10-Minute Polynesian Chicken Stir-Fry
Quick weeknight stir-fry combining tender chicken with sweet pineapple and savory tomato sauce in under 15 minutes total. This one-wok meal balances tropical fruit with umami-rich soy sauce, delivering bright acidity from tomato and gentle heat that builds as the sauce thickens. The contrast between chunks of caramelized chicken and crunchy bell peppers and onions keeps each bite interesting. Perfect for busy families who want restaurant-quality flavor without complicated technique. Serve over rice to catch every drop of the glossy sauce. This version prioritizes speed without sacrificing depth, relying on pantry staples and canned ingredients rather than fresh pineapple, making it reliable year-round.
Ingredients
- 1 ½ pounds boneless skinless chicken breasts, cut in 2-inch chunks
- 1 tablespoon soy sauce
- 1 tablespoon oil
- 1 cup onions, chopped
- 1 cup green bell pepper, chopped
- 8 ounces crushed pineapple, cannedfresh pineapple chunks1:1 by weightnote:use juice as part of liquid
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- 16 ounces tomato sauce, canned
Instructions
- 1
Heat oil in wok over medium-high heat
- 2
Add chicken and soy sauce, cook until lightly browned
- 3
Add onions, bell pepper, crushed pineapple, and tomato sauce
- 4
Cover and cook on low heat for 5 minutes
- 5
Uncover and continue cooking until sauce thickens
Tips
Don't skip browning the chicken before adding other ingredients. This brief sear develops fond that deepens flavor throughout the sauce and ensures chicken stays tender rather than steaming.
Watch the uncovered cooking phase closely. Sauce thickens rapidly once liquid reduces, and timing depends on your wok's heat. It should coat a spoon when ready.
Cut chicken into uniform 2-inch chunks so pieces cook evenly. Smaller chunks overcook while larger ones stay raw inside during the short cook time.
Good to Know
Keep refrigerated in airtight container up to 4 days. Reheat gently on stovetop with splash of water to restore sauce consistency.
Prep and chop chicken, onions, and peppers up to 8 hours ahead. Store separately in containers. Assemble and cook fresh when ready.
Serve over steamed white or brown rice, jasmine rice, or cauliflower rice. Garnish with fresh cilantro or green onions if desired.
Common Mistakes
Skip browning chicken to avoid pale, steamed texture that lacks depth
Add all ingredients at once to avoid long, uneven cooking times that dry out chicken
Cover the entire cook time to avoid watery sauce that never thickens properly
Substitutions
Gluten-Free Swaps
General Alternatives
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FAQ
Can I make this with chicken thighs instead of breasts?
Yes, thighs work well and stay juicier. They take slightly longer to brown and may need an extra 2-3 minutes covered cooking. Ensure pieces are similar size for even doneness in the brief cooking window.
What if I don't have a wok?
Use a large skillet or Dutch oven instead. The cooking method remains identical. A wok's curved sides help with quick heat distribution, but a wide shallow pan works fine for this stir-fry.
How long does this keep in the freezer?
Freeze up to 3 months in airtight containers. Thaw overnight in the refrigerator, then reheat gently on the stovetop. Sauce may separate slightly when frozen; whisk in a splash of water while reheating to restore texture.