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Recipe for Pineapple Chicken Stir-Fry

This vibrant Pineapple Chicken Stir-Fry bursts with colour, flavour, and freshness. The tender chicken pairs beautifully with the sweet pineapple and crisp vegetables, all coated in a glossy, fragrant sauce. It’s a lively, satisfying dish that comes together quickly - perfect for brightening up any weeknight meal.
Please refer to the video instructions at the end of the recipe if you’d like to see how to make Pineapple Chicken Stir-Fry (Gà Xào Khóm) in action.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Cuisine Vietnamese
Servings 4

Equipment

  • 1 medium skillet or wok

Ingredients
  

  • 375 grams chicken breast (cleaned)
  • 300 grams fresh pineapple
  • 1 red bell pepper
  • ½ purple or yellow onion
  • 2 green onions
  • 2 tablespoons cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon MSG
  • Cooking oil, as needed

Sauce:

  • 2 tablespoons pineapple juice
  • 1 tablespoon dark soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon mushroom powder
  • 1 tablespoon freshly minced garlic
  • 1 teaspoon freshly minced ginger
  • 1 teaspoon sesame oil
  • ½ teaspoon sugar
  • ½ teaspoon ground white pepper

Instructions
 

  • Prepare the Chicken:
    Cut the chicken breast into bite-sized pieces and place them in a mixing bowl. Add MSG, garlic powder and cornstarch. Toss well to coat evenly, then let marinate for about 15 minutes.
  • Prepare the Vegetables:
    Deseed and cut the bell pepper into pieces.
    Dice the onion.
    Separate the white and green parts of the green onions, then chop them.
    Cut the pineapple into bite-sized chunks.
  • Prepare the Stir-Fry Sauce:
    In a small bowl, combine pineapple juice, dark soy sauce, fish sauce, mushroom powder, sesame oil, sugar, white pepper, minced ginger, and garlic. Stir well and set aside.
  • Cook:
    Heat a little oil in a skillet over high heat. Add the white part of the green onions and sauté until fragrant. Add the onion, bell pepper, and pineapple. Stir-fry quickly to keep them crisp, then transfer to a bowl.
    In the same skillet, add a bit more oil and cook the chicken over medium-high heat. Stir until golden brown and fully cooked through.
    Add half of the sauce to the chicken, let it cook for about 30 seconds, stir gently.
    Return the sautéed vegetables to the pan, pour in the remaining sauce, and stir-fry until everything is evenly coated.
    Turn off the heat and sprinkle the chopped green part of the onions on top.
  • Serve:
    Transfer to a serving dish and enjoy hot with steamed rice.

Video