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best pineapple chicken
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best pineapple chicken

Best Pineapple Chicken is a bright and flavorful dish that hits the perfect balance of sweet, tangy, and savory. Juicy chicken chunks are stir-fried with vibrant bell peppers and tossed in a sticky pineapple glaze that’s bursting with tropical flair. It’s a fast, one-pan wonder that makes a delicious weeknight dinner or an easy alternative to takeout. Serve it over fluffy rice or noodles for a meal that’s sure to satisfy.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: dinner
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs boneless skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 tbsp cornstarch for coating
  • 2 tbsp oil vegetable or sesame
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 1 cup pineapple chunks fresh or canned, drained
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • For the Sauce:
  • ¼ cup pineapple juice
  • 3 tbsp soy sauce low sodium
  • 1 tbsp rice vinegar
  • 1 tbsp honey or brown sugar
  • 1 tbsp ketchup optional, for a slight tang and color
  • 1 tsp cornstarch for thickening

Method
 

  1. Toss the chicken pieces with 1 tbsp cornstarch to lightly coat.
  2. Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 6–8 minutes. Remove from the pan and set aside.
  3. In the same skillet, add more oil if needed. Stir-fry bell peppers, garlic, ginger, and pineapple chunks for 2–3 minutes until just tender and fragrant.
  4. In a small bowl, whisk together pineapple juice, soy sauce, rice vinegar, honey, ketchup (if using), and cornstarch.
  5. Return the chicken to the skillet and pour the sauce over everything. Cook, stirring constantly, for 2–3 minutes until the sauce thickens and coats the chicken and veggies.
  6. Serve hot over rice or noodles. Garnish with green onions or sesame seeds if desired.

Notes

  • Refrigerator: Store in an airtight container for up to 4 days.
  • Reheat: Reheat in a skillet or microwave until warmed through.
Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.