Pineapple Chicken Stir-Fry Recipe
Pineapple Chicken Stir-Fry Recipe photo by Taste of Home

Pineapple Chicken Stir-Fry Recipe

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4.5 9 15
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Frozen vegetables and canned pineapple make this colorful tender chicken dish so convenient without sacrificing any flavor.—Renee Endress, Galva, Illinois
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings


  • 1/4 cup soy sauce
  • 2 tablespoons sugar
  • 1 tablespoon white vinegar
  • 1 tablespoon ketchup
  • 1/2 teaspoon ground ginger
  • 2 garlic cloves, minced
  • 1 pound boneless skinless chicken breasts, cut into strips
  • 2 tablespoons canola oil
  • 1 package (16 ounces) frozen stir-fry vegetable blend
  • 1 can (8 ounces) unsweetened pineapple chunks, drained
  • Hot cooked rice

Nutritional Facts

1 each: 232 calories, 7g fat (0g saturated fat), 44mg cholesterol, 877mg sodium, 21g carbohydrate (0g sugars, 1g fiber), 21g protein


  1. In a small bowl, combine the first six ingredients; set aside. In a large skillet or wok, stir-fry chicken in oil for 5-6 minutes or until chicken juices run clear. Add the vegetables; stir-fry for 3-4 minutes or until crisp-tender. Stir in pineapple and reserved soy sauce mixture; heat through. Serve with rice. Yield: 6 servings.
Originally published as Pineapple Chicken Stir-Fry in Quick Cooking July/August 2000, p16

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed May. 5, 2016

"Very good! I thickened a hit with cornstarch as some suggested & it was good. Next time I might add a bit more pineapple. It's a keeper."

Reviewed Mar. 10, 2016

"Great recipe. We used extra pineapple.

- Theresa"

Reviewed Oct. 30, 2014

"Fresh and sweet, this recipe makes for a great, light dinner. The dish is really easy to make and very family friendly with its mild flavors."

Reviewed Aug. 8, 2013

"Love the simplicity! The sauce needs a little more 'zing' - I thickened it, and next time will probably add a little black or red pepper to liven it up."

Reviewed Mar. 25, 2012

"I've been making this recipe for years and it's one of my all-time favorite recipes. I skip the chicken but I'm sure is delish with it!!"

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