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Pineapple Chicken

This pineapple chicken stir fry may just take the crown. It has the tangy bite from the pineapple, a solid crunch from cashews, and a little kick of heat from jalapeño. What’s not to love?! 


1 tbsp. vegetable oil

1 lb. boneless skinless chicken thighs, cut into 1″ pieces

Kosher salt

Freshly ground black pepper

1 red bell pepper, chopped

3/4 c. canned pineapple juice

1/4 c. low-sodium soy sauce

1/4 c. packed light brown sugar

2 tbsp. hoisin sauce

2 cloves garlic, minced

1/2 jalapeño, minced (seeded if desired)

2 tsp. cornstarch

1 c. pineapple chunks

1/4 c. cashews

Thinly sliced scallions, for serving

Cooked white rice, for serving

Lime wedges, for serving


  1. In a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook, turning occasionally, until golden, 5 minutes. Stir in bell pepper and cook until just tender, 3 minutes more.
  2. Meanwhile, make sauce: in a small saucepan, combine pineapple juice, soy sauce, brown sugar, hoisin sauce, garlic, and jalapeño and bring to a simmer.
  3. Make a slurry: In a small bowl whisk together 2 teaspoons water and cornstarch until smooth, then whisk into saucepan. Cook until thickened, about 5 minutes.
  4. Pour sauce over chicken and let simmer 3 minutes. Stir in pineapple and cashews.
  5. Garnish with scallions and serve with rice and lime.

Yields: 4 servings

Prep Time: 0 hours 10 mins

Total Time: 0 hours 30 mins

By Lindsay Funston for delish