Description
This Easy Pineapple Chicken recipe is a vibrant and flavorful American-Chinese fusion dish featuring tender chicken pieces cooked with a sweet and tangy pineapple sauce, bell peppers, and juicy pineapple chunks. Perfect for a quick and delightful weeknight dinner, it cooks in just 25 minutes and can be served over rice.
Ingredients
Scale
Pineapple Sauce
- 1 cup pineapple juice
- ⅔ cup brown sugar
- ¼ cup apple cider vinegar (or substitute white vinegar)
- 3 tablespoons hoisin sauce
- 2 tablespoons corn starch
- 2 teaspoons minced garlic (about 2 cloves)
- 1 teaspoon minced ginger
- ½ teaspoon salt
- ⅛ teaspoon crushed red pepper flakes
Pineapple Chicken
- ¼ cup corn starch
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 1 pound boneless, skinless chicken breasts (2–3 breasts), cut into ½-¾” pieces
- 2 tablespoons oil (divided)
- 1 red bell pepper, cut into ½” pieces
- 1½ cups pineapple chunks
Instructions
- Prepare the Pineapple Sauce: Whisk together pineapple juice, brown sugar, apple cider vinegar, hoisin sauce, corn starch, minced garlic, minced ginger, salt, and crushed red pepper flakes in a bowl until smooth. Set aside.
- Coat the Chicken: In a baking dish or large zip-top bag, combine corn starch, salt, and black pepper. Add chicken pieces and toss or shake to coat evenly.
- Cook the Bell Peppers: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the red bell pepper pieces and cook for 2-3 minutes until they are crisp-tender. Remove the peppers from the pan with a slotted spoon and set aside.
- Cook the Chicken: Add the remaining 1 tablespoon of oil to the skillet. Add the coated chicken pieces and cook for 2-3 minutes on each side or until they are lightly golden brown and mostly cooked through.
- Combine and Finish Cooking: Pour the prepared pineapple sauce into the skillet with the chicken. Add back the cooked peppers and pineapple chunks. Stir and cook for a few minutes until the sauce thickens and the chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Serve: Remove from heat and serve the pineapple chicken hot over rice or as desired.
Notes
- One 540 ml can of pineapple chunks provides approximately 1 cup pineapple juice and 1½ cups pineapple chunks required for this recipe.
- Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for 2-3 months.
- To reheat, thaw frozen pineapple chicken in the fridge and warm it in the microwave or on the stovetop until heated through.
- Adjust crushed red pepper flakes to control the spiciness level according to your preference.
- For best results, serve the dish immediately over steamed white or brown rice.
