This Pineapple Chicken is a sweet, savory, and slightly sticky stir-fry dish that makes for a perfect weeknight dinner. Tender chicken pieces are cooked with juicy pineapple chunks and tossed in a flavorful sauce made with pineapple juice, soy sauce, and hoisin. Served over rice, this dish is a guaranteed family favorite.
Why You’ll Love This Recipe
- Quick and Easy – Ready in just 30 minutes, making it perfect for busy nights.
- Sweet and Savory Flavor – A delicious balance of sweet pineapple and rich umami sauce.
- Versatile – Serve it over rice, noodles, or even as a filling for lettuce wraps.
- Healthy and Satisfying – High in protein with natural sweetness from pineapple.
- Customizable Heat – Add chili garlic sauce or Thai sweet chili sauce for a spicy kick.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 teaspoons vegetable oil
- 1½ pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
- 2 cups fresh or canned pineapple, cut into bite-size pieces
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- ¾ cup pineapple juice
- ¼ cup soy sauce
- ⅔ cup chicken broth, divided
- ⅓ cup hoisin sauce
- ¼ cup brown sugar
- 2 teaspoons cornstarch
- 2 teaspoons cold water
- 2 tablespoons sesame seeds
- Salt and pepper, to taste
- Chopped green onions, for garnish
- Chili garlic sauce (optional)
Directions
- Prepare the Chicken – Pat the chicken dry with paper towels, then cut into bite-size pieces. Season with salt and pepper.
- Cook the Chicken – Heat vegetable oil in a large pan over medium-high heat. Add the chicken and cook for 6-8 minutes, stirring occasionally, until browned on all sides and cooked through.
- Deglaze the Pan – Pour ¼ cup of the chicken broth into the pan, scraping up any browned bits from the bottom.
- Sauté Aromatics – Add the minced garlic and ginger, cooking for 30 seconds until fragrant.
- Make the Sauce – In a small bowl, whisk together pineapple juice, soy sauce, remaining chicken broth, hoisin sauce, and brown sugar. Pour this mixture into the pan and bring to a simmer.
- Thicken the Sauce – In another small bowl, mix the cornstarch with cold water until smooth. Stir this into the pan and cook for a few minutes until the sauce thickens.
- Combine and Serve – Add pineapple chunks to the pan and stir to coat everything in the sauce. Optionally, stir in ½ cup of Thai sweet chili sauce for extra sweetness and spice. Garnish with sesame seeds and chopped green onions. Serve over rice.
Servings and Timing
- Servings: 6
- Preparation Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
Variations
- Spicy Pineapple Chicken – Add red pepper flakes or extra chili garlic sauce for more heat.
- Gluten-Free Option – Use tamari or coconut aminos instead of soy sauce.
- Vegetarian Version – Replace chicken with tofu or tempeh and use vegetable broth.
- Grilled Pineapple Chicken – Grill marinated chicken pieces and serve with grilled pineapple slices.
- Low-Sugar Option – Reduce the brown sugar or use honey for a natural alternative.
Storage/Reheating
- Storage – Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating – Warm in a pan over medium heat, adding a splash of chicken broth if needed. You can also microwave it in 30-second intervals until heated through.
- Freezing – Store in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
FAQs
Can I use canned pineapple instead of fresh?
Yes, canned pineapple works well. Just drain the juice before adding the pineapple chunks.
How do I make this dish healthier?
Use low-sodium soy sauce and reduce the brown sugar for a lighter version.
Can I make this dish ahead of time?
Yes, you can prep the ingredients in advance and store them separately. Cook just before serving for the best texture.
What should I serve with Pineapple Chicken?
It pairs well with white or brown rice, quinoa, steamed vegetables, or stir-fried noodles.
Can I use frozen chicken?
If using frozen chicken, make sure to thaw it completely before cooking for even browning.
How can I make the sauce thicker?
If you prefer a thicker sauce, add an extra teaspoon of cornstarch mixed with a teaspoon of water.
What type of chicken works best for this recipe?
Both chicken breasts and thighs work well, but thighs tend to be juicier and more flavorful.
Can I cook this in a slow cooker?
Yes! Cook on low for 4-5 hours or high for 2-3 hours. Add the cornstarch slurry in the last 30 minutes to thicken the sauce.
What’s the best oil to use for stir-frying?
Vegetable oil, canola oil, or peanut oil are great choices because of their high smoke points.
Is this recipe kid-friendly?
Yes, the sweet and savory flavors make it a hit with kids. You can omit the chili garlic sauce to keep it mild.
Conclusion
Pineapple Chicken is a quick, flavorful, and easy-to-make dish that brings a delicious mix of sweet and savory flavors to your dinner table. Whether served over rice or noodles, it’s a satisfying meal the whole family will love. Try this recipe today for a restaurant-quality dish made right at home!
Print
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
This Sweet & Sticky Pineapple Chicken is a flavor-packed stir fry that’s perfect for a quick and easy weeknight dinner! Made with tender chicken, juicy pineapple, and a sweet-savory sauce, this dish comes together in just 30 minutes. Serve it over rice for a delicious, restaurant-quality meal at home!
Ingredients
For the Chicken:
- 2 tsp vegetable oil
- 1 1/2 lbs boneless, skinless chicken breasts or thighs, cut into bite-size pieces
- Salt and pepper, to taste
For the Stir Fry:
- 2 cups fresh or canned pineapple, cut into bite-size pieces
- 1 tsp minced garlic
- 1 tsp minced ginger
- 2 tbsp sesame seeds
- Chopped green onions, for garnish
For the Sauce:
- 3/4 cup pineapple juice
- 1/4 cup soy sauce
- 2/3 cup chicken broth, divided
- 1/3 cup hoisin sauce
- 1/4 cup brown sugar
- 2 tsp cornstarch
- 2 tsp cold water
Optional Add-Ins:
- 1/2 cup sweet Thai chili sauce (for extra sweet & spicy flavor)
- Chili garlic sauce, to taste
Instructions
1. Prepare the Chicken:
- Pat dry the chicken with paper towels.
- Cut into bite-size pieces and season with salt and pepper.
2. Cook the Chicken:
- Heat oil in a large pan or wok over medium-high heat.
- Add the chicken, stirring to coat in oil.
- Cook for 6-8 minutes, stirring occasionally, until browned and cooked through.
- Pour in ¼ cup chicken broth and scrape up any browned bits from the pan.
3. Add the Aromatics & Sauce:
- Stir in minced garlic and ginger, cooking for 30 seconds until fragrant.
- In a small bowl, mix together pineapple juice, soy sauce, remaining chicken broth, hoisin sauce, and brown sugar.
- Pour the sauce into the pan and bring to a simmer.
4. Thicken the Sauce:
- In a separate bowl, mix cornstarch and cold water to make a slurry.
- Stir the slurry into the sauce and cook for 2-3 minutes until thickened.
5. Add Pineapple & Finish:
- Stir in pineapple chunks and optional sweet chili sauce.
- Cook for 2 more minutes, then remove from heat.
6. Garnish & Serve:
- Sprinkle with sesame seeds and green onions.
- Serve over steamed rice or noodles. Enjoy!
Notes
- Extra Crunch? Add cashews or bell peppers for texture.
- Make It Spicier: Add chili flakes or Sriracha for heat.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Stir Fry
- Method: Stovetop
- Cuisine: Asian-Inspired
