Description
Pineapple Chicken brings tropical zest to my weeknight dinner table with juicy chicken bathed in a tangy sweet sauce that makes taste buds dance. Dinner comes together faster than ordering takeout, delivering restaurant-quality flavor straight from my kitchen to your plate.
Ingredients
Scale
Primary Proteins:
- 1.5 pounds boneless, skinless chicken thighs or breasts
Primary Sauce Ingredients:
- 1 can (20 oz/568 grams) pineapple chunks in juice
- ¼ cup soy sauce
- ⅓ cup brown sugar
- 2 tablespoons ketchup
Supporting Ingredients:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- 1 tablespoon cornstarch
- 2 tablespoons water
Optional Ingredients:
- Red pepper flakes or chopped jalapenos
- Sliced green onions
- Sesame seeds
Instructions
- Generously sprinkle 1.5 pounds boneless chicken thighs with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat (375°F).
- Cook chicken pieces for 4-5 minutes per side until golden brown and internal temperature reaches 165°F. Transfer meat to a clean plate.
- Drain pineapple chunks, reserving 1 cup of juice. Add chunks to the same skillet and sauté for 2 minutes over medium heat.
- Mince 2 garlic cloves and grate 1 teaspoon fresh ginger. Stir into pineapple and cook for additional 30 seconds.
- Whisk reserved pineapple juice with ¼ cup soy sauce, ⅓ cup brown sugar, and 2 tablespoons ketchup in a separate bowl.
- Pour sauce mixture into skillet and bring to a gentle simmer over medium-low heat (325°F).
- Return chicken to skillet, coating each piece thoroughly with sauce. Simmer for 3-4 minutes.
- Mix 1 tablespoon cornstarch with 2 tablespoons cold water. Stir into sauce to create glossy, thickened consistency.
- Cook for additional 2 minutes until sauce clings perfectly to chicken. Optional: Sprinkle red pepper flakes for heat.
- Garnish with sliced green onions and sesame seeds before serving hot.
Notes
- Fresh pineapple adds the brightest flavor, but canned works perfectly when fresh isn’t available.
- Pat chicken completely dry before seasoning to ensure a beautiful golden-brown exterior that seals in moisture.
- Adjust the chili flakes to control heat – a pinch creates subtle warmth, while more delivers a spicier kick.
- Allow the sauce to reduce and thicken naturally, which concentrates the sweet and tangy flavors for a restaurant-quality finish.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 246 kcal
- Sugar: 13 g
- Sodium: 454 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 85 mg