Looks Delic
In this pineapple chicken recipe the salty flavor of the soy sauce and sweet of the pineapple complement each other in a way that can only be compared to chocolate and pretzels. Maybe that’s a reach because let’s be honest nothing really compares to chocolate and pretzels. Pineapple chicken does however satisfy that salty sweet craving in a healthy weeknight dinner.Â
Not only does this pineapple chicken recipe come together in under 30 minutes but it’s healthy and packed with tons of flavor. If you serve it with cauliflower fried rice your meal is complete and you’ve also probably reached your daily vegetable goals.
About the Ingredients
Chicken – boneless skinless chicken cut into bite sized pieces.
Cornstarch – this is to toss the chicken in before pan frying it. It helps give the chicken a little bit of brown color and crispier texture on the outside.
Onion and green bell pepper – cut into bite sized pieces.
Sauces and seasonings – soy sauce, hoisin, garlic powder, salt and pepper.
Pineapple chunks – if pineapple is ripe in your market us the fresh stuff. This recipe calls for canned chunks only because pineapple is out of season right now and canned saves a whole lot of time.
How to Make Pineapple Chicken
Start your recipe by tossing the chicken pieces in a little cornstarch to give them a light coating. Heat your oil in a nonstick pan and then pan fry the chicken until brown and cooked. Then remove it to a plate and set aside.
Now sauté the vegetables until soft. Then add the sauces and and seasonings and whisk to combine it. Using equal parts water and cornstarch make a little slurry and pour it into the sauce in the pan. Continuing whisking until the sauce begins to thicken.
Add in the pineapple chunks and simmer until everything is hot. Serve pineapple chicken over rice.
Recipe Substitutions and Variations
For some extra flavor and texture you could add cashew pieces when adding the pineapple. Roughly chop the cashews and toss them in at the end just to coat and combine them.
FAQs and Recipe Tips
Serve pineapple chicken with rice to soak up the extra sauce and flavor. For an additional side dish try serving with vegetable or chicken potstickers.
Cornstarch absorbs moisture. This is will help the chicken brown to a nice color and get a slightly crispier texture on the outside without breading or dredging it.
The Recipe for Pineapple Chicken
The recipe is attached below for easy downloading and printing. If you test it out be sure to leave a note in the comments below. I’d love to hear what you thought. Enjoy!
Pineapple Chicken
Ingredients
- 2 tbsp canola oil
- 4 chicken breasts cut into bite-size pieces
- 4 tbsp cornstarch divided
- salt & pepper to taste
- 1 onion cut into large chunks
- 1 green bell pepper cut into large chunks
- ½ cup soy sauce
- 3 tbsp hoisin sauce
- 2 tsp garlic powder
- 20 oz canned pineapple chunks drained of juices
Instructions
- Place chicken pieces in a mixing bowl. Toss with 3 tablespoons of cornstarch until all of the pieces are coated.4 chicken breasts, 4 tbsp cornstarch
- Heat canola oil in a large non-stick pan over medium-high heat. Add the chicken and cook until browned and cooked through, about 7 minutes. Season with salt & pepper. Remove the chicken to a plate.2 tbsp canola oil, salt & pepper
- Add the onion and pepper to the pan and cook until softened, about 5 minutes.1 onion, 1 green bell pepper
- Pour in the soy sauce, hoisin sauce and garlic powder. Whisk until combined.½ cup soy sauce, 3 tbsp hoisin sauce, 2 tsp garlic powder
- In a small dish, make a cornstarch slurry by whisking 1 tablespoon of cornstarch and 1 tablespoon of water until smooth. Pour into the pan and whisk until sauce thickens.4 tbsp cornstarch
- Add the chicken back to the pan and add the pineapple chunks. Continue to simmer until heated through.20 oz canned pineapple chunks
Notes
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