Description
This Pineapple Chicken recipe features tender bite-sized pieces of chicken cooked in a flavorful sweet and savory pineapple sauce with garlic, ginger, and hoisin. Finished with toasted sesame seeds and green onions, it’s a simple stovetop dish perfect for a delicious weeknight dinner served over rice.
Ingredients
Scale
Chicken and Seasoning
- 2 teaspoons vegetable oil
- 1-1/2 pounds boneless skinless chicken breasts or thighs, cut into bite size pieces
- 2 teaspoons salt
- 1 teaspoon pepper
Sauce and Flavorings
- 2 cups fresh or canned pineapple, cut into bite size pieces
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- ¾ cup pineapple juice
- ¼ cup soy sauce
- 2/3 cup chicken broth (divided)
- 1/3 cup hoisin sauce
- ¼ cup brown sugar
- 2 teaspoons cornstarch
- 2 teaspoons cold water
- 2 tablespoons sesame seeds
- Green onion, chopped (for garnish)
- Chili garlic sauce (optional)
Instructions
- Prepare the Chicken: Dry both sides of the chicken pieces with paper towels to remove excess moisture.
- Season the Chicken: Place the chicken pieces into a bowl and season with 2 teaspoons salt and 1 teaspoon pepper. Mix well to evenly coat all pieces.
- Heat the Oil: Heat 2 teaspoons of vegetable oil in a large pan over medium-high heat until shimmering.
- Add the Chicken: Add the seasoned chicken pieces to the hot oil and stir to ensure all pieces are coated in oil.
- Cook the Chicken: Cook the chicken, stirring occasionally, for 6-8 minutes until browned on all sides and fully cooked through.
- Deglaze the Pan: Pour ¼ cup of chicken broth into the pan. Use a utensil to scrape the bottom of the pan to lift any browned bits stuck to it.
- Add Aromatics: Add the minced ginger and garlic to the pan and cook for about 30 seconds until fragrant.
- Make the Sauce: In a small bowl, combine pineapple juice, soy sauce, remaining chicken broth (approximately â…“ cup), hoisin sauce, and brown sugar.
- Add Sauce to Chicken: Pour the sauce mixture into the pan with the chicken and bring to a gentle simmer.
- Prepare Cornstarch Slurry: In a separate small bowl, mix cornstarch with cold water and stir until smooth.
- Thicken the Sauce: Add the cornstarch slurry to the pan and stir continuously. Cook for a few minutes until the sauce thickens and coats the chicken.
- Add Optional Spice: For extra sweet and spicy flavor, optionally add ½ cup of sweet chili Thai sauce and stir to combine.
- Garnish and Serve: Sprinkle sesame seeds and chopped green onions over the dish. Serve hot over cooked rice.
Notes
- Use either chicken breasts or thighs; thighs will be more tender and juicy.
- Fresh pineapple adds a brighter flavor, but canned pineapple works well too.
- Adjust the amount of chili garlic sauce based on your preferred spice level.
- Serve with steamed rice or noodles to soak up the delicious sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop or microwave.
