Pineapple Chicken Sweet Chili

The first time I made this stir fry, my kitchen smelled like a tropical vacation collided with an Asian street market. That sweet chili and pineapple combo creates this incredible sticky glaze that clings to every bite of chicken. My roommate actually poked her head in and asked if I'd ordered takeout.

Last summer, I made this for a dinner party when my friend Sarah announced she was moving abroad. We stood around the stove, stealing pineapple chunks straight from the cutting board while the sauce bubbled away. Now whenever I smell sesame oil toasting, I think of that night and all the laughter over plates of sticky, sweet chicken.

Ingredients

• 500 g chicken breast or thighs: Thighs stay juicier during high heat stir frying but breast works perfectly if thats what you have on hand
• 3 tbsp sweet chili sauce: This is the backbone of the whole dish so use a brand you really love tasting
• 2 tbsp soy sauce: Adds that essential savory depth to balance all the sweetness
• 1 tbsp rice vinegar: Cuts through the sugar and brightens up the whole sauce
• 1 tbsp honey: Helps create that gorgeous sticky glaze that clings to every piece
• 1 tsp toasted sesame oil: A tiny amount goes such a long way so dont be tempted to add more
• 1 red and 1 green bell pepper: The contrasting colors make this dish look absolutely stunning on the plate
• 1 small red onion: Adds a slight bite and sweetness that plays so well with the pineapple
• 200 g fresh pineapple chunks: Fresh pineapple holds its texture better but canned works in a absolute pinch
• 2 cloves garlic and 1 tbsp ginger: Mince them finely so they disperse evenly throughout the dish
• 2 tbsp vegetable oil: Needed for proper stir frying since olive oil has too low a smoke point
• 2 tbsp toasted sesame seeds: Toast them yourself in a dry pan for way more flavor
• 2 spring onions: These add a fresh pop of color and mild onion flavor right at the end

Instructions

Whisk together your sauce:

Combine the sweet chili sauce, soy sauce, rice vinegar, honey, and sesame oil in a small bowl until completely smooth.

Cook the chicken first:

Heat half the oil in a wok over high heat and stir fry the chicken until just cooked through, about 5 minutes.

Sauté the aromatics:

Add the remaining oil along with garlic, ginger, onion, and both bell peppers, stir frying for 2 to 3 minutes.

Bring it all together:

Return the chicken to the wok with the pineapple and sauce, letting everything bubble and thicken for 2 minutes.

Finish with flair:

Sprinkle with those toasted sesame seeds and fresh spring onions right before serving.

Pin Recipe

This became my go to comfort food after I mastered it during a particularly stressful month at work. Something about those sweet and savory flavors together just fixes everything thats been difficult about the day.

Getting The Sauce Consistency Right

I learned the hard way that adding the sauce too early makes everything watery and sad. Wait until the very end and let it bubble for that crucial minute so it transforms into this glossy, clingy coating that looks absolutely professional.

Making It Your Own

When I want extra heat, I slice a fresh red chili into rings and toss them in with the vegetables. Sometimes I add snap peas or baby corn for more crunch. The pineapple is non negotiable though, that sweetness against the savory sauce is what makes the whole thing work.

Perfect Rice Every Time

Jasmine rice is the classic choice here but I recently discovered that basmati adds this lovely fragrant note that plays beautifully with the sesame. Whatever rice you choose, rinse it until the water runs clear before cooking for the fluffiest result.

• Cook your rice before you start chopping anything else
• Fluff it with a fork rather than a spoon to keep grains separate
• Hot rice works best but room temperature is totally fine

Pin Recipe

Theres something so satisfying about a home cooked stir fry that actually tastes better than takeout. Grab some chopsticks and dig in.