Description

Pineapple Chicken combines juicy chicken, vibrant veggies, and a sweet-tangy glaze with golden pineapple chunks for a comforting tropical dish your whole family will love.

Ingredients

1 1/2 lbs chicken thighs or breasts, cut into bite-sized pieces
1 1/2 cups pineapple chunks (fresh or canned)
1 red bell pepper, diced
1 green or yellow bell pepper, diced
1 small onion, chopped
2 cloves garlic, minced
1/4 cup soy sauce
2 tbsp honey or brown sugar
2 tbsp rice vinegar or apple cider vinegar
1–2 tbsp reserved pineapple juice
1 tbsp cornstarch
2 tbsp water (for cornstarch slurry)
2 tbsp olive oil or vegetable oil
Salt and black pepper to taste

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Instructions

Prep all ingredients: chop chicken, veggies, and pineapple. Drain pineapple if canned.
Heat oil in a skillet or wok over medium-high. Add chicken, season with salt and pepper, and sear for 4–5 minutes. Transfer to a plate.
In the same pan, sauté onion and bell peppers for 3 minutes. Add garlic and cook 1 more minute.
In a bowl, whisk soy sauce, honey, vinegar, and pineapple juice. Mix cornstarch with water, then stir both into the skillet.
Add chicken and pineapple back to the pan. Stir and simmer 2–3 minutes until the sauce thickens and coats everything.
Serve hot, garnished with green onions, sesame seeds, or red pepper flakes if desired.

Notes

For presentation, serve in fresh pineapple halves or use lettuce cups for a fun twist.
Pairs well with rice, cauliflower rice, or steamed veggies.
Can be made gluten-free by using tamari or coconut aminos.
Store leftovers in the fridge for up to 3 days or freeze up to 2 months.