Pineapple Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
393 kcal
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Course
Main Course
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Cuisine
Asian
Pineapple Chicken
Description
This Pineapple Chicken recipe begins by sautéing seasoned chicken thigh pieces in vegetable oil until cooked through and slightly browned. Red bell peppers and pineapple chunks are added and cooked until softened and heated. Fresh garlic and ginger are introduced briefly to add aromatic depth just before incorporating a sauce made from pineapple juice, low sodium soy sauce, hoisin sauce, chicken broth, and brown sugar.
The sauce is simmered with chicken and vegetables until flavors meld. Cornstarch slurry is added to thicken the sauce to a glossy finish. The combination yields a sweet and savory sauce with the tropical brightness of pineapple balanced by the umami-rich soy and hoisin. Sprinkled sesame seeds and sliced green onions provide texture variation and fresh onion flavor.
This versatile entree pairs well with rice or noodles, offering a flavorful protein and vegetable mix that balances fruitiness and savory notes. The use of boneless thigh ensures tender, juicy chicken throughout. The dish works well as a home-cooked entree for any meal.
Leftovers keep well refrigerated for up to three days in an airtight container. Both fresh and canned pineapple are suitable but avoid frozen pineapple for texture reasons. Any reserved juice from canned pineapple is incorporated into the sauce to maximize flavor infusion.
Ingredients
- 2 teaspoons vegetable oil
- 1 pound chicken thigh cut into 1 inch pieces, boneless, skinless
- 1 red bell pepper seeded. cored and cut into 1 inch pieces
- 1 cup pineapple chunks fresh or canned
- 1 teaspoon garlic minced
- 1 teaspoon ginger minced
- 3/4 cup pineapple juice
- 1/4 cup soy sauce low sodium
- 1/3 cup chicken broth low sodium
- 1/3 cup hoisin sauce
- 1/4 cup brown sugar
- 2 teaspoons corn starch
- 2 teaspoons sesame seeds
- 1 tablespoon green onion sliced
- salt to taste
- black pepper to taste
Instructions
- Heat the oil in a large pan over medium high heat. Season the chicken with salt and pepper to taste and add to the pan.
- Cook the chicken for 6-8 minutes, stirring occasionally, until chicken is cooked through.
- Add the red bell pepper and pineapple to the pan and cook for 4-5 minutes or until tender. Add the ginger and garlic and cook for 30 seconds more.
- In a small bowl, whisk together the pineapple juice, soy sauce, chicken broth, hoisin sauce and brown sugar.
- Add the sauce mixture to the pan and bring to a simmer.
- Mix the corn starch with 1 tablespoon of cold water; stir until smooth.
- Add the cornstarch mixture to the pan and stir to combine. Bring to a boil and cook for 1 minute or until sauce has just thickened.
- Sprinkle with sesame seeds and green onions, then serve.
Notes
- Store leftovers in an airtight container for up to 3 days to maintain freshness.
- Fresh or canned pineapple can be used; avoid frozen pineapple for best texture.
- If using canned pineapple, use the juice in the sauce to enhance flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 393 kcal
% Daily Value*
| Calories | 393kcal | 20% |
| Carbohydrates | 55g | 18% |
| Protein | 25g | 50% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 108mg | 36% |
| Sodium | 615mg | 26% |
| Potassium | 664mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 25g | 50% |
| Vitamin A | 1030IU | 21% |
| Vitamin C | 55.7mg | 62% |
| Calcium | 70mg | 7% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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