Rum-Spiced Pineapple Chicken Stir Fry
Juicy chicken stir-fried with pineapple chunks and vegetables, glazed with a sweet and spicy rum sauce for tropical flavor. This asian fusion-inspired stir fry ready in about 30 minutes pairs pineapple chunks, fresh or canned, snap peas, stalks green onions, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.
Ingredients
- 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
- 1 cup pineapple chunks, fresh or canned
- 1 medium red bell pepper, sliced into strips
- 1 cup snap peas
- 3 stalks green onions, sliced
- 3 cloves garlic cloves, minced
- 1 tbsp ginger, grated
- 3 tbsp dark rum
- 3 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tsp cornstarch
- 2 tbsp vegetable oil
- 1/4 tsp black pepper
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp dark rum, 3 tbsp soy sauce, 2 tbsp brown sugar, 1 tbsp rice vinegar, and 1 tsp cornstarch until smooth; set aside.
- Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering.
- Step 3: Add 1 lb chicken thigh pieces and 1/4 tsp black pepper, stir-frying for 5-6 minutes until chicken is browned and cooked through.
- Step 4: Add 3 minced garlic cloves, 1 tbsp grated ginger, 1 cup pineapple chunks, 1 sliced red bell pepper, and 1 cup snap peas; stir-fry for 3-4 minutes until vegetables are crisp-tender.
- Step 5: Pour the rum sauce mixture over the stir-fry, stirring constantly for 2 minutes until sauce thickens and coats the chicken and vegetables.
- Step 6: Remove from heat and sprinkle 3 sliced green onion stalks on top before serving immediately with steamed rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rum-Spiced Pineapple Chicken Stir Fry take to make?
Total time is about 30 minutes (15 min prep + 15 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 Rum-Spiced Pineapple 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 snap peas from drying out.
Can I substitute ingredients in Rum-Spiced Pineapple 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 Rum-Spiced Pineapple 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.
What goes well with Rum-Spiced Pineapple Chicken Stir Fry?
Asian Fusion stir fry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
