Spicy Szechuan Chicken and Pineapple Stir-Fry with Ginger Rice

This vibrant stir-fry brings together juicy chicken, sweet pineapple and crisp bell pepper in a bold Szechuan sauce that’s both spicy and tangy. The addition of fresh ginger and scallions adds aromatic depth, while a garnish of peanuts provides a satisfying crunch. Served over fluffy jasmine rice infused with ginger, this dish is a complete meal that’s ready in just 30 minutes.

Perfect for busy weeknights, this recipe uses simple ingredients and comes together quickly in one pan. The balance of heat from Szechuan paste, sweetness from pineapple and umami from ponzu sauce creates a flavor profile that will wake up your taste buds. Whether you’re a stir-fry enthusiast or just looking for a new weeknight favorite, this dish is sure to impress.

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Ingredients

12 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Szechuan PasteView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, bring 1 cup of water and a pinch of salt to a boil. Add the jasmine rice, reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. While the rice cooks, prepare the sauce: In a small bowl, whisk together the ponzu sauce, Szechuan paste, sugar and 2 tablespoons of water. Set aside.
3. In a separate bowl, toss the chopped chicken breast with cornstarch, salt and pepper until evenly coated.
4. Heat 1 teaspoon of cooking oil in a large non-stick skillet or wok over medium-high heat. Add the chicken and cook, stirring occasionally, until golden and cooked through, about 4-5 minutes. Transfer to a plate.
5. Reduce heat to medium. Add the remaining 1 teaspoon oil to the skillet. Add the bell pepper (sliced into strips), pineapple (cut into bite-sized pieces) and half of the scallions (sliced, white and light green parts). Cook for 2-3 minutes until slightly softened.
6. Add the ginger (peeled and grated or minced) and cook for 30 seconds until fragrant.
7. Return the chicken to the skillet. Pour the sauce over everything and stir to combine. Cook for 1-2 minutes until the sauce thickens and coats the ingredients.
8. Stir in the butter until melted and glossy.
9. To serve, divide the ginger rice between plates. Top with the stir-fry and garnish with the remaining scallions (green parts, sliced) and peanuts (roughly chopped).
10. Enjoy immediately.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, you can substitute the chicken with shrimp, tofu or thinly sliced pork. Adjust cooking time as needed.

Is this dish very spicy?

The Szechuan paste adds a moderate level of heat. If you prefer milder food, reduce the paste to 1 tablespoon or use a mild chili paste.

Can I make this recipe ahead of time?

This stir-fry is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat.