First off — thank you so much for stopping by! It means the world to share a recipe that’s become a total game-changer in my weekly rotation. Whether you’re craving something tropical, need a fresh take on chicken, or just want to impress your crew with minimal effort, this sweet and tangy pineapple chicken is your next must-make meal.
I’m talking juicy chunks of chicken tossed in a sticky-sweet glaze, layered with bright, bold pineapple flavor, and ready in about 30 minutes. Weeknight cooking just got a whole lot more exciting.
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Why You’ll Fall in Love with Sweet and Tangy Pineapple Chicken
This dish has everything I love in a weeknight dinner:
- Simple ingredients that work together like magic
- Explosive flavor from a sweet and savory sauce
- Versatile serving options from rice bowls to lettuce wraps
- And best of all — it’s fast, easy, and family-approved!
If you’ve been stuck in a chicken dinner rut, this is the recipe that’ll pull you out. It’s tropical, tangy, slightly sticky (in the best way), and totally crave-worthy. Think sweet and sour chicken… but fresher, lighter, and honestly better.
Ingredients You’ll Need
Here’s what you’ll need to make this flavor-packed dish come to life:
- 1½ lbs boneless, skinless chicken breast or thighs, cut into bite-size pieces
- 1 tablespoon olive oil
- 1 cup canned pineapple chunks (in juice), drained and juice reserved
- ½ cup pineapple juice (from the can)
- ¼ cup low-sodium soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons rice vinegar or apple cider vinegar
- 2 teaspoons minced garlic
- 1 teaspoon grated fresh ginger (or ½ tsp ground ginger)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
- Optional: red pepper flakes, green onions, sesame seeds for garnish
Tools You’ll Need
- Large skillet or wok
- Sharp knife & cutting board
- Small mixing bowl for the sauce
- Measuring cups and spoons
- Spatula or wooden spoon
Possible Ingredient Additions and Substitutions
This recipe is super forgiving and totally adaptable:
- Chicken thighs can easily be swapped for breasts — they’re juicier and a bit more forgiving if you overcook.
- Fresh pineapple instead of canned? Go for it! Just make sure to juice a bit for the sauce.
- Bell peppers or snap peas make excellent veggie additions.
- Want heat? Add sriracha or red pepper flakes to taste!
I promised you versatile, and here’s proof!
How to Make Sweet and Tangy Pineapple Chicken
Here’s how to bring it all together, step by step:
- Sear the chicken – In a large skillet over medium-high heat, heat the oil and sauté the chicken until golden and cooked through (about 5-7 minutes). Set aside.
- Make the sauce – In a small bowl, whisk together pineapple juice, soy sauce, brown sugar, vinegar, garlic, and ginger.
- Simmer and thicken – Pour sauce into the skillet, bring to a simmer, and stir in the cornstarch slurry. Cook until the sauce thickens to a glossy glaze.
- Add chicken and pineapple – Return the chicken to the pan along with the pineapple chunks. Toss to coat and heat through.
- Garnish and serve – Top with green onions, sesame seeds, or red pepper flakes, and serve hot!
The smell when this is in the skillet is incredible!!
What to Serve With Pineapple Chicken
Keep it classic or get creative:
- Steamed jasmine or basmati rice — perfect for soaking up that sauce
- Cauliflower rice or lettuce cups — for a lighter, low-carb take
- Roasted vegetables or a simple green salad for a full meal
If you’re into pairing flavors, try it with this creamy, savory Pear and Gorgonzola Flatbread — sweet and tangy meets salty and bold. So good together!
Or go cozy with a fall favorite: Twice-Baked Sweet Potatoes — they’re a dreamy side that pairs well with the tropical vibes here.
Tips for Perfect Pineapple Chicken
- Cut your chicken evenly to ensure even cooking.
- Don’t skip the cornstarch slurry — it’s key to that restaurant-style glaze.
- Use fresh ginger and garlic for the brightest flavor.
- Want extra char on your pineapple? Toss it in the pan before the sauce for a few minutes!
Storing & Reheating
This dish stores beautifully! Here’s how:
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 2 months.
- To Reheat: Warm in a skillet with a splash of water or microwave gently until heated through.
Frequently Asked Questions (FAQ)
Can I make this recipe vegetarian?
Yes! Try it with tofu or tempeh, or even cauliflower for a plant-based twist.
Is this recipe gluten-free?
Use tamari or coconut aminos instead of soy sauce for a gluten-free version.
Can I meal prep this?
Absolutely. It reheats like a dream and is perfect over rice or in wraps for weekday lunches.
What if I don’t have pineapple juice?
You can use orange juice in a pinch, though the flavor will change slightly.
Let’s Wrap This Up
If you’re looking for a reliable, exciting chicken recipe that brings flavor and ease to your weeknight lineup — this Sweet and Tangy Pineapple Chicken is it. It’s colorful, quick, and endlessly satisfying. Trust me, once you make it, it’s going straight into your rotation.
Looking for more wholesome dinner ideas? You’ll also love this veggie-forward Spinach and Artichoke Stuffed Spaghetti Squash — it’s creamy, comforting, and low-carb-friendly!
And hey — if you try this recipe, I’d love to see your creation!
📌 Tag me on Pinterest at TheKitchenJoyy and share your spin!
Nutritional Information (Approx. Per Serving)
- Calories: 320
- Protein: 28g
- Fat: 8g
- Carbohydrates: 30g
- Sugars: 16g
- Fiber: 1g
- Sodium: 620mg
Thanks again for spending a little time in the kitchen with me. I hope this sweet and tangy pineapple chicken brings as much joy to your table as it has to mine. 💛 Don’t forget to drop a comment if you loved it, or share it with someone who needs a new favorite chicken dinner.
Happy cooking, friend! 🍍
Pineapple Chicken
A weeknight favorite that brings bold tropical flavor to your table! This Pineapple Chicken recipe combines juicy chicken thighs, caramelized pineapple, and a sticky teriyaki glaze for the perfect balance of sweet and savory. Easy, quick, and family-approved!
- 1½ lbs boneless (skinless chicken thighs or breasts, cut into bite-size pieces)
- 1 tablespoon olive oil
- 1 cup canned pineapple chunks (juice reserved)
- ½ cup pineapple juice (from can or fresh)
- ¼ cup low-sodium soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons rice vinegar or apple cider vinegar
- 2 teaspoons minced garlic
- 1 teaspoon fresh grated ginger (or ½ tsp ground ginger)
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Optional: red pepper flakes (chopped green onions, sesame seeds for garnish)
- Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook until golden and cooked through, about 5-7 minutes. Remove from skillet and set aside.
- In a small bowl, whisk together pineapple juice, soy sauce, brown sugar, vinegar, garlic, and ginger.
- Pour sauce into the same skillet and bring to a simmer. Stir in the cornstarch slurry and cook until thickened to a glossy glaze, about 2-3 minutes.
- Return the chicken to the skillet, add pineapple chunks, and toss everything to coat well. Cook for another 2-3 minutes until heated through.
- Garnish with green onions, sesame seeds, or red pepper flakes. Serve hot over rice, veggies, or in lettuce wraps!
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Use chicken thighs for extra juicy and flavorful results.
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For a vegetarian version, sub in tofu or cauliflower.
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Add colorful bell peppers, snap peas, or carrots for extra texture and nutrition.
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Store leftovers in the fridge for up to 4 days — they reheat beautifully!
