Description
There’s something magical about the combination of sweet and savory flavors in a dish. Pineapple chicken is the perfect example of this harmony—tender, juicy chicken coated in a glossy, flavorful sauce with the tropical sweetness of pineapple. This dish is a weeknight dinner lifesaver, coming together in just under 30 minutes while still tasting like a restaurant-quality meal.
Whether you’re looking for a new family favorite or simply want to switch up your usual chicken recipes, this pineapple chicken is sure to impress. The natural sweetness of pineapple perfectly balances the savory umami flavors of soy sauce and garlic, creating a dish that’s both satisfying and refreshing. Serve it over rice or alongside steamed veggies for a complete meal that’s as easy as it is delicious!
Ingredients
1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon olive oil
1 cup pineapple chunks (fresh or canned in juice)
½ cup pineapple juice
¼ cup low-sodium soy sauce
2 tablespoons honey
1 tablespoon cornstarch
2 tablespoons water
3 cloves garlic, minced
1 teaspoon grated fresh ginger
½ teaspoon red pepper flakes (optional, for a little heat)
½ teaspoon salt
¼ teaspoon black pepper
2 green onions, sliced (for garnish)
1 teaspoon sesame seeds (optional, for garnish)
Instructions
Start by cutting the chicken breasts into bite-sized pieces. This helps them cook quickly and evenly. Pat them dry with a paper towel and season lightly with salt and pepper.
Heat a large skillet or wok over medium-high heat. Add the olive oil and swirl it around to coat the pan. Once hot, add the chicken pieces in a single layer. Cook for 4-5 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
In a small bowl, whisk together the pineapple juice, soy sauce, honey, garlic, ginger, and red pepper flakes. In a separate bowl, mix the cornstarch with water to create a slurry—this will help thicken the sauce.
Return the skillet to the heat and pour in the sauce mixture. Let it come to a gentle simmer, stirring frequently. Once bubbling, add the cornstarch slurry and stir well. The sauce will begin to thicken within a minute or two.
Once the sauce has thickened, add the cooked chicken back into the skillet along with the pineapple chunks. Stir everything together to coat the chicken in the sauce. Let it cook for another 2-3 minutes to allow the flavors to meld.
Remove from heat and sprinkle with sliced green onions and sesame seeds for an extra pop of flavor. Serve the pineapple chicken hot over steamed rice, quinoa, or noodles.
Notes
- For a gluten-free version, swap soy sauce with tamari or coconut aminos.
- You can use chicken thighs instead of chicken breasts for a juicier result.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.