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.

Course main meal chicken

Cuisine Asian

Keyword chicken and pineapple recipe, chicken pineapple recipe, how do I make pineapple chicken, how to make pineapple chicken, pineapple chicken recipe

Prep Time 10

Cook Time 25

Servings servings

Calories 457kcal

Author Beth Pierce

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

Pineapple 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 or canned 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, vegetables, and pineapple after plating them. The chicken and vegetables will stay crispier if not covered, and 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.
For a change of taste add some toasted 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.

Nutrition