Sticky Pineapple Chicken
User Reviews
5
Sticky Pineapple Chicken
Description
Sticky Pineapple Chicken combines chicken breast pieces with a vibrant pineapple-based sauce. The chicken is seasoned and cooked until no longer pink, then tossed with a sauce made by simmering pineapple juice, soy sauce, brown sugar, sweet chili sauce, ginger, and cornstarch until thickened. Folding in fresh pineapple slices adds both texture and natural sweetness to the dish. The sauce's blend of brown sugar and sweet chili sauce creates a sticky, flavorful coating that complements the tender chicken pieces.
The overall texture contrasts juicy chicken with the tender pineapple chunks and a sticky glaze, making each bite rich and layered. The recipe calls for seasoning the chicken simply with salt and pepper before cooking in a skillet, highlighting the sauce and fruit flavors.
This chicken dish pairs well with plain or coconut rice to soak up the sauce and is enhanced by optional garnishes like fresh cilantro and nuts, which add freshness and crunch. The inclusion of elements like soy sauce and sweet chili sauce provide savory depth alongside sweet and slightly spicy notes.
Cashews, almonds, and fresh cilantro can be added as garnishes. Use canned or carton pineapple juice and consider tamari if gluten-free. Sweet chili sauce brands can vary; Mae Ploy and Trader Joe’s versions are suggested. The recipe advises using skinless chicken breast or thighs cut into bite-sized pieces for best results.
Ingredients
- 1 1/2 lbs. chicken breast (cut into bite-size pieces)1
- 1/2 to 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup pineapple juice
- 1/4 cup soy sauce
- 1/3 cup brown sugar
- 1/4 cup sweet chili sauce
- 1 teaspoon ginger or 1/4 teaspoon Dried Ginger, fresh
- 1 1/2 teaspoon cornstarch
- 1 1/2 cups pineapple sliced, fresh
Optional: fresh cilantro, almonds, cashews)
Instructions
- Start by cutting the chicken into bite-size pieces. Pat dry with a paper towel. Sprinkle with salt and pepper. Heat a large skillet over medium-high heat. Add oil. Cook chicken for 6-8 minutes or until cooked through and no longer pink.
- Meanwhile, make the sticky pineapple sauce. Add the pineapple juice, soy sauce, brown sugar, sweet chili sauce, cornstarch, and ginger to a pot and let cook and thicken for about 5 minutes.
- Once the chicken has cooked through, add the sauce to the chicken and toss to coat. Fold in fresh pineapple slices. Sprinkle with fresh cilantro and cashews, if using.
Notes
- Use boneless, skinless chicken breast or thighs cut into bite-size pieces for consistent cooking.
- Sweet chili sauce adds a sweet and mildly spicy flavor; choose a brand to suit your taste or availability.
- Serve this dish with coconut rice to complement the sticky pineapple sauce.
- Optional garnishes include fresh cilantro and nuts like cashews or almonds for added texture.
- Use pineapple juice from a can or carton; fresh juice is fine if available.
- Tamari sauce can be substituted for soy sauce to make the recipe gluten-free.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Calories | 372kcal | 19% |
| Carbohydrates | 43g | 14% |
| Protein | 38g | 76% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 1465mg | 61% |
| Potassium | 837mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
| Vitamin A | 93IU | 2% |
| Vitamin C | 38mg | 42% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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