Pineapple Chicken Recipe
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 people
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Calories
483 kcal
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Course
Main Course
Pineapple Chicken Recipe
Description
This recipe begins by browning cubed chicken thigh pieces in olive oil seasoned with salt and pepper, then cooking red bell peppers until tender. A separate sauce blends pineapple juice with soy sauce, chicken stock, brown sugar, hoisin sauce, garlic, and minced jalapeño, simmered until thickened after adding a cornstarch slurry. The sauce is poured over the chicken and simmered further before folding in pineapple chunks and cashews.
The final dish combines the richness of the chicken with the sweetness and acidity of pineapple and the umami depth of soy and hoisin, accented by a mild heat from jalapeño. The cashews add crunch and contrast in texture.
Pineapple Chicken is well suited to serving over warm, fluffy white rice, garnished with fresh green onion slices and lime wedges for added brightness.
Store leftovers in an airtight container in the refrigerator for up to three days to maintain flavor and freshness.
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken thigh cubed, boneless, skinless
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 red bell pepper chopped
- 1 cup pineapple chunks fresh or canned
- ¼ cup cashews
For the Sauce:
- ½ cup pineapple juice
- 4 tablespoons soy sauce low-sodium
- ¼ cup chicken stock low-sodium
- ⅓ cup hoisin sauce
- ½ cup brown sugar
- 2 cloves garlic minced
- 2 teaspoons cornstarch + 2 teaspoons water
- ½ jalapeno pepper minced
For Serving (optional):
- green onion for garnish, sliced
- lime wedges
- white rice cooked
Instructions
- In a large skillet over medium high heat, add olive oil. Season the chicken with salt and pepper, add it to the pan. Cook for 5 minutes, until browned on all sides. Stir in bell pepper and cook for 3 minutes more, until tender.
- In a small saucepan, combine pineapple juice, soy sauce, chicken stock, brown sugar, hoisin sauce, garlic and jalapeno. Stir to combine and bring to a simmer over medium high heat.
- In a small bowl, mix together cornstarch and 2 tsp water (to make a slurry). Whisk the cornstarch slurry into the sauce and continue to simmer until the sauce has thickened, about 5 minutes.
- Pour sauce over the chicken, stir and simmer for 3 minutes.
- Add pineapple chunks and cashews to the skillet and stir to combine.
- Optionally, serve over white rice and garnish with chopped green onions and fresh lime wedges.
Notes
- Store pineapple chicken in an airtight container in the refrigerator for up to 3 days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 483 kcal
% Daily Value*
| Calories | 483kcal | 24% |
| Carbohydrates | 59g | 20% |
| Protein | 28g | 56% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 108mg | 36% |
| Sodium | 1501mg | 63% |
| Potassium | 665mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 47g | 94% |
| Vitamin A | 1007IU | 20% |
| Vitamin C | 49mg | 54% |
| Calcium | 65mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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