Pineapple Chicken Recipe

overhead view of a bowl of pineapple chicken over rice with chopsticks.

4.60 from 93 votes

This pineapple chicken is made with juicy chicken thighs, pineapple chunks, and bell peppers tossed in a sweet and tangy pineapple sauce. It’s a simple, one-pan dinner that’s ready in just 30 minutes and tastes even better than takeout.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American, Chinese

Servings: people

Calories: 442kcal

Author: Becky Hardin

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

Video

Notes

* Boneless, skinless chicken breasts can be used, but watch closely to avoid overcooking.

** Use fresh or canned pineapple. Avoid frozen pineapple, which releases excess water. Drain canned pineapple well.

*** Tamari or coconut aminos work as substitutes.

**** Teriyaki sauce can be used in place of hoisin if needed.

Tips:

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.

Make-Ahead: You can mix the sauce ingredients ahead of time and store them in the fridge for up to 24 hours to speed up dinner.

Storage: Store pineapple chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition