Chicken Stir-Fry with Ginger and Pineapple

This vibrant stir-fry combines tender chicken with the zesty kick of ginger and the sweet burst of pineapple for a deliciously balanced meal. It's quick to make and perfect for a healthy weeknight dinner that everyone will love.

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TIME35 min

SERVINGS4

RATING5.0 / 5

Chicken Stir-Fry with Ginger and Pineapple

01 / WHAT YOU NEED

Ingredients

¼ cup coconut aminos (soy-free seasoning sauce) 1 (2 inch) piece fresh ginger, peeled and minced 3 cloves garlic, minced 2 tablespoons sesame oil 2 tablespoons rice vinegar 1 tablespoon chopped fresh chives 1 teaspoon salt 1 ½ pounds skinless, boneless chicken breasts, cut into bite-sized pieces 2 tablespoons vegetable oil ½ onion, quartered and separated into pieces 1 red bell pepper, cut in 1-inch pieces 1 (20 ounce) can pineapple chunks in juice, drained, juice reserved ¾ cup chicken stock 2 tablespoons arrowroot powder 2 cups cooked jasmine rice for serving, or as needed ½ cup coarsely chopped raw cashews (Optional)

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by mixing together the coconut aminos, ginger, garlic, sesame oil, rice vinegar, chives, salt, and white pepper in a large plastic bag. Toss in the chicken, seal it up, and let it marinate at room temperature while you chop the veggies.

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Step 2

Heat a big skillet or wok over medium-high heat and add a bit of oil. Once it’s hot and shimmering, throw in the onion and both bell peppers. Stir-fry them for a couple of minutes until they’re tender but still crisp, then take them out and set aside.

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Step 3

Next, add the chicken along with the marinade to the same pan. Cook it until it’s no longer pink and the juices run clear, about 5 minutes. Once the chicken is cooked through, toss the veggies and the drained pineapple back into the pan and stir everything together for another 3 minutes.

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Step 4

Pour in the reserved pineapple juice, sprinkle in the arrowroot powder, and stir quickly. Let the sauce come to a boil and thicken up, which should take around 2 minutes.

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Step 5

Serve this tasty stir-fry over hot rice and sprinkle with chopped cashews for a nice crunch. Enjoy!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use fresh ginger for the best aroma and flavor.
- Cut the chicken into even pieces to ensure they cook evenly.
- Cook the vegetables on high heat to keep them crisp and bright.

Why you’ll love it

This dish combines tender chicken with sweet pineapple and spicy ginger for a perfect balance of flavors. It’s quick to make and packed with vibrant colors and fresh ingredients, making it both healthy and satisfying.

Serving ideas

Serve this stir-fry over steamed jasmine rice or noodles to soak up the delicious sauce. A side of steamed broccoli or a simple green salad pairs well to complete the meal.

Storage & leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave to keep the chicken tender and the vegetables crisp. Avoid freezing, as the texture may change.