Easy Weeknight Kung Pao Pineapple Chicken Stir Fry Recipe
If you’re craving a vibrant and flavorful stir fry that comes together in no time, you’ve got to try this Easy Weeknight Kung Pao Pineapple Chicken Stir Fry. It’s a perfect balance of sweet and savory, with tender chunks of chicken, crunchy vegetables, and juicy pineapple all glazed in a deliciously sticky, tangy sauce. This dish is a breeze to make but delivers big on excitement and taste, transforming your weeknight dinner into something truly special without any fuss.
Ingredients You’ll Need
With just a handful of simple, fresh ingredients, this recipe is designed to be straightforward yet bursting with flavor. Each item plays a crucial role, from adding texture to boosting the rich, tangy notes that make this stir fry so addictive.
- 1½ pounds boneless, skinless chicken breast or thighs: Choose thighs for extra juiciness or breast for leaner bites that soak up the sauce wonderfully.
- 2 tablespoons cornstarch: This helps create a lovely coating on the chicken that locks in moisture and gives a subtle crispiness when cooked.
- 2 tablespoons vegetable oil: A neutral oil with a high smoke point perfect for quick stir-frying over high heat.
- 1 teaspoon ginger, minced: Adds a bright, zesty warmth that complements the pineapple and sauces beautifully.
- 1 red bell pepper, coarsely chopped: Brings crisp bite and vibrant color that balances the dish visually and flavor-wise.
- 1 zucchini, sliced into half-moons: Offers a tender texture and mild flavor that soaks up the delicious sauce.
- 1 cup fresh pineapple, chopped into chunks: Injects juicy sweetness and a tropical twist that makes this version of kung pao chicken truly memorable.
- ¼ cup Kikkoman® Gluten-Free Kung Pao Sauce: The heart of the dish’s bold, savory, and mildly spicy flavor profile with authentic Asian seasoning.
- 2 tablespoons Kikkoman® Teriyaki Baste & Glaze with Honey & Pineapple: Adds a luscious sweetness and extra glaze that complements the pineapple and peppers.
- 2 green onions, sliced: Fresh, slightly sharp garnish that adds contrast and color at the finish.
- 2 tablespoons roasted peanuts, chopped: For crunch and nutty richness that provides a classic kung pao texture.
- Cooked rice for serving: A simple base that absorbs the delicious sauce and rounds out the meal.
How to Make Easy Weeknight Kung Pao Pineapple Chicken Stir Fry
Step 1: Coat and Cook the Chicken
Start by tossing your bite-sized chicken pieces with cornstarch until they’re evenly coated. This little step is a game-changer—it helps create a slightly crispy exterior while sealing in the juiciness on the inside. Heat your vegetable oil in a large skillet or wok over medium-high heat, then add the chicken. Let it cook for around 5 to 6 minutes, stirring occasionally, until the chicken is beautifully browned and cooked through. This is the savory foundation for your stir fry.
Step 2: Add Ginger, Vegetables, and Pineapple
Next in goes the minced ginger. Stir it around the hot pan for about a minute until you can smell its fragrant aroma filling your kitchen—this step infuses the oil with a bright kick. Toss in the chopped red bell pepper, zucchini slices, and fresh pineapple chunks. Stir-fry these for 3 to 4 minutes so they get tender but still maintain a satisfying crunch. The sweetness of the pineapple pairs perfectly with the savory vegetables, enhancing the dish’s harmony of flavors.
Step 3: Stir in the Sauces and Glaze
Now, pour in the Kikkoman® Gluten-Free Kung Pao Sauce followed by the Teriyaki Baste & Glaze with Honey & Pineapple. Give everything a good stir so that the chicken and veggies are beautifully coated in the sticky, flavorful glaze. Cook for another 2 to 3 minutes until the sauce bubbles up and thickens slightly, turning the dish into a glossy, irresistible masterpiece ready to delight your taste buds.
Step 4: Finish with Green Onions and Peanuts
Remove the pan from the heat and sprinkle over the sliced green onions and chopped roasted peanuts. The green onions add freshness and color, while the peanuts bring that classic crunchy texture that makes this stir fry so special. Serve your Easy Weeknight Kung Pao Pineapple Chicken Stir Fry piping hot on a bed of fluffy cooked rice to soak up every bit of the saucy goodness.
How to Serve Easy Weeknight Kung Pao Pineapple Chicken Stir Fry
Garnishes
To take your dish over the top, don’t skimp on garnishes. Extra chopped green onions brighten up the plate beautifully, and a few whole roasted peanuts add a wonderful textural contrast. If you enjoy a little heat, a sprinkle of red pepper flakes or thinly sliced fresh chili works wonders too.
Side Dishes
This stir fry is delightfully vibrant on its own, but pair it with some simple steamed jasmine or brown rice to soak up the fantastic sauce. For a fresh, crunchy side, try a crisp Asian slaw or steamed broccoli tossed with a little sesame oil and soy sauce—both complement the flavors and textures wonderfully.
Creative Ways to Present
Want to impress guests or turn this into a fun family meal? Serve the stir fry inside hollowed-out pineapple halves for a tropical touch. Another fun idea is to offer it over cauliflower rice for a low-carb twist. You could even use large lettuce leaves as wraps to make hand-held bites bursting with flavor.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Easy Weeknight Kung Pao Pineapple Chicken Stir Fry, simply transfer them to an airtight container and refrigerate. They’ll stay fresh for up to 3 days, making a quick, tasty lunch or dinner ready to heat and enjoy.
Freezing
This dish freezes well if you want to prepare in advance. Just let it cool completely, then pack it into freezer-safe containers or bags. It can be stored for up to 2 months. When you’re ready, thaw it overnight in the fridge for best texture.
Reheating
Reheat leftovers gently in a skillet over medium heat to keep the chicken tender and veggies crisp. You can also microwave it covered, stirring halfway through to reheat evenly. If the sauce thickened too much in the fridge, splash a little water or broth to loosen it up as it heats.
FAQs
Can I use chicken thighs instead of breast?
Absolutely! Chicken thighs are actually a great choice because their higher fat content keeps the meat juicy and flavorful during stir-frying. Both work well, so pick your favorite.
Is this dish spicy?
It has a mild heat typical of Kung Pao sauce, but it’s not overly spicy. If you like your stir fry spicier, feel free to add red chili flakes or fresh sliced chili peppers to suit your taste.
Can I make this stir fry vegetarian?
Yes! Swap the chicken for firm tofu or a variety of mushrooms for a delicious vegetarian version. Just adjust cooking time accordingly to get the perfect texture for your chosen protein.
What can I substitute if I don’t have fresh pineapple?
Canned pineapple chunks, drained well, work in a pinch and still add that sweet tropical note. Just be mindful of added syrup if you want to keep the dish less sweet.
How long does it take to make this dish?
From chopping to plating, this stir fry can be on your table in about 25 minutes, making it a speedy and satisfying option for busy weeknights.
Final Thoughts
I can’t recommend this Easy Weeknight Kung Pao Pineapple Chicken Stir Fry enough—it’s a joyful explosion of colors, textures, and flavors that makes dinner something to look forward to. With its quick prep, fresh ingredients, and that perfect sweet-and-savory sauce, it fits perfectly into any busy schedule. Trust me, once you try it, it’ll be your new go-to!
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Easy Weeknight Kung Pao Pineapple Chicken Stir Fry Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Easy Weeknight Kung Pao Pineapple Chicken Stir Fry is a quick and flavorful dish combining tender chicken, fresh vegetables, and sweet pineapple in a savory gluten-free kung pao sauce, perfect for a delicious family dinner served over steamed rice.
Ingredients
Chicken and Coating
- 1½ pounds boneless, skinless chicken breast or thighs, cut into bite-size pieces
- 2 tablespoons cornstarch
Vegetables and Fruit
- 1 teaspoon ginger, minced
- 1 red bell pepper, coarsely chopped
- 1 zucchini, sliced into half-moons
- 1 cup fresh pineapple, chopped into chunks
Sauces and Garnishes
- ¼ cup Kikkoman® Gluten-Free Kung Pao Sauce
- 2 tablespoons Kikkoman® Teriyaki Baste & Glaze with Honey & Pineapple
- 2 green onions, sliced
- 2 tablespoons roasted peanuts, chopped
Serving
- Cooked rice for serving
Instructions
- Prepare the Chicken: Toss the chicken pieces with cornstarch until they are evenly coated, which helps create a light, crispy exterior when cooked.
- Cook the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken and cook for 5 to 6 minutes, stirring occasionally, until the chicken is browned and cooked through.
- Add Aromatics: Add the minced ginger to the pan and stir-fry for 1 minute until fragrant, which enhances the dish’s depth of flavor.
- Cook Vegetables and Pineapple: Add the coarsely chopped red bell pepper, sliced zucchini, and pineapple chunks. Stir-fry for 3 to 4 minutes until the vegetables are just tender but still crisp.
- Add Sauces: Pour in the gluten-free kung pao sauce and teriyaki baste and glaze with honey and pineapple. Stir well to coat all ingredients and cook for another 2 to 3 minutes until the sauce is bubbling and slightly thickened.
- Finish and Serve: Remove the pan from heat. Top with sliced green onions and chopped roasted peanuts for added crunch and flavor. Serve the stir-fry hot over freshly cooked rice.
Notes
- Use chicken thighs if you prefer more flavorful and juicier meat.
- The dish is gluten-free due to the specific sauces used.
- You can substitute roasted peanuts with cashews if preferred.
- Adjust the amount of sauce to your taste preference.
- Serve over steamed jasmine or brown rice for best results.
- For extra spice, add some crushed red pepper flakes while stir-frying.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 80 mg
Keywords: Kung Pao Chicken, Pineapple Chicken Stir Fry, Gluten-Free Stir Fry, Weeknight Dinner, Quick Chicken Recipes, Stir Fry Chicken with Vegetables
