Pineapple and Lemongrass Chicken Stir Fry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs sizzling with sweet pineapple and aromatic lemongrass in a tangy coconut sauce, served over jasmine rice. This thai-inspired chicken (gluten free) ready in about 45 minutes pairs boneless chicken thighs, fresh lemongrass, pineapple chunks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (8 ratings) Prep: 25 min Cook: 20 min Serves 4 Thai cuisine 580 cal/serving
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Ingredients

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Instructions

  1. Step 1: Trim lemongrass to 2 inches, slice thinly, and mince 1 stalk. Slice chicken thighs into 1-inch pieces and pat dry with paper towels.
  2. Step 2: Heat oil in a wok over high heat until shimmering. Add chicken and stir-fry for 4 minutes until golden brown on edges, then remove and set aside.
  3. Step 3: Add minced lemongrass to the wok and stir for 30 seconds until fragrant. Add pineapple chunks and bell pepper, stir-frying for 2 minutes until slightly softened.
  4. Step 4: Return chicken to wok, pour in coconut milk, fish sauce, and brown sugar. Simmer for 3 minutes until sauce thickens and coats ingredients, stirring constantly.
  5. Step 5: Cook jasmine rice according to package instructions. Serve stir fry over rice, garnished with sliced green onions.

Frequently asked questions

How long does Pineapple and Lemongrass Chicken Stir Fry take to make?

Total time is about 45 minutes (25 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pineapple and Lemongrass Chicken Stir Fry?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep boneless chicken thighs from drying out.

Can I substitute ingredients in Pineapple and Lemongrass Chicken Stir Fry?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pineapple and Lemongrass Chicken Stir Fry for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pineapple and Lemongrass Chicken Stir Fry gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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