Name: 20 Minute Ginger Pineapple Chicken Stir Fry
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 lb boneless skinless chicken breast, cut into bite-sized pieces; 2 tablespoons vegetable oil; 1 red bell pepper, sliced; 2 cups fresh pineapple chunks; 1 cup snap peas, trimmed; 2 tablespoons fresh ginger, grated; 3 tablespoons low sodium soy sauce; 1 tablespoon honey; 2 cloves garlic, minced; 2 green onions, sliced, for garnish

You Won’t Believe How Fast This Comes Together

Alright, I’m just going to say it: I’m obsessed with anything that’s both sweet and a little spicy (and also doesn’t make me sweat over a stove for an hour, because no thanks). The first time I whipped up this 20 Minute Ginger Pineapple Chicken Stir Fry, it was a Tuesday—work-from-home day, which mostly means I’m in pajama pants sneaking into the kitchen between Zoom calls. Anyway, the real miracle is that my usually-picky teenager asked for seconds and then—shocker—packed the leftovers for his lunch the next day. That pretty much never happens unless noodles are involved, so you know it’s good.

20 Minute Ginger Pineapple Chicken Stir Fry

Funny thing, the first few times I made this, I totally burned the garlic. Not even embarrassed about it (okay, maybe a little), but that’s how I learned—don’t try to answer emails while stir-frying. Lesson learned. Anyway, here’s how I throw this together without losing my mind or setting off the smoke alarm.

Why I Keep Coming Back to This Stir Fry

I make this when the day got away form me, but eating cereal for dinner feels a little bit too tragic. My family goes kind of bananas for it because it’s saucy, slightly tangy, and there’s pineapple—automatic win. (I’m telling you, just toss pineapple into things and suddenly everyone’s happy, it’s like a cheat code.) One time, I tried using tofu instead and, yeah, my husband gave me the look—but honestly tofu works too, if I press my luck.

In all seriousness, I’m just grateful it doesn’t require any fancy ingredients. Plus, minimal chopping. I love a good stir fry but sometimes all that slicing makes me regret my life choices. This one’s mostly dump, stir, and eat. Not mad about it.

Here’s What I Throw In (But You Do You)

2 chicken breasts (I sometimes use boneless thighs if I can’t be bothered—they’re juicier, but whatever’s in the fridge)
1 tbsp grated fresh ginger (honestly, powdered works in a pinch—like if I forgot to buy actual ginger, which happens a lot)
3 cloves garlic, minced (I know, I know, the pre-minced stuff isn’t as good but it’s fine—use what you’ve got)
1 red bell pepper, sliced (or whatever color you pull out of the veggie drawer)
1 cup pineapple chunks (canned or fresh, fresh is best but who has time? my gran insists Del Monte’s better—eh, they’re both fine)
2 tbsp soy sauce (tamari if you’re gluten-free, but I can’t taste the difference)
1 tbsp honey or maple syrup (one time I used brown sugar and it was actually… kinda great?)
1 tsp sesame oil (optional, but so good for depth)
1 tbsp cornstarch mixed with 2 tbsp cold water (I skip this if I’m lazy, but it does thicken things up beautifully)
1–2 handfuls snap peas or green beans (optional, I use whatever looks alive in the fridge)
Oil for stir frying (I use any neutral oil, today it was sunflower but tomorrow, who knows)

How I Actually Throw This All Together

So, first up: cut the chicken into bite-sized chunks. Don’t stress if they’re a bit uneven, just means some crispy edges—win.
Heat a big frying pan or wok on medium-high. Splash a bit of oil in there, then get the chicken going. Stir it around till it’s mostly cooked and a bit golden at the edges. Should only take about 5-ish minutes. (This is usually when I dig through the fridge to see if I’ve got leftover rice.)
Shove the chicken to the side and toss in the ginger and garlic (don’t be me—don’t walk away). Let it get fragrant, like 30 seconds, then dump in the peppers and green beans, if you’re using them. Sauté for another two minutes. Don’t worry if it looks a bit weird here, that always happens.
Throw in the pineapple and let everything get cozy for a minute.
Pour in the soy sauce, honey (or maple, whatever), and sesame oil. Stir like mad. This is where I usually sneak a taste (maybe two). If you want a thick, glossy sauce, mix the cornstarch with water and pour that in now. Let it bubble up for a minute.
Give everything one last stir—it should look shiny and irresistible. Kill the heat and serve it up. If you like, scatter with sesame seeds but, I forget half the time. No big deal.

Little Notes from My Many Attempts

I’ll admit: I once added broccoli florets and forgot the pineapple and it was—let’s just say, not my best work. So, definitely don’t skip the pineapple, it’s kind of the main thing. Also, powdered ginger is totally fine if you microwave it with a smidge of oil first—it makes the flavor pop more (weird trick, but it works).

Another thing—if your pan gets too hot and the sauce seizes up, just splash in a little water, nobody will know. I sometimes finish mine with a squeeze of lime if I’ve got one knocking about; gives it zing.

Failed Experiments and Tasty Tweaks

Tried it with tofu—twice. Once was great (pressed extra firm, pan hot); the second time, mushy disaster. Oh well!
Added a handful of cashews once for crunch. 10/10, highly recommend, unless there’s allergies, in which case, maybe skip.
Swapped honey for chili jam once. It got spicy, but not in a bad way. Might repeat it next time.
Left out sesame oil. Didn’t miss it, really—so feel free if you’re out.

Tools I Say You Need (But You Can Improvise!)

A wok or big frying pan. Honestly, any pan that gets hot will do. My friend once used a beat-up saucepan—came out fine.
Chopping board and a knife, unless you buy pre-chopped stuff, which I do when it’s on sale.
A wooden spoon or spatula. I lost mine once and just shook the pan around (carefully) and it all mixed itself. #Innovation?

How Long Will It Last in the Fridge?

Supposedly, this keeps for 2–3 days in the fridge if you stick it in an airtight container. But, honestly, in my house it never lasts more than a day. I think the flavors get better overnight but can’t actually remember the last time we had leftovers longer than 18 hours. Freezes okay too, though the pineapple gets a little weird and watery.

How I Serve It Up (Occasionally With a Twist)

We usually pile this over jasmine rice. Sometimes noodles if we’re feeling fancy or the rice cooker has betrayed me. My sister sprinkles crushed peanuts on hers; my partner, who thinks peppers are the devil, just picks them out (he’s missing out, honestly). Oh, and, I always make sure there’s extra sauce for soaking. Optional, but essential, if you ask me.

Pro Tips from a Slightly Scatterbrained Cook

I once tried skipping the cornstarch step to save a minute—total regret. The sauce was watery and sad (don’t do it).
If you use canned pineapple, drain it well—otherwise, soggy city. Actually, I find it works better if you dump the chunks on a paper towel for a minute or two.
Don’t cook on low heat. Things just steam and you’ll miss out on those tasty caramelized bits.
On second thought, if you really can’t find ginger, just use a squirt of sriracha—it’s not the same, but it’s not bad.

Questions I’ve Actually Gotten (And a Few I Wish I Had)

Someone asked me if you can make this vegetarian?
Oh, definitely. Just swap the chicken for extra firm tofu or even chickpeas. Tofu’s a bit more forgiving if you press it first, I reckon.

What if I don’t have fresh pineapple?
Honestly, canned is just fine, maybe even better if you’re in a rush. Just remember what I said: drain it. Or don’t—then you get sweet stir-fry soup, which, sure, could be a thing in future?

Does it freeze?
It does. The texture takes a hit, but it’s totally passable for a work lunch if you zap it in the microwave. The sauce might separate but nothing a quick stir won’t fix.

Is this spicy?
Not unless you want it to be. Chuck in a bit of chili if you’re into that sort of thing. My kids think black pepper is spicy, so I go easy.

Can I add more veg?
For sure. I’ve thrown in snow peas, sweetcorn, even spinach that was on it’s last legs. Go wild! Just don’t skip the pineapple, or all bets are off.

Totally unrelated, but one day, I found out my neighbor grills their stir fry ingredients before tossing them in the wok. Maybe someday I’ll try. But not today.

20 Minute Ginger Pineapple Chicken Stir Fry