Pineapple Chicken

A mouthwatering fusion of tropical and Asian-inspired flavors comes together in this pineapple chicken. Ready in minutes, every bite is sticky, sweet, and irresistible!

Whenever my family requests Chinese takeout, I typically make peanut butter chicken, sesame chicken, or our recent favorite, my easy pineapple chicken recipe.

It’s a flavorful yet easy chicken stir fry with a tantalizing tropical twist. I always serve it with rice because it absorbs ALL the sweet and sticky sauce, which is so good that I’d eat it on its own!

Table of Contents

1. Recipe highlights
2. Ingredients needed
3. How to make pineapple chicken
4. Alternative cooking methods
5. Recipe tips and variations
6. How to store leftovers
7. Frequently asked questions 
8. More take-out-inspired chicken recipes 
9. Pineapple Chicken (Recipe Card)

Recipe highlights

• One-pan 20-minute meal. You can have this dish cooked and plated in under 20 minutes. It comes together in one skillet, making clean-up a breeze. 
• Healthier than takeout. I like to give this dish a healthier spin by omitting any batter on the chicken and no deep frying. I promise you, you won’t be able to tell the difference!
• Customizable. Add your favorite vegetables to this dish or anything you have in the fridge. When I’m just cooking for myself, I like to add tons of chili for a spicy twist.

What we love about this recipe is that it makes fabulous leftovers. I sometimes make a double batch and portion it out for a quick and easy work lunch or meal prep.

Ingredients needed

Just a handful of stir fry basics are all you’ll need to make this Chinese pineapple chicken. Here is what you’ll need: 

• Chicken thighs. Boneless and skinless chicken thighs are best because they stay moist and juicy even after cooking in a skillet over high heat. Boneless skinless chicken breasts can be used, but you’ll need to cook them a little longer.
• Kosher salt and black pepper. To taste.
• Sesame oil and olive oil. The sesame oil gives the chicken a nutty, toasted flavor, while olive oil creates a golden, seared crust around the outside. Do not use all sesame oil, or this dish will have an overwhelming flavor.
• Garlic and ginger. This aromatic duo is key to creating Asian-inspired flavor. 
• Red bell pepper. Any color works, but I love red bell peppers for their sweet flavor and pop of red. 
• Pineapple. Canned pineapple chunks will speed up the preparation time, but fresh pineapple rings work well, too.
• Pineapple juice. You can use the liquid from the can of pineapple here (as long as it’s packed in juice, NOT syrup). 
• Hoisin sauce. To enhance the sweet, savory, and slightly tangy flavors. You can find this in the Asian section of any grocery store.
• Honey. Helps thicken the sauce and balances the tangy sweetness of the pineapple. I tested this recipe with brown sugar but found the molasses flavor overpowering. If you don’t mind that, feel free to swap it out with that.
• Low-sodium soy sauce. This elevates the umami complexity of the dish while adding a rich, brown color. Use certified gluten-free soy sauce and tamari or coconut aminos if you need it to be gluten-free.
• Chicken broth. Used as a savory flavor base for the sauce. It also keeps the chicken tender and juicy.
• Cornstarch and water. Together, these two help thicken the sauce so it coats every piece of chicken, bell pepper, and pineapple.
• Green onions and sesame seeds. For garnish. 

How to make pineapple chicken

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Brown the chicken: Season the chicken thighs with salt and pepper. Then, sear them in a hot oiled skillet over medium-high heat until browned on all sides.

Step 2- Sauté the aromatics: Next, cook the garlic, ginger, and bell pepper in the same pan. Stir in the pineapple chunks, pineapple juice, hoisin sauce, honey, soy sauce, and chicken broth. 

Step 4- Pour in the slurry: Whisk the cornstarch and water together, then pour the mixture into the skillet. Slowly add it in.

Step 5- Simmer: Let everything simmer until the chicken is cooked through and the sauce has thickened. 

Step 6- Garnish and serve: Sprinkle green onions and sesame seeds over top. Then, serve the chicken over a bed of rice or in a pineapple boat.

Alternative cooking methods

Because I never do things by halves (and I know not everyone likes fried foods), I tested this recipe in both the oven and the slow cooker (crock pot).

Oven option: Brown the seasoned chicken as normal in an oven-safe skillet. Add the garlic, ginger, bell peppers, pineapple, and sauce before transferring the skillet to the oven. Bake at 375°F until the chicken is cooked through.

Slow cooker option: Brown the chicken in a skillet before transferring the pieces to a slow cooker along with the garlic, ginger, bell peppers, and pineapple. Whisk the sauce ingredients in a separate bowl, pour it into the slow cooker, cover with the lid, and cook on low for 4 to 6 hours or on high for 2 to 3 hours. Stir in the slurry during the last 30 minutes.

Recipe tips and variations

• Prep all your ingredients. This recipe moves quickly and it helps to have all your ingredients measured, chopped, and ready to go before getting started.
• Cut the chicken evenly. Cutting the chicken into uniform 1-inch pieces ensures each piece browns and cooks evenly.  
• Taste as you go. After assembling the sauce in the skillet, give it a taste. If it’s too sweet, add more soy sauce; if it’s too tangy, add more honey. 
• Mix and match the veggies. Feel free to use all of your favorite vegetables. Carrots, green bell peppers, eggplant, red onion, snap peas, and broccoli are all great choices. 
• Give it a spicy kick. Add red pepper flakes, sriracha, or diced jalapeños to the sauce to turn up the fiery flavor. 
• Use shrimp instead. I often do this in the summer when shrimp is VERY plentiful. The only thing to remember is to cook the shrimp for less time and to add it back to the stir fry at the very end.

How to store leftovers

To store: Transfer the cooled leftovers to an airtight container and store them in the refrigerator for 3 to 4 days.

To reheat: Place the leftover pineapple chicken in a baking dish and reheat it in a 350°F oven until warmed through. Or, reheat them quickly in the microwave instead.

To freeze: Place the cooled leftovers in an airtight freezer-safe container and freeze for 2 to 3 months.

Frequently asked questions 

More take-out-inspired chicken recipes 

• Hunan Chicken
• Mongolian Chicken
• Firecracker Chicken
• Empress Chicken
• Black Pepper Chicken
• Szechuan Chicken