Pineapple Chicken
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My pineapple chicken tastes even better than takeout and cooks up in minutes! Every bite is sticky, sweet, and irresistible!
My pineapple chicken recipe tastes like takeout
Pineapple chicken is one of my family’s favorite Chinese takeout meals, so of course, I had to recreate it at home. They are a tough crowd to please, but thankfully, this version gets their seal of approval every time.
The trick is balancing the sauce. Too much pineapple juice makes it overly sweet, but when you get the ratio right, it’s sticky, tangy, and perfect for eating by the spoon (guilty). Here’s why I love it:
- One-pan, 20-minute meal. Dinner is on the table in under 20 minutes, and everything cooks in one skillet.
- Lighter than takeout. I skip the batter and deep-frying, but the chicken is still juicy and the sauce is every bit as flavorful.
- BEST LEFTOVERS! I purposely make a double batch and portion it out for a quick and easy work lunch or meal prep.
★★★★★ REVIEW
“WOW! Absolutely delicious! I used organic boneless skinless chicken thighs from Sam’s. So tender! Thank you for sharing!” – Laurie
Table of Contents
Key Ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.
- Chicken thighs. Boneless, skinless chicken thighs are best because they stay moist and juicy even when cooked 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.
- Sesame oil. Gives the chicken (and overall dish) a nutty, toasted 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 (in juices, please) will reduce preparation time, but fresh pineapple rings work well, too.
- Pineapple juice. You can use the liquid from the pineapple can 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.
Recipe 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.
How to make pineapple chicken
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 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 everything before you start. Stir-fries cook quickly, so I always have the sauce mixed and the chicken and vegetables chopped before turning on the heat.
- Cut the chicken into even pieces. I aim for 1-inch chunks, so every piece cooks evenly and stays juicy.
- Taste the sauce before serving. Pineapple can vary in sweetness, so I always give the sauce one last taste. If it’s too sweet, add a splash more soy sauce. If it’s too tangy, stir in a little extra honey.
- Don’t overcrowd the pan. If the skillet is too full, the chicken will steam instead of brown. I cook it in two batches if needed to get the best color and flavor.
More takeout-style 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.
This sounds amazing! Question: in the Key Ingredients section you say to use sesame and olive oil, not sesame only, but in the recipe section there’s no mention of olive oil. So is olive oil in the recipe or not?
Thanks!
Hi Joy! Apologies for that- I recently retested and updated the recipe, as I found the sesame oil was plenty. There’s no need to use olive oil.
Can I ise chicken breast instead of wings? Like then more.
Hi Mario- I received your email and the photos looked great- I’m glad you used thighs instead of wings.
I bought pineapple after I saw this. It should be so good combination.
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!
Love to hear that, Laurie. So glad you enjoyed it.
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!