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!
Calories: 320kcal
Ingredients
- 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
Instructions
- 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!
Notes
- Use chicken thighs for extra juicy and flavorful results.
- For a vegetarian version, sub in tofu or cauliflower.
- Add colorful bell peppers, snap peas, or carrots for extra texture and nutrition.
- Store leftovers in the fridge for up to 4 days — they reheat beautifully!