This delicious Sweet Chili Pineapple Chicken has a sweet flavor and a spicy kick. A can of pineapple and a frozen bag of vegetables can be turned into a tasty family meal in less time than it would take to get it delivered!
Sweet Chili Pineapple Chicken
This delicious sweet chili pineapple chicken is the perfect weeknight dinner, and it totally cures the craving for Asian food! It’s ready in under 30 minutes and the flavors are to die for.
This is a highly requested dish in our house. My kids and husband absolutely love the sweet pineapple and tangy chili flavors. Serve over a bed of rice or veggie noodles to keep it low carb, and you’ve got a healthy and delicious family dinner that everyone will love!
Why We Love This Recipe
- Quick and easy to make
- Even my picky eater loves it
- Ready in less than 30 minutes
- Healthy dinner option
- A little sweet and a little spicy
- Serve with veggie rice to keep it low carb
- Delicious as leftovers
Ingredients/Shopping List
- 2 pounds boneless, skinless chicken thighs
- ½ cup cornstarch
- 2 tbsp ground ginger powder
- 4 tbsp avocado oil
- 12 ounce bag frozen stir-fry vegetables
- 20 ounce can pineapple chunks
- 1 cup sweet chili sauce
- sliced green onions
- steamed white rice
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How to Make This Stir Fry Pineapple Chicken Recipe
This simple pineapple chicken recipe comes together so quickly. In less than 30 minutes, to be exact. The fast and easy Asian dish makes the perfect weeknight dinner.
Mix cornstarch and ginger powder in a ziploc bag. Then, add the chicken and shake to coat.
Add avocado oil and chicken to a preheated pan. Brown the chicken on both sides. Remove from the pan and set aside.
Pro-tip: When browning the chicken, it’s best to work in batches. You want to brown the chicken on both sides, but they do not need to be cooked all the way through. Do not overcrowd the pan. The chicken should be in a single layer or they will not brown.
Add more avocado oil, frozen vegetables, and pineapple to the pan and saute.
Reduce heat and add the chicken, pineapple juice and chili sauce, stir well.
Continue to cook until the chicken has cooked through.
Variations / Options / Add-ins
- CHICKEN: I used boneless, skinless chicken thighs which helped maintain a juicy bite but chicken breast could be substituted if desired.
- AVOCADO OIL: I chose avocado oil because it has a high smoke point (it can reach a higher heat before it starts to smoke or burn) and a very mild flavor. Other oils with high smoke points could also be used, such as grapeseed, peanut, sesame or canola oil. Low smoke point oils, such as butter or olive oil, are not recommended since a high heat is needed to get the sear on the chicken and cook the vegetables without making them mushy.
- FROZEN STIR-FRY VEGGIES: I used Flav-R-Pac brand which can be found in most supermarkets. Really any frozen vegetables will do though the stir-fry packs tend to go best with this dish. If more vegetables are wanted, add a second bag and additional Tablespoon of oil during step 4. I also recommend increasing the sweet chili sauce by ½ cup if an extra bag of vegetables is added. Fresh vegetables could also be used, they would simply need to be cooked longer until they begin to soften.
- CANNED PINEAPPLE CHUNKS: Any other canned pineapple can be substituted in a pinch with sliced being the best substitute (just chop them into chunks!).
- SWEET CHILI SAUCE: Most supermarkets will have sweet chili sauce in the international food aisle and any brand will work. Some brands include the word “Thai” while others do not but it doesn’t really make a difference which is used.
Frequently Asked Questions
You can store the leftover Chicken in a covered container in the refrigerator for 3-5 days. Chicken should always be reheated to 165 degrees Fahrenheit before consuming. While it could technically also be frozen and stored, it isn’t recommended as the vegetables tend to get overly soft and mushy.
One of the benefits of using chicken thigh is that it tends to stay juicier than chicken breast. In this particular recipe there are 2 additional things that make the chicken stand out with a firm texture but juicy, tender inside. Those two things are the cornstarch and the hot pan. The cornstarch helps keep the moisture inside the chicken while also giving the outside a bit of a crust, a trait often seen in asian protein dishes. The hot pan ensures that the chicken cooks quickly on the outside, which gives a gorgeous color but also keeps all that delicious moisture inside while the chicken is finished cooking.
I love simply serving this delicious dish over a bed of steamed white rice and sprinkling a bit of fresh green onion on the top. However, you could serve this with brown rice as well or Asian noodles. You could also serve it over veggie rice or noodles.
Other Easy Chicken Recipes
Easy Sesame Chicken | Asian Chicken Lettuce Wraps | Honey Garlic Chicken | One-Pot Chicken and Rice | Chicken Foil Packets | Baked Crack Chicken | Lemon Chicken | Sweet Hawaiian Crockpot Chicken
Sweet Chili Pineapple Chicken
Ingredients
- 2 pounds boneless, skinless chicken thighs (~ 3 cups),cubed (about 1 inch pieces)
- ½ cup cornstarch
- 2 tbsp ground ginger powder
- 4 tbsp avocado oil divided
- 1 12-ounce bag frozen stir-fry vegetables
- 1 20-ounce can pineapple chunks drained with ¼ cup of the juice retained
- 1 cup sweet chili sauce
- sliced green onions optional garnish
- steamed white rice optional
Instructions
- Mix the cornstarch and ginger powder in a large, ziploc bag and then add the chicken. Seal and shake until the chicken is coated.
- Heat a wok or large frying pan on medium-high or high heat until a splash of water sizzles when it hits the pan.
- Add 2 Tablespoons of avocado oil and the chicken, carefully, to the hot pan.
- Working in batches, brown the chicken on both sides, about 2-3 minutes per side. They do not need to be cooked all the way through. Do not overcrowd the pan. The chicken should be in a single layer or they will not brown.
- Once browned, remove the chicken from the pan and place on a plate to wait. It will be added to the vegetables again later.
- Reheat the pan (if necessary) and add the remaining avocado oil, frozen vegetables and pineapple. Saute until the vegetables begin to soften, approximately 3-5 minutes (they will be seared on the outside but a fork will begin to pass through).
- Reduce the heat to medium-low and add the chicken, pineapple juice and chili sauce into the pan with the vegetables. Stir until well mixed.
- Continue to cook, stirring occasionally, until the center of the chicken reaches 165 degrees fahrenheit (approximately 3-5 minutes, depending on the size of the pieces).
- Serve hot over steamed rice and garnish with green onions (optional).
It’s hard to tell from picture, and I know you mention what brand of veggies. But can you list what all is exactly in the veggie pack. The stir fry mix I found looks different.