This quick stir fry balances the bright sweetness of pineapple with tender chicken, crisp bell pepper, and blistered green beans. It’s a one‑pan dinner that comes together in about 20 minutes—enjoy it on its own or serve it over rice for a heartier meal.
If you like fast, flavor-forward dinners, this 20-Minute Pineapple Chicken and Green Bean Stir Fry is a great weeknight option. Everything cooks in a single skillet, so cleanup is simple and the flavors meld while you cook. The dish is colorful, satisfying, and flexible—swap chicken thighs for breasts, use canned pineapple if that’s what you have, or adjust the spice to taste.
The combination of juicy pineapple, savory soy-based sauce, tender chicken bites, and crisp-tender vegetables makes this an easy family-friendly meal. I recommend using an 11″ or 12″ skillet so the ingredients can cook evenly and develop some browning instead of steaming in an overcrowded pan.
Ingredients for Pineapple Chicken and Green Bean Stir Fry
- 2 tablespoons olive oil or avocado oil
- 1 pound fresh green beans, trimmed
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces (or use boneless skinless thighs)
- 1 red bell pepper, chopped
- 2 cups pineapple, chopped (fresh preferred; canned works)
- ⅓ cup low-sodium soy sauce or coconut aminos
- 1 teaspoon rice vinegar (substitute white wine or apple cider vinegar if needed)
- 1 tablespoon minced garlic
- 1 tablespoon cornstarch
- ¼ cup honey
- ½ teaspoon ground ginger
- ½ teaspoon crushed red pepper flakes (optional)
- 1 teaspoon salt, divided
- ½ teaspoon black pepper
- Sliced green onions for garnish (optional)
How to Make Pineapple Chicken and Green Bean Stir Fry
1. Heat 2 tablespoons oil over medium-high heat in a large (11″–12″) skillet. Add the green beans and sauté a few minutes until they have blistered spots but remain bright green. Season with ½ teaspoon salt. Remove and set aside.
2. While the green beans cook, cube the chicken and toss with ½ teaspoon salt, ½ teaspoon ground ginger, and ½ teaspoon black pepper.
3. Add the chicken and chopped red pepper to the skillet with a little more oil if needed. Sauté until the chicken is nearly cooked through and has some browning.
4. Add the pineapple to the pan and cook 2–3 minutes to release some juice and warm the fruit.
5. Make the stir fry sauce: In a medium bowl whisk together ½ cup water, ⅓ cup low-sodium soy sauce or coconut aminos, 1 teaspoon rice vinegar, 1 tablespoon minced garlic, 1 tablespoon cornstarch, ¼ cup honey, and ½ teaspoon crushed red pepper flakes (if using).
6. Pour the sauce into the skillet along with the reserved green beans. Stir and simmer over medium to medium-high heat for 2–3 minutes, until the sauce thickens and coats the chicken and vegetables. Taste and adjust seasoning with more salt or pepper if needed. Serve over rice and sprinkle with sliced green onions.
Meal Prep and Storage
This stir fry keeps well for meal prep. Store in airtight containers in the refrigerator for 3–4 days and reheat gently on the stovetop or in the microwave. It is also freezer-friendly: cool completely, freeze in airtight containers, then thaw and reheat when ready to eat.
Serving Suggestions
The stir fry works as a complete meal on its own, but it’s great served over steamed white or brown rice, cauliflower rice for a lower-carb option, or alongside noodles. Garnish with sliced green onions for freshness and extra crunch.
More recipes like this:
Easy Ground Chicken and Green Bean Stir Fry
Garlic Shrimp Stir Fry
Steak and Zucchini Stir Fry
15-Minute Italian Chicken and Peas
20 Minute Skillet Sausage and Zucchini
20-Minute Pineapple Chicken and Green Bean Stir Fry
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Ingredients
- 2 tablespoons olive or avocado oil
- 1 pound green beans
- 1 red bell pepper, chopped
- 1 pound chicken breasts, sliced into 1-inch pieces
- 2 cups pineapple, chopped
- 1 teaspoon salt, divided
- ½ teaspoon ground ginger
- ½ teaspoon black pepper
- green onions
Stir Fry Sauce
- ½ cup water
- ⅓ cup low sodium soy sauce or coconut aminos
- 1 teaspoon rice vinegar, can sub white wine vinegar
- 1 tablespoon garlic, minced
- 1 tablespoon cornstarch
- ¼ cup honey
- ½ teaspoon crushed red pepper flakes
Instructions
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Heat oil on medium-high in a large skillet. Add green beans and sauté a few minutes until blistered but still bright green. Season with ½ teaspoon salt and set aside.
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Cube the chicken and season with ½ teaspoon salt, ½ teaspoon ground ginger, and ½ teaspoon black pepper while the veggies cook.
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Add chicken and peppers to the skillet with any remaining oil. Sauté until the chicken is nearly done and browned, then add the pineapple and cook 2–3 minutes to release juices.
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In a bowl, whisk together the stir fry sauce ingredients until smooth.
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Pour the sauce over the chicken and vegetables, add the green beans back to the skillet, and simmer 2–3 minutes until the sauce thickens. Taste and adjust seasoning. Serve over rice and top with green onions.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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