This Whole30 compliant chicken stir fry has sweetness from pineapple and is chock full of so many other veggies!

Stir-fry.  It’s a meal my family has probably once a week in some shape or form.  Usually a satay, using recipes such as this, this or this.  But I wanted to make something with pineapple in it.  A few months ago Abby asked me to make pineapple chicken stir fry, so I made up some concoction, which wasn’t bad, but it wasn’t great.  Since then I’ve been thinking about how to make it better, and came up with this.

Everyone in the family enjoyed this version of it.  I served it with cauliflower rice (my version is here), much to Henry’s disgust.  And since the veggies in the cauliflower rice included beans and mushrooms, Abby picked them out.  But the actual chicken stir fry part was a winner.  Henry even said so, after saying he hated the first time I made it.  And if it’s got Henry’s approval, you know it’s got to be good!

And I’ve made it Whole30 compliant, so anyone doing their Whole30 can enjoy the taste and flavors as well.  Please enjoy!


Pineapple chicken stir fry

Prep Time 15 minutes
Cook Time 15 minutes
Servings 6


  • 1/2 cup pineapple juice
  • 1/4 cup olive oil
  • 1/4 cup coconut aminos
  • 2 cloves garlic minced
  • 1 lb chicken breasts diced
  • 1/4 cup tapioca starch
  • 1 onion finely diced
  • 1 red pepper finely chopped
  • 1 tin pineapple
  • 1 cup spinach coarsely chopped
  • 1 cup bean sprouts optional


  1. Mix the pineapple juice, olive oil, coconut aminos and garlic together in a small bowl and set aside.
  2. Place the chopped chicken breasts in a medium mixing bowl and coat with the tapioca starch. Try to get all individual pieces coated.
  3. Heat a large frying pan with some oil and lightly fry the tapioca-covered chicken until slightly brown.
  4. Remove chicken from pan and set aside.
  5. While the pan is still hot, add some more oil if needed and saute the onion and red pepper until soft.
  6. Add the chicken back into the frying pan and mix well.
  7. Add the sauce and pineapple and heat until warm through.
  8. Just before serving, add in the spinach and bean sprouts and stir until slightly wilted.
  9. Serve with rice, or cauliflower rice, or over a green salad.

Recipe Notes

If not doing the Whole30, substitute the coconut aminos for soy sauce or tamari (gluten-free) sauce.