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My pineapple chicken tastes even better than takeout and cooks up in minutes! Every bite is sticky, sweet, and irresistible!
Love takeout-style chicken recipes? Try my Mongolian chicken, General Tso’s chicken, peanut butter chicken, and sesame chicken next.
Whenever my family requests Chinese takeout, I do one better and make it myself. They are obsessed with pineapple chicken, so of course, I had to recreate it at home and please my toughest critics. Luckily, they ADORE it!
It’s a flavorful yet easy chicken stir fry with a fabulous 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
Why I love this recipe
- 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 not deep frying it. I promise you, you won’t be able to tell the difference!
- Customizable. Add your favorite vegetables 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.
- BEST LEFTOVERS! 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
- 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 increase the cooking time by 2-3 minutes.
- 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).
- Sticky sauce. I use a combination of Hoisin sauce, low-sodium soy sauce, and honey to add stickiness and sweet, savory, and umami flavors.
- Chicken broth. Or any broth of choice.
- 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 3- Pour in the slurry: Whisk the cornstarch and water together, then pour the mixture into the skillet. Slowly add it in.
Step 4- Simmer: Let everything simmer until the chicken is cooked through and the sauce has thickened. Sprinkle green onions and sesame seeds over the 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 method: 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 method: 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.
Arman’s recipe tips
- Prep all your ingredients. This recipe moves quickly, and I find it helps to everything measured out and chopped before starting.
- 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.
Variations
- 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.
Storage instructions
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
It’s always a great idea to plate pineapple chicken with steamed rice, basmati rice, or even cauliflower fried rice.
I always recommend using an oil with a mild flavor and a high smoke point. Peanut oil and avocado oil are two great options. I’m using olive oil here because the sticky sauce benefits from the extra richness.
More easy chicken stir-fries
Pineapple Chicken
Video
Ingredients
- 4 chicken thighs boneless and skinless
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon sesame oil
- 3 cloves garlic minced
- 1 teaspoon ginger minced
- 1 red bell pepper
- 20 ounces canned pineapple in natural juices, drained
- 1/2 cup pineapple juice
- 2 tablespoons honey
- 1/3 cup hoisin sauce
- 2 tablespoons soy sauce
- 1/3 cup chicken broth
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 tablespoon green onions sliced
- 1 tablespoon sesame seeds
Instructions
- Season the chicken thighs with salt and pepper.
- Heat the sesame oil in a large skillet or wok over high heat. Once hot, add the chicken and stir fry until browned on all sides.
- In the same skillet, add garlic and ginger and cook until fragrant. Add the bell pepper and cook for another two minutes.
- Add the pineapple chunks, pineapple juice, honey, hoisin sauce, soy sauce, and chicken broth. Stir to combine.
- In a separate bowl, whisk together the cornstarch and water. Add the mixture to the skillet and stir to combine.
- Cover the skillet and simmer for 5-7 minutes, until the chicken is cooked through and the sauce has thickened.
- Remove the pineapple chicken from the heat. Sprinkle with sliced green onions and sesame seeds and serve over rice.
Pineapple and chicken? Wow this must be great! Thanks so much!
WOW! Absolutely delicious! I used organic boneless skinless chicken thighs from Sam’s. So tender! Thank you for sharing!
Easy to make and delicious!
délicieux à souhait, gouteux mais respectueux des gens qui doivent surveiller leur glycémie …. Nous avons adoré ! delicious as can be, tasty but respectful of people who have to monitor their blood sugar levels…. We loved it!
this is good
Glad you enjoyed it!