Pineapple Chicken
This sweet and savory pineapple chicken is full of juicy flavor and comes together in just one pan. It’s a quick, budget-friendly dinner that feels like takeout without the price tag.
Ingredients
- 1 ½ pounds boneless skinless chicken breast or thighs, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 2 garlic cloves minced
- 1 teaspoon fresh grated ginger or ¼ teaspoon ground ginger
- 1 can 20 ounces pineapple chunks, drained, with ½ cup of the juice reserved
- ½ cup low-sodium soy sauce
- 3 tablespoons brown sugar or honey
- 1 tablespoon rice vinegar or apple cider vinegar
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Optional: chopped green onions sesame seeds, red pepper flakes for garnish
Instructions
- Heat the oil in a large skillet over medium-high heat.
- Add the chicken to the pan and cook for 5 to 6 minutes, stirring occasionally, until browned on all sides.
- Add the minced garlic and ginger and cook for 1 more minute until fragrant.
- Pour in the drained pineapple chunks, ½ cup reserved pineapple juice, soy sauce, brown sugar, and vinegar.
- Stir well to combine all the ingredients in the pan.
- Reduce the heat to medium and let the mixture simmer for 5 to 7 minutes, or until the chicken is fully cooked through.
- In a small bowl, whisk together the cornstarch and cold water until smooth.
- Slowly pour the cornstarch slurry into the pan, stirring continuously as the sauce thickens.
- Let it cook for 2 to 3 more minutes until the sauce is glossy and coats the chicken well.
- Remove from heat and garnish with chopped green onions, sesame seeds, or red pepper flakes, if using.
- Serve hot over rice, noodles, or with steamed vegetables.