takeout experience, garnish your pineapple Chinese chicken with sesame seeds and green onions.

Serving Suggestions

This easy pineapple chicken recipe is great served over rice. Whether it be fluffy coconut rice, white rice, or easy fried rice. It doesn’t need much more than that!

Close-up of pineapple chicken in a skillet, showing saucy chunks of chicken, red bell pepper, and pineapple tossed in a glossy sauce and garnished with green onions and sesame seeds, with a wooden spoon scooping a serving.

More Asian style recipes with pineapple include sweet and sour meatballs with pineapple and pineapple fried rice.

More Asian Style Recipes

See all
See all
Pineapple chicken stir fry with red bell pepper and pineapple chunks served over fluffy white rice on a white plate, topped with sesame seeds and chopped green onions, with a skillet of the dish in the background.

Pineapple Chicken

5 from 1 vote
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
This pineapple chicken is sweet, tangy, and on the table in 30 minutes. Tender chicken, crisp bell peppers, and juicy pineapple in a sauce that beats takeout every time.
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Ingredients 

Chicken and Veggies

  • 1 ½ pounds chicken breasts (about 2 large breasts) cut into 1 inch pieces
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 3 Tablespoons cornstarch
  • 3 Tablespoons olive oil
  • 1 can (20 oz) pineapple chunks , drained (reserve 1/2 cup juice for sauce)
  • 1 red bell pepper , cut into bite sized pieces

Sauce

  • ½ cup pineapple juice (reserved from the canned pineapple)
  • 3 Tablespoons honey
  • 2 Tablespoons soy sauce
  • 1 Tablespoon rice wine vinegar
  • 1 teaspoon freshly grated ginger (I use the frozen ginger cubes)
  • 2 cloves garlic , minced
  • 1 Tablespoon corn starch

For serving: Coconut Rice

Instructions

  • Make the sauce: In a small bowl, whisk together 1/2 cup pineapple juice, 3 Tablespoons honey, 2 Tablespoons soy sauce, 1 Tablespoon vinegar, 1 teaspoon ginger, 2 cloves garlic, and 1 Tablespoon cornstarch until smooth. If you don’t quite have ½ cup pineapple juice, top it off with a little water.
  • Prepare the chicken: Place the chicken pieces in a bowl. Season with 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Sprinkle 3 Tablespoons cornstarch on top and toss until the chicken is evenly coated.
  • Cook the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken in a single layer. Cook for about 4 minutes, flip, and cook another 3–4 minutes, until golden brown and cooked through (165°F). Remove from pan and transfer to a plate.
  • Add the vegetables: If the pan looks dry, add one extra teaspoon of oil. Stir in the bell pepper. Cook for about 3 minutes, stirring occasionally, until tender-crisp. Push to the side. Add the pineapple and cook without stirring for about 1 minute.
  • Thicken sauce: Pour the sauce over the vegetables and stir, making sure it is all coated evenly. Let it simmer for 2 minutes, until the sauce thickens and becomes glossy. Add in the cooked chicken and simmer for 1 more minute.
  • Remove from heat and serve warm over rice.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Keep leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 266kcal, Carbohydrates: 18g, Protein: 25g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Cholesterol: 73mg, Sodium: 663mg, Potassium: 515mg, Fiber: 1g, Sugar: 12g, Vitamin A: 657IU, Vitamin C: 29mg, Calcium: 14mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.