Craving something tropical for dinner? Try pineapple chicken with tender sautéed chicken thighs, juicy chunks of fresh pineapple and crisp red bell peppers. You can have this delicious dish on the table in under 30 minutes.
I’m always on the lookout for easy chicken dinners that everyone will enjoy, and I’m proud to say that this quick pineapple chicken is always a huge hit, whether I’m making it for a speedy solo meal or for family and friends !
The craziest part is that it’s basically a chicken traditional Chinese stir-fry that gets a boost from juicy pineapple, so the sauce is infused with that sweet tropical flavor. Serve it up and enjoy an instant island escape!
How to make pineapple chicken?
The heart of this dish is chicken thighs, pineapple and red bell peppers. Stir-fry them until golden, then coat everything in a sweet and savory sauce. Add a side of rice and boom!
You’ve got a complete meal.
If you’re feeling fancy, you can even serve this dinner in a hollowed-out pineapple for a super stylish presentation.
Which ingredients should you use for pineapple chicken?
You can use fresh or canned pineapple, but I wouldn’t recommend frozen. If you’re using canned pineapple, be sure to reserve the juice for the sauce.
I like red bell pepper here because it adds flavor and crunch, but any color will work.
Yellow or orange peppers taste just like red, so use whatever you have on hand. I sometimes add a bit of onion and minced ginger to sauté just before the pepper.
Chicken thighs are a must: they’re traditional, and the dark meat has much more flavor.
If you prefer chicken breast, you can absolutely use it instead of thighs, but honestly you’re missing out.
I usually finish the dish with sesame seeds and sliced green onions, but if you don’t have these garnishes, don’t worry. They don’t add much flavor; they’re mostly for looks.
Hoisin sauce: this is the Chinese barbecue sauce that you can easily make yourself by clicking here. You’ll often see it served with Peking duck, and its flavor is simply delicious.
Light soy sauce: A classic salty soy sauce that you can find in almost every supermarket. Really no excuse not to pick some up!
Cornstarch (Maizena): It gives the meat a tender texture and thickens the sauce to that glossy, syrupy consistency we love.
What to serve with pineapple chicken?
As a side, I usually start some well-rinsed sushi rice in the rice cooker at the same time, so everything is ready at once.
Pineapple chicken with rice is really a complete meal (yes, yes, this is where I’m going to convince you that this recipe is very healthy and absolutely not caloric – cognitive dissonance for the win, oops) because you get fruit, vegetables, protein and carbs.
That said, I sometimes add a bit of steamed broccoli, because you can never have too many veggies! If you like fruit in a sweet-and-savory dish, try my mango chicken
Pineapple Chicken
Equipment
- 1 Wok
Ingredients
- 400 g diced chicken
- 1 pinch salt
- 1 pinch black pepper
- 1 red bell pepper, finely diced
- 1 can of diced pineapple
- 2 teaspoons of cornstarch mixed with one tablespoon of water
SAUCE
- 1 juice from one can of pineapple
- 50 g light soy sauce
- 50 g brown sugar
- 2 tablespoons hoisin sauce
- 2 minced garlic cloves
- 0.5 minced red chili
Instructions
- In a small saucepan over medium heat, bring the sauce to a boil. As soon as it boils, add the cornstarch mixture and stir until thickened. Set aside.
- Season the chicken with salt and pepper. In a skillet over medium-high heat with a little oil, sauté the chicken until golden.
- Add the bell pepper and sauté for another 3–4 minutes.
- Add the sauce and let it simmer for 3 minutes. Add the pineapple pieces and toss to combine.
