Life Made Useful

Tangy and Sweet Pineapple Chicken: A Flavorful Recipe

Recipe Overview

This Pineapple Chicken is sweet, tangy, and full of fresh flavor. Tender chicken pieces are cooked in a simple pineapple, honey, soy sauce, garlic, and ginger sauce, then finished with juicy pineapple chunks and green onions. It is a flavorful dinner that pairs perfectly with rice, quinoa, noodles, or vegetables.

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

  1. 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.
  2. Add the chicken pieces to the bowl and toss to coat. Cover and marinate in the refrigerator for 20–30 minutes.
  3. In a small bowl, stir together the cornstarch and water to make a slurry. Set aside.
  4. Remove the chicken from the marinade, but keep the marinade for the sauce.
  5. Heat the vegetable oil in a large skillet over medium-high heat.
  6. Add the chicken in a single layer. Season with salt and black pepper.
  7. Cook for 5–7 minutes, stirring occasionally, until the chicken is browned and the thickest pieces reach 165°F.
  8. Pour the reserved marinade into the skillet and bring it to a simmer. Simmer for 2–3 minutes so the sauce cooks through.
  9. Stir in the cornstarch slurry and cook for 1–2 minutes, until the sauce thickens.
  10. Add the pineapple chunks and optional bell peppers. Cook for 2–3 minutes, until the pineapple is warmed through and slightly caramelized.
  11. Remove from heat and stir in the sliced green onions.
  12. 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 Pineapple Chicken

Pineapple Chicken pairs well with steamed white rice, brown rice, fried rice, quinoa, noodles, broccoli, green beans, snap peas, roasted vegetables, or a simple cucumber salad. Spoon extra sauce over rice or noodles for the best flavor.

How to Store and Reheat

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat until hot and warmed through, or microwave individual portions in short intervals. Add a small splash of water if the sauce thickens too much.

Frequently Asked Questions

Can I use canned pineapple?
Yes. Canned pineapple works well, but drain it thoroughly before adding it to the skillet.

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 this spicy?
Yes. Add red pepper flakes, sriracha, chili garlic sauce, or sliced fresh chilies to the sauce.

Can I add vegetables?
Yes. Bell peppers, broccoli, snap peas, carrots, or zucchini are good options.

Can I make this ahead of time?
Yes, but it is best fresh. You can prep the sauce and cut the chicken ahead of time, then cook everything when ready to serve.

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

  1. In a medium bowl, whisk together soy sauce, pineapple juice, honey, rice vinegar or apple cider vinegar, ginger, garlic, and optional red pepper flakes.
  2. Add chicken pieces and toss to coat. Cover and marinate in the refrigerator for 20–30 minutes.
  3. In a small bowl, stir together cornstarch and water to make a slurry. Set aside.
  4. Remove chicken from the marinade, but keep the marinade for the sauce.
  5. Heat vegetable oil in a large skillet over medium-high heat.
  6. Add chicken in a single layer. Season with salt and black pepper.
  7. Cook for 5–7 minutes, stirring occasionally, until chicken is browned and reaches 165°F.
  8. Pour the reserved marinade into the skillet and bring it to a simmer. Simmer for 2–3 minutes so the sauce cooks through.
  9. Stir in cornstarch slurry and cook for 1–2 minutes, until the sauce thickens.
  10. Add pineapple chunks and optional bell peppers. Cook for 2–3 minutes, until pineapple is warmed through and slightly caramelized.
  11. Remove from heat and stir in sliced green onions.
  12. 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.