Why You’ll Love This Recipe
I love this recipe because it’s ready in about 20 minutes, making it perfect for busy evenings. The combination of sweet pineapple and fresh ginger creates an irresistible balance of flavors, while the colorful vegetables add freshness and crunch. I can easily customize it with whatever vegetables I have on hand, and it pairs beautifully with rice or noodles for a complete meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 2 cups pineapple chunks
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch
- 2 tablespoons water
- Salt and black pepper, to taste
- Sliced green onions, for garnish
- Sesame seeds, for garnish (optional)
Directions
- I whisk together the soy sauce, honey, rice vinegar, cornstarch, and water in a small bowl until smooth, then set the sauce aside.
- I heat the vegetable oil in a large skillet or wok over medium-high heat.
- I add the chicken pieces, season them lightly with salt and black pepper, and cook until they are browned and fully cooked through.
- I stir in the grated ginger and minced garlic, cooking for about 30 seconds until fragrant.
- I add the broccoli, bell pepper, and snap peas, then stir-fry for 3 to 4 minutes until they are crisp-tender.
- I mix in the pineapple chunks and cook for another minute.
- I pour the prepared sauce into the skillet and stir everything together until the sauce thickens and evenly coats the chicken and vegetables.
- I remove the stir fry from the heat and garnish it with sliced green onions and sesame seeds if I’m using them.
- I serve it immediately over steamed rice, brown rice, or noodles.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Variations
- I substitute chicken thighs for an even juicier result.
- I use shrimp, beef, or tofu instead of chicken for a different protein.
- I add carrots, mushrooms, zucchini, or baby corn for extra vegetables.
- I stir in a little sriracha or red pepper flakes when I want some heat.
- I use coconut aminos instead of soy sauce for a different flavor profile.
Storage/Reheating
I store leftover stir fry in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze it in a freezer-safe container for up to 2 months. I thaw frozen leftovers overnight in the refrigerator before reheating. I warm the stir fry in a skillet over medium heat until heated through, or I microwave it in short intervals, stirring between each interval to ensure even heating.
FAQs
Can I use canned pineapple instead of fresh?
Yes. I often use canned pineapple chunks that have been drained well, and they work wonderfully in this recipe.
Can I make this stir fry ahead of time?
Yes. I prepare the sauce and chop the vegetables in advance so dinner comes together even faster when I’m ready to cook.
What can I serve with this stir fry?
I enjoy serving it over steamed white rice, brown rice, jasmine rice, cauliflower rice, or cooked noodles.
How do I keep the vegetables crisp?
I cook the vegetables over high heat for just a few minutes so they stay tender-crisp and retain their vibrant color.
Can I make this recipe gluten-free?
Yes. I substitute gluten-free tamari or gluten-free soy sauce for the regular soy sauce, and I double-check that the other ingredients are gluten-free.
Conclusion
I keep coming back to this 20 Minute Ginger Pineapple Chicken Stir Fry because it delivers fresh, vibrant flavors in very little time. The combination of juicy chicken, sweet pineapple, crisp vegetables, and a savory ginger sauce makes every bite satisfying. Whether I’m preparing a quick family dinner or meal prepping for the week, this recipe is an easy favorite that never disappoints.
Print20 Minute Ginger Pineapple Chicken Stir Fry
This 20 Minute Ginger Pineapple Chicken Stir Fry is a quick and flavorful dinner featuring tender chicken, juicy pineapple, crisp vegetables, and a savory ginger sauce. It’s a fresh homemade meal that’s perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
- Diet: Low Fat
Ingredients
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 2 cups pineapple chunks
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch
- 2 tablespoons water
- Salt and black pepper, to taste
- Sliced green onions, for garnish
- Sesame seeds, for garnish (optional)
Instructions
- Whisk together the soy sauce, honey, rice vinegar, cornstarch, and water until smooth. Set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Season the chicken lightly with salt and black pepper, then cook until browned and fully cooked.
- Add the grated ginger and minced garlic and cook for about 30 seconds until fragrant.
- Add the broccoli, red bell pepper, and snap peas. Stir-fry for 3 to 4 minutes until crisp-tender.
- Stir in the pineapple chunks and cook for 1 minute.
- Pour in the prepared sauce and stir until it thickens and evenly coats the chicken and vegetables.
- Remove from the heat and garnish with sliced green onions and sesame seeds, if desired.
- Serve immediately over steamed rice, brown rice, cauliflower rice, or noodles.
Notes
- Substitute chicken thighs, shrimp, beef, or tofu for the chicken if desired.
- Add carrots, mushrooms, zucchini, or baby corn for extra vegetables.
- Mix in sriracha or red pepper flakes for a spicy version.
- Use gluten-free tamari or gluten-free soy sauce to make the recipe gluten free.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
- Reheat gently in a skillet or microwave until warmed through.
Nutrition
- Serving Size: 1 serving
- Calories: 340 kcal
- Sugar: 17 g
- Sodium: 720 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 85 mg
