This 20-Minute Ginger Pineapple Chicken Stir Fry is a fast, flavorful dinner that brings tropical sweetness and savory spice to your table. Ground chicken is sautéed with garlic, ginger, and Thai red curry paste, then tossed with sweet pineapple, crunchy peppers, and roasted nuts. A splash of soy or tamari and a touch of honey make the sauce sticky and delicious. Served over rice and topped with fresh herbs, this is the perfect weeknight meal that’s bright, bold, and endlessly satisfying.

Full Recipe:

Ingredients

3 tablespoons sesame oil or olive oil
1½ pounds ground chicken (or ground pork)
Black pepper and chili flakes, to taste
3 tablespoons salted butter
1–3 tablespoons Thai red curry paste
3–4 cloves garlic, chopped
1 tablespoon fresh ginger, chopped
2 bell peppers, sliced
1½ cups fresh pineapple chunks (divided)
1 cup cashews or peanuts
½ cup tamari or soy sauce
1–2 tablespoons honey (or maple syrup)
½ cup fresh cilantro, chopped
4 green onions, chopped
¼ cup fresh Thai basil or regular basil, chopped
Sweet Thai chili sauce and sesame seeds, for topping (optional)
Steamed rice, for serving

Directions

Heat oil in a large skillet over medium heat. Add ground chicken, black pepper, and chili flakes. Cook until browned, about 5 minutes.
Stir in curry paste, butter, garlic, and ginger. Cook 2 minutes until fragrant and slightly crispy.
Add bell peppers, ¾ cup pineapple, and nuts. Cook 2–5 minutes.
Pour in tamari and honey. Stir and cook until sauce thickens and coats the chicken, about 2–3 minutes.
In a small bowl, mix the remaining pineapple with cilantro and basil.
Serve the stir fry over rice, topped with herbed pineapple, green onions, and a drizzle of sweet chili sauce and sesame seeds if desired.

Nutrients (Per serving, approx.)

Calories: 491 kcal
Protein: ~30g
Fat: ~30g
Carbohydrates: ~25g
Sugar: ~12g
Sodium: ~800mg
Fiber: ~3g

A Stir Fry That Brings the Heat and the Sweet

Stir fries are known for their convenience, but this one elevates the concept with a harmonious balance of flavor and texture. The ginger provides a peppery warmth, while garlic adds its trademark pungency. Thai red curry paste brings a burst of heat and deep flavor with its blend of chilies, lemongrass, and galangal. These robust elements are balanced by the mellow sweetness of pineapple and honey, resulting in a sauce that’s sticky, tangy, and addictive.

The use of ground chicken makes this stir fry not only faster to cook than whole cuts of meat but also gives it a delightful, almost caramelized texture when browned properly. Combined with the slight crunch of bell peppers and the buttery bite of roasted nuts, the dish delivers contrast in every spoonful.

Why You’ll Love This Recipe

The appeal of this recipe lies in both its flavor and functionality. It’s quick to cook, uses only one pan, and can be adapted to suit a variety of preferences or dietary needs. Plus, it checks all the boxes of a satisfying meal: protein, vegetables, a bit of fruit, and a savory sauce to bring it all together.

It’s also visually stunning—bright red and yellow bell peppers, golden pineapple chunks, and fresh green herbs make for a dish that’s as pretty as it is tasty. This makes it perfect not just for everyday meals but also for impressing guests with minimal effort.

On a nutritional level, it offers lean protein from ground chicken, vitamins from the vegetables, healthy fats from nuts and sesame oil, and natural sweetness from pineapple. Served over whole grain or jasmine rice, it becomes a balanced bowl with enough flavor to satisfy any craving.

Global Flavor Inspiration

This dish draws heavy inspiration from Thai and Southeast Asian cuisines, where ingredients like curry paste, ginger, garlic, and fresh herbs are used daily to build vibrant, layered meals. The combination of savory meat with sweet fruits, especially pineapple, is a hallmark of many tropical cuisines, from Thai and Vietnamese dishes to Hawaiian and Filipino favorites.

The use of Thai red curry paste infuses the dish with a mild heat and aromatic depth, without requiring a lot of additional seasoning or prep. It’s a pantry powerhouse that transforms simple ingredients into something memorable. Pineapple, with its natural acidity and sugar, provides the perfect counterpoint to the savory notes, echoing the sweet-salty balance found in dishes like Thai pineapple fried rice or Filipino sweet-and-sour chicken.

Tips for Best Results

To get the most flavor out of this dish, it’s important to brown the ground chicken properly. Let it sit undisturbed in the pan for a minute or two to develop a crispy texture before breaking it up. This step adds depth and prevents the meat from becoming too soft.

When adding curry paste, give it a chance to cook for a minute in the hot skillet—this “blooms” the paste, releasing its oils and enhancing its complexity. Don’t skip the butter here either; it melds the curry paste with the garlic and ginger into a luscious, rich base.

If you prefer more heat, you can leave the seeds in the chili flakes or stir in some sriracha or extra red curry paste. For a milder version, reduce the paste and skip the chili flakes altogether.

Fresh pineapple works best for both sweetness and texture, but canned pineapple can be used in a pinch—just be sure to drain it well to avoid watering down the sauce.

Adaptations for Different Diets

This stir fry is naturally dairy-free and can easily be made gluten-free by using tamari instead of soy sauce. It’s also paleo- and Whole30-friendly when you substitute honey with a compliant sweetener and skip the rice in favor of cauliflower rice.

Want a vegetarian version? Replace ground chicken with crumbled tofu or tempeh, and use a plant-based butter alternative. You can also increase the veggies by adding snap peas, broccoli, or shredded carrots for added color and nutrition.

The dish is endlessly customizable, making it a staple for cooks of all experience levels and dietary needs.

Make-Ahead and Storage Tips

This stir fry is ideal for meal prep. It keeps well in the fridge for up to four days and can be reheated easily in a skillet or microwave. Store the herbed pineapple topping separately for best texture and freshness.

It’s also freezer-friendly—simply cook the stir fry, let it cool, and pack it in airtight containers. When ready to serve, thaw overnight and reheat gently over medium heat. Add a splash of water or broth to loosen the sauce if needed.

You can also double the batch and freeze half for an emergency dinner that’s just as delicious as the day it was made.

Serving Suggestions

While the dish is hearty enough on its own, serving it over steamed jasmine or basmati rice helps soak up the sticky sauce and turns it into a full meal. You could also try it with coconut rice for an even more tropical twist or with rice noodles for a pad Thai-inspired presentation.

For toppings, don’t skip the finishing touches—fresh chopped cilantro, Thai basil, and green onions add herbaceous brightness that makes the dish pop. A drizzle of sweet Thai chili sauce and a sprinkle of toasted sesame seeds round out the textures with an extra burst of flavor and crunch.

Pair with a crisp salad dressed in lime vinaigrette or a cold mango cucumber slaw for contrast, or serve it alongside spring rolls or dumplings for a full Southeast Asian-inspired meal.

Conclusion

This 20-Minute Ginger Pineapple Chicken Stir Fry is proof that dinner doesn’t have to be complicated to be satisfying, exciting, and delicious. With layers of spice, sweetness, umami, and crunch, it offers a symphony of flavors and textures in every bite. The combination of Thai curry, fresh herbs, pineapple, and roasted nuts turns basic ground chicken into something special—fast.

Whether you’re looking for a new weeknight staple, a fresh take on stir fry, or a way to use up leftover herbs and veggies, this dish delivers with minimal time and maximum flavor. Bright, bold, and incredibly adaptable, it’s a recipe you’ll find yourself coming back to again and again—especially when time is short but your appetite for something delicious is big.