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    Home » Chicken & Poultry

    Pineapple Chicken (Asian Style)

    Published: Jul 4, 2020 / Updated: Apr 1, 2022 / 26 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe Print Recipe

    This pineapple chicken recipe is like making takeout at home with a deliciously sweet and tangy sauce that perfectly coats the tender chicken, onions, red peppers, and pineapple pieces.

    pineapple chicken in a skillet

    Calling all pineapple lovers! If you're into pineapple, chances are that you'll enjoy this recipe. If you've got picky eaters at home, I also have a feeling that they will like this one. 

    If you're wondering how to make pineapple chicken, it's pretty simple. This is one of those recipes where it's easiest if you prep everything before turning on the stove. Mix the sauce ingredients together then set them aside. Chop the veggies. Coat the chicken in the garlic powder, salt, and cornstarch (this adds extra flavor and the cornstarch helps the chicken brown on the outside and stay tender inside). You then fry the chicken in two batches (that way they brown up nicely and don't steam by being too crowded). The pineapple and veggies are then cooked for a few minutes, the chicken is added back to the pan, and the sauce is added. The cornstarch magically thickens it up pretty quickly, and then you're ready to serve!

    You may also like my Pineapple Shrimp Skewers or this Ground Pork Stir Fry with a pineapple ginger sauce. 

    pan-fried chicken on a plate (prep photo)
    Get that chicken nice and crispy!

    Recipe notes & tips:

    • I buy the canned pineapple that's unsweetened (packed in its own juice).
    • This recipe does have a fair bit of pineapple, so feel free to use a bit less if you want (like if you want just a taste). The pineapple juice in the sauce is from the cans of pineapple. Two 8-ounce cans or one 20-ounce can should have enough juice, but if it isn't enough, just top it up with water until you reach the 3/4 cup needed for the recipe.
    • You can use fresh pineapple, but you'll likely need to buy pineapple juice separately (for the sauce) if you go that route.
    • If you want the sauce to be a little less sweet, cut the honey down from the 3 tablespoons to 1.5-2. 
    • Feel free to swap the chicken breasts with chicken thighs!
    • This recipe is much easier when you have tongs to quickly turn the chicken. I also love my splatter guard - it makes clean-up easier.

    pineapple chicken on rice in a beige bowl

    What to serve with pineapple chicken?

    Try rice or noodles!

    Other Asian-inspired chicken recipes to try:

    • Easy Teriyaki Chicken Recipe
    • Honey Chicken
    • Easy Chicken Stir Fry

    close-up of pineapple chicken

    Let me know if you've made this easy pineapple chicken recipe! Questions? Let me know in the comments.

    Made one of my recipes? Tag me #saltandlavender on Instagram.

    pineapple chicken in a skillet

    Pineapple Chicken (Asian Style)

    This pineapple chicken recipe is like making takeout at home with a deliciously sweet and tangy sauce that perfectly coats the tender chicken, onions, red peppers, and pineapple pieces.
    5 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Main Course
    Cuisine Asian American
    Servings 4
    Calories 407 kcal
    Prevent your screen from going dark

    Ingredients
     

    • 2 chicken breasts cut into 1" pieces
    • 1/2 teaspoon garlic powder
    • Pepper to taste
    • 3 tablespoons cornstarch
    • 3 tablespoons olive oil divided
    • 2 (8 fluid ounce) cans pineapple tidbits or chunks drained (but reserve 3/4 cup juice for the sauce)
    • 1/2 red bell pepper cut into bite-size pieces
    • 1/2 medium onion sliced or cut into bite-size pieces

    Sauce:

    • 3/4 cup pineapple juice (from the canned pineapple)
    • 3 tablespoons honey
    • 2 tablespoons soy sauce
    • 1 teaspoon rice vinegar (or apple cider vinegar)
    • 1 teaspoon fresh ginger grated
    • 2 cloves garlic minced
    • 1 tablespoon cornstarch

    Instructions
     

    • Add the sauce ingredients to a small bowl. If you don't have quite enough pineapple juice to make 3/4 cup, just top the rest up with water. Whisk until smooth.
    • Prep your veggies.
    • Cut the chicken into 1" pieces and add them to a bowl. Toss them with the garlic powder and some pepper. Add the cornstarch and toss until coated.
    • Add 2 tablespoons of olive oil to a deep skillet over medium-high heat. Let the pan heat up for a few minutes. Cook the chicken in two batches (don't crowd the pan). Cook the chicken for 4 minutes and then flip (I use tongs to do this quickly) and cook for another 3-4 minutes or so. Chicken should be browned and cooked through (165F). For the second batch, I add another tablespoon of olive oil to the pan. Transfer each batch of the chicken to a plate when it's done.
    • If the pan is dry, add a small splash of olive oil (a teaspoon or so), and then add the pineapple. Let it cook without stirring it for about a minute.
    • Stir in the peppers and onions and cook for another 3 minutes or so, stirring occasionally. Veggies will be tender-crisp. You can cook for a little longer if you wish.
    • Add the chicken back to the pan and then stir in the sauce. Let it bubble until it's thickened (about 1-2 minutes), then take the pan off the heat and serve immediately over rice or noodles.

    Notes

    • I buy the canned pineapple that's unsweetened (packed in its own juice). 
    • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

    Nutrition

    Calories: 407kcalCarbohydrates: 46gProtein: 26gFat: 14gSaturated Fat: 2gCholesterol: 72mgSodium: 639mgPotassium: 655mgFiber: 2gSugar: 34gVitamin A: 91IUVitamin C: 18mgCalcium: 35mgIron: 1mg
    Keyword pineapple chicken recipe
    Author Natasha Bull
    « Santa Fe Chicken Skillet
    Smoked Salmon Pasta Salad »

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    1. Ayala says

      March 13, 2022 at 4:15 PM

      5 stars
      Found this recipe on your instagram and it's incredible! I've been using fresh pineapple and just substitute a bit of duck sauce into the sauce to make up for the sweetness and it's DELICIOUS!

      Reply
      • Miranda @ Salt & Lavender says

        March 13, 2022 at 9:18 PM

        We're so happy you found us, Ayala! Glad you enjoyed the recipe 🙂

        Reply
    2. Maria says

      April 11, 2021 at 9:02 AM

      5 stars
      Sooo good!! My 6 year old thought he would not like it and then proceeded to gobble it up with rave reviews. Thank you!

      Reply
      • Natasha says

        April 11, 2021 at 10:10 AM

        Haha that's great!!

        Reply
    3. Autumn says

      March 27, 2021 at 7:54 PM

      5 stars
      I’ve only ever made Asian food once before (it was a disaster), but I really wanted to try this and I’m glad I did! It’s awesome! I doubled the recipe and for the veggies I used carrots, zucchini, broccoli, and green bell pepper. Served it with jasmine rice and Thai tea 🙂

      Reply
      • Natasha says

        March 28, 2021 at 12:09 PM

        I'm so glad you gave this recipe a try and it worked out!! 😀

        Reply
    4. Marsha Ramsdell says

      November 12, 2020 at 7:19 PM

      5 stars
      Great recipe! Thanks so much for putting this on IG where I follow you. For me, this was not a quick and easy recipe. In my house it took all hands on deck but was so worth it.

      Reply
      • Natasha says

        November 13, 2020 at 9:47 AM

        You're very welcome!! 🙂 I'm so happy you liked it!

        Reply
    5. Sharon says

      November 11, 2020 at 5:17 PM

      5 stars
      I made this for dinner tonight serving it over rice. We added broccoli. It was delicious! Thank you for sharing.

      Reply
      • Natasha says

        November 12, 2020 at 10:04 AM

        You're very welcome!! 🙂

        Reply
    6. Ash says

      November 6, 2020 at 6:05 AM

      How do I make the pineapple juice if I'm using the fruit instead of the canned one?

      Reply
      • Natasha says

        November 6, 2020 at 8:47 AM

        I would just buy a separate carton of pineapple juice or use water. I'm not really sure how you'd juice it unless you own an actual juicer.

        Reply
    7. Pat Lacefield says

      November 4, 2020 at 1:42 PM

      5 stars
      Made this recipe last week and everyone loved it! My daughter is moving out soon and she asked for this recipe- it was so good!

      Reply
      • Natasha says

        November 5, 2020 at 9:04 AM

        That's great!! 🙂 I'm so happy it's a hit with your family.

        Reply
    8. Kerri says

      October 18, 2020 at 10:57 AM

      5 stars
      So easy! So good 🙂 saving this recipe to make again, and I’m considering maybe adding some broccoli too...and maybe cashews. Super good!

      Reply
      • Natasha says

        October 18, 2020 at 5:30 PM

        I'm so happy you enjoyed it, Kerri! I like the cashews idea!

        Reply
    9. Jessica C says

      July 28, 2020 at 12:53 PM

      5 stars
      I think this is my new favorite recipe!! My whole family... toddlers, husand and very picky grandmother all enjoyed it! I'd triple the sauce next time, just because I like a lot! Ha! Thanks so much!!

      Reply
      • Natasha says

        July 28, 2020 at 1:33 PM

        Wow that's amazing!! So glad to hear that! Thanks for letting me know 🙂

        Reply
    10. Daniel says

      July 25, 2020 at 1:13 PM

      5 stars
      I added tobanjan (spicy Korean fermented pepper paste). An absolute hit.

      Reply
      • Natasha says

        July 25, 2020 at 1:20 PM

        Ooh awesome!! Thanks for the tip!

        Reply
    11. Maggie says

      July 11, 2020 at 7:23 AM

      I added broccoli and it was delicious! Love the sauce. I like a little spice so I put a teaspoon of sriracha in it!

      Reply
      • Natasha says

        July 11, 2020 at 8:30 AM

        Wonderful! So glad you liked it!

        Reply
    12. Rotsalinh says

      July 7, 2020 at 5:51 PM

      Another amazing recipe, Natasha! Super quick and easy...I threw in some sugar snap peas and made coconut rice to serve it with! Can’t wait to try another one of your recipes!

      Reply
      • Natasha says

        July 7, 2020 at 6:03 PM

        I’m so happy you liked it!! 🤗♥️ Thanks for taking the time to comment!

        Reply
    13. Denise says

      July 7, 2020 at 5:07 PM

      I’m making this in about an hour! I am SO EXCITED!

      Reply
      • Natasha says

        July 7, 2020 at 6:04 PM

        Hope you like it! 🤗

        Reply

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    Natasha Bull, founder and author of Salt & Lavender, in the kitchen

    Hi! I'm Natasha. Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!  Read more...

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