This fish and pineapple stir fry recipe comes together in under 30 minutes and has all the flavors of a classic Chinese-American takeout dish. It's a quick and easy dinner that's family-friendly and perfect for busy weeknights and beginner cooks.
If you love the sweet-and-savory dishes from your favorite neighborhood Chinese restaurant, this fish and pineapple stir fry is going to become a regular in your dinner rotation.
Tender and moist pieces of fish are stir fried with colorful veggies and seasoned with a sauce that's the perfect balance or sweet, fruity, and salty. Best of all, it's easy and fairly quick for busy weeknights and filling enough that it can be served as a main (with a side of rice).
If you enjoy easy Chinese-inspired dinners, you may also like this Chinese eggplant with garlic sauce recipe.
Why You'll Love This Stir Fry
- Ready in under 30 minutes
- Family-friendly because of its sweet and savory flavors
- Contains no unfamiliar or aggressive spices
- Works with several types of fish
Ingredients
- Sauce: A mix of soy sauce, chicken broth, and sweet chili sauce, for a sauce that's full of umami, earthiness, sweetness, and saltiness.
- Onion and bell pepper: The usual suspects! Onions and bell peppers add a little sweetness, some sharpness, and a lovely crunch.
- Fish: A firm fish such as swordfish or cod, sliced into bite size pieces.
- Garlic and ginger: Garlic and ginger add fragrance and a mild floral element.
- Pineapple: The pineapple really shines here with its fruity and slightly tangy flavors.
- Green onions: Chopped green onions are added last for a pop of color and a refreshing crunch.
How To Make This Fish Stir Fry
- Sauce. Make the sauce by combining the soy sauce, chicken broth, and sweet chili sauce, and set it aside.
- Veggies. Stir fry the chopped onion and bell pepper in a wok or deep skillet with some oil, and add the fish once the veggies are soft but still yielding a crunch.
- Pineapple. When the fish is almost fully cooked, add the garlic, ginger, and sauce. Toss a few times and add the pineapple.
- Serve. Toss again to coat the pineapple with the sauce and turn the heat off. Finish with green onions and serve on a plate with rice.
Recipe Tips
- Prep first. Have the ingredients prepped and measured before you start cooking.
- Cut evenly. Similar-sized pieces cook at the same speed.
- Use high heat. Stir fries cook quickly and taste best when the wok or skillet is hot.
- Don't overcrowd the wok. Adding too many ingredients lowers the temperature of the wok and makes stir frying more difficult. If your pan is small, cook in batches.
Fresh vs Canned Pineapple
Both can be used and the result will be pretty similar apart from some slight differences.
Fresh Pineapple
- Fresher, more natural sweetness
- Firmer texture
- The better option if you have time to cut it
Canned Pineapple
- Convenient and consistent in flavor, cut sizes, and texture
- Softer and sweeter (doesn't taste as fresh)
- Must be drained well to avoid making the stir fry sauce too watery
Variations
This recipe can be easily customize to your own liking. Whether you would like to change the protein or vegetables, this stir fry will be delicious no matter what.
- Instead of onion and bell pepper: Snow peas, baby corn, mushrooms, broccoli, cabbage, or bok choy.
- Instead of fish: Chicken, pork, beef, shrimp, squid, tofu, seitan, or soy curls or fillets.
- To turn up the heat: Add a pinch of red pepper flakes, a squirt of sriracha sauce, a drizzle of chili oil, or a small spoonful of spicy chili crisp.
What To Serve With Fish And Pineapple Stir Fry
Any type of rice such as short grain white rice, brown rice, jasmine rice, even a simple fried rice, can be served with this stir fry.
Other sides that pair well with this dish:
For a complete takeout-style dinner, serve with vegetable egg rolls, egg drop soup, or wonton soup on the side. For more simple weeknight meals, browse my collection of recipes that take 30 minutes or less, or this collection of delicious Chinese stir fries.
Did you like this fish stir fry? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
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Fish & Pineapple Stir Fry
An easy Chinese-style stir fry made with tender fish, fresh pineapple, and a tasty sweet and savory sauce. A quick family-friendly dinner ready in under 30 minutes.
- 2 tablespoons soy sauce
- 2 tablespoons low sodium chicken broth or vegetable broth
- 1 teaspoon sweet chili sauce or sriracha sauce
- 1 1/2 tablespoon neutral oil such as vegetable oil or grapeseed oil
- 1 small onion, sliced in half and chopped into half moons
- 1 bell pepper, cored, seeded, and chopped
- 10 ounces boneless and skinless firm fish such a swordfish, cod, or arctic char, sliced into bite size pieces
- 2 garlic cloves, minced
- 1 thumb size ginger, peeled and sliced into thins strips
- 1 cup fresh pineapple or canned chopped pineapple (if canned, drained)
- 2 green onions, chopped
- Make the sauce. Mix the soy sauce, broth, and sweet chili sauce in a bowl and set aside.
- Cook the vegetables. In a wok or deep skillet over medium high heat, add the oil. When the oil is hot, add the onion and bell pepper and stir fry for 1 minute.
- Add the fish. Add the fish and stir fry for 3-5 minutes, until the fish is mostly cooked.
- Add the aromatics. Add the garlic and ginger and stir fry for a few seconds.
- Add the sauce and pineapple. Add the sauce and pineapple and stir fry to combine with the other ingredients.
- Serve. Turn the heat off and add the green onions. Toss to combine and serve with a side of white or brown rice.
Nutrition
- Serving Size: 1 serving
- Calories: 295
- Sugar: 14.2g
- Sodium: 647mg
- Fat: 11g
- Saturated Fat: 8.5g
- Unsaturated Fat: 0.4g
- Trans Fat: 0g
- Carbohydrates: 23.3g
- Fiber: 3.7g
- Protein: 28.3g
- Cholesterol: 65mg
Frequently Asked Questions
Yes. Thaw the fish completely and pat it dry with paper towels before cooking. Removing excess moisture helps the fish brown better and prevents the sauce from becoming watery.
This dish is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet to avoid overcooking the fish.
No. But it can easily be made gluten-free by using gluten-free soy sauce or tamari, instead of regular soy sauce.
Use firm fish, cut it into even pieces, and avoid over-stirring. Turn gently with a spatula for best results.
