4.9 from 96 votes
Pineapple Chicken (Asian Style)
This Pineapple Chicken features bite-sized pieces of chicken coated in cornstarch and seared until golden, then combined with pineapple chunks, bell pepper, and onion. The sauce blends pineapple juice, honey, soy sauce, rice vinegar, ginger, and garlic, creating a balance of sweet, tangy, and savory notes. The contrasting textures of tender chicken and crisp vegetables make it a satisfying Asian-style dish suitable for serving with rice or noodles.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
4
Calories:
407 kcal
Course:
Main Course
Cuisine:
Asian-American Fusion
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 407
% 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.