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Pineapple chicken stir fry with red bell pepper and pineapple chunks served over fluffy white rice on a white plate, topped with sesame seeds and chopped green onions, with a skillet of the dish in the background.

Pineapple Chicken

Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
This pineapple chicken is sweet, tangy, and on the table in 30 minutes. Tender chicken, crisp bell peppers, and juicy pineapple in a sauce that beats takeout every time.

Ingredients

Chicken and Veggies

  • 1 ½ pounds chicken breasts (about 2 large breasts) cut into 1 inch pieces
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 3 Tablespoons cornstarch
  • 3 Tablespoons olive oil
  • 1 can (20 oz) pineapple chunks , drained (reserve 1/2 cup juice for sauce)
  • 1 red bell pepper , cut into bite sized pieces

Sauce

  • ½ cup pineapple juice (reserved from the canned pineapple)
  • 3 Tablespoons honey
  • 2 Tablespoons soy sauce
  • 1 Tablespoon rice wine vinegar
  • 1 teaspoon freshly grated ginger (I use the frozen ginger cubes)
  • 2 cloves garlic , minced
  • 1 Tablespoon corn starch

For serving: Coconut Rice

Instructions

  • Make the sauce: In a small bowl, whisk together 1/2 cup pineapple juice, 3 Tablespoons honey, 2 Tablespoons soy sauce, 1 Tablespoon vinegar, 1 teaspoon ginger, 2 cloves garlic, and 1 Tablespoon cornstarch until smooth. If you don’t quite have ½ cup pineapple juice, top it off with a little water.
  • Prepare the chicken: Place the chicken pieces in a bowl. Season with 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Sprinkle 3 Tablespoons cornstarch on top and toss until the chicken is evenly coated.
  • Cook the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken in a single layer. Cook for about 4 minutes, flip, and cook another 3–4 minutes, until golden brown and cooked through (165°F). Remove from pan and transfer to a plate.
  • Add the vegetables: If the pan looks dry, add one extra teaspoon of oil. Stir in the bell pepper. Cook for about 3 minutes, stirring occasionally, until tender-crisp. Push to the side. Add the pineapple and cook without stirring for about 1 minute.
  • Thicken sauce: Pour the sauce over the vegetables and stir, making sure it is all coated evenly. Let it simmer for 2 minutes, until the sauce thickens and becomes glossy. Add in the cooked chicken and simmer for 1 more minute.
  • Remove from heat and serve warm over rice.

Notes

Keep leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 266kcal, Carbohydrates: 18g, Protein: 25g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Cholesterol: 73mg, Sodium: 663mg, Potassium: 515mg, Fiber: 1g, Sugar: 12g, Vitamin A: 657IU, Vitamin C: 29mg, Calcium: 14mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

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