Pineapple Chicken Recipe
Quick and flavorful pineapple chicken with a sweet and tangy glaze – made fast in a skillet or pressure cooker for stress-free family dinners!
Equipment
- 1 Mixing bowl for whisking sauce
- 1 Large skillet for cooking chicken and sauce
Ingredients
Main ingredients
- 2 pounds chicken tenderloins OR skinless chicken breasts pounded thin
- ¼ cup olive oil
- 2 teaspoons cornstarch
- 1 cup canned pineapple juice
- ⅓ cup + 1 tablespoon packed brown sugar
- 1-2 tablespoons lemon juice 1 for less tangy
- 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
- additional Asian chili sauce to taste
Instructions
Instructions
- Whisk together pineapple juice, brown sugar, lemon juice, ketchup, red wine vinegar, soy sauce, and Dijon mustard in a medium bowl to make the sauce base.
- Make a slurry by combining cornstarch with 1 tablespoon of water. Set aside.
- Heat olive oil in a large skillet over medium-high heat until hot.
- Add chicken and cook 4-5 minutes per side until golden brown and cooked through. Remove and set aside.
- Reduce heat to medium and pour in the sauce. Simmer to allow flavors to blend.
- Add the cornstarch slurry and cook for 2-3 minutes until sauce thickens.
- Return the chicken to the skillet and toss to coat in the thickened sauce.
- Simmer together for 2-3 more minutes until heated through and well coated.
- Serve hot, garnished with chopped green onions and additional chili sauce if desired.
Notes
Store leftovers in the fridge for 3-5 days or freeze for longer life. Reheat gently and garnish fresh. Great served with rice or veggies.