Sweet and Saucy Pineapple Chicken
Count on this easy pineapple chicken recipe when you need a great family meal ready in 30 minutes or less.
- 1 tablespoon avocado or vegetable oil
- 1 pound boneless, skinless chicken breasts chopped into 1-inch pieces
- kosher salt and fresh-ground black pepper to taste
- 3/4 cup pineapple juice
- 1/4 cup soy sauce preferably low-sodium
- 1/3 cup chicken broth preferably low-sodium
- 1/3 cup hoisin sauce
- 1/4 cup brown sugar
- 1-2 bell peppers any color, seeded and chopped into 1-inch pieces
- 1 cup pineapple chunks fresh or canned
- 3 cloves garlic minced
- 1 teaspoon minced ginger
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1/2 cup roasted cashews
- sesame seeds and sliced green onions optional garnish
Warm oil in a large skillet over medium-high heat. Add chicken, sprinkle lightly with salt and pepper, and cook for 4-5 minutes, flipping at least once, until lightly browned on the outside and nearly cooked through.
While chicken cooks, whisk together the pineapple juice, soy sauce, chicken broth, hoisin sauce, and brown sugar in a bowl or liquid measuring cup. Set aside. (I find it easiest to add ingredients in this order, so you can simply proceed up the measuring cup markings without using extra dishes.)
Add chopped peppers and pineapple to the skillet with the chicken. Cook another 2-3 minutes, then add garlic and ginger. Cook 30-60 seconds more, just until fragrant. Pour in the sauce, and bring liquid to a simmer.
In a small bowl, combine cornstarch and cold water. Stir with a fork until smooth, then add this to the skillet and stir well.
Continue to let the sauce simmer until it’s thickened to your desired consistency; we like it medium-thick, enough to coat the back of a spoon, which usually takes 4-5 minutes. Stir in cashews near the end, so they are coated in the sauce.
Garnish with sesame seeds and/or green onions, and serve with rice or additional veggies, as desired.
- Chicken swap. Chicken thighs work well in place of breasts if you prefer. Increase the cooking time and be sure they also hit an internal temperature of 165 degrees F before serving.
- What kind of pineapple? Fresh or canned pineapple works well. Avoid frozen; the water content is too high and will make the sauce runny.
- Storage/reheating. Any leftovers keep well tightly-covered in the fridge for 3-4 days; reheat in the microwave and enjoy. I often like to add a few extra cashews to get the fresh crunch!
Calories: 421kcal, Carbohydrates: 50g, Protein: 30g, Fat: 12g, Saturated Fat: 2g, Cholesterol: 73mg, Sodium: 1049mg, Potassium: 810mg, Fiber: 3g, Sugar: 35g, Vitamin A: 995IU, Vitamin C: 50mg, Calcium: 54mg, Iron: 3mg
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