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Pineapple Chicken Recipe

This vibrant pineapple chicken stir fry features a luscious sweet and tangy sauce that envelops succulent chicken pieces, juicy pineapple, and crisp vegetables. A quick and budget-friendly alternative to takeout!
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Course: Main Course
Cuisine: Asian
Keyword: Pineapple Chicken Recipe
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Ingredients

  • 2 8-ounce cans pineapple tidbits or chunks, drained (reserve 3/4 cup juice for the sauce)
  • 2 chicken breasts cut into 1" pieces
  • 1 tablespoon cornstarch for sauce
  • 3 tablespoons honey
  • 3 tablespoons cornstarch for chicken
  • 1 teaspoon rice vinegar or apple cider vinegar
  • 1/2 medium onion sliced or cut into bite-sized pieces
  • 2 cloves garlic minced
  • 3 tablespoons olive oil divided
  • 1 teaspoon fresh ginger grated
  • 1/2 teaspoon garlic powder
  • 1/2 red bell pepper chopped into bite-sized pieces
  • 2 tablespoons soy sauce
  • Pepper to taste

Instructions

  • In a small bowl, whisk together the sauce ingredients: 3/4 cup pineapple juice, honey, soy sauce, rice vinegar, grated ginger, minced garlic, and 1 tablespoon of cornstarch. If the pineapple juice is insufficient, add water to reach the required amount.
  • Prepare the vegetables by slicing the onion and chopping the bell pepper into bite-sized pieces.
  • In a separate bowl, season the chicken pieces with garlic powder and pepper. Add 3 tablespoons of cornstarch, tossing the chicken until evenly coated.
  • Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Allow the pan to become hot before cooking the chicken. Work in two batches to avoid overcrowding the pan. Sear the chicken for about 4 minutes on one side, flip, and cook for an additional 3-4 minutes until golden brown and fully cooked (internal temperature of 165°F). Add the remaining tablespoon of olive oil for the second batch, if needed. Transfer the cooked chicken to a plate.
  • If the skillet seems dry, add a teaspoon of olive oil. Sauté the pineapple tidbits for about 1 minute without stirring to develop a slight caramelization.
  • Stir in the bell pepper and onion, cooking for about 3 minutes until tender-crisp. Stir occasionally to prevent sticking.
  • Return the chicken to the skillet and pour in the prepared sauce. Cook for 1-2 minutes, allowing the sauce to thicken. Remove from heat once the dish is ready and serve immediately with steamed rice or noodles.

Notes

Use canned pineapple packed in its own juice rather than syrup for a more balanced flavor.