Pineapple Chicken Recipe
This Pineapple Chicken is packed with sweet and tangy flavor from pineapple juice, brown sugar, soy sauce, and spices. Quick to prepare, tender, sticky, and perfect for weeknight dinners or entertaining guests. Serve with rice or veggies for the complete tropical-inspired meal.
Equipment
- 1 Skillet Large, non-stick
Ingredients
Main Ingredients
- 2 pounds chicken tenderloins or skinless chicken breasts pounded thin
- ¼ cup olive oil
- 2 teaspoons cornstarch
- 1 cup pineapple juice canned
- ⅓ cup + 1 tablespoon brown sugar packed
- 1-2 tablespoons lemon juice use 1 tablespoon for less tang
- 2 tablespoons ketchup
- 2 tablespoons red wine vinegar
- 2 tablespoons low sodium soy sauce
- 1 tablespoon Dijon mustard
- 1-2 teaspoons Asian chili paste like Sambal Oelek
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- ½ teaspoon onion powder
- chopped green onions for garnish
- Asian chili sauce to taste, optional
Instructions
Instructions
- Whisk pineapple juice, brown sugar, lemon juice, ketchup, red wine vinegar, soy sauce, and Dijon mustard in a bowl until sugar is dissolved.
- Mix cornstarch with a bit of water to make a slurry and set it aside.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken and sear for 4 to 5 minutes on each side until browned and cooked through. Remove from skillet and set aside.
- Pour the prepared pineapple sauce into the same skillet and bring to a simmer.
- Stir in cornstarch slurry and cook for 2 to 3 minutes until sauce thickens.
- Return chicken to the skillet and toss to coat in the sauce.
- Simmer everything together for about 5 minutes to meld the flavors.
- Garnish with chopped green onions and serve with rice or vegetables.
Notes
Let chicken rest before storing. Store in airtight containers and refrigerate up to 3 days or freeze up to 1 month. Reheat gently in skillet or microwave for best texture.