Count on this easy pineapple chicken recipe when you need a great family meal ready in 30 minutes or less.
Ingredients
1tablespoonavocado or vegetable oil
1poundboneless, skinless chicken breastschopped into 1-inch pieces
kosher salt and fresh-ground black pepperto taste
3/4cuppineapple juice
1/4cupsoy saucepreferably low-sodium
1/3cupchicken brothpreferably low-sodium
1/3cuphoisin sauce
1/4cupbrown sugar
1-2bell peppersany color, seeded and chopped into 1-inch pieces
1cuppineapple chunksfresh or canned
3clovesgarlicminced
1teaspoonminced ginger
1tablespooncornstarch
1tablespooncold water
1/2cuproasted cashews
sesame seeds and sliced green onionsoptional garnish
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Instructions
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.
Notes
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!