Description
A vibrant and flavorful Asian-style Pineapple Chicken recipe featuring tender chicken pieces coated in a light cornstarch crust, stir-fried with juicy pineapple chunks, bell peppers, and onions, all tossed in a sweet and tangy pineapple-soy sauce. Perfect for a quick and delicious weeknight dinner that brings a perfect balance of sweet and savory flavors.
Ingredients
Scale
Chicken
- 2 chicken breasts, cut into 1-inch pieces
- 1/2 teaspoon garlic powder
- Pepper, to taste
- 3 tablespoons cornstarch
- 3 tablespoons olive oil, divided
Vegetables & Fruit
- 2 (8 ounce) cans pineapple tidbits or chunks, drained (reserve 3/4 cup pineapple juice)
- 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; top up with water if needed)
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar (or apple cider vinegar)
- 1 teaspoon freshly grated ginger
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
Instructions
- Prepare the sauce: In a small bowl, whisk together the pineapple juice (top up with water to reach 3/4 cup if necessary), honey, soy sauce, rice vinegar, grated ginger, minced garlic, and 1 tablespoon cornstarch until smooth.
- Prep the vegetables: Cut the red bell pepper and onion into bite-sized pieces, and drain the pineapple chunks while reserving the juice for the sauce.
- Coat the chicken: Toss the chicken pieces in a bowl with garlic powder, pepper, and 3 tablespoons cornstarch until evenly coated.
- Cook the chicken: Heat 2 tablespoons olive oil in a deep skillet over medium-high heat. Once hot, cook the chicken in two batches to avoid overcrowding. For each batch, cook for 4 minutes on one side, then flip and cook for another 3-4 minutes until browned and the internal temperature reaches 165°F. Add remaining 1 tablespoon olive oil before cooking the second batch. Transfer cooked chicken to a plate.
- Cook the pineapple: If the pan is dry, add about 1 teaspoon olive oil. Add pineapple chunks and cook without stirring for approximately 1 minute to develop slight caramelization.
- Sauté the vegetables: Stir in the red bell pepper and onion. Cook for about 3 minutes more, stirring occasionally until veggies are tender-crisp. You may cook longer for softer vegetables if preferred.
- Combine and finish: Return the cooked chicken to the pan. Pour the prepared sauce over all ingredients. Stir and cook until the sauce becomes bubbly and thickened (about 1-2 minutes). Remove from heat and serve immediately, ideally over rice or noodles.
Notes
- Make sure not to overcrowd the pan when cooking chicken to ensure even browning and proper cooking.
- If fresh pineapple juice is limited, top up with water to make up 3/4 cup as needed for the sauce.
- Adjust vegetable cooking time based on your preference for texture.
- This dish pairs well with steamed jasmine rice or egg noodles.
- To make this recipe gluten-free, use gluten-free soy sauce.
