Description
This Easy Pineapple Chicken recipe is a quick and flavorful main course that combines tender chicken pieces with a tangy pineapple sauce. Perfect for a weeknight dinner, it features a delightful blend of sweet, savory, and slightly spicy flavors inspired by American and Chinese cuisine.
Ingredients
Scale
Pineapple Sauce
- 1 cup pineapple juice
- ⅔ cup brown sugar
- ¼ cup apple cider vinegar
- 3 tablespoons hoisin sauce
- 2 tablespoons corn starch
- 2 teaspoons minced garlic (about 2 cloves)
- 1 teaspoon minced ginger
- ½ teaspoon salt
- ⅛ teaspoon crushed red pepper flakes
Pineapple Chicken
- ¼ cup corn starch
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 1 pound boneless, skinless chicken breasts (2–3 breasts), cut into ½-¾” pieces
- 2 tablespoons oil (divided)
- 1 red bell pepper, cut into ½” pieces
- 1½ cups pineapple chunks
Instructions
- Prepare Pineapple Sauce: Whisk together pineapple juice, brown sugar, apple cider vinegar, hoisin sauce, corn starch, minced garlic, minced ginger, salt, and crushed red pepper flakes in a bowl until smooth. Set the sauce aside.
- Coat Chicken: In a baking dish or large zip-top bag, combine the corn starch, salt, and black pepper. Add the chicken pieces and toss well to coat each piece evenly with the mixture.
- Cook Bell Pepper: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the red bell pepper pieces and cook for 2-3 minutes until they are crisp-tender. Remove the peppers from the skillet with a slotted spoon and set aside.
- Cook Chicken: Add the remaining 1 tablespoon of oil to the skillet. Add the coated chicken pieces and cook for 2-3 minutes on each side, or until they turn light golden brown and are nearly cooked through.
- Add Sauce and Finish Cooking: Pour the prepared pineapple sauce into the skillet along with the cooked peppers and pineapple chunks. Cook together, stirring occasionally, until the sauce thickens and the chicken reaches an internal temperature of 165 degrees Fahrenheit, indicating it is fully cooked.
- Serve: Remove from heat and serve the pineapple chicken over rice or as desired for a delicious meal.
Notes
- One 540 ml can of pineapple chunks typically provides 1 cup pineapple juice and 1½ cups pineapple chunks needed for this recipe.
- Store leftover pineapple chicken in an airtight container in the refrigerator for 3-4 days or freeze for 2-3 months.
- To reheat frozen leftovers, thaw in the refrigerator overnight, then microwave or warm on the stove until heated through.
- For a thicker sauce, you can add an extra teaspoon of corn starch slurry towards the end of cooking.
- Use a meat thermometer to ensure chicken reaches 165°F for safe consumption.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 18 g
- Sodium: 620 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 80 mg
