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Stir-Fried Ginger Pineapple Chicken

Rated as 4 out of 5 Stars
2 made it  |  0 reviews   |  1 photos

"This is an Asian-style stir-fry recipe with no added sugar. Its sweetness comes from canned pineapple in its own juice. If you serve it with cauli-rice, it's grain-free, too!"
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35 m servings 665
Original recipe yields 4 servings


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  1. Combine coconut aminos, ginger, garlic, sesame oil, rice vinegar, chives, salt, and white pepper in a 1-gallon resealable plastic bag. Add chicken to marinade and let sit at room temperature while you prepare the vegetables.
  2. Heat a large skillet or wok over medium-high heat. Add oil to hot skillet and heat until it shimmers. Add onion and red and green bell peppers. Stir-fry until vegetables are tender-crisp, 2 to 3 minutes. Remove vegetables from skillet and set aside.
  3. Add chicken and marinade to the same skillet and cook until chicken is white and the juices run clear, about 5 minutes. Add vegetables and drained pineapple back to the skillet and stir-fry for 3 minutes.
  4. Pour in reserved pineapple juice and stir in arrowroot powder quickly until mixture boils and the sauce thickens, about 2 minutes.
  5. Serve over hot rice and garnish with chopped cashews.


  • Cook's Note:
  • You can substitute cauliflower rice for the jasmine rice and regular soy sauce for the coconut aminos.

Nutrition Facts

Per Serving: 665 calories; 25.8 65.6 42.4 97 1275 Full nutrition

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