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20 Minute Ginger Pineapple Chicken Stir Fry

20 Minute Ginger Pineapple Chicken Stir Fry - recipe card
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This quick ginger pineapple chicken stir fry combines tender chicken breast with sweet pineapple chunks and a savory ginger-soy glaze. The sauce clings to each piece of chicken and vegetables, creating a glossy, flavorful coating. A perfect weeknight dinner that comes together in just 20 minutes without sacrificing taste or texture.

Ingredients

Scale
  • 1 1/2 lb boneless skinless chicken breasts (about 2 large breasts), cut into 1/2-inch cubes
  • 2 tbsp cornstarch
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 3 tbsp vegetable oil, divided
  • 1 cup fresh pineapple chunks (1/2-inch pieces) (from about 1/4 medium pineapple)
  • 1 medium red bell pepper, cut into 1/2-inch dice (about 1 cup)
  • 1/2 medium yellow onion, cut into 1/2-inch dice (about 1/2 cup)
  • 2 tbsp fresh ginger, peeled and finely minced (from a 2-inch piece)
  • 3 cloves garlic, minced
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp rice vinegar (unseasoned)
  • 2 tbsp brown sugar, packed
  • 1/4 cup canned pineapple juice (from the can or fresh juice)
  • 1/2 tsp red pepper flakes (optional, for heat)
  • 2 tsp cornstarch mixed with 2 tbsp cold water (slurry)
  • 2 green onions, sliced thinly on the bias for garnish
  • Steamed jasmine rice, for serving (about 2 cups cooked, optional)

Instructions

  1. Place the cubed chicken in a medium bowl. Add 2 tablespoons cornstarch, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss until each piece is evenly coated; this helps the chicken brown and creates a light crust that traps moisture.
  2. Heat a large wok or 12-inch stainless steel skillet over high heat until a drop of water evaporates instantly, about 1 minute. Add 2 tablespoons of the vegetable oil and swirl to coat the bottom. The oil should shimmer immediately.
  3. Carefully add the chicken pieces in a single layer (work in two batches if needed to avoid crowding). Let cook without stirring for 2 minutes until the underside is golden brown. Then stir-fry for another 2–3 minutes, turning pieces, until chicken is cooked through and reaches an internal temperature of 165°F / 74°C. Transfer cooked chicken to a clean plate.
  4. Reduce heat to medium-high. Add the remaining 1 tablespoon vegetable oil to the hot wok. Add the pineapple chunks, red bell pepper, and diced onion. Stir-fry for 2 minutes until the pineapple edges caramelize slightly and the bell pepper is crisp-tender.
  5. Push the vegetables to the sides of the wok, creating a well in the center. Add the minced ginger and garlic to the center. Cook, stirring constantly, for 30 seconds until fragrant. Avoid burning the garlic — it should sizzle gently and release aroma.
  6. In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, brown sugar, pineapple juice, and red pepper flakes (if using). Stir until the sugar dissolves. Pour this sauce into the center of the wok over the aromatics.
  7. Bring the sauce to a simmer over medium-high heat, stirring to combine with the vegetables. Let it bubble for 30 seconds. Stir the cornstarch slurry (2 teaspoons cornstarch mixed with 2 tablespoons cold water) until smooth, then pour it into the simmering sauce while stirring constantly. The sauce will thicken in about 20 seconds to a glossy glaze.
  8. Return the cooked chicken to the wok, along with any accumulated juices. Toss everything together with tongs or a spatula for 1 minute until the chicken is reheated and evenly coated with the glaze. The sauce should cling to each piece.
  9. Remove from heat. Garnish with sliced green onions. Serve immediately over steamed jasmine rice, if desired. For best texture, do not let the stir fry sit before serving — it is meant to be eaten fresh.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Freezing: The stir fry can be frozen for up to 2 months, but the pineapple and bell pepper may soften upon thawing. Reheating: Reheat in a skillet over medium heat with a splash of water to restore sauce consistency, about 3-4 minutes, or microwave in 30-second bursts until hot (165°F/74°C internal). Do not reheat from frozen without thawing overnight in the fridge for best texture.

Nutrition

Keywords: ginger pineapple chicken stir fry, pineapple chicken stir fry, 20 minute stir fry, quick chicken stir fry, easy weeknight dinner, ginger chicken recipe, pineapple chicken recipe, stir fry recipe, Asian chicken stir fry, healthy stir fry

Find it online: https://copycatkitchenco.com/20-minute-ginger-pineapple-chicken-stir-fry/