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Chicken Stir Fry with Pineapple and Broccoli

Chicken Stir Fry with Pineapple and Broccoli
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Juicy chunks of chicken breast are seared until golden, then tossed with tender broccoli florets and sweet pineapple in a savory-sweet soy-based glaze. The vegetables retain a vibrant crunch while the pineapple caramelizes slightly, creating a balanced stir-fry that is both satisfying and bright.

Ingredients

Scale
  • 1 1/2 pounds boneless skinless chicken breast, cut into 3/4-inch cubes
  • 3 tablespoons cornstarch
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon white pepper
  • 2 tablespoons vegetable oil, divided
  • 1 tablespoon fresh ginger, peeled and finely minced
  • 3 cloves garlic, minced
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup pineapple juice (from canned pineapple, reserved)
  • 1 tablespoon rice vinegar
  • 2 tablespoons brown sugar, packed
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 tablespoon sesame oil
  • 1 head broccoli (about 12 ounces), cut into small florets (stems peeled and sliced thin)
  • 1 cup pineapple chunks (fresh or canned, drained, 1/2-inch pieces)
  • 3 green onions, sliced on the diagonal for garnish
  • 1 tablespoon toasted sesame seeds for garnish
  • Cooked jasmine rice, for serving

Instructions

  1. In a medium bowl, combine the cubed chicken breast, cornstarch, kosher salt, and white pepper, tossing until each piece is evenly coated. The light cornstarch coating helps create a delicate crust that locks in moisture and thickens the sauce later.
  2. In a small bowl, whisk together the soy sauce, pineapple juice, rice vinegar, brown sugar, and red pepper flakes until the sugar dissolves. Set the sauce aside; this balanced mixture will provide a glossy, savory-sweet finish to the stir-fry.
  3. Heat 1 tablespoon of vegetable oil in a large wok or 12-inch stainless steel skillet over high heat until the oil shimmers and begins to smoke lightly. Carefully add the chicken in a single layer without overcrowding—cook in two batches if needed—and let sear undisturbed for 2 minutes until the bottom is golden brown.
  4. Using a wide spatula, stir-fry the chicken for another 2 minutes, turning pieces to brown on all sides, until the chicken is cooked through and reaches an internal temperature of 165°F / 74°C. Transfer the cooked chicken to a clean plate and set aside.
  5. Reduce the heat to medium-high and add the remaining 1 tablespoon of vegetable oil. Add the minced ginger and garlic, stirring constantly for about 30 seconds until fragrant, being careful not to let them burn as they become bitter if overdone.
  6. Add the broccoli florets and sliced stems to the wok or skillet, and stir-fry for 2 minutes until the broccoli turns bright green and begins to soften but still has a firm, crunchy bite. If the pan seems dry, add 1 tablespoon of water to create steam and speed cooking.
  7. Pour the prepared sauce into the pan with the broccoli, letting it bubble and thicken for about 30 seconds as it coats the vegetables. The cornstarch from the chicken will help the sauce cling evenly.
  8. Return the cooked chicken to the pan along with the pineapple chunks, and drizzle with sesame oil. Toss everything together for 1 minute over high heat until the sauce is glossy, the chicken is reheated, and the pineapple is warmed through but not mushy.
  9. Remove the wok from the heat immediately to prevent overcooking the broccoli or drying the chicken. Taste and adjust seasoning with a pinch more salt if needed, though the soy sauce usually provides enough saltiness.
  10. Garnish with sliced green onions and toasted sesame seeds. Serve immediately over steamed jasmine rice, as the stir-fry continues to cook in its residual heat if left in the pan.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. The broccoli will soften on reheating. To reheat, place in a nonstick skillet over medium heat with a splash of water, stirring occasionally, until warmed through, about 3-4 minutes. Avoid microwaving as it can make the chicken tough. This stir-fry is not recommended for freezing due to the texture changes in broccoli and pineapple after thawing.

Nutrition

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Find it online: https://copycatkitchenco.com/chicken-stir-fry-with-pineapple-and-broccoli/