This pineapple chicken is the easiest way to bring bright, tropical flavor to my dinner table without calling for takeout. I toss juicy pineapple chunks, tender chicken thighs, and crisp bell peppers in the most addictive sweet-and-savory pineapple sauce for chicken. Everything comes together in just 30 minutes, making it perfect for busy weeknights.
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Thanku for sharing the recipe. It turned out really well.
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Great recipe food was delicious! First time trying pineapple chicken. Will definitely cook again.
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Chicken Thighs with Pineapple Sauce
I love cooking chicken with pineapple sauce because the natural sweetness of pineapple pairs so well with savory ingredients like soy sauce and garlic. For this recipe, I use both pineapple juice and pineapple chunks to build layers of flavor. Hoisin sauce adds depth, while a little brown sugar helps the sauce caramelize and cling to the chicken.
Chicken thighs are my go-to here because they stay juicy and tender, even with high heat cooking. I like to cut the chicken into evenly sized pieces so everything cooks at the same rate and stays tender. If you prefer chicken breasts, you can absolutely use them–just keep a close eye so they don’t dry out.
This dish is inspired by Chinese pineapple chicken, with its balance of sweet, salty, and tangy flavors, but made approachable with easy-to-find ingredients and a simple, one-pan method. Serve it over rice for a complete meal that feels special without being complicated.
Love pineapple-forward dinners? You’ll also enjoy my Crockpot Hawaiian chicken!
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Don’t Overcrowd the Pan
For the best pineapple chicken, use a large skillet and avoid overcrowding the pan. When the chicken has space, it browns properly instead of steaming. That golden crust creates flavorful caramelized bits on the bottom of the pan, which melt into the pineapple sauce and give it a richer, more balanced flavor that complements the sweetness of the pineapple.
Pineapple Chicken Recipe
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs (cubed*)
- salt and pepper (to taste)
- 1 red bell pepper (chopped)
- 1 cup pineapple chunks (fresh or canned**)
- ¼ cup cashews
For the Sauce:
- ½ cup 100% 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, optional)
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, salt and 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 100% 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 the sauce over the chicken, stir, and simmer for 3 minutes before adding the pineapple chunks and cashews to the skillet and stirring 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
- Use a large skillet so the chicken browns instead of steaming.
- If the sauce seems thin, continue simmering until it reaches your desired consistency.
- If the sauce thickens too much, whisk in 1-2 tablespoons of pineapple juice or chicken stock.
- Add crushed red pepper flakes for extra heat.
- For crunchier cashews, sprinkle them on just before serving so they don’t soften in the sauce.
- Nutritional information does not include optional ingredients.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Pineapple Chicken Step by Step
Cook the Chicken: In a large skillet set over medium-high heat, add 1 tablespoon of olive oil. Season 1 pound of cubed boneless, skinless chicken thighs with salt and pepper, and add them to the pan. Cook the thighs until browned on all sides, about 5 minutes. Stir in 1 chopped red bell pepper and cook until tender, about 3 minutes more.
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 (if you like a spicy sauce). 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 the pineapple sauce over the chicken, stir, and simmer for 3 minutes to thicken. 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.
How to Store, Freeze, 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 on the stovetop set over medium-low heat, stirring often, until warmed through. Alternatively, you can microwave individual portions in 30-second increments, stirring between, until warmed through.
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