Pineapple Chicken Recipe

I’m sharing my Pineapple Chicken, a surprising Chicken Broccoli Pineapple Stir Fry where canned pineapple and crisp broccoli meet tender chicken in a glossy teriyaki sauce that makes weeknights easy.

I never planned to fall for a take-out style stir fry at home, but this Pineapple Chicken won me over the first week I browned boneless skinless chicken breasts and tossed in bright pineapple chunks. It’s the kind of dish that looks simple, but keeps sneaking up on you, sweet and slightly tangy and honestly a little messy, exactly how dinner should be sometimes.

If you’ve been scrolling through Pineapple Chicken Recipes or hunting Stir Fry Recipes Chicken you’ll know what I’m talking about, but this one feels faster, more forgiving and kinda addictive. You’ll make it again, I promise.

Ingredients

• Chicken adds lean protein, keeps you full and soaks up flavors real good.
• Pineapple brings sweet tangy juice, gives vitamin C and natural sugars.
• Broccoli packs fiber and vitamins, crunchy green goodness, helps balance sweetness.
• Teriyaki adds salty sweet umami, boosts flavor but watch the sodium.
• Garlic and ginger add a kick, anti inflammatory perks and aroma.
• Cornstarch thickens the sauce makes it cling, not much nutrition tho.
• White rice gives carbs for energy, mild flavor, soaks up sauce easy.
• Green onions give a fresh bite, color and a little sharpness.
• Sesame oil and seeds give toasty aroma, small calories but big flavor.

Ingredient Quantities

• 1 lb boneless skinless chicken breasts cut into bite sized pieces (about 450 g)
• 2 tbsp cornstarch
• Salt and black pepper to taste
• 2 tbsp vegetable oil
• 3 cups broccoli florets (about 1 medium head)
• 1 can (20 oz / 565 g) pineapple chunks drained plus about 1/4 cup pineapple juice
• 1/3 cup teriyaki sauce
• 2 cloves garlic minced
• 1 tsp fresh grated ginger
• 2 green onions thinly sliced
• 2 cups cooked white rice (for serving)
• 1 tsp toasted sesame oil optional
• 1 tbsp sesame seeds optional

How to Make this

1. Pat the chicken pieces dry, then toss them with the 2 tbsp cornstarch and a good pinch of salt and black pepper so they’re evenly coated.

2. Drain the pineapple, reserving about 1/4 cup of the juice. Set pineapple chunks and juice aside.

3. Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the chicken in a single layer (work in batches if needed) and cook, undisturbed, until golden and mostly cooked through, about 4 to 5 minutes. Transfer chicken to a plate.

4. In the same pan add the broccoli florets and stir fry 2 to 3 minutes until bright green and just tender. If the pan looks dry add a teaspoon or two of oil.

5. Push the broccoli to one side, add the minced garlic and grated ginger to the empty space and cook 20 to 30 seconds until fragrant. Don’t let the garlic burn.

6. Return the chicken to the pan, add the drained pineapple chunks, the reserved 1/4 cup pineapple juice and the 1/3 cup teriyaki sauce. Stir everything to combine and bring to a simmer. The cornstarch coating on the chicken will help thicken the sauce as it cooks.

7. Simmer 2 to 4 minutes until the sauce is glossy and coats the chicken and broccoli and the chicken is cooked through. If the sauce seems thin, let it simmer a bit longer to reduce, or toss the chicken with a tiny extra pinch of cornstarch before adding the liquids next time.

8. Turn off the heat and stir in 1 tsp toasted sesame oil if using. Taste and adjust salt or pepper if needed.

9. Serve over 2 cups cooked white rice, scatter the thinly sliced green onions on top and finish with 1 tbsp sesame seeds if you like. Enjoy.

Equipment Needed

1. Large skillet or wok (12 inch is great), for stir frying chicken and broccoli
2. Chef’s knife, for cutting the chicken and slicing green onions
3. Cutting board, preferably one for raw meat and one for veg if you can
4. Measuring cups and spoons, for the 1/3 cup teriyaki, 2 tbsp cornstarch, etc
5. Tongs or a sturdy spatula, to move and flip the chicken
6. Small bowl and a colander, to drain the pineapple and save about 1/4 cup juice
7. Microplane or fine grater (or small knife), for the ginger and garlic if you dont have a press
8. Plate or shallow bowl, to rest cooked chicken before returning to the pan
9. Wooden spoon or silicone spatula, for stirring the sauce without scratching the pan
10. Pot or rice cooker, to make the 2 cups cooked white rice

FAQ

Pineapple Chicken Recipe Substitutions and Variations

• Chicken breasts: swap for boneless skinless thighs (theyre juicier), or use firm tofu or tempeh for a vegetarian option — cooks about the same.
• Cornstarch: use arrowroot or tapioca starch 1:1 for the same glossy thickening, or all purpose flour at about 2 parts flour to 1 part cornstarch though the sauce will be a bit cloudier.
• Teriyaki sauce: sub with 1/3 cup soy sauce + 2 tbsp brown sugar + 1 tsp rice vinegar + 1 tsp grated ginger (adjust to taste), or use hoisin or bottled stir fry sauce.
• Pineapple chunks: use fresh pineapple chunks (drain extra juice), canned crushed pineapple, or mango for a different sweet tang.

Pro Tips

– Don’t crowd the pan. If you pile the chicken in it will steam not brown, so do it in 2 small batches. Transfer cooked pieces to a warm plate or oven so the last batch doesn’t overcook while you finish.

– Let the cornstarch sit on the chicken for a few minutes after coating, it sticks better that way. If the sauce is thin, whisk a teaspoon of cornstarch into a little cold water and stir it in, instead of dumping extra dry cornstarch on at the end.

– Brown the pineapple a little if you want deeper flavor, just give it a quick sear before adding the liquids. That caramelization lifts the whole dish and balances the sweetness from the teriyaki.

– Keep garlic and ginger cooking time short and add them to a cleared patch of pan like in the recipe, or even toss them in last 30 seconds. Burnt garlic tastes bitter and will ruin the sauce, trust me.