If you’ve ever wanted to create a bursting-with-flavor dinner that’s both quick and absolutely satisfying, then you’re going to love this Easy Weeknight Kung Pao Pineapple Chicken Stir Fry. This dish is the perfect harmony of savory, sweet, and spicy notes, all stirred together with tender chicken, crisp veggies, and juicy pineapple chunks. It’s a wonderful way to elevate a simple weeknight meal into something exciting and memorable without spending hours in the kitchen.

Easy Weeknight Kung Pao Pineapple Chicken Stir Fry Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are straightforward yet essential, each playing a unique role in building the vibrant flavors and appealing textures of the dish. From the tender chicken to the tangy pineapple and crunchy peanuts, every component adds delight to the plate.

1½ pounds boneless, skinless chicken breast or thighs: Choose your preferred cut, cut into bite-sized pieces for even cooking and a tender bite.

2 tablespoons cornstarch: This helps create a light coating on the chicken, giving it a satisfyingly crispy texture when cooked.
2 tablespoons vegetable oil: A neutral oil perfect for high-heat stir-frying.

1 teaspoon minced ginger: Adds a fresh, zesty kick that brightens up the dish.
1 red bell pepper, coarsely chopped: Provides a sweet crunch and beautiful red color.

1 zucchini, sliced into half-moons: Brings a delicate texture and subtle sweetness.
1 cup fresh pineapple, chopped into chunks: The star for juicy bursts of sweetness that balance the savory sauce.
¼ cup Kikkoman® Gluten-Free Kung Pao Sauce: The bold, spicy base that defines the dish’s classic flavor profile.

2 tablespoons Kikkoman® Teriyaki Baste & Glaze with Honey & Pineapple: Adds an extra layer of sweetness and a glossy finish.
2 green onions, sliced: For a mild oniony crunch and fresh finish.
2 tablespoons roasted peanuts, chopped: Offers a toasty crunch that brings texture contrast.

Cooked rice for serving: The perfect base to soak up every bit of the delicious sauce.

How to Make Easy Weeknight Kung Pao Pineapple Chicken Stir Fry

Step 1: Prep and Coat the Chicken

Start by tossing your bite-sized chicken pieces with cornstarch until they are evenly coated. This small step makes a huge difference, as it creates a light crust that locks in juices and helps the chicken brown beautifully during cooking.

Step 2: Brown the Chicken

Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken and cook it for about 5 to 6 minutes, stirring occasionally. You’re looking for a golden exterior and fully cooked chicken, which sets the foundation for this dish’s amazing texture.

Step 3: Sauté Ginger and Vegetables

Next, toss in the minced ginger, letting it cook for just about a minute until fragrant—this bursts the air with warm spice. Then, add the chopped red bell pepper, zucchini, and fresh pineapple chunks. Stir-fry everything for another 3 to 4 minutes until the vegetables soften slightly but remain crisp and the pineapple starts to caramelize slightly from the heat.

Step 4: Add the Sauces and Simmer

Pour in the Kikkoman® Gluten-Free Kung Pao Sauce along with the Teriyaki Baste & Glaze with Honey & Pineapple. Stir well to coat every morsel of chicken and vegetable. Continue cooking for 2 to 3 minutes more, allowing the sauce to bubble and thicken just enough to cling to all the ingredients perfectly.

Step 5: Finish and Garnish

Remove the skillet from heat and sprinkle the sliced green onions and chopped roasted peanuts over the top. These final touches add fresh brightness and a satisfying crunch that make the dish truly special.

How to Serve Easy Weeknight Kung Pao Pineapple Chicken Stir Fry

Garnishes

To really make this dish shine, don’t skip the green onions and peanuts. The green onions brighten the dish with a mild, fresh flavor while the peanuts provide a delightful contrast in crunch that complements the tender chicken and veggies perfectly. You could even toss in a few red pepper flakes if you like a spicy kick!

Side Dishes

This stir-fry is fantastic served over steaming bowls of cooked white or jasmine rice that soak up the flavorful sauce. For a lower-carb option, it also pairs wonderfully with cauliflower rice or even quinoa. A simple cucumber salad on the side can bring a cool, crisp element that contrasts the warm, saucy stir-fry.

Creative Ways to Present

Want to impress? Serve this Easy Weeknight Kung Pao Pineapple Chicken Stir Fry in colorful bowls or even in hollowed-out pineapple halves for a fun tropical flair. You might also try wrapping scoops in lettuce leaves for a handheld, fresh bite that’s perfect for casual gatherings or family dinners.

Make Ahead and Storage

Storing Leftovers

After preparing your delicious Easy Weeknight Kung Pao Pineapple Chicken Stir Fry, store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making it a perfect lunch or dinner option for busy days.

Freezing

If you want to save some for a longer time, you can freeze the stir-fry without the rice. Portion it into freezer-safe containers or bags, and it will keep well for 1 to 2 months. When ready to enjoy, thaw overnight in the fridge for best texture.

Reheating

Reheat your leftovers gently in a skillet over medium heat, adding a splash of water if needed to loosen the sauce. Avoid microwaving at high power to keep the chicken tender and the vegetables from turning mushy. Stir frequently until heated through.

FAQs

Can I use chicken thighs instead of breasts for this stir fry?

Absolutely! Chicken thighs add a bit more richness and remain juicy even if slightly overcooked, making them a great choice for this recipe.

Is there a vegetarian version of this dish?

Yes! Swap the chicken for firm tofu or your favorite plant-based protein, and keep the vegetables and sauce as is for a delicious vegetarian twist.

How spicy is the Easy Weeknight Kung Pao Pineapple Chicken Stir Fry?

The heat level is moderate and balanced by the sweetness of pineapple and teriyaki glaze, but you can easily adjust the spice by adding chili flakes or using less kung pao sauce.

What can I substitute if I don’t have Kikkoman® Kung Pao Sauce?

You can make a simple homemade version using soy sauce, chili paste, garlic, and a touch of sugar to mimic the flavors, but the pre-made sauce really speeds things up for a true weeknight delight.

Can I prepare any parts of this recipe in advance?

Yes, you can chop your veggies and pineapple ahead of time and even toss the chicken in cornstarch the day before to save time when cooking.

Final Thoughts

This Easy Weeknight Kung Pao Pineapple Chicken Stir Fry is a true lifesaver when you want a flavorful, exciting meal without a huge time investment. It’s balanced, colorful, and packed with textures that make every bite enjoyable. I promise once you try it, this recipe will become a fast favorite for your busy evenings. So grab your wok and dive into this tropical, spicy, and satisfying stir-fry tonight!

Easy Weeknight Kung Pao Pineapple Chicken Stir Fry Recipe

★★★★★

5 from 26 reviews

Author: lina

Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

This Easy Weeknight Kung Pao Pineapple Chicken Stir Fry is a flavorful and vibrant dish featuring tender chicken pieces tossed in a tangy and sweet Kung Pao sauce with fresh pineapple, bell peppers, and zucchini. Ready in under 30 minutes, it’s perfect for a quick, satisfying family dinner served over steamed rice.

Instructions

Prepare the chicken: Toss chicken pieces with cornstarch in a bowl until each piece is evenly coated. This helps to create a light crust and thickens the sauce later.
Cook the chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5 to 6 minutes, stirring occasionally until the chicken is browned on all sides and cooked through.
Add aromatics and vegetables: Stir in minced ginger and cook for about 1 minute until fragrant. Add the chopped red bell pepper, zucchini slices, and pineapple chunks. Stir-fry for 3 to 4 minutes until the vegetables are just tender but still crisp.

Incorporate sauces: Pour in the Kikkoman Gluten-Free Kung Pao Sauce and Teriyaki Baste & Glaze with Honey & Pineapple. Stir thoroughly to coat the chicken and vegetables. Let the mixture cook for 2 to 3 minutes until the sauce bubbles and thickens slightly.
Finish and serve: Remove the pan from heat. Sprinkle the stir-fry with sliced green onions and chopped roasted peanuts for added crunch and flavor. Serve hot over cooked rice for a complete meal.

Notes

You can use either chicken breast or thighs depending on your preference; thighs tend to be a bit juicier.

Adjust the amount of Kung Pao sauce to control spiciness and flavor intensity.
For a gluten-free dish, ensure all sauces used are labeled gluten-free as specified.
Roasted peanuts add a nice texture contrast but can be omitted or substituted for nut allergies.

Serve immediately after cooking to enjoy the vegetables at their best crispness.

Prep Time: 10 minutes
Cook Time: 15 minutes

Category: Main Course
Method: Stir Fry
Cuisine: Chinese-American

Nutrition

Serving Size: 1 serving (about 1 cup chicken stir-fry plus rice)
Calories: 380 kcal
Sugar: 12 g

Sodium: 620 mg
Fat: 10 g
Saturated Fat: 2 g

Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 35 g

Fiber: 3 g
Protein: 36 g
Cholesterol: 85 mg

Keywords: Kung Pao Chicken, Pineapple Chicken Stir Fry, Gluten-Free Stir Fry, Quick Dinner Recipes, Weeknight Meals, Chicken Stir Fry with Vegetables