Crunchy cashews and sweet pineapple deliver an incredible contrast of flavors and textures in this sweet and saucy pineapple chicken stir fry.
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We’re in the thick of back-to-school season and I’ve got you covered with ALL the weeknight-friendly dinners incoming!
To me, nothing says comfort food better than a big ol’ pan full of stir fry and this pineapple + cashew take on a chicken stir fry is a great option if you’re looking to make less trips to that local take-out place this fall.
It’s sweet from the pineapple, boasts an incredible crunch from the cashews, and gets plenty of veggies in the picture too! And lordy, don’t even get me started on that incredible pineapple sauce coating everything…
This Chicken Stir Fry Features…
- Crispy pan-fried chicken cubes
- Sweet fresh pineapple and crunchy roasted cashews
- Tender sweet peppers and broccoli
- A sweet and savory pineapple soy sauce
Making the Chicken Stir Fry
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Chicken thighs
- Cornstarch
- Soy sauce
- Vegetable oil
- Broccoli
- Sweet pepper
- Green onions
- Garlic
- Ginger
- Pineapple juice
- Brown sugar
- Rice wine vinegar
- Pineapple
- Cashews
Choosing Your Chicken
I recommend using boneless skinless chicken thighs for this stir-fry. This cut of chicken is fast to pan fry and turns out super tender and juicy inside every time.
If you don’t have thighs on hand, boneless skinless chicken breasts will work, however, they may not cook up quite as juicy as thighs.
Tips for Perfect Chicken Stir Fry
- Cut chicken in uniform pieces – aim for 1-inch cubes so the chicken cooks evenly.
- Cut vegetables in uniform pieces – aim for 1/2-inch broccoli florets, 1/2-inch sweet pepper cubes, and 1-inch onion pieces.
- Coat chicken in cornstarch – a light cornstarch coating and just a touch of soy sauce to help it stick will ensure the chicken cooks up crispy on the outside and juicy on the inside.
- Use a wok – using a wok gives you a heating surface most ideal for stir fries. If you don’t have a wok, you can use a large stainless steel skillet instead.
- Pan fry in a single layer – work in batches to pan fry the chicken, adding more oil to the pan as needed. Be careful not to overcrowd the pan or the chicken won’t crisp up evenly.
- Use fresh pineapple – canned will also work, but I think the flavor of freshly-cubed pineapple is far superior here.
- Add pineapple and cashews at the end – this will preserve the texture of these ingredients.
Recipe Variations
Try these ideas for a different twist on this stir fry.
- Make it spicy – this stir fry is mild as-is, but you can easily up the heat level by adding red pepper flakes, a minced chili pepper, or hot sauce to taste.
- Use another nut – try roasted peanuts in place of the cashews.
- Try a different fruit – replace the pineapple with mango.
- Swap in different veggies – try mushrooms, zucchini, summer squash, baby corn, baby spinach, or water chestnuts.
Serving Suggestions
Try serving this stir fry alongside steamed white rice, brown rice, quinoa, farro, or cauliflower rice. Don’t forget to top bowls with extra green onions for a little pop of flavor.
One bite of this sweet and saucy stir fry and I think you’ll agree that we DO in fact have dinner at home! It’s the perfect level of sweet and savory and little ones just love the big pineapple chunk additions.
A bowl of this + some rice and we’re in the comfort food business!
More colorful stir fries you’ll love!
Save this recipe for later using the ‘save to recipe box’ button. If you make it, please let me know by leaving a comment + star rating below the recipe card. This only takes moments and helps support my website so much!
Cashew Pineapple Chicken Stir Fry
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Ingredients
- 1-1/2 lbs boneless skinless chicken thighs, cut into 1-inch cubes
- 1/3 cup plus 1 teaspoon cornstarch, divided
- 1 tablespoon plus 1/3 cup low-sodium soy sauce, divided
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 3-4 tablespoons vegetable oil, divided
- 1-1/2 cups 1/2-inch broccoli florets
- 1 large sweet pepper, cut into 1/2-inch cubes
- 1 small bunch green onions, sliced into 1-inch pieces
- 3 medium cloves garlic, minced
- 2 teaspoons grated fresh ginger
- 1/4 cup pineapple juice
- 2 tablespoons light brown sugar
- 2 tablespoons rice wine vinegar
- 1 cup 1/2-inch cubed fresh pineapple
- 1/2 cup roasted whole cashews
- Steamed rice and sliced green onions for serving
Instructions
- Place chicken in a large bowl and toss with 1/3 cup cornstarch, 1 tablespoon soy sauce, salt, and pepper, until evenly coated.
- Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat until shimmery. Working in batches, add chicken in a single layer and sear until chicken is golden brown. Repeat cooking with remaining chicken, adding additional 1-2 tablespoons oil to pan as needed. Transfer chicken to a plate and set aside.
- Heat remaining 1 tablespoon oil in same pan over medium-high heat. Add broccoli, sweet pepper, and green onions to pan and cook 2-4 minutes until tender. Add garlic and ginger and cook 1 minute until fragrant. Remove from heat for a moment.
- In a small bowl, whisk remaining 1 teaspoon cornstarch, 1/3 cup soy sauce, pineapple juice, brown sugar, and rice wine vinegar until smooth.
- Return pan with vegetables to stovetop and set over medium-high heat. Add chicken, sauce mixture, pineapple, and cashews to pan and toss over medium-high heat 2-3 minutes until sauce is thickened and coating vegetables and chicken.
- Season stir fry with additional salt and pepper to taste if needed. Serve stir fry over steamed rice with additional green onions and enjoy!
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