Get my Cookbooks! Pineapple Chicken
This pineapple chicken recipe has juicy chicken and pineapples, bell peppers, and onions tossed in a glossy, flavorful sauce. It’s an easy way to replicate classic takeout at home and pairs perfectly with rice.
Pineapple Chicken
Pineapple is my daughter’s favorite fruit of all time, so this Pineapple Chicken feels very overdue- but it was well worth the wait! It’s got a sweet, savory, sticky, glossy sauce that smothers that juicy chicken and pineapples.
Red bell peppers add the best crunch and subtle sweetness along with yellow onions and green onions! The chicken isn’t deep fried which keeps the dish summery and light. It’s perfect over white rice or with a side of vegetable fried rice.
Be sure to check out my PRO TIPS below!
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
Cut the chicken into cubes. Season with salt/pepper and toss with cornstarch. Sear in oil in batches until golden. Remove and set aside.
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Cook the pineapple for 2 minutes, undisturbed. Toss and cook for 1 additional minute or so. Remove and set aside. Add the onions/peppers and sauté for 4-5 minutes. Add the sauce and bring to boil.
Once thickened, reduce to a simmer and add the chicken/pineapples back. Stir to combine and heat through for 3 minutes or so. Garnish with green onions and serve over rice!
Pro Tips
- Apple cider vinegar can be used instead of rice vinegar if needed, just note that it’s sweeter.
- A pinch of Red Pepper Flakes and/or 2 teaspoons of hot sauce can be added to the sauce as well for an additional kick.
- For similar flavors with chicken that’s breaded and fried instead of seared, be sure to try my Sweet and Sour Chicken. And find all of my Takeout Recipes here!
- This recipe is great with a side of vegetable fried rice! See the notes section of the recipe card for instructions for how I make perfectly cooked white rice as well.
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Tools For This Recipe
(Amazon affiliate links*)- Check out all of my kitchen essentials here.
- A wok works well for this recipe and for any stir fry recipe. This is the Le Creuset Enameled 3.5 qt. Braiser that I use that’s pictured in this recipe.
- Cutting Boards & My Favorite Chef Knife
- Spice Rack–This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.)
- Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
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- Homemade Ramen
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Pineapple Chicken
Ingredients
Chicken
- 1 ½ lbs. boneless skinless chicken breasts, or thighs
- Salt/pepper, to taste
- 2 tablespoons cornstarch
- 3 tablespoons peanut oil, can sub avocado or olive oil
Stir Fry
- 1 (20 oz.) can pineapple chunks, juices reserved
- ½ yellow onion, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 3 green onions, sliced
Sauce
- ¾ cup pineapple juice
- ¾ cup chicken broth
- ¼ cup soy sauce
- 2 tablespoons ketchup
- 2 ½ tablespoons honey
- 1 ½ tablespoon rice vinegar
- 4 cloves garlic, minced
- 1 teaspoon freshly grated ginger, or ¼ tsp ground ginger
- 2 tablespoons cornstarch
Instructions
- Reserve ¾ cup pineapple juice from the can and drain the rest.
- Combine the sauce ingredients in a large measuring cup and set aside. (Make sure the ingredients are at room temp so the cornstarch isn’t activated.)
- Cut the chicken into 1-inch cubes and pat completely dry. Season with salt and pepper. Sprinkle with cornstarch and use kitchen tongs to toss and coat until you no longer see white.
- Heat the oil in a large skillet over medium-high heat. Sear the chicken in batches, leaving room around each to ensure the edges get crispy. Flip once the bottom of the chicken is golden brown, about 2-3 minutes per side. Make small adjustments to the heat (up or down) throughout cooking as needed. Remove and set aside.
- Add the drained pineapple and let it sit undisturbed from 2 minutes, then toss to coat and sauté for an additional minute or so. Transfer to the plate with the chicken.
- Add a little additional oil if needed, then add the onions and peppers. Sauté for 4-5 minutes.
- Add the sauce and bring it to a boil. Reduce to a simmer once thickened. Add the chicken and pineapple back and stir to combine. Simmer for 3 minutes or so, allowing the pineapple to flavor up the sauce a little more.
- Remove from heat. Garnish with green onions and serve over rice.
Notes
- Apple cider vinegar can be used instead of rice vinegar if needed, just note that it’s sweeter.
- A pinch of Red Pepper Flakes and/or 2 teaspoons of hot sauce can be added to the sauce as well for an additional kick.
- For similar flavors with chicken that's breaded and fried instead of seared, be sure to try my Sweet and Sour Chicken. And find all of my Takeout Recipes here!
- This recipe is great with a side of vegetable fried rice! See below for instructions for how I make perfectly cooked white rice as well.
Making Perfectly Cooked Rice: I love serving this with 3 cups of white long grain rice. Here is how I make it:
- Bring 2 cups of water to a boil. (I add 2 chicken bouillon cubes to the water for enhanced flavor.)
- Add 1 cup of white long grain rice and let the liquid come back up to a boil.
- Cover tightly and reduce heat to low. Simmer for 15 minutes.
- Remove from heat and let it stand in the pot for 10 minutes with the lid on, any rice stuck to the bottom will release.
- This yields 3 cups of flavorful, perfectly cooked rice. I use a Dutch oven for this which conducts heat well.
- Note that other varieties of rice may require different liquid measurements and/or cooking times.
Storage:
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
