Pineapple Chicken Sweet Chili (Printable Version)

Tender chicken and pineapple combine with sweet chili and sesame for a flavorful stir fry.

# What You Need:

→ Proteins

01 - 1.1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces

→ Marinade/Sauce

02 - 3 tbsp sweet chili sauce
03 - 2 tbsp soy sauce (use gluten-free if needed)
04 - 1 tbsp rice vinegar
05 - 1 tbsp honey
06 - 1 tsp toasted sesame oil

→ Vegetables & Fruit

07 - 1 red bell pepper, sliced
08 - 1 green bell pepper, sliced
09 - 1 small red onion, sliced
10 - 1 cup fresh pineapple chunks (or canned, drained)
11 - 2 cloves garlic, minced
12 - 1 tbsp fresh ginger, grated

→ Others

13 - 2 tbsp vegetable oil (for stir-frying)
14 - 2 tbsp sesame seeds, toasted
15 - 2 spring onions, sliced (for garnish)
16 - Cooked jasmine rice, for serving (optional)

# How to Make It:

01 - Whisk together the sweet chili sauce, soy sauce, rice vinegar, honey, and sesame oil in a bowl. Set aside until ready to use.
02 - Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken pieces and stir fry for 4-5 minutes until lightly browned and just cooked through. Transfer to a plate.
03 - Add the remaining oil to the wok. Add garlic, ginger, red onion, and bell peppers. Stir fry for 2-3 minutes until just tender but still crisp.
04 - Return the chicken to the wok. Add pineapple chunks and pour in the sauce. Stir fry everything together for 2-3 minutes, allowing the sauce to bubble and thicken slightly.
05 - Sprinkle with toasted sesame seeds and sliced spring onions. Serve hot over cooked jasmine rice if desired.

# Expert Tips:

01 -
  • The sauce develops this gorgeous restaurant quality gloss that coats everything beautifully
  • It hits that perfect sweet and savory balance that keeps everyone coming back for seconds
  • Ready in under 30 minutes but tastes like something youd get from your favorite takeout spot
02 -
  • Have everything prepped before you turn on the stove because stir frying happens incredibly fast
  • Crowding the wok makes the chicken steam instead of sear so cook in batches if needed
  • The sauce will look thin at first but it thickens beautifully once it bubbles for that last minute
03 -
  • Cut all your ingredients into roughly the same size so everything cooks evenly
  • Let your wok get properly hot before adding any oil for the best sear

Go Back