This sweet and savory Pineapple Chicken is a perfect combination of juicy chicken, caramelized pineapple, and a tangy sauce. A quick and easy dish that's great for busy weeknights or a tropical-themed dinner.
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp ginger, grated
- 2 cloves garlic, minced
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 small red bell pepper, chopped
- 1 small onion, sliced
- 1/4 cup pineapple juice
- 2 tbsp soy sauce
- 1 tbsp ketchup
- 1 tbsp honey
- 1 tsp cornstarch (mixed with 1 tbsp water)
- 1 Marinate the Chicken
In a bowl, mix soy sauce, honey, rice vinegar, ginger, and garlic. Add the chicken pieces, coat well, and let marinate for 15 minutes.
- 2 Sear the Chicken
Toss the marinated chicken with cornstarch. Heat oil in a pan over medium heat and sear the chicken until golden brown and cooked through (about 5-7 minutes). Remove and set aside.
- 3 Cook the Vegetables & Pineapple
In the same pan, add a bit more oil if needed. Sauté onions and bell peppers for 2 minutes, then add pineapple chunks and cook for another 2 minutes until caramelized.
- 4 Make the Sauce
In a bowl, whisk together pineapple juice, soy sauce, ketchup, and honey. Pour into the pan and bring to a simmer. Stir in the cornstarch slurry and cook until thickened.
- 5 Combine & Serve
Return the chicken to the pan, toss everything together, and cook for 2 more minutes. Serve hot over rice or noodles.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Heat in a pan over low heat or microwave for 1-2 minutes.
- Add bell peppers or cashews for extra crunch.
- Increase red pepper flakes or add sriracha.