Sticky Pineapple Chicken
Tender chicken pieces coated in a glossy pineapple glaze made with soy sauce, garlic, ginger, brown sugar, and pineapple juice. This easy skillet dinner combines sweet, savory, and tangy flavors and is delicious served over rice.
Equipment
- Large nonstick skillet
- Cutting board
- Chef’s knife
- Mixing bowls
- Measuring cups and spoons
- Wooden spoon or spatula
- Meat thermometer
Ingredients
- For the Chicken:
- 1½ pounds boneless skinless chicken thighs or breasts
- 1 tablespoon olive oil
- 2 tablespoons cornstarch
- ½ teaspoon black pepper
- ¼ teaspoon salt
- For the Pineapple Sauce:
- 1½ cups pineapple chunks
- ½ cup pineapple juice
- ¼ cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 3 garlic cloves minced
- 1 teaspoon freshly grated ginger
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- Optional Garnish:
- 2 tablespoons sliced green onions
- 1 teaspoon sesame seeds
Instructions
- Cut chicken into evenly sized pieces. Pat dry, then toss with salt, black pepper, and 2 tablespoons cornstarch.In a bowl, whisk pineapple juice, soy sauce, brown sugar, rice vinegar, garlic, and ginger.In a separate small bowl, mix 1 tablespoon cornstarch with 2 tablespoons cold water.Heat olive oil in a large skillet over medium-high heat. Cook chicken for approximately 6–8 minutes, turning occasionally, until golden and the internal temperature reaches 165°F (74°C). Transfer to a plate.Add pineapple chunks to the skillet and cook for 2–3 minutes until lightly golden.Pour in the pineapple sauce and bring to a gentle simmer.Stir the cornstarch slurry again and gradually add it to the sauce. Cook for 1–2 minutes until thickened.Return chicken to the skillet and toss until coated. Simmer briefly, then garnish with green onions and sesame seeds.Serve warm with steamed rice or vegetables.