Orange Pineapple Chicken Recipe

Feature image of one serving of Orange Pineapple Chicken on a bed of rice.

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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.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: America-Chinese

Keyword: homemade stir fry, pinepple orange chicken recipe

Servings: servings

Calories: 534kcal

Author: Mindy Boyd

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

Notes

You’ll get about ¼ cup of orange juice from one orange, so one orange can be used if it yields close to that amount.

I have a fairly new glass-top stove with rapid boil burners that run hot, so once the pan is heated, I lower the heat from medium-high to medium. Since every stove is a little different, be sure to adjust your heat as needed so everything cooks quickly—but not too quickly.

Timing can be one of the hardest parts of pulling a meal together. You’ll prep everything before you start cooking—chop the chicken and veggies, measure out the sauce ingredients, all of it.

Once you're ready to cook, start the stir fry and get the water for the rice boiling at the same time. The stir fry takes about 10-15 minutes total, and rice takes around 10 minutes after the water boils.

If your water starts boiling around 5 minutes in, you can drop the rice just right around the time you toss the veggies into the pan. And if the rice needs a few extra minutes? No big deal—just keep the stir fry warm over low heat. Just keep in mind, the vegetables will continue to soften a bit while they sit.

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Nutritional information is approximate.

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Nutrition