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Pineapple Chicken

Tender chicken pieces with sweet pineapple chunks in a glossy, flavorful sauce that creates a balanced sweet and savory meal perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 6
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup fresh pineapple chunks (or canned pineapple chunks, drained)
  • 1/2 cup soy sauce
  • 1/3 cup brown sugar
  • 1/4 cup rice vinegar
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons cornstarch
  • 2 tablespoons vegetable oil
  • 1 red bell pepper, chopped
  • 2 green onions, sliced
  • 1 tablespoon sesame seeds for garnish

Method
 

  1. Whisk together soy sauce, brown sugar, rice vinegar, garlic, and ginger in a medium bowl until the sugar dissolves completely. Set aside half the sauce for later use.
  2. Toss chicken pieces with cornstarch in a large bowl, ensuring each piece gets evenly coated.
  3. Heat oil in a large skillet or wok over medium-high heat. Add chicken pieces in a single layer, cooking for 4-5 minutes until golden brown on one side. Flip and cook another 3-4 minutes.
  4. Push chicken to one side of the pan and add bell pepper. Cook for 2 minutes until slightly softened, then add pineapple chunks.
  5. Pour the prepared sauce over everything and stir gently. Let it simmer for 3-4 minutes until the sauce thickens and coats the chicken beautifully.

Notes

For busy weeknights, prep the sauce and cut vegetables the night before. Don't overcrowd the pan when cooking chicken, avoid using undrained canned pineapple, and don't skip the cornstarch coating. Store leftovers in refrigerator for up to 3 days or freeze for up to 2 months. Reheat gently with a splash of water to restore sauce consistency.