Korean Pineapple Chicken Stir-Fry

Quick answer

Total time: 25 min
Level: Easy
Servings: 2 servings
Ingredients: 6

About this dish

Pineapple dak-bokkeum stir-fries bite-sized chicken pieces with fresh pineapple chunks in a sauce of soy sauce, vinegar, and sugar.

The chicken is dusted in cornstarch before cooking, which helps the glaze adhere and gives each piece a lightly thickened exterior. Pineapple's sharp acidity cuts through the soy-based sweetness, creating a pronounced sweet-sour cycle with every bite. The short cook time keeps the chicken moist inside while the fruit softens just enough to release its tropical fragrance.

Ingredients (2 servings)

Ingredient	Amount	Unit
Chicken (bite-sized)	300	g
Pineapple	200	g
Soy sauce	2	tbsp
Vinegar	1	tbsp
Sugar	1	tbsp
Cornstarch	1	tbsp

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Heat

Pat 300 g chicken dry, check that the pieces are bite-sized, then coat evenly with 1 tablespoon cornstarch.

Shake off clumps so the coating stays thin and cooks without turning pasty.
2

Season

Mix 2 tablespoons soy sauce, 1 tablespoon vinegar, and 1 tablespoon sugar until the sugar dissolves.

Drain the 200 g pineapple lightly, especially if using canned fruit, so the sauce will not become watery.
3

Control

Heat a pan over medium heat, then spread the chicken in a single layer.

Stir-fry for about 3 minutes, turning as needed, until the coating sets white and the edges begin to turn light brown.
4

Control

Add the pineapple and stir-fry for about 1 minute, just until the edges look slightly translucent.

Avoid high heat or long cooking here, because the fruit can collapse and release too much juice.
5

Season

Pour the prepared sauce around the edge of the pan and toss immediately.

Keep the heat at medium and cook for 1 to 2 minutes, until the glaze turns glossy and coats the chicken evenly.
6

Season

Cut the thickest chicken piece to confirm it is cooked through.

If the sauce thickens too much, turn off the heat and toss once more with the residual heat before serving warm.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Pineapple dak-bokkeum stir-fries chicken and fresh pineapple in a glossy, caramelized soy glaze.
Finish cue: Cut the thickest chicken piece to confirm it is cooked through.
Avoid this: Avoid high heat or long cooking here, because the fruit can collapse and release too much juice.