Some nights call for comfort, but you still want to feel good about what’s on the table. This Pineapple Orange Chicken brings all the cozy vibes with none of the regret. Tender chicken, colorful veggies, all in a sweet, tangy sauce that comes together in one skillet. Serve it over brown rice for a healthy and complete meal. It’s quick, nourishing, and just fancy enough to make your Tuesday night feel like a Friday night (without dirtying every dish in the kitchen).
Stir fry dishes are a weeknight win in our kitchen because they’re healthy, fast, and don’t require a ton of prep. With just a few chopped veggies and around 15 minutes of cooking time, you’ve got dinner on the table in a jif. They’re usually built around a lean source of protein and loaded with veggies, which means you’re getting all the elements of a fully-balanced meal without overthinking it.
For this particular pineapple orange chicken recipe, I’ve made it even easier by adding the sauce ingredients right into the pan. No extra bowl, no whisking ahead of time, just stir it all together as it cooks. It saves time, cuts down on cleanup, and still delivers that sweet, tangy flavor you love. Because honestly, if we can skip a step and still end up with a delicious dinner it’s a win in my book.
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Ingredient Photo
See recipe card for exact amounts.
Ingredient Notes and Substitutions
- Chicken: I use boneless, skinless chicken breast, but thighs work just as well if that’s what you’ve got—or prefer. They’re a little richer and harder to overcook, which is always a bonus.
- Pineapple: Canned pineapple chunks are perfect here. We use the fruit and the juice for extra flavor and convenience—no sticky cutting board required.
- Bell Pepper: Red bell pepper adds a subtle sweetness that pairs perfectly with the sauce. But if you’re watching your grocery budget, green bell peppers are usually much cheaper and still taste great in this dish.
- Sugar Snap Peas: These add a crisp bite that balances the sweet and tangy flavors. You can swap in snow peas if that’s what you have, they’re equally crunchy and quick-cooking.
- Fresh Orange: The zest and juice of one orange bring brightness and depth (and let’s be real—it wouldn’t be Pineapple Orange Chicken without it).
- Green Onion: We use the tops as a garnish to finish the dish with a pop of color and a little extra flavor. Totally optional but highly recommended if you’ve got one hanging out in the fridge.
- Sweet & Sour Stir Fry Sauce: This one’s a weeknight lifesaver. It’s a one-and-done ingredient that gives us that classic sweet-and-sour flavor without pulling out ten different bottles. Just trying to get dinner on the table here—not audition for Iron Chef.
- Soy Sauce: Stir fry without soy sauce? Unthinkable. I go with low-sodium to keep it balanced, but coconut aminos or liquid aminos work great if you’re keeping it paleo or gluten-free.
- Oil: I use canola oil for sautéing, but vegetable oil does the job just fine. Sesame oil could work too if you want extra flavor.
- Seasoning: Salt, black pepper, and a pinch of crushed red pepper flakes add just the right amount of heat and flavor to round things out.
- Rice: I use boil-in-bag brown rice for this because it's so easy and fail-proof (it’s even easier than Minute Rice). But you’ve got options! Stir fries are also great over white rice, jasmine rice, or even cauliflower rice if you're going low-carb. Quinoa works too, or you can keep it classic and serve it as-is if you're skipping the grains altogether.
Step-By-Step Instructions (with photos)
Step 1: Toss the chicken pieces in corn starch.
Step 2: Heat oil in a large skillet and sauté chicken until brown.
Step 3: Add veggies and pineapple and cook 3-5 minutes.
Step 4: Add the ingredients for the sauce, mix a slurry of corn starch and water and add to the skillet, stir and cook for 2-3 minutes until thickened.
Frequently Asked Questions
Store leftovers in an airtight container in the refrigerator for up to 3 days.
You can reheat it in the microwave in 30-second intervals, stirring each time until it’s heated through. We usually make this once and eat it twice—I just make fresh rice the second time around. While the rice cooks, I warm the pineapple orange chicken in a small skillet over low to medium heat.
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Pineapple Orange Chicken Recipe
Ingredients
For the stir fry
- 1 lb boneless skinless chicken breast
- 2 tablespoon corn starch
- 1 tbsp canola oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 can pineapple chunks ¼ cup juice reserved
- 1 cup red bell pepper
- 1 cup sugar snap peas
For the sauce
- ½ cup sweet and sour stir fry sauce
- ¼ cup pineapple juice
- ¼ cup soy sauce
- ¼ cup fresh orange juice
- zest of one orange
- ¼ teaspoon crushed red pepper flakes or to taste
- 1 tablespoon corn starch
- 1 tablespoon water
- green onions for garnish, if desired
- 2 bags boil-in-bag brown rice
Instructions
- Cut the chicken into bite-sized pieces. Slice the bell pepper into short strips and cut the sugar snap peas in half. Zest and juice the orange. Drain the pineapple, reserving ¼ cup of the juice for the sauce.
- Put a medium or large saucepan of water on to boil over high heat for the rice.
- In a medium bowl, toss the chicken with the cornstarch until coated.1 lb boneless skinless chicken breast, 2 tablespoon corn starch
- Heat the oil in a large skillet over medium to medium-high heat. Add the chicken, season with salt and pepper and cook until it starts to brown, about 5 minutes.½ teaspoon salt, ¼ teaspoon black pepper, 1 tablespoon canola oil
- Once the water boils, add the rice and cook for 10 minutes (or according to package directions).2 bags boil-in-bag brown rice
- Add the pineapple, bell pepper, and sugar snap peas to the skillet. Cook for 3–5 minutes, until the veggies start to soften.1 cup red bell pepper, 1 cup sugar snap peas, 1 can pineapple chunks
- Stir in the sweet & sour sauce, reserved pineapple juice, soy sauce, orange juice and zest, and red pepper flakes.½ cup sweet and sour stir fry sauce, ¼ cup pineapple juice, ¼ cup fresh orange juice, zest of one orange, ¼ teaspoon crushed red pepper flakes, ¼ cup soy sauce
- In a small bowl, whisk together 1 tablespoon water and 1 tablespoon cornstarch to make a slurry, then stir it into the skillet. Cook for 1–2 minutes, until the sauce has thickened.1 tablespoon corn starch, 1 tablespoon water
- Serve over rice garnished with green onions, if desired.green onions
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