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–+ servings
pineapple chicken stirfry
Erin Antoniak

Healthy Pineapple Chicken Stir Fry

4.98 from 43 votes
This healthy pineapple chicken stir fry is a weeknight dinner winner that comes together in about 40 minutes and tastes even better than takeout! Sweet pineapple, colorful bell peppers, tender chicken, and a simple homemade sauce make this one a total crowd-pleaser!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: dinner, gluten-free, lunch, Main Course, meal-prep
Cuisine: American
Calories: 235
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tbsp 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
Sauce
  • 1/4 cup pineapple juice from can with chunks
  • 1/4 cup rice wine vinegar
  • 1/3 cup soy sauce tamari if GF
  • 1.5 tsp sesame oil
  • 2 tbsp arrowroot powder or cornstarch

Method
 

  1. In a large pan, heat 1 tbsp avocado oil. Add diced chicken and cook for 7-8 minutes or until cooked through.
  2. Remove from pan and drain any excess liquid.
  3. In same pan, add other tbsp of avocado oil and onion, peppers, and broccoli. Let cook for another 7-8 minutes or until beginning to soften.
  4. Meanwhile, make sauce by whisking together all sauce ingredients.
  5. When veggies are ready, add chicken back to pan, along with sauce and pineapple chunks.
  6. Let cook over medium heat for 5-6 minutes or until sauce has thickened.
  7. Serve over rice and sprinkle with sesame seeds! Enjoy.

Nutrition

Calories: 235kcalCarbohydrates: 22gProtein: 22gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 54mgSodium: 666mgPotassium: 756mgFiber: 4gSugar: 14gVitamin A: 1031IUVitamin C: 124mgCalcium: 61mgIron: 1mg

Notes

  • 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.

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