Name: Sweet & Spicy Pineapple Chicken Stir-Fry Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 2 chicken breasts, diced; 1 tablespoon olive oil; 1/2 onion, sliced; 1 bell pepper, sliced; 1 cup pineapple chunks (fresh or canned); 2 cloves garlic, minced; 1 tablespoon ginger, grated; 2 tablespoons soy sauce (or tamari for gluten-free); 1 tablespoon honey; 1 tablespoon sriracha sauce (adjust to taste); 1 tablespoon rice vinegar; 1 tablespoon cornstarch (optional, for thickening); Salt and pepper to taste; Cooked rice, for serving; Fresh cilantro, chopped, for garnish; Lime wedges, for serving

A vibrant, colorful bowl packed with juicy chicken, sweet pineapple, and a zesty, spicy sauce—this Sweet & Spicy Pineapple Chicken Stir-Fry Bowl is one of those quick meals I turn to when I need something both nourishing and full of flavor. It’s a beautiful mix of sweet, spicy, tangy, and savory, making every bite a burst of taste. I love how easy it is to whip up and how it hits all the right notes without being too heavy.

Sweet & Spicy Pineapple Chicken Stir-Fry Bowl

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 chicken breasts, diced

1 tablespoon olive oil

½ onion, sliced

1 bell pepper, sliced

1 cup pineapple chunks (fresh or canned)

2 cloves garlic, minced

1 tablespoon ginger, grated

2 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon honey

1 tablespoon sriracha sauce (adjust to taste)

1 tablespoon rice vinegar

1 tablespoon cornstarch (optional, for thickening)

Salt and pepper to taste

Cooked rice, for serving

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

Directions

I heat the olive oil in a large skillet or wok over medium-high heat. Then I add the diced chicken, season with a bit of salt and pepper, and cook it for 5-7 minutes until browned and cooked through. I remove the chicken from the pan and set it aside.

In the same pan, I add the sliced onion and bell pepper, letting them cook for about 3-4 minutes until they soften. Then I stir in the garlic and ginger, cooking for another minute until everything is fragrant.

Next, I add the pineapple, soy sauce, honey, sriracha, and rice vinegar. I give it all a good stir and let it simmer for 3-4 minutes so the flavors can blend and the sauce reduces a bit.

If I want a thicker sauce, I mix the cornstarch with a tablespoon of water and stir it into the pan. It thickens the sauce nicely.

I return the chicken to the pan, toss everything together, and cook for another 2-3 minutes until heated through.

I serve the stir-fry over cooked rice and top it with chopped cilantro and lime wedges for a bright finish.

Servings and timing

This recipe makes 4 servings.

Prep Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Calories per serving: Approximately 350 kcal

Variations

I sometimes swap the chicken for shrimp or tofu for a different protein twist.

For a low-carb version, I use cauliflower rice instead of regular rice.

I like to add snap peas or broccoli when I want more veggies in the mix.

Instead of sriracha, I occasionally use chili garlic sauce for a different kind of heat.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I use the microwave or a skillet over medium heat until everything is warmed through. If the sauce thickens too much in the fridge, I add a splash of water or chicken broth to loosen it.

FAQs

What kind of chicken works best for this stir-fry?

I prefer using boneless, skinless chicken breasts, but chicken thighs work well too if I want a juicier texture.

Can I make this recipe vegetarian?

Yes, I just replace the chicken with firm tofu or tempeh, and it’s just as satisfying.

Is this recipe spicy?

It has a moderate level of heat from the sriracha, but I adjust the spice level to my taste. I simply reduce the sriracha for a milder version.

Can I make this dish ahead of time?

Yes, I often prep the veggies and sauce ahead, and then cook everything fresh when I’m ready to eat. It’s great for meal prep too.

What type of rice pairs best with this stir-fry?

I usually use jasmine or basmati rice, but brown rice or even quinoa also work well depending on what I have on hand.

Conclusion

This Sweet & Spicy Pineapple Chicken Stir-Fry Bowl is one of those go-to meals I rely on when I want something quick, flavorful, and healthy. It’s packed with bright, bold flavors and easy enough for any night of the week. Whether I’m cooking for myself or feeding the family, this dish always brings smiles and empty plates.

Recipe:

Sweet & Spicy Pineapple Chicken Stir-Fry Bowl

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 25 minutes
Yield: 4 servings
Diet: Low Fat

Print Recipe

Description

A quick and flavorful stir-fry bowl featuring juicy chicken, sweet pineapple, and a spicy, tangy sauce served over rice—perfect for a satisfying weeknight meal.

Instructions

Heat olive oil in a large skillet or wok over medium-high heat.
Add diced chicken, season with salt and pepper, and cook for 5-7 minutes until browned and cooked through. Remove from pan and set aside.
In the same pan, add sliced onion and bell pepper. Cook for 3-4 minutes until softened.
Stir in garlic and ginger; cook for another minute until fragrant.
Add pineapple, soy sauce, honey, sriracha, and rice vinegar. Stir and let simmer for 3-4 minutes.
If desired, mix cornstarch with a tablespoon of water and stir into the pan to thicken the sauce.
Return the chicken to the pan, toss everything together, and cook for another 2-3 minutes until heated through.
Serve over cooked rice, garnished with chopped cilantro and lime wedges.