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Chicken with Pineapple

I'm always on the lookout for low-fat recipes that are scrumptious, too, like this pineapple chicken recipe. Quick-cooking chicken breasts get wonderful, sweet flavor from pineapple, honey and teriyaki sauce. —Jenny Reece, Lowry, Minnesota
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings

Ingredients

  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1 tablespoon all-purpose flour
  • 1 tablespoon canola oil
  • 2 cans (8 ounces each) unsweetened pineapple chunks
  • 1 teaspoon cornstarch
  • 1 tablespoon honey
  • 1 tablespoon reduced-sodium teriyaki sauce or reduced-sodium soy sauce
  • 1/8 teaspoon pepper
  • Hot cooked rice

Directions

  • Flatten the chicken to 1/4-in. thickness. Place flour in a large shallow dish; add chicken and turn to coat.
  • In a large skillet, brown chicken over medium heat in oil until juices run clear, 3-5 minutes on each side. Remove and keep warm. Drain pineapple, reserving 1/4 cup juice. (Discard remaining juice or save for another use.)
  • In a small bowl, combine cornstarch and reserved juice until smooth. Gradually add to skillet. Stir in the honey, teriyaki sauce and pepper. Bring to a boil. Cook and stir until thickened, about 30 seconds. Add pineapple and chicken; heat through. Serve with rice.

Chicken with Pineapple Tips

What can I add to this pineapple chicken recipe?

For an extra kick of flavor, add some julienned sweet bell peppers, chopped scallions or green onions, crushed red pepper flakes, ground or minced ginger and garlic, or a chopped and seeded jalapeno pepper. If you're looking to add more crunch, toss in some chopped cashews or peanuts, carrots, snap peas, zucchini, steamed broccoli or cauliflower, or water chestnuts. You can also add mandarin oranges or mango chunks for a fruity flavor. Finally, garnish with sesame seeds and chopped cilantro or green onion.

Can I use chicken thighs instead of chicken breasts?

Absolutely! You can easily swap chicken thighs for breasts in this recipe. (Try these other chicken thigh recipes, too!) With a little less protein and a little more fat, chicken thighs aren't as lean as breasts. The extra fat helps the meat retain moisture. It's also harder to overcook chicken thighs, so you're more likely to end up with moist and tender chicken! You can still make juicy chicken breasts, though—just avoid these chicken mistakes.

Can I use fresh pineapple instead of canned?

We recommend canned pineapple for this recipe because it’s quick and easy, and it will give you plenty of juice for the sauce. However, you can use fresh pineapple chunks if you'd like. If you go this route, note that it may take a bit longer for the pineapple to cook and you may need to have some extra pineapple juice on hand for the sauce.

What type of rice should I serve with this meal?

This pineapple chicken recipe is delicious spooned over white, brown or jasmine rice. For a healthier twist, serve it over zoodles or cauliflower rice. Research contributed by Amy Glander, Taste of Home Book Editor.
Nutrition Facts
1 serving (calculated without rice): 247 calories, 6g fat (1g saturated fat), 63mg cholesterol, 135mg sodium, 22g carbohydrate (19g sugars, 1g fiber), 24g protein. Diabetic exchanges: 3 lean meat, 1 fruit, 1/2 starch, 1/2 fat.

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