1-First, heat 2 tablespoons of cooking oil in a large pan over medium-high heat. Add the diced 1.5 lb of raw chicken breasts and cook for 7-8 minutes until they’re cooked through. Once done, remove the chicken from the pan and drain any excess liquid to keep things light and healthy.

2-Next, add another 1 tablespoon of cooking oil to the same pan. Toss in the diced small red onion, diced red pepper, diced yellow pepper, and chopped small head broccoli. Stir-fry these veggies for 7-8 minutes until they start to soften but still have a nice crunch.

3-While the vegetables cook, whisk together the sauce in a separate bowl: 1/4 cup pineapple juice, 1/4 cup rice wine vinegar, 1/3 cup soy sauce, 1.5 teaspoons sesame oil, and 2 tablespoons arrowroot powder. This mix adds that irresistible tangy-sweet flavor we all love.

4-Then, return the cooked chicken to the pan with the softened vegetables. Add the drained 20 oz can of pineapple chunks and pour in the sauce mixture. Cook everything together over medium heat for 5-6 minutes, stirring often, until the sauce thickens and coats everything perfectly.

5-Finally, serve your stir fry over rice and sprinkle with sesame seeds for garnish. If you’re looking for more stir-fry ideas, check out our chicken and broccoli stir-fry recipe for a similar twist. Prep time is just 15 minutes, cook time 25 minutes, and total time 40 minutes perfect for a Quick Pineapple Stir Fry night!