Skip the takeout menu tonight, because this healthy pineapple chicken stir fry is sweet, tangy, and packed with colorful veggies, all tossed in a simple sauce with no added sugar. If you loved my healthy cashew chicken or my healthy garlic shrimp stir fry, this one is about to become another weeknight staple!
Jump to:
- Easy Healthy Pineapple Chicken Stir Fry
- Why You’ll Love This Recipe
- Ingredients Needed To Make This Healthy Pineapple Chicken Stir Fry
- How to Make Healthy Pineapple Chicken Stir Fry
- Erin's Expert Tips
- Frequently Asked Questions
- Storing leftovers
- If you liked this recipe, you'll want to try these…
- Healthy Pineapple Chicken Stir Fry
Easy Healthy Pineapple Chicken Stir Fry
This pineapple chicken stir fry gives you all the sweet and savory flavor of your favorite Chinese takeout, made right at home. Diced chicken breast is seared until golden, then tossed with red onion, bell peppers, broccoli, and juicy pineapple chunks in one big skillet or wok.
The sauce is where the magic happens! Pineapple juice from the can, rice wine vinegar, soy sauce, and a little sesame oil come together with arrowroot to make a glossy sauce that coats every bite. The pineapple brings the sweetness, so there's no need for any added sugar. If you're a stir fry fan, my ground chicken stir fry bowls are another quick favorite.
It makes 8 servings, so it's perfect for feeding a crowd or prepping lunches for the week. Just use tamari to keep it gluten-free! And if you need more takeout-style dinners like this one, you're going to LOVE my easy egg roll in a bowl or my easy chicken pad thai!
Why You’ll Love This Recipe
- Better than takeout. All the sweet and tangy flavor you crave, made at home with simple ingredients.
- No added sugar. Pineapple and its juice naturally sweeten the sauce.
- Loaded with veggies. Peppers, broccoli, and red onion make it colorful and filling.
- High in protein. Each serving has about 22 grams of protein.
- Meal prep friendly. It makes 8 servings and keeps well for easy lunches.
- Easily gluten-free. Just swap in tamari for the soy sauce.
Ingredients Needed To Make This Healthy Pineapple Chicken Stir Fry
Here's a little bit about everything that goes into this pineapple chicken stir fry:
- Chicken breast: Dicing it into small pieces helps it cook quickly and evenly. Chicken thighs work too!
- Pineapple chunks: Canned pineapple is sweeter and more consistent than fresh. Drain it, but save the juice for the sauce.
- Bell peppers: One red and one yellow pepper add color, crunch, and a little sweetness.
- Broccoli: Small florets cook quickly and soak up the sauce.
- Red onion: Adds a savory bite that balances the sweet pineapple.
- Soy sauce or tamari: Gives the sauce its salty, savory flavor. Use tamari if you need it gluten-free.
- Rice wine vinegar: Brings the tang that makes this sauce so craveable.
How to Make Healthy Pineapple Chicken Stir Fry
This stir fry comes together in one large skillet or wok. The chicken gets cooked first and set aside, then the veggies go in until they start to soften. Everything goes back in the pan with the sauce and pineapple to simmer until thick and glossy.
Cooking the chicken and veggies separately is the secret to keeping everything from getting soggy. And don't skip the arrowroot powder or cornstarch, since that's what thickens the sauce so it clings to every bite!
- Step 1: Heat 1 tablespoon of avocado oil in a large skillet or wok. Add the diced chicken and cook for 7-8 minutes, until cooked through.
- Step 2: Remove the chicken from the pan and drain off any excess liquid.
- Step 3: Add the remaining tablespoon of avocado oil, then the red onion, peppers, and broccoli. Cook for 7-8 minutes, until the veggies start to soften.
- Step 4: In a small bowl, whisk together the pineapple juice, rice wine vinegar, soy sauce, sesame oil, and arrowroot powder.
- Step 5: Return the chicken to the pan and add the sauce and pineapple chunks.
- Step 6: Simmer over medium heat for 5-6 minutes, until the sauce has thickened. Serve over rice and sprinkle with sesame seeds.
Erin's Expert Tips
From my kitchen to yours
- Use canned pineapple. It's sweeter and more consistent than fresh, and you'll need the juice for the sauce.
- Cook the chicken first. Cooking it separately from the veggies keeps everything from getting soggy.
- Drain the chicken. Pour off any excess liquid before adding the veggies so the sauce doesn't get watered down.
- Don't skip the arrowroot. It's what turns the sauce thick and glossy.
- Cut everything small. Dicing the chicken and veggies into small, even pieces helps them cook quickly.
Frequently Asked Questions
Below are some common questions about this pineapple chicken stir fry.
Yes! Fresh pineapple works, but canned is sweeter and more consistent. If you use fresh, you'll need another source of pineapple juice for the sauce.
Yes, rice vinegar works great. In a pinch, another vinegar or a splash of white wine will work too.
It is when you use tamari instead of soy sauce and arrowroot powder or cornstarch to thicken the sauce.
Yes! Diced boneless, skinless chicken thighs work and stay extra juicy.
Add a pinch of red pepper flakes or a drizzle of sriracha to the sauce.
Serve it over white rice, brown rice, pasta or cauliflower rice. My easy veggie fried cauliflower rice is a great lower-carb option!
Storing leftovers
Store leftovers in an airtight container in the fridge for 3-4 days. This stir fry also freezes well. Thaw it overnight in the fridge, then reheat in a skillet until warmed through.
If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!
If you liked this recipe, you'll want to try these…
Healthy Pineapple Chicken Stir Fry
Ingredients
- 2 tablespoon avocado oil
- 1.5 lb raw chicken breasts diced
- 1 small red onion diced
- 1 red pepper diced
- 1 yellow pepper diced
- 1 small head broccoli chopped into small florets
- 20 oz can pineapple chunks
- Sesame seeds
- ¼ cup pineapple juice from can with chunks
- ¼ cup rice wine vinegar
- ⅓ cup soy sauce tamari if GF
- 1.5 teaspoon sesame oil
- 2 tablespoon arrowroot powder or cornstarch
Instructions
- In a large pan, heat 1 tablespoon avocado oil. Add diced chicken and cook for 7-8 minutes or until cooked through.
- Remove from the pan and drain any excess liquid.
- In the same pan, add another tablespoon of avocado oil and onion, peppers, and broccoli. Let cook for another 7-8 minutes or until beginning to soften.
- Meanwhile, make the sauce by whisking together all the sauce ingredients.
- When veggies are ready, add chicken back to the pan, along with sauce and pineapple chunks.
- Let cook over medium heat for 5-6 minutes or until the sauce has thickened.
- Serve over rice and sprinkle with sesame seeds! Enjoy.
- Use canned pineapple chunks instead of fresh. Canned pineapple tends to be sweeter and more consistent than fresh, which means your sauce will hit that perfect sweet spot every time. Save the juice from the can — you'll need it for the sauce!
- Remove the chicken from the pan before cooking the veggies. Cook the chicken first, take it out and drain any excess liquid, then add the vegetables to the same pan. This keeps everything from getting soggy and ensures the veggies cook up nicely.
- Don't skip the arrowroot powder in the sauce. This is what gives the sauce its gorgeous thick, glossy consistency. Just whisk it in with the other sauce ingredients and let everything simmer together for 5-6 minutes until it thickens up beautifully.
Nutrition
Per serving. Nutrition is an estimate.
Leave a star rating below and tag me on Instagram so I can see your creation!
Rate This RecipeRecipe by Erin Morrissey and Photos by The Mindful Hapa
Nicole says
Easiest week night dinner and so delicious!
Erin says
Hi Nicole, so happy you love it!
Jesilyn says
Made this tonight and it was delicious! I didn't have cornstarch or arrowroot powder so ol google said I could use wheat flour instead and it worked out great. So yummy- definitely going to make it a part of the rotation.
Erin says
Hi Jesilyn, so glad you liked it and made it your own!!
Dash says
I've been using this recipe for a few months now in our rotation of foods. Found it one night while I was craving something "healthy", and it's something I never knew I needed! Can't get rice wine vinegar in our area, so we sub for rice vinegar. I also add a can of baby corn to the mix cause I love it so much. 🙂
Erin says
Hi Dash, so happy you enjoyed it and made it your own!!
Jess says
Loved it! Solid, FAST choice for whole30. I actually made it a sheet pan recipe too. Waited to add the pineapple until last 10 mins of cooking in oven.
Erin says
Hi Jess, so happy you loved it so much! 🙂
Vannah says
We make this recipe all the time as part of our meal prep. It's delicious!
Erin says
Hi Vannah, so happy you loved it! 🙂
Michelle says
Yum!!! I used some sweet peppers in addition to bell pepper, and rotisserie chicken I had on hand. Topped with green onions. Super tasty and quick lunch!
Erin says
Hi Michelle, so happy you loved it and great addition!!
Jona says
Delicious recipe! I had already thawed some lean pork loin so I went ahead and use that instead of the chicken. Instead of the vegetables I used a coleslaw mix and added some extra shredded carrots and celery. I also added some slivered almonds towards the end and browned them in the pan! Thank you so much for the recipe!
Erin says
Hi Jona, so happy you loved it and great additions!!
Jona Vanata says
I just made this recipe and it’s delicious! I had already thawed some lean pork so I use that instead of the chicken and it came out great!I used a chopped coleslaw mix and more shredded carrots, also added some slivered almonds towards the end and browned them in the pan. Thank you so much for the recipe!
Erin says
Hi Jona, so happy you loved it and made it your own!! 🙂
Sarah N says
I made this recipe twice, once for my family and everyone loved it. The sauce is the perfect sweetness, and it’s a great recipe to meal prep in the beginning of the week!
Sarah says
I made this recipe twice, once for my family and everyone loved it. The sauce is the perfect sweetness, and it’s a great recipe to meal prep in the beginning of the week!
Erin says
Hi Sarah, so glad it is a favorite!!
Adele says
Hi Erin will be cooking your healthy pineapple chicken stir fry.The only problem is my family and I don’t care for bell peppers. We love broccoli not sure what other vegetables I can substitute. I will follow up on it’s success. Get back to you.
Thank you, Adele
Erin says
Hi Adele, yes you can definitely sub in broccoli or any other veggie- unlimited options. Let me know how it comes out!
Marissa N. says
Delicious! Loved the sauce and pineapple.
Erin says
Hi Marissa, so glad you enjoyed it!!
Sarah says
This looks so good! I'm going to make it this week and can't wait! I couldn't find rice wine vinegar but found rice vinegar- do you think that will be okay? Thank you!
Erin says
Hi Sarah, let me know how it comes out, and yes that should be fine!!
Marissa LaRose says
Absolutely love this recipe! Served on top of brown rice for a healthy meal that felt like we were having Chinese food on a week night!!
Erin says
Hi Marissa, so happy you loved it and great idea!! 🙂
Joshua J Huihui says
Hi, when do you add the arrowroot powder? Do you put it in the sauce BEFORE adding the sauce into the pan with the stir fry? Or do you pour the mixed sauce into the stir fry THEN add the arrowroot powder? Because you mentioned putting the arrowroot towards the end. Thanks.
Erin says
Hi Joshua, you'll want to add it into the sauce before pouring into the chicken! So whisk the sauce together in step four and then add the powder then do 5 to add it to the chicken. Let me know how it comes out!
Shannon says
Easy, perfect leftovers, tastes great and we had all ingredients already on hand. What more can you ask for??! Thanks for the recipe!!!
Erin says
Hi Shannon, so happy you loved it! 🙂
Aly says
Flippin delicious. Perfect when we’re craving take out!
Erin says
Hi Aly, I am thrilled you love it!
Donna says
Made for dinner tonight. Se ease and delicious!
Erin says
Hi Donna, so happy you loved it!! 🙂
Maureen says
I made this for dinner last night and we loved it! Also, thrilled it created a large portion because now we can have it for leftovers throughout this week!!
Erin says
Hi Maureen, so happy you enjoyed it!!
Emily says
Made this for dinner last night … WOW already craving it again, it really satisfied my takeout craving but feels so good know it’s a healthier option. My fam loved it too!!!
Erin says
Hi Emily, so glad you and your family loved it so much! 🙂