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Delicious Pineapple Chicken, a flavorful stir-fry dish, is the featured image for this recipe.

Easy Pineapple Chicken

This Easy Pineapple Chicken recipe features tender chicken in a sweet and tangy pineapple sauce. It's a quick and delicious meal that's perfect for a weeknight dinner and can be served over rice with your favorite garnishes.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-Inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon cornstarch
  • 1 teaspoon ginger, grated
  • 1 clove garlic, minced
  • 1 cup pineapple chunks fresh or canned, drained
  • 1/2 cup pineapple juice reserved from canned pineapple, or from fresh pineapple
  • 1/4 cup brown sugar, packed
  • 2 tablespoons soy sauce
  • 2 tablespoons ketchup
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon red pepper flakes optional
  • 2 tablespoons vegetable oil
  • 1 green bell pepper, cut into 1-inch pieces
  • 1 red bell pepper, cut into 1-inch pieces
  • Cooked rice, for serving
  • Sesame seeds, for garnish optional
  • Green onions, sliced, for garnish optional

Equipment

  • Medium bowl
  • Whisk
  • Large skillet or wok
  • Measuring cups and spoons
  • Spatula
  • Cutting board
  • Knife
  • Serving bowls

Method
 

  1. In a medium bowl, whisk together soy sauce, rice vinegar, honey, cornstarch, ginger, and garlic.
  2. Add the chicken cubes to the bowl and toss to coat thoroughly.
  3. Cover the bowl and marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
  4. In a separate bowl, whisk together pineapple juice, brown sugar, soy sauce, ketchup, rice vinegar, cornstarch, and red pepper flakes (if using). Set aside.
  5. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
  6. Add the marinated chicken to the skillet in a single layer (you may need to do this in batches).
  7. Cook for 5-7 minutes, or until the chicken is cooked through and lightly browned on all sides. Remove the chicken from the skillet and set aside.
  8. Add the remaining 1 tablespoon of vegetable oil to the skillet.
  9. Add the bell peppers and cook for 3-5 minutes, or until they are tender-crisp.
  10. Pour the pineapple sauce into the skillet with the bell peppers.
  11. Bring the sauce to a simmer over medium heat, stirring constantly, until it thickens slightly (about 2-3 minutes).
  12. Add the cooked chicken and pineapple chunks to the skillet.
  13. Toss to coat everything evenly in the sauce.
  14. Cook for another 2-3 minutes, or until the chicken is heated through and the sauce is glossy and bubbling.
  15. Serve the Pineapple Chicken over cooked rice.
  16. Garnish with sesame seeds and sliced green onions, if desired.
  17. Enjoy!

Notes

Fresh or canned pineapple can be used. If the sauce becomes too thick, add more pineapple juice or water. For a spicier flavor, add cayenne pepper or hot sauce. Leftovers can be stored in the refrigerator for 3-4 days and reheated in the microwave or skillet. Try variations like Coconut Pineapple Chicken by adding coconut milk to the sauce, or Honey Garlic Pineapple Chicken by increasing the honey and garlic in the marinade.