Skip the takeout line and whip up this Orange Pineapple Chicken at home in under 30 minutes! This easy dish features tender chicken and crisp vegetables in a bright, tangy sauce that’s bursting with sweet and savory flavors. Every bite has that perfect balance of citrusy orange and juicy pineapple that keeps you coming back for more.
Serve it over a bed of fluffy rice for a complete meal that’s both healthy and satisfying. It’s quick enough for busy weeknights yet tasty enough to feel like something special. Plus, you control the ingredients, so it’s fresher, lighter, and made just the way you like it.
If you love quick and flavorful dinners like this, you might also like my Lemon Chicken Chow Mein, a zesty noodle dish with tender chicken and crisp veggies, Pineapple Chicken Stir Fry, which delivers the perfect balance of sweet and savory, or my Panda Express Copycat Kung Pao Chicken, a bold and slightly spicy favorite that’s just as good as the restaurant version. Each one is simple, satisfying, and perfect for adding variety to your weekly meal plan.
Why You’ll Love This Recipe
- Has all the elements of a fully-balanced meal.
- Comes together in under half an hour making it perfect for any night of the week.
- Packed with bright, fresh flavors that taste just as good (if not better) than restaurant takeout.
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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 too. They’re juicier and a little more flavorful.
- Pineapple: Canned pineapple chunks are perfect here because you’ll use the fruit and the juice.
- Bell Pepper: Red bell pepper adds a subtle sweetness, 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 crunch, 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, so fresh is best. But, you can use bottled juice and skip the zest if that’s what you have.
- Green Onion: We use the onion tops to finish the dish to add color and flavor. Totally optional but highly recommended.
- Sweet & Sour Stir Fry Sauce: This is a one-and-done ingredient that gives us that classic sweet-and-sour flavor without using a laundry list of ingredients.
- Soy Sauce: I use the low-sodium variety, 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 works too.
- 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 there are options. Stir fries ar great over white rice, jasmine rice, or even cauliflower rice if you’re going low-carb.
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 orange pineapple chicken in a small skillet over low to medium heat.
Try These Delicious Chicken Dishes Next!
Loaded Baked Potato & Chicken Casserole
A one pan meal that is topped with melted cheese and smoky bacon.
Alfredo Chicken Pasta & Broccoli
Uses basic ingredients and can be on the dinner table in less than 30 minutes!
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Orange Pineapple Chicken Recipe
Ingredients
For the stir fry
- 1 lb boneless skinless chicken breast
- 2 tbsp corn starch
- 1 tbsp canola oil
- ½ tsp salt
- ¼ tsp black pepper
- 1 20 oz 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 tsp crushed red pepper flakes or to taste
- 1 tbsp corn starch
- 1 tbsp 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. Chop the green onions, if using.
- Put a medium saucepan of water on to boil over high heat for the rice. Once the water boils, add the rice and cook for 10 minutes (or according to package directions).2 bags boil-in-bag brown rice
- In a medium bowl, toss the chicken with the cornstarch until coated.1 lb boneless skinless chicken breast, 2 tbsp corn starch
- Heat the oil in a large skillet over medium to medium-high heat. Add the chicken and cook until it starts to brown, about 5 minutes.1 tbsp canola oil
- Add the pineapple, bell pepper, and sugar snap peas to the skillet. Cook for 3–5 minutes, until the veggies start to soften.1 20 oz can pineapple chunks, 1 cup red bell pepper, 1 cup sugar snap peas
- Stir in the sauce ingredients, including the reserved pineapple juice.½ tsp salt, ¼ tsp black pepper, 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 tsp crushed red pepper flakes
- 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 tbsp corn starch, 1 tbsp water
- When the rice is done divide between 4 plates and top with stir fry and onions.green onions
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