Pineapple Chicken Stir Fry
This Pineapple Chicken Stir Fry is a firm favourite in my house, a favourite with all 4 of my kids which means pineapple chicken is on regular rotation!
Why This Recipe Works
- Delicious, the sweet pineapple pieces win over my kids
- Bright and colourful
- Quick to make
Ingredients you will need
To make my pineapple chicken stir fry recipe you will need:
- oil
- garlic
- ginger
- chicken
- vegetables
- hoisin sauce
- brown sugar
- chicken stock
- tinned pineapple pieces
Ingredient Notes and Substitutes
- Chicken: You can use any skinless boneless chicken, breasts or thighs. Pork also works well in this recipe
- Garlic/Ginger: If you prefer to use jarred ginger and garlic this is also fine.
- Vegetables: Use your favourite in-season vegetables; Capsicum, snow peas, red onion, carrot, green beans, zucchini, celery, broccoli, and cauliflower. Frozen beans and canned baby corn also work really well in this recipe.
Step-by-step instructions
Below are illustrated step-by-step instructions to make my Pineapple Chicken Recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Prep: Slice the chicken into small strips suitable to stir fry
Peel and slice the garlic, peel and grate the ginger
Slice/chop the vegetables into bite-sized pieces suitable for a stir fry.
Step one: Heat one tablespoon of oil in a pan to medium heat. Stir fry the garlic and ginger for one-two minutes until fragrant
Step two: Add your prepared vegetables and stir fry for a couple of minutes until just tender. Remove from the pan.
Step three: Increase the temperature of your pan to medium-hot. Add the second tablespoon of oil. Brown your chicken, you can do this in batches if needed.
Step four: Return all the browned chicken to the pan. Add the hoisin sauce, chicken stock, brown sugar and canned pineapple pieced (including the juice). Boil/simmer until the sauce begins to reduce a little and becomes a little syrupy. This will also finish off cooking the chicken.
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Step five: Re-introduce the vegetables to the pan, and stir-fry until all the veggies are heated and everything is well covered in the sauce.
Optional: add a handful of cashew nuts
Enjoy!
Top Tips
Here is how you can make this pineapple chicken recipe perfectly every time!
- You can complete all the prep steps in advance. The prep i.e. the slicing and dicing is actually one of the longer parts of the recipe, so if you do it earlier in the day it makes cooking the stir fry really quick in the evening.
- I like to cook my stir-frys backwards, ie the veggies first then the meat. I find this keeps the pan cleaner. but if you prefer you can brown the chicken first.
- Serve your pineapple chicken with steamed rice or noodles
- I serve this recipe with some chilli oil on the table as well, so that people can add a little spice if they want.
Other easy dinner recipes your family might like
- Chicken leek pie: One of the most popular recipes on my website
- Paprika Chicken: A super simple chicken drum stick recipe
- Sausage bake: Another recipe that adds a little fruit with the veggies to tempt everyone in the family
- Or browse my full collection of kid-friendly dinner recipes to find something you might like.
Pineapple Chicken Stir Fry
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Ingredients
- 2 Tablespons Oil
- 3 cloves garlic Can use jarred crushed garlic
- 2 centimeters ginger Can use jarred minced ginger
- 600 grams chicken
- 600 grams vegetables Capsicum, snow peas, red onion, carrot, green beans, zucchini, celery, broccoli, cauliflower
- ½ cup hoisin sauce
- 1 Tablespoon brown sugar
- ½ cup chicken stock
- 400 grams tinned pineapple pieces
Instructions
Prep
- Slice the chicken into small strips suitable to stir fry
- Peel and slice the garlic, peel and grate the ginger
- Slice/chop the vegetables into bite sized pieces suitable for a stir fry.
Cook
- Heat one tablespoon of oil in a pan to medium heat.
- Stir fry the garlic and ginger for one-two minutes until fragrant.
- Add your prepared vegetables and stir fry for a couple of minutes until just tender. Remove from the pan
- Increase the temperature of your pan to medium-hot. Add the second tablespoon of oil.
- Brown your chicken, you can do this in batches if needed.
- Return all the browned chicken to the pan. Add the hoisin sauce, chicken stock, brown sugar and canned pineapple pieced (including the juice). Boil/simmer until the sauce begins to reduce a little and becomes a little syrupy. This will also finsih cooking the chicken right through
- Re-introduce the vegetables to the pan, and stir-fry until all the veggies are heated and everything is well covered in the sauce. Optional: add a handful of cashew nuts
- Enjoy!
Notes
- You can complete all the prep steps in advance. The prep i.e. the slicing and dicing is actually one of the longer parts of the recipe, so if you do it earlier in the day it makes cooking the stir fry really quick in the evening.
- I like to cook my stir-frys backwards, ie the veggies first then the meat. I find this keeps the pan cleaner. but if you prefer you can brown the chicken first.
- Serve your pineapple chicken with steamed rice or noodles
- I serve this recipe with some chilli oil on the table as well, so that people can add a little spice if they want.
- Chicken: You can use any skinless boneless chicken, breasts or thighs. Pork also works well in this recipe
- Garlic/Ginger: If you prefer to use jarred ginger and garlic this is also fine.
- Vegetables: Use your favourite in-season vegetables; Capsicum, snow peas, red onion, carrot, green beans, zucchini, celery, broccoli, and cauliflower. Frozen beans and canned baby corn also work really well in this recipe.
Nutrition
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This is really delicious and both my children loved the flavour combination (2yrs & 4yrs). Win win, thank you!