Easy Sweet and Savory Pineapple Stir-Fry
A sweet-and-salty stir-fry that comes together in one skillet, straight from frozen — no chopping, no sauce bowl, no energy required that you don’t have.
Equipment
- Microwave
Ingredients
- 1 bag frozen stir-fry vegetables
- 1–2 cups cooked chicken (leftover, rotisserie, turkey, shrimp, or beef all work)
- ½–1 cup frozen pineapple
- 1 tablespoon maple syrup
- 1–2 tablespoons coconut aminos
- 2–3 tablespoons water more as needed to keep the veggies from sticking
- Sprinkling garlic powder and ginger powder (optional if you're too tired)
Instructions
- Add the frozen stir-fry vegetables to a large skillet over medium-high heat. No need to thaw first.
- Add a splash of water (about 2–3 tablespoons) to the pan to keep the vegetables from sticking or burning as they cook. Add a little more later if the pan looks dry.
- Add the frozen pineapple chunks to the same skillet.
- As the pineapple warms, smash a couple of the chunks with your spatula to release the juice — this becomes the base of the sauce.
- Add the cooked chicken (or protein of choice) straight into the skillet.
- Pour in the maple syrup and coconut aminos, and stir to coat everything evenly.
- Sprinkle in the garlic powder and ginger powder, if using.
- Cook for 8–10 minutes, stirring occasionally, until the vegetables are tender and everything is heated through.
- Serve straight from the skillet.
Notes
Water: This isn't a measured amount — just enough to keep the veggies from sticking as they cook. Start with a splash and add more if the pan starts looking dry.
Protein swaps: Leftover turkey, cooked shrimp (add near the end to just warm through), or thinly sliced leftover beef all work well in place of chicken. For a meatless version, stir in a few tablespoons of hemp seeds at the end.
No measuring required: This recipe is forgiving — add more pineapple or maple syrup for extra sweetness, or ease back for a more savory result.
Leftovers: Keeps in the refrigerator for 3–4 days.