Pineapple Beef Stir Fry

Pineapple Beef Stir Fry is the kind of dinner I turn to when I want something fast, colorful, and full of bold flavor. It’s sweet, savory, and tangy all at once, with juicy beef, caramelized pineapple chunks, crisp veggies, and a glossy sauce that ties it all together. It tastes like something straight from my favorite takeout place—but better and faster.

Why You’ll Love This Recipe

I love how this stir fry gives me so much flavor with so little effort. The sauce is sweet and garlicky with just enough umami from the oyster sauce, and the beef turns tender and flavorful after a quick marinade. The pineapple adds juicy bursts of sweetness, and the snap peas and bell peppers keep it light and fresh. It’s the perfect one-pan meal for busy nights or last-minute guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Beef sirloin, thinly sliced
• Pineapple chunks (fresh or canned, drained)
• Red bell pepper, sliced
• Snap peas
• Garlic, minced
• Low-sodium soy sauce
• Oyster sauce
• Brown sugar
• Sesame oil
• Cornstarch
• Vegetable oil
• Green onions (optional, for garnish)
• Cooked rice, for serving

Directions

Step 1: Marinate the Beef
I toss the sliced sirloin with soy sauce, cornstarch, and half the minced garlic. Letting it marinate for 15 minutes gives the beef that tender, flavorful finish I love.

Step 2: Make the Stir Fry Sauce
In a small bowl, I whisk together more soy sauce, oyster sauce, brown sugar, and a splash of pineapple juice (from canned pineapple if that’s what I’m using). This creates a rich, balanced sauce with the perfect sweet-savory profile.

Step 3: Sear the Beef
I heat vegetable oil in a large skillet or wok over high heat and add the beef in a single layer. I let it sear for about a minute without stirring to get that caramelized edge, then cook it another minute or two until it’s just done. I remove it from the pan and set it aside.

Step 4: Cook the Veggies and Pineapple
I add a little more oil to the pan, toss in the remaining garlic, and stir in the bell peppers and snap peas. I stir-fry for about 2–3 minutes until the veggies are just tender but still crisp. Then I add the pineapple chunks and cook for one more minute, letting them caramelize slightly.

Step 5: Finish the Stir Fry
I return the beef to the pan and pour in the stir fry sauce. A quick toss brings everything together, coating each bite in that glossy, sticky-sweet sauce. I finish with a drizzle of sesame oil for depth and shine.

Servings and timing

This recipe makes 4 servings.

• Prep time: 15 minutes
• Cook time: 15 minutes
• Total time: 30 minutes

Variations

When I want to change things up, I swap in flank steak or ribeye. I’ve also used tofu for a vegetarian version and added other veggies like baby corn, broccoli, or sliced carrots. For extra heat, I mix in red pepper flakes or fresh chili slices. Sometimes I even serve it in a hollowed-out pineapple for a fun presentation.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days, keeping the rice separate to maintain texture. To reheat, I use a skillet over medium heat with a splash of water or sauce to loosen it up. The microwave works in a pinch, but I prefer the stovetop for better texture. I don’t recommend freezing it fully assembled, but I’ve frozen the cooked beef and veggie mix separately and added fresh sauce later with great results.

FAQs

Can I use a different cut of beef?

Yes! I’ve used flank steak, skirt steak, and ribeye with great results. Just slice thin and cut against the grain for tenderness.

Is marinating really necessary?

It helps a lot. Even 10–15 minutes of marinating makes the beef more flavorful and tender.

Can I make this vegetarian?

Definitely. I swap the beef for tofu or tempeh and use a vegetarian oyster sauce substitute. The flavor still shines.

What other veggies can I use?

I like using broccoli, baby corn, mushrooms, or shredded cabbage depending on what I have on hand. This recipe is super flexible.

Can I use canned pineapple?

Yes. I usually drain it well and use a splash of the juice in the sauce. It’s a convenient option and still delicious.

Conclusion

Pineapple Beef Stir Fry is one of those meals that feels like a little escape every time I make it. It’s vibrant, satisfying, and full of flavor—and it comes together so quickly that it’s become a staple in my kitchen. Whether I’m cooking for the family or just craving something bold and fresh, this stir fry always delivers.

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