In this pineapple chicken recipe, sweet, slightly acidic pineapple brightens up the mild savoriness of chicken, imparting a tropical note. Best of all, this easy chicken dinner is a super customizable dish—you can add so many different vegetables for extra color, flavor and nutrition, like red bell pepper and onion.
Quick Asian-inspired stir-fry recipes usually require only a few ingredients. In this case, it’s just chicken, pineapple and a simple sauce. Unlike your go-to sweet-and-sour chicken takeout, there’s no vinegar to contrast with the sweetness. Here, we use teriyaki or soy sauce sweetened with honey and a little pineapple juice. For a complete meal, serve pineapple chicken over hot cooked white or brown rice, or even cauliflower rice if you’re watching your carbs.
Ingredients for Pineapple Chicken
- Boneless skinless chicken breasts: Perhaps the most versatile cut of chicken, boneless, skinless breasts cook quickly, making them ideal for weeknight dinners. The rich sauce ensures that the lean chicken will be moist and flavorful. You can also use chicken thighs, if you like. They’ll take a bit longer to cook, but since thighs aren’t as lean as breasts, they will be extra juicy.
- Canned pineapple chunks: The signature tropical sweetness of pineapple chicken comes mainly from the fruit. Canned pineapple is convenient, cooks quickly and comes with plenty of juice for the sauce. You may use fresh pineapple if you prefer, but the pineapple may take a bit longer to cook, and you’ll need extra pineapple juice on hand for the sauce.
- Teriyaki sauce: Thick, syrupy teriyaki sauce makes a delicious sweet glaze. (If you love the sauce, try our classic teriyaki chicken recipe.) If you prefer a more savory sauce, use soy sauce instead. You may also use gluten-free tamari.
- Cornstarch: To thicken the sauce, this recipe calls for a teaspoon of cornstarch. Cornstarch is the best thickener because it cooks quickly and leaves the sauce glossy and unctuous.
Directions
Step 1: Prepare the chicken
Using a meat mallet, flatten the chicken to a 1/4-inch thickness. Place the flour in a large shallow dish. Add each piece of chicken one at a time, and turn to coat. Shake off excess flour.
Step 2: Brown the chicken
In a large skillet, brown the chicken over medium heat in oil until juices run clear, three to five minutes per side. Remove the chicken from the pan and set it on a plate or dish. Keep the chicken warm.
Step 3: Make the sauce
Drain the pineapple, reserving a 1/4 of juice, and set the fruit aside. In a small bowl, whisk together the cornstarch and reserved pineapple juice until smooth. With the skillet over medium heat, gradually pour the pineapple juice mixture into the pot. Stir in the honey, teriyaki sauce and pepper. Bring to a boil. Cook, stirring continually, until the sauce is thickened, about 30 seconds.
Editor’s Tip: Save the remaining pineapple juice for another use, like adding to this pineapple smoothie or to other stir-fries.
Step 4: Add the chicken and pineapple
Add the pineapple chunks and chicken to the skillet and heat through. Serve with rice. If desired, garnish with green onions and sesame seeds.
Recipe Variations
- Add crunch: Chopped cashews or peanuts sprinkled over the pan add a welcome crunchy texture, as would sesame seeds or nigella seeds. Toast the nuts for even more flavor.
- Add flavor: The mild sweet sauce welcomes added flavors, such as minced fresh garlic or ginger, or a shake of dry ginger or turmeric. For a fruity flavor, add mandarin oranges or mango chunks. Garnish with fresh cilantro, basil or other types of herbs.
- Load up on vegetables: Lots of veggies will taste delicious in this sweet sauce. We like julienned red or green bell peppers or carrots, chopped scallions or green onions, snap peas, sliced zucchini or water chestnuts. Stir in steamed broccoli or cauliflower to add heartier veggies that can’t cook quickly enough in the pan.
- Turn up the heat: Sweet and spicy is a classic flavor combination. Add a dash of crushed red pepper flakes or go big by cooking a chopped and seeded jalapeno pepper in the pan.
How to Store Pineapple Chicken
Leftover pineapple chicken should be kept in the refrigerator, tightly sealed in an airtight container. It will keep for three to four days.
How to Freeze Pineapple Chicken
Yes, you can freeze cooked chicken! Allow pineapple chicken to cool completely, then transfer to an airtight container and store in the freezer directly in the sauce for up to four months. Defrost in the refrigerator, then reheat on the stovetop or in the microwave. Garnishes, such as chopped herbs, won’t keep well in the freezer, so plan to add them after reheating the pineapple chicken mixture.
Pineapple Chicken Tips
What type of rice should you eat with pineapple chicken?
Saucy pineapple chicken is delicious spooned over white, brown or jasmine rice. For a healthier, lower-carb option, serve it over zoodles or cauliflower rice.
Can you cook pineapple chicken in the Instant Pot?
Yes, pineapple chicken is a great recipe to make in the Instant Pot. This pressure-cooker pineapple chicken recipe is developed specifically to cook the chicken, sauce and even rice in one step!
