Thai Chicken and Pineapple Stir Fry

A Thai inspired stir fry dish with a wonderful savoury, sweet and spicy flavour combination, made with colourful capsicum, fresh pineapple and chicken. If you don’t like your food too spicy, you can leave out the chilli pepper. Serve this over jasmine rice for a complete meal, it’s also great with shrimp!

Servings: 4 • Calories: 206 • Fat: 4.7 g • Protein: 21 g • Carb: 20.5 g • Fiber: 1.4 g


  • 450g boneless skinless chicken breast, cut into small cubes
  • 1 tbsp fish sauce
  • 2 tbsp cornflour
  • 1 tbsp oil
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 2 cups cubed assorted capsicum
  • 1 red chili pepper, chopped (optional or to taste)
  • 1 cup fresh pineapple chunks (or canned)
  • 1/2 cup Sweet Thai Chilli sauce
  • coriander leaves (for garnish)


Mix the chicken and fish sauce in medium bowl. Add cornflour; toss to evenly coat. Set aside.

Heat 1/2 tablespoon of the oil in large non-stick frying pan on medium-high heat. Add garlic and ginger; stir fry 30 seconds. Add capsicums, chili pepper (if using) and pineapple; stir fry 3 to 5 minutes or until capsicums are tender-crisp. Add sauce; cook and stir until heated through. Remove from pan.

Heat remaining oil in the pan. Add chicken; stir fry 5 minutes or until cooked through. Return capsicum mixture to pan; stir fry until well blended. Garnish with coriander.

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