Sweet and Saucy Pineapple Chicken
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Sweet, saucy, and extremely easy to make, this pineapple chicken stir fry transforms basic ingredients into an Asian-inspired dinner in less than 30 minutes. The sweet and tangy homemade sauce lightly coats tender bites of chicken, juicy pineapple, and crisp bell peppers. Add crunchy cashews and green onions to top it all off.
Quick and easy chicken recipes are always popular, and this one is extra delicious and flexible for those of us trying to feed choosy eaters. Tender bites of chicken are irresistibly coated in a luscious sauce, and most everyone can get on board with trying a few pieces of pineapple or bell pepper, either inside the stir fry or set aside.
While the sauce is on the sweet side, it’s easy to adjust to taste, and I love that you make it yourself from pantry and fridge staples. It’s a little sticky, a little tangy, and perfectly designed to make everything else in this takeout fakeout shine.
Why You’ll Love This Pineapple Chicken
- Ready in under half an hour—I’d say less if you’re a fast chopper
- Lean protein, veggies, and fruit all in one pan
- Easy options to serve over rice or noodles
- The lip-smacking, kid-friendly sauce naturally sweetened with pineapple juice
- Delicious yet approachable Asian-inspired flavors to add variety to your meal plan
If you’d like a a slow cooker option, Crockpot pineapple chicken is among our favorites for long days away from home.
Watch It Come Together (Video)
Ingredient Notes
Canned vs. Fresh Pineapple
Canned pineapple is convenient in this recipe because you can use the juice that comes inside the can to make the sauce. Fresh pineapple, however, has a more sturdy texture that I quite like, and we often have pineapple juice on hand anyway as a treat for the kids, so we opt for that more often than not. If using canned pineapple, just be sure to buy chunks rather than crushed.
One Pan + Simple Steps
Although there are a few steps here, each is simple. Moreover, it all comes together in one pan, as you’d expect of a great stir fry.
Pro Tip
When making a stir fry, you’ll typically be well-served to at least start prepping all the ingredients before you start cooking—a traditional mise en place. At a minimum, remove all ingredients from the fridge so you’re not hunting. I do find this recipe allows enough time while the chicken cooks to chop the peppers and whisk together the sauce, but after many years of cooking, I move fast!
Begin by tossing the chicken in cornstarch, salt, and pepper. Pan-fry the pieces until golden and crisp. Remove to a paper towel-lined plate and set aside.
Quickly sizzle the pepper and pineapple in the same now-empty skillet, then pour in the sauce, which you’ll have whisked together in a large liquid measuring up.
Let the sauce thicken up a bit—this step requires the most patience, but can be hurried along by adding a little more cornstarch in a slurry with cool water—then stir the chicken back in.
Add your finishing touches and dinner is done! We love cashews, plenty of thinly-sliced green onions, and toasted sesame seeds.
Pineapple Chicken Serving Suggestions
- Serve over your favorite rice: white, brown, cauliflower, etc. If making rice yourself on the stovetop or in the pressure cooker, be sure to start it first.
- Substitute noodles or a bed of steamed veggies for the rice: think steamed broccoli, snow peas, or crisp cucumber for a contrasting side.
- For a really fun presentation that levels this way up over your average 30-minute meal, pile the stir fry into the middle of a hollowed-out pineapple and serve family style. It will be memorable!
In the interest of transparency, please know that I serve my kids the chicken and sauce in one pile, plain pineapple and peppers separately, and a few cashews on the side. Debate my standards all you want, but I consider this a victorious family dinner.
More Easy Asian-Inspired Recipes
- Quick Bourbon Chicken
- Mongolian Beef
- Korean Beef Bowls (or Lettuce Wraps!)
- Chicken and Bell Pepper Stir Fry
Sweet and Saucy Pineapple Chicken
Ingredients
- 2 or 3 boneless, skinless chicken breasts
- 2 Tablespoons plus 1 teaspoon cornstarch divided
- kosher salt and black pepper
- 1 Tablespoon canola or other cooking oil
- 2 bell peppers any color, seeded and chopped into 1-inch pieces
- 3/4 cup pineapple chunks fresh or canned
- 3/4 cup pineapple juice
- 1/4 cup low-sodium soy sauce
- 1/4 cup low-sodium chicken broth
- 1/4 cup hoisin sauce
- 3 Tablespoons brown sugar or honey
- 3 cloves garlic minced
- 1 teaspoon fresh ginger minced, grated, or a frozen cube
- 1/2 cup roasted cashews
- rice, sesame seeds, and sliced green onions for serving
Instructions
- Cut chicken into bite-sized pieces and place in a large bowl. Sprinkle with 2 Tablespoons of the cornstarch, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper. Toss until the chicken is evenly coated.2 or 3 boneless, skinless chicken breasts, 2 Tablespoons plus 1 teaspoon cornstarch, kosher salt and black pepper
- Set a large wok or skillet over medium-high heat. Add a generous drizzle of avocado, canola, or vegetable oil. When it starts to shimmer, add the chicken and cook for 4-5 minutes, turning once or twice, until it's golden and crisp on the outside and just cooked through in the middle. Remove chicken pieces to a plate and set aside.1 Tablespoon canola or other cooking oil
- While chicken cooks, chop the peppers and pineapple.2 bell peppers, 3/4 cup pineapple chunks
- To make the sauce, whisk together the pineapple juice, soy sauce, chicken broth, hoisin, brown sugar or honey, garlic, ginger, and remaining 1 teaspoon cornstarch in a large liquid measuring cup. Set aside.3/4 cup pineapple juice, 1/4 cup low-sodium soy sauce, 1/4 cup low-sodium chicken broth, 1/4 cup hoisin sauce, 3 Tablespoons brown sugar, 3 cloves garlic, 1 teaspoon fresh ginger
- After removing the chicken, add peppers and pineapple to the skillet. Cook for 2-3 minutes, then pour in the sauce. Increase the heat slightly if needed to bring the sauce to a rapid simmer.
- Let the sauce bubble until it’s thickened as much as you like. (We like when it's thick enough to lightly coat the back of a spoon, which usually takes about 5 minutes.) You can speed things up if needed by stirring in another teaspoon of cornstarch dissolved in an equal amount of cool water.
- When the sauce is nearly the consistency that you want, stir the chicken pieces back into the pan, tossing well to warm through and coat with the sauce. Stir in cashews if desired, or leave those aside to top individual bowls.1/2 cup roasted cashews
- Serve over rice and garnish with green onions and sesame seeds. Enjoy!rice, sesame seeds, and sliced green onions
Video
Notes
- Sauce: If you’re worried about the sauce being too sweet, decrease the brown sugar/honey to just 1 or 1 and ½ Tablespoons.
- Canned vs. Fresh Pineapple: Canned pineapple is convenient in this recipe because you can use the juice that comes inside the can to make the sauce. Fresh pineapple, however, has a more sturdy texture that I quite like, and we often have pineapple juice on hand anyway as a treat for the kids, so we opt for that more often than not. If using canned pineapple, just be sure to buy chunks rather than crushed.
- Other Veggies: Broccoli florets, water chestnuts, snow peas, and green beans can all go well with this stir fry, too.
- Storage & Reheating: Leftovers keep well tightly-covered in the fridge for 3-4 days; reheat in the microwave and enjoy. Add extra cashews and freshly-chopped green onions to get a fresh crunch!
Nutrition Estimate
This post was originally published on September 18, 2020. It’s been updated with an improved order of steps, to reduce the chances of the chicken getting overcooked, and more helpful, less repetitive information in the post text.
This pineapple chicken recipe looks perfect for a weeknight dinner! I love how simple the ingredients are. I would probably add a bit more ginger for some extra kick, but the sweet and savory combination sounds delicious. Will definitely be trying this one soon.
Terrific- happy to hear it looks good to you! I’d love to know how it turns out- reviews after people make the recipe in their own kitchen are beyond helpful for other readers!
This was an excellent meal and really did only take 30 minutes to throw together. The kids loved it and we have plenty of leftovers for lunch tomorrow. Thanks again Monica!
This pineapple chicken sounds so good! I am pinning to try this recipe soon.