Thai Pineapple Vegetable Stir Fry is a light yet flavour-packed dish that balances sweet, salty and savoury notes in a simple home-style meal. Fresh pineapple adds natural sweetness, while crisp vegetables keep the dish colourful and satisfying.
This recipe is ideal for busy evenings when you want something quick but special. It cooks fast, uses easy-to-find ingredients, and works beautifully as a main meal with rice or as a vibrant side dish.
Recipe Information
Prep time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes
Serves: 3–4
Difficulty level: Easy
Ingredients
Vegetables
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1 cup fresh pineapple chunks
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1 medium red pepper, sliced
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1 medium carrot, thinly sliced
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1 cup green beans, cut into short lengths
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2 spring onions, sliced
Aromatics
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2 garlic cloves, finely chopped
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1 teaspoon freshly grated ginger
Sauce
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2 tablespoons light soy sauce
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1 tablespoon sweet chilli sauce
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1 teaspoon rice vinegar or lime juice
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1 teaspoon soft brown sugar
To Cook
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2 tablespoons vegetable oil
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A small handful of fresh coriander leaves
Step-by-Step Method
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Prepare all the vegetables and keep them ready before cooking, as this stir fry moves quickly.
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Heat a wide pan or wok over medium-high heat and add the oil. Allow it to heat until just shimmering.
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Add the garlic and ginger, stirring constantly for 20 seconds until fragrant but not browned.
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Add the carrot and green beans. Stir fry for 2 minutes so they begin to soften but stay crisp.
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Add the red pepper and pineapple pieces. Cook for another 2 minutes, stirring gently.
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In a small bowl, mix the soy sauce, sweet chilli sauce, vinegar and brown sugar.
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Pour the sauce into the pan and toss everything well so the vegetables are evenly coated.
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Cook for 2–3 minutes until the sauce lightly clings to the vegetables.
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Turn off the heat, add spring onions and scatter over fresh coriander. Serve immediately.
Cooking Tips
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Keep the heat fairly high so the vegetables stay crisp and colourful.
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Fresh pineapple works best, but well-drained tinned pineapple can be used if needed.
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Do not overcook after adding the sauce, as the pineapple can soften too much.
Variations
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Vegan: This recipe is naturally vegan.
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Gluten-free: Use tamari instead of soy sauce.
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Extra protein: Add cubed tofu or roasted cashews during the final cooking stage.
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Less sweet: Reduce the brown sugar slightly if preferred.
Serving Suggestions
Serve hot with steamed jasmine rice or plain noodles. This dish also pairs well with other Thai-style sides for a shared meal.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat gently in a pan over low heat, adding a splash of water if needed.
Freezing is not recommended, as the pineapple texture changes.
