Pineapple Chicken

This tasty Pineapple Chicken combines crispy fried chicken pieces with juicy pineapple, bell peppers, onions, garlic, and green onions in a sweet and savory ginger pineapple sauce. Serve over white rice, brown rice, or ramen noodles. In a little over 30 minutes you too can have a better than takeout meal on the table.

This quick and easy recipe is always a huge hit with family and friends. From its crisp chicken to its fresh pineapple flavor and ease in cooking this is one of my favorite chicken dishes.

How to make Pineapple Chicken

First whisk the pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, and cornstarch in a medium bowl. Set it aside for a few minutes. Then combine the cornstarch, salt, and black pepper in a bag. Add the chicken pieces and shake to coat. Heat the oil in a large pan over medium heat. Remove the chicken pieces from the bag shaking off the excess cornstarch mixture. Add the chicken and cook until browned on both sides and cooked through. Work in batches moving the chicken to paper towels to drain. Carefully wipe out the skillet or wash it.

Then heat a little more oil in the skillet over medium-high heat. Add the onion and cook for 2 minutes stirring several times. Add the bell peppers and pineapple to the skillet cooking for 2-3 minutes stirring frequently. Plate the vegetables and the pineapple.

Now heat a very small amount of vegetable oil or olive oil in the skillet over low heat. Add the garlic and ginger cooking for 1 minute while stirring constantly. Whisk in the sauce ingredients from the bowl that you set aside and simmer until it is thickened. Add the chicken, vegetables, and pineapple back to the skillet to warm. Sprinkle with green onions and for best results serve promptly.

Recipe notes

• Don’t cover the chicken or vegetables and pineapple after plating them. The chicken and vegetables stay crispier if not covered. They will warm back up when you add them back to the skillet with the sauce.
• Ginger paste works just as well as fresh ginger and once opened it lasts about 1 month stored in the fridge.
• Fresh pineapple works best for this recipe just because of its amazing flavor however canned pineapple will work in a pinch.
• Honey can be substituted for the brown sugar but use 1 1/2 tablespoons because honey is sweeter than sugar. 
• For a change of taste add some toasted sesame seeds. Here is more on how to toast sesame seeds.
• Use any colored bell peppers you like. Green peppers, red peppers, orange peppers, and yellow peppers all work well with great flavor and texture.
• You do not have to bread the chicken. Simply cook the chicken in a little oil and follow the rest of recipe as directed.
• Store leftovers in an airtight container in the fridge for up to 3 days however it is advised to separate the chicken from the pineapple if using fresh pineapple. See more below about the enzyme bromelain.
• I do not recommend freezing this dish.

If using fresh pineapple be aware that it contains the enzyme bromelain, which breaks down protein.  Hence this recipe makes an awesome first meal but it is not great for leftovers unless you plan accordingly and separate the pineapple from the chicken.  Or simply make a half recipe.

More chicken recipes to try!

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