Pineapple Chicken: Sweet, Tangy & Savory Tropical Comfort

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Introduction:

This Pineapple Chicken recipe brings together the best of sweet, savory, and tangy flavors in one irresistible dish. Juicy chicken pieces are coated in a sticky pineapple glaze, perfectly balanced with soy sauce, garlic, ginger, and brown sugar. Whether served over rice, noodles, or on its own, it’s a guaranteed crowd-pleaser that brings a taste of the tropics to your table.

Origin:

Pineapple Chicken is inspired by Asian-Pacific fusion cuisine, blending elements of Hawaiian, Chinese-American, and Southeast Asian flavors. Pineapple has long been a popular fruit in savory dishes across tropical regions, valued for its acidity, sweetness, and ability to tenderize meat. This recipe takes cues from traditional sweet and sour sauces but leans into a fruit-forward, garlicky glaze that’s modern and family-friendly.

Ingredients (Serves 4):

🍗 Main:

  • 1½ lbs (680g) boneless, skinless chicken thighs or breasts, cut into 1-inch chunks
  • Salt & pepper to taste
  • 2 tablespoons cornstarch (for coating)
  • 2 tablespoons vegetable oil

🍍 Pineapple Sauce:

  • 1½ cups pineapple chunks (fresh or canned, drained)
  • ½ cup pineapple juice (from can or fresh)
  • 3 tablespoons soy sauce
  • 2 tablespoons brown sugar (adjust to taste)
  • 1 tablespoon rice vinegar or apple cider vinegar
  • 1 tablespoon ketchup (adds color and tang)
  • 2 teaspoons fresh grated ginger
  • 3 garlic cloves, minced
  • 1 tablespoon cornstarch + 2 tablespoons water (for thickening)

Optional Add-Ins:

  • ½ red bell pepper and ½ green bell pepper, chopped (for color and crunch)
  • ½ onion, sliced
  • 1 tablespoon sweet chili sauce (for extra heat and sweetness)
  • Crushed red pepper flakes (for spice)

Instructions:

Step 1 – Prep and Cook Chicken:

  1. Toss chicken pieces with salt, pepper, and 2 tbsp cornstarch until coated.
  2. Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat.
  3. Sear chicken until golden and cooked through (6–8 minutes), then remove and set aside.

Step 2 – Make the Sauce:

  1. In the same pan, sauté garlic and ginger for 30 seconds until fragrant.
  2. Add pineapple chunks, bell peppers, and onions (if using). Sauté for 2–3 minutes.
  3. In a small bowl, mix pineapple juice, soy sauce, brown sugar, ketchup, and vinegar.
  4. Pour into the pan and bring to a simmer.

Step 3 – Thicken and Combine:

  1. Stir together 1 tbsp cornstarch and 2 tbsp water, then add to the pan.
  2. Simmer until the sauce thickens and becomes glossy (1–2 minutes).
  3. Return the cooked chicken to the pan, toss to coat evenly, and simmer for another 2–3 minutes.

Step 4 – Serve:

  • Serve hot over steamed white rice, jasmine rice, coconut rice, or noodles.
  • Garnish with chopped green onions, sesame seeds, or fresh cilantro.

Tips for Success:

  • Cornstarch coating helps give the chicken a light crisp and helps the sauce cling better.
  • Don’t overcrowd the pan — cook chicken in batches if needed.
  • Use fresh pineapple if available for best texture and sweetness.
  • Let the sauce simmer a bit longer if you like it stickier and more caramelized.

Serving Recommendations:

  • Serve with:
    • Steamed broccoli or snap peas
    • Coconut jasmine rice or cauliflower rice (for a low-carb option)
    • A side of pickled cucumbers or Asian slaw
  • Pair with iced green tea or a light white wine like Riesling or Pinot Grigio.

Nutrition (Per Serving – Approximate):

  • Calories: 375
  • Protein: 30g
  • Fat: 12g
  • Carbohydrates: 36g
  • Sugar: 18g
  • Fiber: 2g
  • Sodium: 720mg

Nutrition may vary depending on sauce quantity, optional add-ins, and serving method.

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