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Pineapple Chicken Stir Fry | Mackin' Cheese

Pineapple Chicken Stir Fry

Pineapple Chicken Stir Fry

I’m gonna say it now: stir fry must be the most versatile meal there is. Get a pan really hot (even though mine can’t get as hot as my mom’s cast iron wok), throw in whatever meat and vegetables you want, and then work out some sort of spicy, sweet, salty sauce.

I’m not trying to say this to dissuade you from ever following a stir fry recipe (especially this one!), but I think it’s the perfect way to use up vegetable odds and ends in a cohesive dish.

And adding pineapple and lo mein noodles to it? Serious win.

I almost always add pineapple into my stir fry, but this was the first time I’d ever used noodles instead of rice. I might never go back! And the noodles cook in 4 minutes… much easier than 20+ minutes for rice!

Pineapple Chicken Stir Fry

Over the weekend, I participated in my third and final Dance Marathon at Northwestern. Dance Marathon is a year-long fundraising effort that culminates in a 30-hour, non-stop dance party with over 1,000 dancers. We raised over $1.2 million dollars this year, with over $700,000 going to the primary beneficiary, The Danny Did Foundation.

Why am I mentioning this? Well, I was on the food committee (obviously), and at the end of the event, we are allowed to take home whatever random assortment of food is left over. The rest gets donated to charity.

What did I bring home? A pineapple! And the red pepper, too!

So in the end, Dance Marathon, one of my favorite things about Northwestern, was the inspiration for this recipe. And the song? They play it after revealing the final total at the end of the event, bringing everyone to tears. The best, most fulfilling tears anyone can cry.

For more information about Dance Marathon, check out this HuffPo article and the official website.

Pineapple Chicken Stir Fry

Pineapple Chicken Stir Fry

Pineapple Chicken Stir Fry

Serves: 4

Pineapple Chicken Stir Fry


3-4 tbsp canola oil
1/3 cup corn starch
2 chicken breasts, cut into bite-sized chunks
1 small onion, chopped
2 carrots, sliced thinly
2 stalks celery, sliced thinly
1 red bell pepper, chopped
3 or 4 large green onions, sliced into 1” pieces
½ fresh pineapple, cut into chunks
8 oz wide lo mein noodles
For the sauce:
1 tbsp fresh ginger, grated (about a 1” knob)
2 garlic cloves, smashed
4 tbsp soy sauce
2 tbsp sriracha
2 tbsp brown sugar


In a small bowl, dredge the chicken in corn starch so that it is coated on all sides. In another small bowl, combine the 5 ingredients for the sauce and set aside.

Boil water in a medium pot for the lo mein noodles. Cook the noodles according to package directions. The brand I use only takes 5 minutes to cook, so I started them right before adding the pineapple to the stir fry.

In a wok or large pot over high heat, heat the canola oil. Add the chicken and brown on all sides. Remove the chicken and set aside.

Add the onion, carrots, celery, and bell pepper to the large pot over high heat. Cook, stirring a few times, until onions and peppers are browned and beginning to soften. Add the pineapple and green onion and cook until everything is browned and tender. Add the chicken, noodles, and sauce and stir well to coat everything. Cook until the chicken is heated through and the sauce is thickened. Top with extra green onions and enjoy!

11 Thoughts on “Pineapple Chicken Stir Fry

  1. linda Baxter on March 14, 2013 at 10:57 am said:

    This is on the list of things you need to cook for your Dad and I when you come home next time. Love the noodle idea. mom

  2. Looks YUMMY! I love pineapple in my stir-fry … definitely going to need to give this recipe a try.

  3. Looks fabulous… love stir-fry! Thanks so much for coming to (link) party with me… I hope you’ll come again next week to Super Saturday Show & Tell! http://www.whatscookingwithruthie.com xoxo~ Ruthie

  4. Barb on April 8, 2013 at 7:03 pm said:

    Made this last night, absolutely delish, and the leftovers (minus the noodles) were great in a wrap with cabbage slaw!

  5. Rhonda on August 16, 2013 at 9:34 pm said:

    This looks and sounds really good. I’m going to try using coconut oil.

  6. Shaily on December 3, 2014 at 4:29 pm said:

    Can canned pineapple chunks be substituted for the fresh pineapple? Thanks

  7. Oh em gee. I made this last night and it is UNREAL. So so so good! If you’re wondering if you should make this tonight, YOU SHOULD. I can’t wait until lunch for leftovers!!

  8. Looks fantastic! I was justing wondering about how hard would it be for you to make this.

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