Chicken Stir Fry with Pineapple

Chicken stir fry with pineapple—now that’s a winning combo that’ll make your taste buds dance with joy! Picture this: succulent chunks of tender chicken sizzling on a BBQ with fresh bell peppers and the sweet tang of juicy pineapple. It’s a flavour explosion that’ll transport you to a tropical paradise right in your own kitchen.

In no time, your kitchen will be filled with irresistible aromas, and you’ll be ready to dig into a plate of chicken stir fry with pineapple. Serve it over steaming hot coconut rice, and get ready to indulge in mouth-watering flavours. It’s casual, it’s delicious, and it’s guaranteed to satisfy your cravings. Bon appétit!

Ready to get into it?

Let’s Talk About Preparation

So, there are obviously a few ways you can get this delicious stir fry; however, for this recipe, I decided to go the BBQ route. Mostly because summer is around the corner, and of course, we’re all going to be out grilling on those beautiful summer days. 

With that being said, maybe you’re reading this article in November, and it’s very much not grilling weather anymore. You can easily make this recipe on the stove if needed. I suggest cooking the pineapple/peppers separately from your chicken, then adding it all back together at the end to mix in the sauce. 

Some Substitutions

So I already know the first question is going to be about substituting the chicken, and the answer is yes! I decided to go with chicken breast because it’s a leaner option, and for this recipe, you’re going to be marinating the chicken, which will make it more tender. With that being said, you can absolutely use chicken thighs if that’s what you prefer or have on hand!

When it comes to the veggies, I decided to use bell peppers to keep it simple. However, you can really use whatever you want here. Some great substitutions would be mushrooms, onions, and/or zucchini! 

I know some of you are probably wondering if you can use canned pineapple. If you plan on doing this recipe on the grill, I recommend sticking with the fresh pineapple since the canned ones won’t be cut in the right shapes. If you plan on making it on the stove you have a bit more flexibility, however it may not taste AS good 😉.

I used fresh ginger and garlic (since I believe fresh is always better), but if you don’t have fresh on hand, you can use 1 tsp of ginger and 1 tbsp of garlic powder to use instead. 

Getting the Perfect Chicken

We all know chicken gets a bad wrap for being overcooked and dry, but it doesn’t have to be! The secret to delicious juicy chicken is in the marinade. Marinating your chicken for at least 30 minutes helps break down the tissue, which leaves you with tender goodness. If you’re still concerned about being left with dry chicken- chicken thighs are the next best bet. The fat on the chicken helps keep it juicy, which you wouldn’t normally get from a breast. 

Let’s Make it Vegetarian (or Vegan)

Yes, you can absolutely change this dish around to make it vegetarian or vegan-friendly! The only concern in this dish is the chicken! If you’re planning on going with a veggie option, change your chicken out for tofu, or add more veggies to your skewers. You can marinate your veggies and tofu just as you won’t your chicken and BBQ as usual. The only other potential concern is the BBQ sauce, however, most BBQ sauces are vegan-friendly, but you may want to double-check. 

The rice in this dish is made with coconut milk and regular old rice, so you’re all set for a delicious vegetarian or vegan option! 

Can We Meal Prep It?

Absolutely! Just switch your pineapple out for some glass containers, and you’re all set. I recommend keeping your rice and stir fry separate in your container to avoid your rice soaking up all the sauce. Your stir fry should be good for up to 5 days in the fridge.