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Pineapple Chicken
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Pineapple Chicken

Pineapple Chicken can be baked or stir fried then smothered in sticky sweet pineapple sauce with a ginger Sriracha kick that is WAY better than takeout. This Pineapple Ginger Chicken recipe might just become your favorite chicken - ever. 

Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4 -6
Course: Dinner, Baked Goods
Cuisine: Asian, Chinese

Ingredients

  • 1 1/2 pounds chicken breast pounded thin, cut into bite size pieces
  • 2 egg
  • 2 tablespoons water
  • cooking spray nonstick
Chicken Breading
  • 1 cup flour
  • 2 tablespoons cornstarch
  • 1 tsp EACH paprika
  • 1 tsp EACH garlic powder
  • 1/2 tsp EACH onion powder
  • 1/2 tsp EACH salt
  • 1/2 tsp EACH black pepper
  • 1/2 tsp EACH ground ginger
Pineapple Ginger Sauce
  • 1 teaspoon coconut oil (may sub. olive oil)
  • 3 garlic cloves, minced
  • 1-2 teaspoons ginger freshly grated
  • 1/3 cup + 1 1/2 tablespoons pineapple preserves
  • 1/4 cup pineapple juice
  • 1/4 cup soy sauce reduced sodium
  • 1/4 cup brown sugar packed
  • 3 tablespoons red wine vinegar
  • 2 teaspoons cornstarch
  • 1-2 teaspoons Sriracha sauce Asian hot red chili sauce
  • 1/2 teaspoon salt

Instructions

    Cup of Yum
  1. Line a baking sheet with aluminum foil (for easy cleanup) and place a cooking rack on top; lightly spray cooking rack with cooking spray (if you don’t have a cooking rack, you can place chicken directly on foil that has been greased).
  2. In a large bowl, whisk 2 eggs and 2 tablespoons water together. Combine Chicken Breading ingredients in large freezer bag. Dip the chicken pieces in the egg wash, let excess drip off (dabbing with paper towel if necessary) then place chicken in the flour mixture and shake until evenly coated. Evenly space chicken on cooking rack and lightly spray chicken with cooking spray.**
  3. Bake at 375 degrees for 10 minutes then move baking sheet 8-10 inches away from broiler and broil to desired crispiness (approximately 5-10 minutes). For extra crispiness, flip chicken over and broil the other side of chicken to desired crispiness, being careful not to burn chicken.
  4. While the chicken is baking, heat 1 teaspoon coconut oil/olive oil in a small saucepan over medium heat. Add garlic and ginger and sauté for 30 seconds. Add the remaining Pineapple Ginger Sauce ingredients and whisk to combine. Bring sauce to a boil, then reduce heat and simmer until sauce thickens (approximately 3 minutes). Taste and add additional Sriracha if desired.
  5. In a large bowl, toss baked chicken with Pineapple Ginger Sauce using a spatula until evenly coated. Serve with rice.

Notes

  • **If you want to stir fry the chicken instead of bake (not crispy but still delicious), then skip egg/water wash and add a heaping 1/2 cup cornstarch (INSTEAD of 1 cup flour) to a freezer bag along with Chicken Breading ingredients and mix to combine. Add chicken and toss until evenly coated. Heat 2 tablespoon olive/coconut oil over medium heat in a large nonstick skillet. Add chicken and let cook 2 minutes undisturbed then continue to stir fry until cooked through, about 5-7 minutes.