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.
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.
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.
What to serve with pineapple chicken?
Try rice or noodles!
Other Asian-inspired chicken recipes to try:
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 (Asian Style)
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.
Maria says
Sooo good!! My 6 year old thought he would not like it and then proceeded to gobble it up with rave reviews. Thank you!
Natasha says
Haha that's great!!
Autumn says
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 🙂
Natasha says
I'm so glad you gave this recipe a try and it worked out!! 😀
Marsha Ramsdell says
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.
Natasha says
You're very welcome!! 🙂 I'm so happy you liked it!
Sharon says
I made this for dinner tonight serving it over rice. We added broccoli. It was delicious! Thank you for sharing.
Natasha says
You're very welcome!! 🙂
Ash says
How do I make the pineapple juice if I'm using the fruit instead of the canned one?
Natasha says
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.
Pat Lacefield says
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!
Natasha says
That's great!! 🙂 I'm so happy it's a hit with your family.
Kerri says
So easy! So good 🙂 saving this recipe to make again, and I’m considering maybe adding some broccoli too...and maybe cashews. Super good!
Natasha says
I'm so happy you enjoyed it, Kerri! I like the cashews idea!
Jessica C says
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!!
Natasha says
Wow that's amazing!! So glad to hear that! Thanks for letting me know 🙂
Daniel says
I added tobanjan (spicy Korean fermented pepper paste). An absolute hit.
Natasha says
Ooh awesome!! Thanks for the tip!
Maggie says
I added broccoli and it was delicious! Love the sauce. I like a little spice so I put a teaspoon of sriracha in it!
Natasha says
Wonderful! So glad you liked it!
Rotsalinh says
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!
Natasha says
I’m so happy you liked it!! 🤗♥️ Thanks for taking the time to comment!
Denise says
I’m making this in about an hour! I am SO EXCITED!
Natasha says
Hope you like it! 🤗