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This wonderful stir fry recipe has been living on my site for more than a decade now, with rave reviews. I’ve updated it today with new pictures and instructions.

It’s loaded with beautiful veggies…

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…including these easy carrot slices. Have you seen them at the grocery store? So convenient, easy and might I add…pretty. 🙂

The sauce makes use of pineapple juice and some basic pantry ingredients.

It’s a great, standard recipe we have been using for years. I hope some of you get a chance to try it!

Hawaiian Chicken and Vegetable Stir Fry

Nutrition facts: NA calories NA fat
Rating: 5.0/5
( 1 voted )


  • 4 chicken thighs (or breasts)
  • 1 onion, chopped
  • 1 C sliced carrots
  • 1 (8 ounce) package sliced mushrooms
  • 2 bell peppers, chopped
  • 4 stalks celery, chopped
  • 2 small zucchini, chopped
  • 1 large 20 oz. can pineapple chunks, reserve the juice 
  • 2-3 T olive oil
  • 1 T garlic, minced
  • pinch red pepper flakes
  • salt and pepper to taste
  • Sauce:
  • Juice from the can of pineapple
  • 5 T rice vinegar
  • 1/2 C sugar
  • 4 T soy sauce
  • 1/4 t ginger
  • 2 T cornstarch
  • pinch red pepper flakes


1. If your chicken thighs are frozen, toss them in a large bowl and pour hot water over the top. Let them sit in the water until defrosted, should only take about 10 minutes. 
2. Heat a large skillet up, over medium high heat. When the pan is hot pour about 2 tablespoons of olive oil into the center of it. Swirl it around so the pan is evenly coated. 
3. Use some kitchen scissors to cut up the chicken and place it in the pan. Season it with a bit of freshly cracked salt and pepper. Cook the chicken, stirring occasionally until the outside is golden brown and the inside is no longer pink. Should take about 10 minutes. While it's cooking  get your veggies washed and chopped.
 4. Remove the chicken from the pan, put it on a plate and set it aside. Add about 1 tablespoon of oil to your hot pan. Toss in 1 tablespoon of garlic (the kind from the jar works fine) and just a teeny tiny pinch of red pepper flakes. Don't go crazy here. A little goes a long way. Let the garlic get a bit brown as you stir it around in the pan. 
5. Add your chopped vegetables to the pan. Cook them over medium high heat until crisp/tender, stirring occasionally.  Should take about 10 minutes.
6. While your veggies cook, stir up your sauce! Into a small mixing bowl combine the pineapple juice 5 tablespoons of rice vinegar, 1/2 cup sugar, 4 tablespoons soy sauce, 1/4 teaspoon ginger, 2 tablespoons corn starch and a pinch of red pepper flakes. Stir it well with a whisk. You want to be sure that the corn starch is fully dissolved. 
7. When your veggies are wonderfully cooked, add the chicken back into the pan along with the pineapple chunks. 
8. Pour the sauce to the pan as well. Stir it around so that all the veggies are covered in sauce. Allow the mixture to come to a boil, while you stir it with a spatula. Once the sauce has thickened you are ready to eat. Serve with white or brown rice


About Jamie

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  1. Do you think this would freeze well? I do a lot of freezer cooking to accommodate our family’s busy schedule.

    1. Sarah,
      Unfortunately, Asian recipes don’t often freeze well. The veggies will get super soggy on you. Best of luck to you!