Chicken with pineapple sauce is one of my favorite dishes. It’s simple, delicious, and everything goes well with it. The best part is there are countless recipes. Some people put ingredients differently and some of them taste different. If you’re looking to make your own, check out this recipe (that’s also a great soup base).
This crispy, saucy chicken is every pineapple lover’s dream! Pineapple chicken is the best mix of sweet and savory. It’s a quick and easy dinner that your family will go crazy over!
Using fruit in a savory recipe is a great way to balance flavors! Honey orange glazed chicken, Greek lemon chicken, and pineapple teriyaki chicken are just a few more recipes where adding fruit makes the whole dish come together!
Quick and Easy Pineapple Chicken Recipe
Temperatures in Utah have been going up little by little, so I’ve been breaking out recipes that remind me of warm weather. What better way to pull you out of the winter blues than with a bright, savory chicken dish that you can make in a snap!? Pineapple chicken is tossed in cornstarch for that perfectly crispy outer layer, then cooked in the most amazing sticky-sweet pineapple glaze. Each bite is full of so much flavor! My kids are obsessed with this chicken and have told me it tastes better than takeout. I wholeheartedly agree!
The other great thing about this pineapple chicken is that it comes together in 30 minutes total. No need to slave away in the kitchen to make something absolutely delicious! With this recipe, you get all the bright, zesty flavor without the hassle. Pineapple chicken tastes great just served on top of white rice, but if you really want to impress your family, pair it with my tried and true fried rice and some air fryer egg rolls for a complete meal! Once you start making these recipes at home, you won’t want takeout again. Let’s get cooking!
All Ingredients Needed
It’s always a good thing when you have all the ingredients to make a tasty new recipe. You bring the pineapple, and I’m sure your pantry has the rest! This pineapple chicken is so delicious, you won’t believe that it took such simple ingredients to make it. As always, measurements for each of these ingredients can be found below in the printable recipe card!
- Chicken Breasts: I used boneless, skinless chicken breasts here because it speeds up preparation.
- Garlic Salt: No savory dish is complete without a little garlic!
- Cornstarch: This is first used as a batter for the chicken. It gives your pineapple chicken that perfect crispy but saucy effect.
- Canola or Vegetable Oil: Either works! You’ll need this for pan frying your chicken pieces.
- Light Brown Sugar: If you haven’t tried adding brown sugar to your sauces and marinades, you need to! It upgrades every dish with a little smoky-sweet flavor.
- Pineapple Juice: This adds moisture to your sauce and flavor, too!
- Soy Sauce: A splash of Kikkoman soy sauce gives this dish a little Asian flair.
- White Vinegar: Adds the tastiest hint of tang.
- Cornstarch: In the sauce, this is used to adjust consistency.
- Pineapple Chunks: You can use either fresh or canned!
- Sesame Seeds and Green Onion: I add these both on top for that picture-perfect garnish.
How to Make Pineapple Chicken
Once you’ve prepared each of the ingredients, it only takes 15 minutes to cook up this tasty chicken! This has been one of my go-to recipes because of how easy it is to make. Plus, I love pineapple. Making this for dinner is a no-brainer!
- Batter: Season the chicken with garlic salt, and place the cubed chicken into a bowl or zip lock bag. Add the cornstarch, and toss or shake to coat the chicken well.
- Pan Fry: Heat the oil in a large pan over medium high heat. Cook the chicken on both sides for 6-8 minutes. Stir occasionally until chicken is browned and mostly cooked through. It will continue to cook for additional time while it simmers in the sauce.
Preparing the Pineapple Sauce
- Whisk Ingredients: Add the brown sugar, pineapple juice, soy sauce, vinegar and cornstarch to a medium sized bowl, and whisk until incorporated. Make sure the cornstarch is dissolved.
- Pour Over Chicken: Next, pour it over the browned chicken in the pan.
- Add Pineapple Chunks: Add the pineapple chunks, and toss the sauce to coat the chicken in the pan.
- Simmer: Continue to simmer and cook on low, and occasionally stir the sauce and chicken. Cook until the sauce thickens and the chicken is cooked through. This should take about 15 minutes.
- Enjoy: Serve over rice, and garnish with sesame seeds and diced green onion.
Tips and Variations
Pineapple lovers will love this chicken! Tender chicken tossed in a sweet and tangy sauce, and juicy pineapple chunks in every bite. It’s an easy weeknight meal that tastes better than takeout. You’ll love it!
- Adding in Vegetables: Any vegetables can be sautéed and added in for extra nutritional value. Any sweet pepper, broccoli, snap peas, snow peas, carrots, green beans, mushrooms, red onion, whatever you prefer!
- Don’t Skip the Breading: For that amazing crispy outer layer à la Chinese takeout, make sure you toss your chicken pieces in cornstarch before cooking. That yummy texture makes all the difference!
- Serve With: I love serving pineapple chicken with other “homemade takeout” dishes. Garlic beef and broccoli lo mein, cream cheese wontons, and shrimp spring rolls just to name a few!
Storing Leftover Pineapple Chicken
Just like Chinese leftovers, this pineapple chicken is amazing for heating up the next day! It honestly tastes just as good. Here’s how to store it for the best results!
- In the Refrigerator: Store in an airtight container in the fridge for 3-4 days.
- In the Freezer: Store in an airtight container, or lay flat in a ziplock back for 2-3 months. Thaw overnight in the fridge before reheating.
- Reheating: To reheat, microwave or warm pineapple chicken on the stove until heated through.
This Pineapple Chicken is the perfect combination of sweet, savory, and spicy. It’s packed with tender chicken, juicy pineapple, and red bell pepper. Ready in just 25 minutes!
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We are big pineapple lovers here! This Pineapple Chicken was an instant hit with the family — they love it almost as much as they love this Pineapple Upside Down Cake, this Pineapple Coconut Cake, or this Pineapple Smoothie 😉
Now, we’ve already made crockpot pineapple chicken, but sometimes I’m craving its sweet and savory flavors and I don’t have three hours to wait for it to cook.
That’s where this stovetop Pineapple Chicken comes in.
This recipe is packed with tender bites of chicken in a gooey, sweet, slightly spicy pineapple sauce—and it’s ready in just 25 minutes!
Ingredients needed for Pineapple Chicken:
- Pineapple Sauce: we’re making up a gooey, sweet, tangy, spicy pineapple sauce with pineapple juice, brown sugar, apple cider vinegar, hoisin sauce, cornstarch, minced garlic and ginger, salt, and red pepper flakes.
- Cornstarch, Salt, and Black Pepper: we coat the chicken pieces in cornstarch and seasonings to help add flavor and absorb moisture. This gives the exterior that crispy texture!
- Chicken Breast: I use boneless and skinless chicken breast cut into 1/2-3/4″ pieces. You could also use chicken thigh, but it may take slightly longer to cook.
- Oil: you’ll use oil to cook the pepper and brown the chicken before adding the pineapple sauce.
- Red Bell Pepper: adds some color and a boost of nutrition
- Pineapple Chunks: I use canned pineapple chunks but you could chop up fresh pineapple and use that instead.
How to make Pineapple Chicken
- Make the pineapple sauce: In a bowl, whisk together all of the pineapple sauce ingredients. Set aside.
- Coat the chicken: In a baking dish or ziplock bag, combine cornstarch, salt, and pepper. Add in the chicken pieces and toss until fully coated.
- Cook the pepper: Heat a skillet over medium-high heat and add in 1 tablespoon of oil. Add in the pepper and cook until crisp-tender. Remove from the pan.
- Brown the chicken: In the same pan, add another tablespoon of olive oil and the chicken pieces. Cook until golden-brown.
- Combine: When the chicken is browned, add the sauce, peppers, and. pineapple to the skillet. Cook until the sauce is thickened and the chicken is cooked through.
What does pineapple do to chicken?
Pineapple contains a group of enzymes called Bromelain which help break down the connective tissues in meat. So not only does it add a fresh, tangy, fruity flavor, it also creates a deliciously tender texture.
Can I use fresh pineapple?
Yes! I like to use canned pineapple because I can get the juice and the fruit I need for this recipe with one 540 ml can. However, if you want to use fresh pineapple and buy the juice separately, feel free to do that instead.
How to store leftovers:
Leftover pineapple chicken will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. To reheat, thaw in the fridge if frozen, then microwave or warm on the stove until heated through.
- Add other veggies. Feel free to cook any veggies you like along with the red bell pepper. Try broccoli, snap peas, carrots, green beans, mushrooms, you name it.
- Make it spicier. This dish already has a kick of heat from the red pepper flakes, but if you like an even spicier sauce, mix in a drizzle of Sriracha!
Chicken in Pineapple Sauce (Chicken Hamonado)
Pineapple fans should definitely try this chicken hamonado dish. Pineapple is the main ingredient in this saucy Filipino dish and makes the chicken sweet, tender and tasty. Pork can also be used to make hamonado, but this chicken version is my favorite!
3 lb (1.3 kg) chicken pieces of your choice (thighs, drumsticks or wings)
2 tbsp (30 ml) fish sauce
1 tbsp (15 ml) lemon juice
1 tsp freshly ground black pepper, plus more to taste
2 tbsp (30 ml) vegetable oil
4 cloves garlic, chopped
1 small onion, chopped
1 cup (240 ml) unsweetened pineapple juice
2 tbsp (25 g) sugar
2 tbsp (30 ml) soy sauce
1 (14-oz [398-ml]) can pineapple chunks with juice
Salt, to taste
Steamed rice, for serving
In a large bowl, combine the chicken pieces with the fish sauce, lemon juice and pepper; toss to combine. Cover with plastic wrap and refrigerate for at least an hour. Drain the chicken and discard the marinade.
Heat the oil in a Dutch oven or heavy-bottomed pan over medium-high heat. Add the garlic and onion, and sauté until the onion begins to soften, about 2 minutes.
Add the chicken and sauté until no longer pink, about 5 minutes.
Add the pineapple juice, sugar and soy sauce. Bring to a boil, reduce the heat to medium and simmer covered until the chicken is almost tender, about 20 minutes.
Add the pineapple chunks with juice and continue to simmer until the sauce has reduced and the chicken is tender, about 20 minutes. Season to taste with salt.
Serve with steamed rice.