I made this pineapple chicken recipe recently, and it was an instant hit at the dinner table. The sweet, tangy pineapple paired perfectly with tender chicken and crunchy veggies, all coated in a sticky-smooth sauce.
It’s one of those dishes where you can’t help but go back for seconds (and maybe thirds). Plus, it’s quicker, fresher, and definitely more affordable than takeout. Trust me, once you try this, it will become a regular in your meal rotation!
Credit: halfbakedharvest
Ingredients for Pineapple Chicken
This recipe uses simple, everyday ingredients, each playing a key role in making the dish both flavorful and satisfying. Here’s what you’ll need and why:
- Chicken breasts (2, boneless, skinless): Cut into bite-sized pieces for even cooking. Chicken thighs can also be used for juicier bites.
- Garlic powder (½ teaspoon) and pepper (to taste): These infuse the chicken with a hint of savory flavor right from the start.
- Cornstarch (3 tablespoons): Coats the chicken, giving it that golden and lightly crisp texture.
- Olive oil (3 tablespoons, divided): Used for stir-frying, it adds richness without overpowering the flavors.
- Pineapple (2 8-ounce cans or 1 20-ounce can, unsweetened): The star of the dish! Use tidbits or chunks and reserve the juice for the sauce.
- Red bell pepper (½, cut into bite-sized pieces): Adds crunch, sweetness, and a pop of color.
- Onion (½ medium, sliced): Vidalia onions are great for their natural sweetness.
For the sauce:
- Pineapple juice (¾ cup): Makes the base of the sauce. If you don’t have enough from the can, top it up with water.
- Honey (3 tablespoons): Balances the tangy pineapple with a subtle sweetness.
- Soy sauce (2 tablespoons): Adds a savory umami depth.
- Rice vinegar (1 teaspoon): Provides a slight tanginess. Apple cider vinegar works, too.
- Fresh ginger (1 teaspoon, grated): A touch of spice and freshness.
- Garlic (2 cloves, minced): Enhances the overall savory profile.
- Cornstarch (1 tablespoon): Thickens the sauce to a perfect consistency.
Note: This recipe serves four. Adjust the measurements as needed for larger or smaller portions.
Variations
Want to switch things up? Here are a few ideas to customize this recipe:
- Spicy twist: Add a pinch of red pepper flakes or some sriracha to the sauce.
- Veggie-packed version: Toss in broccoli, snap peas, or shredded carrots for extra nutrients.
- Low-sugar option: Reduce the honey to 1-2 tablespoons if you prefer a less sweet dish.
- Protein swap: Try shrimp, pork tenderloin, or even tofu for variety.
For a creamy and hearty side, consider pairing this dish with Creamy Chicken and Chorizo Pasta for a complete meal.
Cooking Time
Here’s how long you’ll need for this delicious meal:
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
Equipment You Need
Make the cooking process smooth with these must-have tools:
- Large skillet: For stir-frying everything to perfection.
- Tongs: To flip and toss the chicken easily.
- Small mixing bowl: To whisk the sauce ingredients.
- Knife and cutting board: To chop veggies and slice the chicken neatly.
- Microplane (optional): For grating fresh ginger.
How to Make Pineapple Chicken Recipe?
Cooking pineapple chicken at home is simpler than you might think. Follow these easy steps:
Start by Preparing Your Ingredients
Before you even heat the skillet, get everything ready. Whisk together the sauce ingredients in a small bowl until smooth. Then, chop the veggies and cut the chicken into bite-sized pieces. Coat the chicken with garlic powder, pepper, and cornstarch. This ensures it sears beautifully without sticking to the pan.
Pan-Fry the Chicken
Heat two tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken in batches to avoid overcrowding. Cook each batch for about 7-8 minutes, flipping halfway, until golden brown and fully cooked (165°F internal temperature). Set the cooked chicken aside on a plate.
Cook the Pineapple
Add a splash of olive oil to the now-empty skillet. Toss in the pineapple chunks and sear them without stirring for about a minute. This caramelizes the pineapple slightly, enhancing its natural sweetness.
Stir-Fry the Veggies
Next, add the red bell pepper and onion to the skillet. Cook for 3-4 minutes, stirring occasionally, until the veggies are tender-crisp but still vibrant. A bit of crunch adds a nice contrast to the dish’s softer elements.
Combine and Finish
Return the chicken to the skillet, then pour in the sauce mixture. Stir everything to coat, and simmer for 1-2 minutes until the sauce thickens and evenly coats the chicken and vegetables. Remove from the heat and serve immediately.
Credit: thereciperebel
Additional Tips for Making This Recipe Better
From my kitchen to yours, here are a few tips I learned while making this recipe:
- Prep everything before you start cooking. The stir-frying process goes quickly, so it’s best to have all your ingredients ready to go.
- If you love extra sauce, double the sauce ingredients. Trust me, you’ll want that delicious tangy-sweet flavor on everything!
- Keep the skillet hot for a perfect sear on the chicken and veggies.
- Garnish with chopped scallions or toasted sesame seeds for a polished, restaurant-quality finish.
- Don’t skip fresh ginger if possible. It makes a world of difference in the sauce’s flavor.
How to Serve Pineapple Chicken?
Presentation matters! Serve this pineapple chicken over freshly steamed jasmine rice to soak up every drop of the sauce. You can also pair it with noodles like udon or ramen for a heartier meal. For a low-carb option, try serving it in lettuce wraps or over cauliflower rice. Garnish with chopped green onions and a sprinkle of sesame seeds for a bright, fresh touch. For another flavorful twist, you can try this recipe with Chicken Marsala Recipe, which offers a rich and savory profile.
Nutritional Information
Here’s what you’re getting in each serving:
- Calories: 407
- Protein: 26g
- Carbohydrates: 46g
- Fat: 14g
It’s a balanced and energy-packed dish perfect for any weeknight.
Make Ahead and Storage
If you want to save time, you can prepare parts of this recipe ahead of time:
- Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days.
- Freezing: This dish isn’t ideal for freezing due to the change in texture of the veggies.
- Reheating: Warm leftovers gently in a saucepan over low heat. For best results, make fresh rice or noodles to serve alongside.
Why You’ll Love This Recipe?
This pineapple chicken recipe will have you coming back for more! Here’s why:
- Quick and easy: It takes just over 30 minutes from start to finish.
- Customizable: You can tweak the ingredients to suit your taste or dietary needs.
- Healthier than takeout: Real, whole ingredients with less added sugar and sodium.
- Family-friendly: Even the pickiest eaters will love the sweet and savory flavors.
- Versatile: Serve it with rice, noodles, or even in lettuce wraps.
Make this dish tonight, and watch it become your new favorite homemade takeout! You can also enjoy similar chicken recipes for more inspiration.
Pineapple Chicken Recipe
I made this pineapple chicken recipe recently, and it was an instant hit at the dinner table. The sweet, tangy pineapple paired perfectly with tender chicken and crunchy veggies, all coated in a sticky-smooth sauce.
Ingredients
- Chicken breasts (2, boneless, skinless): Cut into bite-sized pieces for even cooking. Chicken thighs can also be used for juicier bites.
- Garlic powder (½ teaspoon) and pepper (to taste): These infuse the chicken with a hint of savory flavor right from the start.
- Cornstarch (3 tablespoons): Coats the chicken, giving it that golden and lightly crisp texture.
- Olive oil (3 tablespoons, divided): Used for stir-frying, it adds richness without overpowering the flavors.
- Pineapple (2 8-ounce cans or 1 20-ounce can, unsweetened): The star of the dish! Use tidbits or chunks and reserve the juice for the sauce.
- Red bell pepper (½, cut into bite-sized pieces): Adds crunch, sweetness, and a pop of color.
- Onion (½ medium, sliced): Vidalia onions are great for their natural sweetness.
Instructions
- Before you even heat the skillet, get everything ready. Whisk together the sauce ingredients in a small bowl until smooth. Then, chop the veggies and cut the chicken into bite-sized pieces. Coat the chicken with garlic powder, pepper, and cornstarch. This ensures it sears beautifully without sticking to the pan.
- Heat two tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken in batches to avoid overcrowding. Cook each batch for about 7-8 minutes, flipping halfway, until golden brown and fully cooked (165°F internal temperature). Set the cooked chicken aside on a plate.
- Add a splash of olive oil to the now-empty skillet. Toss in the pineapple chunks and sear them without stirring for about a minute. This caramelizes the pineapple slightly, enhancing its natural sweetness.
- Next, add the red bell pepper and onion to the skillet. Cook for 3-4 minutes, stirring occasionally, until the veggies are tender-crisp but still vibrant. A bit of crunch adds a nice contrast to the dish’s softer elements.
- Return the chicken to the skillet, then pour in the sauce mixture. Stir everything to coat, and simmer for 1-2 minutes until the sauce thickens and evenly coats the chicken and vegetables. Remove from the heat and serve immediately.
Notes
- Prep everything before you start cooking. The stir-frying process goes quickly, so it’s best to have all your ingredients ready to go.
- If you love extra sauce, double the sauce ingredients. Trust me, you’ll want that delicious tangy-sweet flavor on everything!
- Keep the skillet hot for a perfect sear on the chicken and veggies.
- Garnish with chopped scallions or toasted sesame seeds for a polished, restaurant-quality finish.
- Don’t skip fresh ginger if possible. It makes a world of difference in the sauce’s flavor.
