Pineapple Chicken Recipe

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Sweet, savory, and bursting with tropical flair, Pineapple Chicken is a dish that brings bold flavor to your table with minimal effort. Juicy chunks of chicken are coated in a glossy, tangy-sweet sauce made with pineapple juice, soy sauce, and a touch of garlic—then stir-fried with tender bell peppers and pineapple chunks. It’s the perfect balance of sweet and salty, with just enough acidity to keep every bite refreshing and exciting.

Whether you’re craving something fun for a weeknight dinner or looking to impress guests with a colorful entrée, this Pineapple Chicken recipe hits all the right notes. Served over a bed of rice or noodles, it’s a one-pan wonder that tastes like takeout—but even better because it’s made at home.

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Ingredients for this Pineapple Chicken Recipe

• 1.5 lbs boneless chicken breast or thighs, cut into bite-sized cubes
• 1 cup pineapple chunks (fresh or canned, drained)
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 2 tablespoons rice vinegar
• 3 tablespoons brown sugar
• 1/2 cup pineapple juice (from canned pineapple or fresh)
• 1 tablespoon cornstarch + 2 tablespoons water (for slurry)
• Salt and black pepper, to taste
• Sesame seeds & chopped fresh basil or cilantro, for garnish

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Step 1: Prepare the Chicken

Pat the chicken pieces dry with paper towels, then season them lightly with salt and black pepper. This helps them brown nicely in the pan and enhances the flavor.

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Step 2: Sear the Chicken

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer (cook in batches if needed) and sear until golden brown and cooked through, about 6–8 minutes. Remove the chicken from the pan and set it aside.

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Step 3: Sauté the Aromatics

In the same skillet, add another tablespoon of oil. Toss in the garlic and ginger, and cook for 30–60 seconds until fragrant—being careful not to let it burn.

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Step 4: Cook the Vegetables and Pineapple

Add the diced red and yellow bell peppers and stir-fry for 3–4 minutes until they begin to soften. Then, add the pineapple chunks and cook for another 2 minutes so the fruit starts to caramelize slightly.

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Step 5: Make the Sauce

In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, brown sugar, and pineapple juice. Pour this mixture into the skillet with the vegetables and bring it to a simmer.

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Step 6: Thicken the Sauce

Stir together the cornstarch and water to make a slurry. Slowly pour it into the simmering sauce, stirring constantly until the sauce thickens and becomes glossy—this takes about 1–2 minutes.

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Step 7: Combine and Finish

Return the cooked chicken to the skillet and toss everything together so the chicken is well coated in the sauce. Cook for another 2 minutes to warm everything through.

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Step 8: Garnish and Serve

Remove from heat. Sprinkle with sesame seeds and fresh herbs like basil or cilantro. Serve hot over rice, noodles, or even lettuce cups for a lighter version.

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Estimated Nutrition

Per serving (based on 4 servings total):

• Calories: 410
• Protein: 32g
• Fat: 14g
• Carbohydrates: 38g
• Sugar: 22g
• Fiber: 3g
• Sodium: 670mg

Note: Nutrition may vary based on exact ingredients used and portion sizes.

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Frequently Asked Questions

Q1: Can I use canned pineapple instead of fresh?

Yes! Canned pineapple works perfectly in this recipe. Just be sure to drain it well and use the juice in the sauce.

Q2: Is this recipe gluten-free?

It can be made gluten-free by using gluten-free soy sauce or tamari and ensuring all sauces used are gluten-free.

Q3: Can I make this dish vegetarian?

Absolutely. Substitute the chicken with tofu or tempeh, and use the same sauce and vegetables.

Q4: What other vegetables go well with this dish?

Snow peas, broccoli, carrots, or zucchini make great additions or swaps based on what you have.

Q5: How spicy is this recipe?

It’s not spicy at all. For a kick, you can add red pepper flakes or a splash of sriracha.

Q6: Can I grill the chicken instead of pan-frying?

Yes! Grilled chicken adds a delicious smoky flavor. Just toss the cooked grilled chicken into the sauce at the end.

Q7: What can I serve this with besides rice?

Try it with quinoa, cauliflower rice, noodles, or in lettuce wraps for a lighter option.

Q8: Can I prepare this ahead of time?

Definitely. You can make the sauce and chop the ingredients ahead of time to save effort during cooking.

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