Recipe Overview
First, this Pineapple Chicken is sweet, tangy, and full of fresh flavor. In addition, tender chicken pieces are cooked in a simple sauce made of honey, soy sauce, garlic, and ginger. Moreover, the dish is finished with juicy pineapple chunks and green onions. Becauseit is so flavorful, it pairs perfectly with rice, quinoa, or noodles. Furthermore, it is a great way to enjoy a restaurant-quality meal at home. Consequently, it will quickly become a family favorite. Finally, it is a healthy and vibrant option for any night of the week.
Why You’ll Love This Recipe
- Sweet, tangy, and savory
- Made with simple ingredients
- Great with rice, noodles, or vegetables
- Ready in under an hour, including marinating time
- Easy to customize with bell peppers, snap peas, or extra spice
Ingredients You’ll Need
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
- 1 cup fresh pineapple chunks, or canned pineapple chunks drained well
- ¼ cup low-sodium soy sauce
- ¼ cup pineapple juice
- 2 tablespoons honey
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 tablespoon fresh ginger, minced or grated
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup sliced green onions
- Optional: 1 cup sliced bell peppers
- Optional: ¼ teaspoon red pepper flakes
- Optional: 1 teaspoon sesame seeds for garnish
Step-by-Step Instructions
- In a medium bowl, whisk together the soy sauce, pineapple juice, honey, rice vinegar or apple cider vinegar, ginger, garlic, and optional red pepper flakes.
- Add the chicken pieces to the bowl and toss to coat. Cover and marinate in the refrigerator for 20–30 minutes.
- In a small bowl, stir together the cornstarch and water to make a slurry. Set aside.
- Remove the chicken from the marinade, but keep the marinade for the sauce.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the chicken in a single layer. Season with salt and black pepper.
- Cook for 5–7 minutes, stirring occasionally, until the chicken is browned and the thickest pieces reach 165°F.
- Pour the reserved marinade into the skillet and bring it to a simmer. Simmer for 2–3 minutes so the sauce cooks through.
- Stir in the cornstarch slurry and cook for 1–2 minutes, until the sauce thickens.
- Add the pineapple chunks and optional bell peppers. Cook for 2–3 minutes, until the pineapple is warmed through and slightly caramelized.
- Remove from heat and stir in the sliced green onions.
- Garnish with sesame seeds if desired and serve warm.
Helpful Tips
- Cut the chicken into even 1-inch pieces so it cooks evenly.
- Use low-sodium soy sauce so the sauce does not become too salty.
- Drain canned pineapple well so the sauce does not become watery.
- Do not overcook the pineapple; add it near the end so it stays juicy.
- For extra sauce, double the sauce ingredients but keep the cornstarch slurry the same unless you want it thicker.
Recipe Variations
- Add vegetables: Bell peppers, snap peas, broccoli, carrots, or zucchini work well.
- Make it spicy: Add red pepper flakes, sriracha, or chili garlic sauce.
- Use chicken thighs: Boneless, skinless chicken thighs stay juicy and work well in this recipe.
- Use shrimp: Swap the chicken for shrimp and cook just until the shrimp are pink and opaque.
- Make it teriyaki-style: Use teriyaki sauce in place of some of the soy sauce and honey.
What to Serve with This Bowl
First, Pineapple Chicken pairs very well with steamed white or brown rice. Alternatively, you can serve it over fried rice or quinoa for extra texture. In addition, noodles are a fantastic choice for soaking up the extra sauce. Because the sauce is so savory, you should spoon plenty of it over your side dish. Moreover, roasted vegetables or a simple cucumber salad add a fresh crunch. Finally, serving it with steamed broccoli or snap peas creates a perfectly balanced meal.
Meal Prepping
Pineapple chicken works well for meal prep because the chicken, pineapple, vegetables, and sauce can be divided into four individual portions. Prepare the recipe as directed, then allow the food to cool slightly before assembling the containers.
For each meal-prep container, add:
- ½ cup cooked white rice, brown rice, or quinoa
- ¼ of the cooked pineapple chicken mixture
- About ¼ cup cooked bell peppers, broccoli, or snap peas, optional
- 1–2 tablespoons of the remaining pineapple sauce
- 1 tablespoon sliced green onions, optional
- ¼ teaspoon sesame seeds, optional
Divide 2 cups of cooked rice, quinoa, or another grain evenly among four airtight containers. Add one-quarter of the pineapple chicken mixture beside or over the grain. Spoon a small amount of the sauce over each serving to help keep the chicken moist and flavorful after reheating.
For a more filling meal, add steamed broccoli, snap peas, carrots, or bell peppers to each container. Keep the green onions and sesame seeds separate until serving so they stay fresh.
Refrigerate the prepared meals for up to 3 days. When ready to eat, microwave each container for 1½–2½ minutes, or until the chicken reaches 165°F and everything is thoroughly hot. Stir halfway through reheating for more even warmth. If the sauce becomes too thick, add 1–2 teaspoons of water before reheating.
Do not leave the prepared meals at room temperature for more than 2 hours. For the best texture, avoid repeatedly reheating and cooling the same container.
How to Store and Reheat
First, store your leftovers in an airtight container in the refrigerator. Then, keep them there for up to 3 days. When you are ready to eat, reheat the chicken gently in a skillet over medium-low heat. Alternatively, you can microwave individual portions in short intervals. If the sauce thickens too much, add a small splash of water. Because gentle heating prevents the chicken from becoming tough, avoid high heat. Finally, enjoy your meal once it is hot and warmed through.
Frequently Asked Questions
Can I use canned pineapple?
Yes, canned pineapple works very well. However, you must drain it thoroughly before adding it to the skillet. By doing this, you ensure the sauce stays thick and flavorful.
Can I use pineapple juice from the can?
Yes. If using canned pineapple packed in juice, you can use ¼ cup of the juice for the sauce.
Can I use chicken thighs instead of chicken breast?
Yes. Boneless, skinless chicken thighs work well and often stay more tender. Cook until the chicken reaches 165°F.
Can I make it spicy?
Certainly. You can easily add red pepper flakes or sriracha to the sauce. In addition, fresh sliced chilies provide a wonderful heat. Consequently, you can customize the spice level to your preference.
Can I add vegetables?
Yes. Bell peppers, broccoli, snap peas, carrots, or zucchini are good options.
Can I make this ahead of time?
Yes, you can prep the ingredients in advance. First, cut the chicken and whisk the sauce. Then, store them separately until you are ready to cook. Finally, stir-fry everything fresh for the best possible texture.
Recipe Card
Prep Time: 10 minutes
Marinate Time: 20–30 minutes
Cook Time: 15 minutes
Total Time: 45–55 minutes
Servings: 4
Ingredients
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
- 1 cup fresh pineapple chunks, or canned pineapple chunks drained well
- ¼ cup low-sodium soy sauce
- ¼ cup pineapple juice
- 2 tablespoons honey
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 tablespoon fresh ginger, minced or grated
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup sliced green onions
- Optional: 1 cup sliced bell peppers
- Optional: ¼ teaspoon red pepper flakes
- Optional: 1 teaspoon sesame seeds for garnish
Instructions
- In a medium bowl, whisk together soy sauce, pineapple juice, honey, rice vinegar or apple cider vinegar, ginger, garlic, and optional red pepper flakes.
- Add chicken pieces and toss to coat. Cover and marinate in the refrigerator for 20–30 minutes.
- In a small bowl, stir together cornstarch and water to make a slurry. Set aside.
- Remove chicken from the marinade, but keep the marinade for the sauce.
- Heat vegetable oil in a large skillet over medium-high heat.
- Add chicken in a single layer. Season with salt and black pepper.
- Cook for 5–7 minutes, stirring occasionally, until chicken is browned and reaches 165°F.
- Pour the reserved marinade into the skillet and bring it to a simmer. Simmer for 2–3 minutes so the sauce cooks through.
- Stir in cornstarch slurry and cook for 1–2 minutes, until the sauce thickens.
- Add pineapple chunks and optional bell peppers. Cook for 2–3 minutes, until pineapple is warmed through and slightly caramelized.
- Remove from heat and stir in sliced green onions.
- Garnish with sesame seeds if desired and serve warm.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until hot and warmed through, adding a small splash of water if needed.