Pineapple Chicken
A quick and easy Pineapple Chicken Recipe with fresh pineapple, orange and red bell peppers, onions, and garlic all in a lightly sweetened pineapple sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: main meal chicken
- Method: stir fry
- Cuisine: Asian
Ingredients
Sauce
- ¾ cup pineapple juice
- 2 tablespoons low sodium soy sauce
- 2 tablespoons brown sugar
- 2 tablespoon ketchup
- 1 tablespoon rice vinegar
- 2 teaspoons cornstarch
Chicken
- 1 ½ lbs. boneless skinless chicken breasts or chicken thighs cut in bite size pieces
- ⅓ cup cornstarch
- ½ teaspoon kosher salt
- ¼ teaspoon fresh ground black pepper
- 3–4 tablespoons vegetable oil
- 1 medium onion chopped
- 1 yellow bell pepper chopped
- 1 red bell pepper chopped
- 1 cup fresh pineapple chunks
- 2 cloves garlic minced
- 1 tablespoon grated ginger or ginger paste
- 2 green onions thinly sliced
Instructions
- Whisk the pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, and cornstarch in a medium bowl. Set it aside for a few minutes.
- Combine the cornstarch, salt, and black pepper in a bag. Add the chicken pieces and shake to coat. Work in batches.
- Heat 2-3 tablespoons oil in a large skillet over medium heat. Remove the chicken pieces from the bag shaking off the excess cornstarch. Add the chicken to the skillet 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.
- Heat 1 tablespoon 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.
- Heat 1 teaspoon oil in the skillet over low heat. Add the garlic and ginger cooking for 1 minute while stirring constantly. Whisk in the sauce ingredients that you set aside. Cook until it is thickened whisking frequently. Add the chicken, vegetables, and pineapple back to the skillet to warm. Sprinkle with green onions and for best results serve promptly.
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.
Keywords: chicken with pineapple, pineapple chicken Chinese, recipe of pineapple chicken
Find it online: https://www.smalltownwoman.com/pineapple-chicken/