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Donna R. Luis

Thai Pineapple Chicken Skillet

Tender chicken breast is quickly stir-fried alongside colorful bell peppers and pineapple, then coated in a sweet, spicy, savory Thai-style chili sauce. Garlic, ginger, and fish sauce build deeper flavor, while fresh cilantro finishes the dish. The result is a juicy, vibrant stir fry featuring tender chicken, crisp-tender vegetables, and sweet pineapple in every serving.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Course: Dinner
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breast, cut into 1-inch cubes
  • 1 tbsp fish sauce
  • 2 tbsp cornstarch
  • 1 tbsp oil divided
  • 1 tsp garlic minced
  • 1 tsp fresh ginger minced
  • 2 cups bell peppers assorted colors, cut into 1/2-inch cubes
  • 1 red chili pepper chopped, optional or to taste
  • 1 cup fresh pineapple chunks
  • 1/3 cup Thai sweet chili sauce
  • Cilantro leaves for garnish

Equipment

  • Large nonstick skillet
  • Medium mixing bowl
  • Measuring spoons
  • Measuring cup
  • Cutting board
  • Chef’s knife
  • Wooden spoon or spatula

Method
 

  1. Coat the Chicken: Combine the chicken cubes and fish sauce in a medium bowl. Add the cornstarch and toss thoroughly until the chicken is evenly coated. Set aside.
  2. Heat the Skillet: Heat 1/2 tablespoon of the oil in a large nonstick skillet over medium-high heat.
  3. Sauté the Aromatics: Add the minced garlic and fresh ginger to the hot skillet. Stir-fry for 30 seconds.
  4. Cook the Vegetables: Add the bell peppers, chopped red chili pepper if using, and pineapple chunks. Stir-fry for 3–5 minutes, or until the peppers are tender-crisp.
  5. Add the Sauce: Pour in the Thai sweet chili sauce.
    Cook and stir until the sauce is heated through, then remove the pepper and pineapple mixture from the skillet.
  6. Cook the Chicken: Add the remaining oil to the skillet.
    Add the coated chicken and stir-fry for 5 minutes, or until the chicken is cooked through.
  7. Combine Everything: Return the cooked bell pepper and pineapple mixture to the skillet.
    Stir-fry until the chicken, vegetables, pineapple, and sauce are well blended.
  8. Garnish and Serve: Finish the stir fry with cilantro leaves and serve.

Notes

  • Fresh pineapple provides the best texture, but canned pineapple can be used when fresh pineapple is out of season.
  • Omit the red chili pepper for a milder stir fry, or adjust it to taste for more heat.
  • Shrimp or tofu can be used instead of chicken as suggested in the source notes.
  • Snap peas, broccoli, carrots, or onion can be added for extra vegetables.
  • Fish sauce adds savory depth without making the finished dish taste strongly fishy. Soy sauce can be substituted if preferred.