Sticky Pineapple Chicken (Print View)
Tender chicken pieces coated in a sweet and tangy pineapple glaze with fresh vegetables.
# What You'll Need:
→ Chicken
01 - 1.5 lbs boneless skinless chicken thighs cut into bite-sized pieces
02 - 1/2 tsp salt
03 - 1/2 tsp black pepper
04 - 2 tbsp cornstarch
→ Sauce
05 - 1 cup pineapple juice
06 - 1/2 cup low-sodium soy sauce
07 - 1/3 cup brown sugar
08 - 2 tbsp rice vinegar
09 - 2 tbsp ketchup
10 - 2 cloves garlic minced
11 - 1 tbsp fresh ginger grated
12 - 1 tbsp cornstarch mixed with 2 tbsp water
→ Vegetables & Garnishes
13 - 1 cup fresh pineapple cut into chunks
14 - 1 red bell pepper diced
15 - 2 green onions sliced
16 - 1 tbsp sesame seeds
→ For Cooking
17 - 2 tbsp vegetable oil
# Method:
01 - Season chicken pieces with salt and pepper in a bowl. Toss with 2 tbsp cornstarch until evenly coated.
02 - Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add half the chicken and cook for 3–4 minutes per side until golden and cooked through. Remove and repeat with remaining oil and chicken. Set aside.
03 - Add garlic and ginger to the same skillet. Sauté for 30 seconds until fragrant.
04 - Add pineapple juice, soy sauce, brown sugar, rice vinegar, and ketchup. Stir to combine and bring to a simmer.
05 - Stir in diced red bell pepper and pineapple chunks. Simmer for 3–4 minutes.
06 - Return chicken to the pan. Mix cornstarch slurry and stir into sauce. Cook stirring until sauce thickens and chicken is well coated for 2–3 minutes.
07 - Remove from heat. Top with sliced green onions and sesame seeds before serving.
# Insider Tips:
01 -
- The sauce clings to every bite of chicken like a glaze from a restaurant kitchen but comes together in minutes
- That perfect balance of sweet pineapple and savory soy sauce makes everyone ask for seconds immediately
02 -
- overcrowding the pan while searing chicken will steam it instead of giving you that golden exterior, so cook in batches even though it takes longer
- The sauce continues thickening off heat, so pull it a minute before you think its perfect
03 -
- Cut your chicken into uniform pieces so everything cooks at the same rate
- Have your slurry ready before you start the sauce because it thickens faster than you expect