Pineapple Chicken

My pineapple chicken tastes even better than takeout and cooks up in minutes! Every bite is sticky, sweet, and irresistible! Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine Asian

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 427kcal

Author Arman Liew

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.

Video

Notes

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.

Nutrition