I’m skipping takeout with this pineapple chicken recipe! It’s loaded with tender bites of chicken, pineapple chunks, and bell peppers all served in the most sweet and tangy sauce! Soy sauce, pineapple juice, and hoisin sauce are just a few of the ingredients that make every bite of this easy dinner so mouthwatering.
Simple Pineapple Chicken Recipe
If you’re a pineapple lover like me, I think you’ll love my simple pineapple chicken recipe. I use pineapple juice and chunks to add that delicious tangy flavor, and it’s loaded with savory soy sauce to balance things out. It tastes just like my favorite Chinese takeout.
Ingredients
- Chicken: I recommend using boneless, skinless chicken thighs for this recipe. You can use chicken breast if you prefer.
- Red Bell Pepper: This gives a nice pop of color, some great added nutrients, and even more fresh flavor!
- Pineapple Chunks: Use fresh or canned pineapple. It’s best to stay away from frozen because it contains too much water.
- Cashews: These give the whole dish a subtle crunch that pairs so well with the other ingredients.
- Pineapple Juice: This is really what gives the sauce the best citrus-y flavor!
- Soy Sauce: You can use tamari or coconut aminos if preferred.
- Chicken Stock: I like to use low-sodium chicken stock to keep the saltiness to a minimum.
- Hoisin Sauce: In a pinch, you can replace this with teriyaki or fish sauce.
- Brown Sugar: This adds a rich, deep sweetness to the sauce.
- Garlic: I recommend using fresh garlic for the most flavor impact.
- Cornstarch: This gives the sauce a thick consistency.
- Jalapeño: This enhances the fresh flavor without adding a ton of spice. You can omit it or add more as desired.
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
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How to Store and Reheat
Store leftover pineapple chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in the microwave or on the stovetop.
Notes and Tips
- Cornstarch is what makes the sauce nice and thick. If you used the correct amount of cornstarch and still think it’s on the thinner side, that may be because the sauce hasn’t simmered long enough. Simmering the sauce is what helps it thicken.
- If you’d like to add a little heat, sprinkle some crushed red pepper flakes into the glaze.
- If you’d like to serve it in a pineapple: cut a pineapple in half lengthwise, and scoop out the center to create a bowl.
Top Reader Review
“Thank you for sharing the recipe. It turned out really well.” -Savita
Pineapple Chicken Recipe
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken thighs cubed
- Kosher salt and freshly ground black pepper to taste
- 1 red bell pepper chopped
- 1 cup pineapple chunks fresh or canned
- ¼ cup cashews
For the Sauce:
- ½ cup pineapple juice
- 4 tablespoons low-sodium soy sauce
- ¼ cup low-sodium chicken stock
- ⅓ cup hoisin sauce
- ½ cup brown sugar
- 2 cloves garlic minced
- 2 teaspoons cornstarch + 2 teaspoons water
- ½ jalapeno pepper minced
For Serving (optional):
- Sliced green onions for garnish
- Lime wedges
- Cooked white rice
Instructions
- In a large skillet over medium high heat, add olive oil. Season the chicken with salt and pepper, add it to the pan. Cook for 5 minutes, until browned on all sides. Stir in bell pepper and cook for 3 minutes more, until tender.1 tablespoon olive oil, 1 pound boneless skinless chicken thighs, Kosher salt and freshly ground black pepper, 1 red bell pepper
- In a small saucepan, combine pineapple juice, soy sauce, chicken stock, brown sugar, hoisin sauce, garlic and jalapeno. Stir to combine and bring to a simmer over medium high heat.½ cup pineapple juice, 4 tablespoons low-sodium soy sauce, ¼ cup low-sodium chicken stock, ⅓ cup hoisin sauce, ½ cup brown sugar, 2 cloves garlic, ½ jalapeno pepper
- In a small bowl, mix together cornstarch and 2 tsp water (to make a slurry). Whisk the cornstarch slurry into the sauce and continue to simmer until the sauce has thickened, about 5 minutes.2 teaspoons cornstarch
- Pour sauce over the chicken, stir and simmer for 3 minutes.
- Add pineapple chunks and cashews to the skillet and stir to combine.1 cup pineapple chunks, ¼ cup cashews
- Optionally, serve over white rice and garnish with chopped green onions and fresh lime wedges.Sliced green onions, Cooked white rice, Lime wedges
Notes
How to Make – Step by Step
Cook the Chicken: In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Season 1 pound of cubed boneless, skinless chicken thighs with salt and pepper, add it to the pan. Cook for 5 minutes, until browned on all sides. Stir 1 chopped red bell pepper and cook for 3 minutes more, until tender.
Make the Sauce: In a small saucepan, combine ½ cup of pineapple juice, 4 tablespoons of low-sodium soy sauce, ¼ cup of low-sodium chicken stock, ½ cup of brown sugar, ⅓ cup of hoisin sauce, 2 minced cloves of garlic, and ½ of a minced jalapeno pepper. Stir to combine and bring to a simmer over medium-high heat. In a small bowl, mix together 2 teaspoons of cornstarch and 2 teaspoons of water (to make a slurry). Whisk the cornstarch slurry into the sauce and continue to simmer until the sauce has thickened, about 5 minutes.
Simmer and Serve: Pour sauce over the chicken, stir, and simmer for 3 minutes. Add 1 cup of pineapple chunks and ¼ cup of cashews to the skillet and stir to combine. Optionally, serve over white rice and garnish with chopped green onions and fresh lime wedges.
Thanku for sharing the recipe. It turned out really well.
I’m so glad you enjoyed it, Savita!
Great easy chicken meal.. loved it.