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Pineapple Chicken
4.8 from 42 votes

Pineapple Chicken

Colorful pantry staples come together to make this aromatic and flavorful pineapple chicken that has the perfect balance of sweet and sour to brighten your day! {Gluten-Free Adaptable}To make this dish gluten-free, use dry sherry instead of Shaoxing wine. Use tamari to replace light soy sauce.

Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 2 to 4 servings
Calories: 399 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

Chicken:
  • 1 lb chicken thighs cut into 1” (2.5 cm) pieces, or breast
  • 1/2 teaspoon salt
  • 1 tablespoon Shaoxing wine (or dry sherry)
Sauce:
  • 3/4 cup pineapple juice (*Footnote 1)
  • 2 tablespoons soy sauce or soy sauce, light
  • 2 tablespoons rice vinegar
  • 1 tablespoons brown sugar
  • 1 tablespoon cornstarch
Stir Fry:
  • 1/3 cup cornstarch
  • 4 tablespoons peanut oil
  • 1 cup pineapple cut into 1” (2.5 cm) chunks, slices
  • 1 bell pepper , cut into 1” (2.5 cm) pieces
  • 1 tablespoon ginger minced

Instructions

    Cup of Yum
  1. Add the chicken, salt, and Shaoxing cooking wine in a medium-size bowl, mix well. Let marinate while preparing other ingredients.
  2. Combine all the sauce ingredients in a medium-size bowl. Stir until the sugar is dissolved and set aside.
  3. When you’re ready to cook, add the cornstarch to the marinated chicken and toss it to coat it completely.
  4. Heat the oil over medium-high heat in a large nonstick (or carbon steel) skillet until hot. Shake the excess cornstarch off the chicken and spread the pieces into the pan without overlapping. Cook without touching until the bottom is browned, 2 minutes or so. Flip to cook the other side until browned, another 2 minutes. Transfer the chicken to a big plate to let it cool.
  5. Use a few layers of paper towel held in a pair of tongs to wipe the extra oil from the pan and leave only 1 tablespoon in it. If your pan doesn’t have enough oil, add 1 tablespoon of oil. Heat the skillet over high heat and add the pineapples and peppers. Add the ginger on top of the veggies. Allow them to cook undisturbed for 1 to 2 minutes, until the pineapples caramelize and the peppers begin to blister. Stir a few times.
  6. Stir the sauce again to dissolve the cornstarch completely, and pour it into the pan. Cook until the sauce is fully thickened.
  7. Take the pan off the heat and add the chicken. Toss to coat the chicken with sauce.
  8. Serve hot as a main with steamed rice.

Notes

  • This is how much juice you get from 1 (20 oz/565 g) can of sliced pineapple.

Nutrition Information

Serving 1serving Calories 399kcal (20%) Carbohydrates 29g (10%) Protein 34.2g (68%) Fat 15.4g (24%) Saturated Fat 3.5g (18%) Cholesterol 101mg (34%) Sodium 779mg (32%) Potassium 476mg (10%) Fiber 1.4g (6%) Sugar 13.6g (27%) Calcium 36mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 2 to 4 servings

Amount Per Serving

Calories 399

% Daily Value*

Serving 1serving
Calories 399kcal 20%
Carbohydrates 29g 10%
Protein 34.2g 68%
Fat 15.4g 24%
Saturated Fat 3.5g 18%
Cholesterol 101mg 34%
Sodium 779mg 32%
Potassium 476mg 10%
Fiber 1.4g 6%
Sugar 13.6g 27%
Calcium 36mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.