Easy Weeknight Kung Pao Pineapple Chicken Stir Fry Recipe

Introduction

This Easy Weeknight Kung Pao Pineapple Chicken Stir Fry combines tender chicken, vibrant vegetables, and sweet pineapple in a savory, tangy sauce. It’s a quick and flavorful meal perfect for busy evenings.

Ingredients

• 1½ pounds boneless, skinless chicken breast or thighs, cut into bite-size pieces
• 2 tablespoons cornstarch
• 2 tablespoons vegetable oil
• 1 teaspoon ginger, minced
• 1 red bell pepper, coarsely chopped
• 1 zucchini, sliced into half-moons
• 1 cup fresh pineapple, chopped into chunks
• 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
• Cooked rice for serving

Instructions

1. Step 1: Toss the chicken pieces with cornstarch until they are evenly coated.
2. Step 2: Heat the 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 browned and cooked through.
3. Step 3: Add the minced ginger to the pan and cook for 1 minute until fragrant.
4. Step 4: Add the chopped red bell pepper, sliced zucchini, and pineapple chunks. Stir-fry for another 3 to 4 minutes until the vegetables are just tender.
5. Step 5: Pour in the kung pao sauce and teriyaki glaze. Stir well to coat everything and cook for 2 to 3 more minutes until the sauce bubbles and thickens slightly.
6. Step 6: Remove from heat and sprinkle with sliced green onions and chopped roasted peanuts. Serve hot over cooked rice.

Tips & Variations

• For extra heat, add red pepper flakes or fresh chili when cooking the ginger.
• Substitute chicken with firm tofu for a vegetarian version.
• Use frozen pineapple chunks if fresh isn’t available; just drain any excess juice before adding.
• Swap the roasted peanuts for cashews for a different crunchy texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through to maintain the sauce’s texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breast?

Yes, boneless skinless chicken thighs work great and add a bit more flavor and juiciness to the dish.

Is this recipe gluten-free?

Yes, using the Kikkoman® Gluten-Free Kung Pao Sauce ensures the dish remains gluten-free. Just check labels on other ingredients to be sure.

Easy Weeknight Kung Pao Pineapple Chicken Stir Fry Recipe

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4.9 from 132 reviews

This Easy Weeknight Kung Pao Pineapple Chicken Stir Fry is a flavorful and quick Asian-inspired dish perfect for busy evenings. Tender chicken pieces are coated with cornstarch for a crispy exterior, then stir-fried with sweet pineapple chunks, vibrant bell peppers, zucchini, and a tangy-sweet gluten-free kung pao sauce combined with a honey-pineapple teriyaki glaze. Finished off with crunchy roasted peanuts and fresh green onions, this recipe offers a delightful balance of savory, sweet, and spicy flavors served over warm, fluffy rice.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Asian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Chicken & Marinade

• 1½ pounds boneless, skinless chicken breast or thighs, cut into bite-size pieces
• 2 tablespoons cornstarch

Vegetables & Fruits

• 1 teaspoon ginger, minced
• 1 red bell pepper, coarsely chopped
• 1 zucchini, sliced into half-moons
• 1 cup fresh pineapple, chopped into chunks
• 2 green onions, sliced

Sauces & Oils

• 2 tablespoons vegetable oil
• ¼ cup Kikkoman® Gluten-Free Kung Pao Sauce
• 2 tablespoons Kikkoman® Teriyaki Baste & Glaze with Honey & Pineapple

Garnish & Serving

• 2 tablespoons roasted peanuts, chopped
• Cooked rice for serving

Instructions

1. Prepare the Chicken: Toss the bite-sized chicken pieces with cornstarch until they are evenly coated to ensure a crispy texture when cooked.
2. Cook the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the cornstarch-coated chicken and cook for 5 to 6 minutes, stirring occasionally, until the chicken is browned on the outside and cooked through.
3. Add Aromatics and Vegetables: Stir in the minced ginger and cook for 1 minute until fragrant. Then add the chopped red bell pepper, sliced zucchini, and pineapple chunks. Stir-fry everything together for 3 to 4 minutes until the vegetables are just tender but still crisp.
4. Incorporate Sauces: Pour in the gluten-free kung pao sauce and the honey-pineapple teriyaki glaze. Stir well to coat the chicken and vegetables evenly. Cook for an additional 2 to 3 minutes, allowing the sauce to bubble and thicken slightly, creating a glossy finish.
5. Finish and Serve: Remove the skillet from heat. Garnish 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

• For extra heat, add a pinch of crushed red pepper flakes when adding the ginger.
• You can substitute chicken thighs for breast meat to keep the dish more moist and flavorful.
• Ensure vegetables remain crisp by not overcooking during stir-fry.
• Use gluten-free soy sauce alternatives if sensitive to gluten.
• Leftovers store well in an airtight container in the refrigerator for up to 3 days.

Keywords: Kung Pao Chicken, Pineapple Chicken Stir Fry, Gluten-Free Stir Fry, Quick Weeknight Dinner, Asian Chicken Recipe