Spicy Jalapeño Pineapple Chicken Stir-Fry

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes

Quick Ingredients

• 1 1/2 lb boneless, skinless chicken thighs or breasts, sliced thin
• 2 cups fresh pineapple chunks (about 10 oz)
• 2 jalapeños (1 minced, 1 sliced)
• 1 red bell pepper, sliced
• 1 small yellow onion, sliced
• 3 cloves garlic, minced
• 1 tsp fresh grated ginger
• 2 tbsp vegetable or canola oil
• 1 tsp sesame oil (optional)
• 1/2 cup pineapple juice
• 1/3 cup low-sodium chicken broth
• 4 tbsp low-sodium soy sauce (divided)
• 3 tbsp packed brown sugar
• 1 tbsp honey
• 2 tbsp rice vinegar
• 1 tbsp + 2 tsp cornstarch (divided)
• 1/4 tsp red pepper flakes (optional)
• Salt and black pepper, to taste
• Cooked rice, for serving
• 2 green onions and a handful of cilantro, for garnish (optional)

Do This

• 1. Toss sliced chicken with 1 tbsp soy sauce, 2 tsp cornstarch, a pinch of salt, and 1 tsp oil; set aside.
• 2. Whisk pineapple juice, broth, 3 tbsp soy sauce, brown sugar, honey, rice vinegar, 1 tbsp cornstarch, minced jalapeño, garlic, ginger, and red pepper flakes into a smooth sauce.
• 3. Heat 1 tbsp oil in a large skillet or wok over medium-high heat; sear chicken in a single layer until browned and just cooked through. Remove to a plate.
• 4. Add remaining 1 tbsp oil, onion, bell pepper, and jalapeño slices; stir-fry 2–3 minutes. Add pineapple and stir-fry 1–2 minutes more.
• 5. Return chicken to the pan, pour in sauce, and stir constantly 2–3 minutes until thick, glossy, and bubbling.
• 6. Finish with sesame oil, taste and adjust seasoning, then garnish with green onions and cilantro. Serve hot over rice.

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Why You’ll Love This Recipe

• Perfect balance of sweet pineapple, jalapeño heat, and a garlicky, sticky glaze that clings to every bite.
• Weeknight-friendly: ready in about 35 minutes with simple grocery store ingredients.
• Customizable heat level so it works for spice-lovers and milder palates alike.
• Great for meal prep and leftovers; reheats beautifully for lunch the next day.

Grocery List

• Produce: Fresh pineapple, jalapeños, red bell pepper, yellow onion, garlic, fresh ginger, green onions, cilantro, lime (optional)
• Dairy: None required (optional: 1 tbsp unsalted butter for extra gloss)
• Pantry: Boneless skinless chicken thighs or breasts, vegetable or canola oil, sesame oil, low-sodium soy sauce, brown sugar, honey, rice vinegar, low-sodium chicken broth, cornstarch, red pepper flakes, salt, black pepper, white rice or jasmine rice

Full Ingredients

For the Jalapeño-Garlic Pineapple Glaze

• 1/2 cup pineapple juice (from the fresh pineapple or carton)
• 1/3 cup low-sodium chicken broth
• 3 tbsp low-sodium soy sauce
• 3 tbsp packed light brown sugar
• 1 tbsp honey
• 2 tbsp rice vinegar
• 1 tbsp cornstarch
• 3 cloves garlic, minced
• 1 tsp fresh grated ginger
• 1 jalapeño, seeded and minced (leave some seeds for more heat)
• 1/4 tsp red pepper flakes (optional, for extra kick)

For the Chicken

• 1 1/2 lb boneless, skinless chicken thighs or breasts, thinly sliced against the grain
• 1 tbsp low-sodium soy sauce
• 2 tsp cornstarch
• 1 tsp vegetable or canola oil
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper

For the Stir-Fry

• 2 tbsp vegetable or canola oil, divided
• 2 cups fresh pineapple chunks (about 10 oz, cut into 1-inch pieces and patted dry)
• 1 red bell pepper, cored and thinly sliced
• 1 small yellow onion, halved and thinly sliced
• 1 jalapeño, thinly sliced into rings (leave seeds in for more heat, remove for milder)
• 1 tsp sesame oil (optional, for finishing)
• 2 green onions, thinly sliced (for garnish)
• 2 tbsp chopped fresh cilantro (for garnish, optional)
• Lime wedges, for serving (optional but bright and delicious)
• Cooked white or jasmine rice, for serving

Step-by-Step Instructions

Step 1: Prep all your ingredients

Start by getting everything ready so the stir-fry moves quickly. Thinly slice the chicken against the grain into bite-size strips. Core and slice the red bell pepper, and thinly slice the onion. Cut the fresh pineapple into 1-inch chunks and pat them very dry with paper towels; this helps them caramelize instead of steam. Mince the garlic, grate the ginger, mince one jalapeño (for the sauce), and slice the second jalapeño into thin rings (for the stir-fry). Chop the green onions and cilantro for garnish. Cook your rice according to package directions so it is ready when the stir-fry is done.

Step 2: Marinate and velvet the chicken

In a medium bowl, combine the sliced chicken, 1 tbsp soy sauce, 2 tsp cornstarch, 1 tsp oil, 1/4 tsp salt, and 1/4 tsp black pepper. Toss until every piece of chicken is evenly coated. This quick “velveting” step tenderizes the chicken and helps it stay juicy and silky once it hits the hot pan. Set aside at room temperature while you prepare the sauce, about 10–15 minutes.

Step 3: Whisk the jalapeño-garlic pineapple glaze

In a separate bowl or large measuring cup, whisk together the pineapple juice, chicken broth, 3 tbsp soy sauce, brown sugar, honey, rice vinegar, and 1 tbsp cornstarch until completely smooth with no lumps. Stir in the minced garlic, grated ginger, minced jalapeño, and red pepper flakes if using. Taste a tiny spoonful (it will be intense now but will mellow once cooked); adjust with a bit more soy sauce for saltiness or sugar for sweetness if you like. Set the sauce near the stove, ready to pour in.

Step 4: Sear the chicken

Heat 1 tbsp of the vegetable oil in a large, heavy skillet or wok over medium-high heat until shimmering and just beginning to smoke. Add the chicken in a single layer (cook in two batches if needed to avoid crowding). Let it sear undisturbed for 2–3 minutes, then stir-fry for another 2–3 minutes until the chicken is lightly browned and just cooked through. Transfer the chicken and any juices to a clean plate and keep nearby.

Step 5: Stir-fry the vegetables and pineapple

In the same pan, add the remaining 1 tbsp oil. Add the sliced onion, red bell pepper, and jalapeño rings. Stir-fry over medium-high heat for 2–3 minutes, until just starting to soften but still crisp-tender. Add the pineapple chunks and cook for another 1–2 minutes, letting the edges take on a bit of caramelized color. Scrape up any browned bits from the bottom of the pan; those are packed with flavor and will melt into the sauce.

Step 6: Add the glaze and finish the stir-fry

Return the cooked chicken and any accumulated juices to the pan. Give the sauce a quick stir in case the cornstarch has settled, then pour it into the skillet. Stir constantly as the sauce comes to a simmer; within 2–3 minutes it will thicken into a glossy, jalapeño-studded glaze that clings to the chicken, pineapple, and vegetables. If it gets too thick, splash in 1–2 tbsp water to loosen. Turn off the heat and stir in the sesame oil, if using. Taste and adjust with extra soy sauce, a squeeze of lime, or a pinch more sugar as needed.

Step 7: Garnish and serve

Sprinkle the stir-fry with sliced green onions and chopped cilantro. Serve immediately over bowls of hot cooked rice, spooning plenty of the spicy-sweet pineapple jalapeño glaze over the top. Add lime wedges on the side for squeezing at the table. Enjoy while everything is still sizzling-hot and vibrant.

Pro Tips

• Crank the heat: Stir-fries cook best over medium-high to high heat. Preheat your pan well so the chicken sears and the vegetables stay crisp.
• Dry the pineapple: Patting the pineapple very dry is key to getting those caramelized edges instead of a watery stir-fry.
• Control the spice: For mild heat, remove all jalapeño seeds and skip the red pepper flakes. For extra spicy, keep the seeds in and bump the flakes up to 1/2 tsp.
• Slice chicken evenly: Cut the chicken into similar-size strips so they cook at the same rate and stay tender.
• Do not walk away from the sauce: Once you pour in the glaze, stir constantly. Cornstarch-thickened sauces go from thin to thick very quickly.

Variations

• Coconut-lime twist: Replace half of the chicken broth with unsweetened coconut milk and finish with extra lime zest for a tropical, creamy spin.
• Extra veggie version: Add snap peas, broccoli florets, or thinly sliced carrots during the vegetable step. Stir-fry until just crisp-tender.
• Shrimp swap: Use 1 1/2 lb large shrimp (peeled and deveined) instead of chicken. Marinate briefly in 1 tbsp soy sauce and 1 tsp cornstarch, then sear just until pink before continuing with the recipe.

Storage & Make-Ahead

Store leftover jalapeño pineapple chicken stir-fry in an airtight container in the refrigerator for up to 3–4 days. For best texture, store the rice separately. Reheat gently in a skillet over medium heat with a splash of water to loosen the sauce, or microwave in short bursts, stirring in between, until hot. You can also prep ahead by slicing the chicken, chopping all vegetables, and whisking the sauce up to 24 hours in advance; keep everything covered in the fridge. When it is time to cook, dinner will come together in about 15 minutes.

Nutrition (per serving)

Approximate per serving (without rice): about 425 calories, 35 g protein, 45 g carbohydrates, 12 g fat, 3 g saturated fat, 2–3 g fiber, 22–25 g sugars, and around 850–950 mg sodium (will vary based on brand of soy sauce and broth, and how much extra seasoning you add). Serving with 1 cup cooked white rice adds roughly 200 calories and 45 g carbohydrates.