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.

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:

• Easy Teriyaki Chicken Recipe
• Honey 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.

5 from 2 votes

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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.

Course Main Course

Cuisine Asian American

Keyword pineapple chicken recipe

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4

Calories 407 kcal

Author Natasha Bull

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

1. 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.

2. Prep your veggies.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

Recipe 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 Facts

Pineapple Chicken (Asian Style)

Amount Per Serving

Calories 407 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 2g13%

Cholesterol 72mg24%

Sodium 639mg28%

Potassium 655mg19%

Carbohydrates 46g15%

Fiber 2g8%

Sugar 34g38%

Protein 26g52%

Vitamin A 91IU2%

Vitamin C 18mg22%

Calcium 35mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.