Light Pineapple Chicken Stir-Fry With Ginger Soy Sauce

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Quick Ingredients

• 1 cup uncooked brown rice + 2 cups water + 1/4 tsp kosher salt
• 1 lb boneless, skinless chicken breast, sliced 1/4-inch thick
• 1 tbsp cornstarch
• 1 tbsp avocado oil (or canola)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 cups snap peas
• 1 1/2 cups pineapple chunks (fresh or canned in juice, drained)
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, finely grated
• 1/3 cup low-sodium soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1/3 cup water
• 2 tsp toasted sesame oil
• 2 scallions, thinly sliced

Do This

• 1. Cook brown rice: simmer 1 cup rice with 2 cups water and 1/4 tsp salt, covered, 40 minutes; rest 10 minutes.
• 2. Toss sliced chicken with 1 tbsp cornstarch and a pinch of salt.
• 3. Whisk sauce: soy sauce, rice vinegar, honey, water, ginger, garlic, and sesame oil.
• 4. Sear chicken in 1 tbsp oil in a hot skillet/wok over medium-high, 3–4 minutes; remove.
• 5. Stir-fry peppers and snap peas 3–4 minutes until crisp-tender.
• 6. Add pineapple and chicken back in; pour in sauce and simmer 1–2 minutes until glossy and lightly thickened.
• 7. Serve over brown rice and top with scallions.

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Why You’ll Love This Recipe

• Light but satisfying: lots of veggies, lean chicken, and hearty brown rice.
• Fast weeknight cooking: the stir-fry is done in about 15 minutes once you’re prepped.
• Bright, balanced flavor: sweet pineapple, savory soy, and punchy ginger-garlic in every bite.
• Flexible: easy to swap veggies, use chicken thighs, or adjust sweetness and saltiness.

Grocery List

• Produce: 1 red bell pepper, 1 yellow bell pepper, 2 cups snap peas, 1 1/2 cups pineapple chunks (or 1 can), 3 cloves garlic, 1 tbsp fresh ginger, 2 scallions
• Dairy: none
• Pantry: brown rice, low-sodium soy sauce, rice vinegar, honey, cornstarch, avocado oil (or canola), toasted sesame oil, kosher salt, black pepper

Full Ingredients

Brown Rice (for serving)

• 1 cup uncooked brown rice (about 190 g), rinsed
• 2 cups water
• 1/4 tsp kosher salt

Chicken & Vegetables

• 1 lb boneless, skinless chicken breast (454 g), sliced into 1/4-inch strips
• 1 tbsp cornstarch
• 1/2 tsp kosher salt (divided)
• 1/4 tsp freshly ground black pepper
• 1 tbsp avocado oil (or canola), plus 1 tsp as needed
• 1 red bell pepper, stemmed/seeded and thinly sliced
• 1 yellow bell pepper, stemmed/seeded and thinly sliced
• 2 cups snap peas (about 200 g), strings removed if needed
• 1 1/2 cups pineapple chunks (about 250 g), fresh or canned in juice, well drained
• 2 scallions, thinly sliced (greens and whites separated if you like)

Ginger-Garlic Soy Sauce

• 1/3 cup low-sodium soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1/3 cup water
• 1 tbsp fresh ginger, finely grated
• 3 cloves garlic, minced
• 2 tsp toasted sesame oil

Step-by-Step Instructions

Step 1: Cook the brown rice

In a medium saucepan, combine 1 cup brown rice, 2 cups water, and 1/4 tsp kosher salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 40 minutes (or according to your rice package if it differs). Remove from heat and let it rest covered for 10 minutes. Fluff with a fork.

Time-saver: If you already have cooked brown rice, warm 3 cups cooked rice (about 3/4 cup per serving) and skip this step.

Step 2: Prep the stir-fry components

While the rice cooks, slice the chicken into 1/4-inch strips so it cooks quickly and evenly. Slice the bell peppers, trim the snap peas, and drain the pineapple well (excess liquid can thin the sauce).

In a medium bowl, toss the sliced chicken with 1 tbsp cornstarch, 1/4 tsp kosher salt, and 1/4 tsp black pepper until lightly coated. This helps the chicken brown and gives the sauce a light, glossy finish.

Step 3: Whisk the ginger-garlic soy sauce

In a small bowl or measuring cup, whisk together 1/3 cup low-sodium soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, 1/3 cup water, 1 tbsp grated ginger, 3 cloves minced garlic, and 2 tsp toasted sesame oil.

Set the sauce next to the stove. Stir-fries move fast, and having it ready prevents overcooking the vegetables.

Step 4: Sear the chicken

Heat a large skillet or wok over medium-high heat for 2 minutes. Add 1 tbsp avocado oil and swirl to coat.

Add the chicken in a single layer (cook in two batches if your pan is crowded). Sear for 3 to 4 minutes, stirring occasionally, until the chicken is mostly cooked through and lightly browned. Transfer to a clean plate.

Step 5: Stir-fry the vegetables until crisp-tender

In the same pan (still over medium-high), add the sliced bell peppers and snap peas. Stir-fry for 3 to 4 minutes, stirring frequently, until the peppers brighten and the snap peas turn glossy green but still have crunch.

If the pan looks dry, add 1 tsp more oil.

Step 6: Add pineapple, return chicken, and glaze with sauce

Add the drained pineapple chunks to the pan and stir-fry for 1 minute to warm them through and lightly caramelize the edges.

Return the chicken (and any juices on the plate) to the pan. Give the sauce a quick re-whisk, then pour it in. Bring to a simmer and cook for 1 to 2 minutes, stirring constantly, until the sauce is slightly thickened and coats the chicken and vegetables in a shiny glaze.

Taste and adjust if needed: for more brightness add 1 tsp rice vinegar; for more sweetness add 1 tsp honey; for more saltiness add 1 tsp soy sauce.

Step 7: Serve over rice and finish with scallions

Spoon brown rice into bowls. Top with the pineapple chicken stir-fry and scatter sliced scallions over the top (use more of the green parts for color and freshness).

Serve immediately while everything is hot and crisp-tender.

Pro Tips

• Cut for speed: Keeping chicken and veggies in similar, bite-sized pieces helps them cook evenly in a quick stir-fry.
• Hot pan, quick cook: Preheating the skillet/wok for a full 2 minutes helps prevent steaming and encourages browning.
• Don’t drown the sauce: Drain pineapple very well; extra liquid can make the sauce watery instead of glossy.
• Cook in batches if needed: Overcrowding cools the pan and makes the chicken and veggies steam.
• Keep it crisp: Stop cooking the veggies while they’re still bright and crisp-tender; they’ll continue to soften slightly from residual heat.

Variations

• Spicy pineapple chicken: Add 1/2 tsp red pepper flakes or 1–2 tsp sriracha to the sauce.
• Extra veggie version: Add 1 cup sliced mushrooms or 2 cups baby spinach (stir spinach in at the very end until just wilted).
• Different protein: Swap chicken breast for 1 lb chicken thighs (sliced) or 14 oz extra-firm tofu (pressed and cubed).

Storage & Make-Ahead

Refrigerate: Store stir-fry and rice in separate airtight containers for best texture. Refrigerate for up to 4 days.

Reheat: Microwave in 30-second bursts, stirring in between, until hot. Or reheat in a skillet over medium heat with 1–2 tbsp water to loosen the sauce, about 3–5 minutes.

Make-ahead prep: Slice the chicken and vegetables up to 24 hours ahead and refrigerate. Whisk the sauce up to 3 days ahead. Cook the rice up to 4 days ahead.

Nutrition (per serving)

Approximate, assuming 4 servings (about 3/4 cup cooked brown rice per serving): 430 calories, 33 g protein, 55 g carbohydrates, 9 g fat, 6 g fiber, 15 g sugars, 820 mg sodium. Values vary by brand, pineapple type, and exact portion sizes.