Pineapple Chicken (Asian Style)
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Calories
407 kcal
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Course
Main Course
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Cuisine
Asian-American Fusion
Pineapple Chicken (Asian Style)
Description
Pineapple Chicken (Asian Style) brings together tender chicken pieces dusted with cornstarch for a light coating that crisps up during cooking. After pan-frying the chicken in olive oil, it is combined with pineapple chunks and fresh vegetables like red bell pepper and onion. The accompanying sauce, made from pineapple juice, honey, soy sauce, vinegar, ginger, and garlic thickened with cornstarch, provides a glossy coating and a sweet-tangy flavor profile. Cooking the pineapple first to caramelize slightly adds depth to the dish.
The dish balances the natural sweetness of pineapple with savory soy and aromatic ginger and garlic, resulting in a flavorful combination with varied textures from juicy chicken and crunchy vegetables. It works well served over steamed rice or noodles, offering a complete meal with fruit, protein, and veggies.
The recipe recommends using unsweetened canned pineapple in its own juice to control sweetness. The sauce can be adjusted for thickness and the chicken cooked in batches to maintain a good sear. Reserving pineapple juice from the can ensures enough liquid for the sauce base.
Ingredients
- 2 chicken breast cut into 1" pieces
- 1/2 teaspoon garlic powder
- black pepper to taste
- 3 tablespoons cornstarch
- 3 tablespoons olive oil divided
- 2 (8 ounce) pineapple drained (but reserve 3/4 cup juice for the sauce, tidbits or chunks, canned
- 1/2 red bell pepper cut into bite-size pieces
- 1/2 medium onion sliced or cut into bite-size pieces
Sauce:
- 3/4 cup pineapple juice (from the canned pineapple)
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar (or apple cider vinegar)
- 1 teaspoon ginger grated, fresh
- 2 cloves garlic minced
- 1 tablespoon cornstarch
Instructions
- Add the sauce ingredients to a small bowl. If you don't have quite enough pineapple juice to make 3/4 cup, just top the rest up with water. Whisk until smooth.
- Prep your veggies.
- Cut the chicken into 1" pieces and add them to a bowl. Toss them with the garlic powder and some pepper. Add the cornstarch and toss until coated.
- Add 2 tablespoons of olive oil to a deep skillet over medium-high heat. Let the pan heat up for a few minutes. Cook the chicken in two batches (don't crowd the pan). Cook the chicken for 4 minutes and then flip (I use tongs to do this quickly) and cook for another 3-4 minutes or so. Chicken should be browned and cooked through (165F). For the second batch, I add another tablespoon of olive oil to the pan. Transfer each batch of the chicken to a plate when it's done.
- If the pan is dry, add a small splash of olive oil (a teaspoon or so), and then add the pineapple. Let it cook without stirring it for about a minute.
- Stir in the peppers and onions and cook for another 3 minutes or so, stirring occasionally. Veggies will be tender-crisp. You can cook for a little longer if you wish.
- Add the chicken back to the pan and then stir in the sauce. Let it bubble until it's thickened (about 1-2 minutes), then take the pan off the heat and serve immediately over rice or noodles.
Notes
- Use unsweetened canned pineapple packed in its own juice to avoid excess sweetness.
- Reserve pineapple juice from the can for making the sauce to achieve the desired consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 407 kcal
% Daily Value*
| Calories | 407kcal | 20% |
| Carbohydrates | 46g | 15% |
| Protein | 26g | 52% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 72mg | 24% |
| Sodium | 639mg | 27% |
| Potassium | 655mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 34g | 68% |
| Vitamin A | 91IU | 2% |
| Vitamin C | 18mg | 20% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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