Pineapple Chicken is a vibrant and flavorful dish that brings a taste of the tropics right to your kitchen, offering a quick and easy weeknight meal solution. This recipe is perfect for anyone looking to prepare a delicious and satisfying dinner with minimal fuss, making it incredibly useful for busy individuals and families.
Key Ingredients for Pineapple Chicken:
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
- 1 (20 oz) can pineapple chunks in juice, undrained
- 1/2 cup low-sodium soy sauce
- 1/4 cup packed brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon minced fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1 tablespoon vegetable oil
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1/4 cup chopped fresh cilantro, for garnish (optional)
- Cooked white or brown rice, for serving
How to Make Pineapple Chicken:
This Pineapple Chicken recipe is a delightful symphony of sweet and savory flavors, featuring tender chicken enveloped in a luscious, tropical glaze. It’s incredibly straightforward, allowing you to whip up a restaurant-quality meal in under 30 minutes of active cooking. The balance of tangy pineapple, umami-rich soy sauce, and a hint of sweetness makes it utterly addictive.
Step-by-Step Instructions:
- Prepare the Pineapple Sauce: In a medium bowl, whisk together the undrained pineapple chunks (reserving the juice for later), soy sauce, brown sugar, rice vinegar, minced ginger, and minced garlic. Set aside.
- Thicken the Sauce: In a small separate bowl, whisk together the cornstarch and cold water until smooth. This will be used to thicken the sauce.
- Sear the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the cubed chicken and cook until lightly browned on all sides, about 5-7 minutes. You don’t need to cook it through completely at this stage, as it will finish cooking in the sauce.
- Add Vegetables: Add the diced red and green bell peppers to the skillet with the chicken. Cook for another 2-3 minutes, stirring occasionally, until the peppers are slightly tender-crisp.
- Introduce the Sauce: Pour the prepared pineapple sauce mixture into the skillet with the chicken and vegetables. Bring the mixture to a simmer, stirring to combine everything.
- Thicken the Sauce: Once simmering, slowly pour the cornstarch slurry into the skillet while stirring constantly. Continue to cook and stir for another 1-2 minutes, or until the sauce has thickened to your desired consistency, coating the chicken and vegetables beautifully.
- Serve: Serve the Pineapple Chicken immediately over a bed of fluffy cooked white or brown rice. Garnish with fresh chopped cilantro, if desired, for an extra burst of freshness.
Why You’ll Love This Pineapple Chicken:
You’ll absolutely adore this Pineapple Chicken for its irresistibly sweet and tangy flavor, transporting your taste buds straight to a tropical paradise with every bite. Unlike many elaborate stir-fries, this dish is remarkably budget-friendly, allowing you to create a vibrant and satisfying meal at home for a fraction of the cost of dining out. The bright, juicy pineapple chunks, coupled with the savory soy-ginger glaze and tender chicken, create a flavor profile that’s both comforting and exciting, reminiscent of classic sweet and sour dishes but with its own unique tropical twist.
Picture yourself enjoying a colorful, mouth-watering plate that’s as visually appealing as it is delicious. This Pineapple Chicken is more than just a meal; it’s an experience that’s simple to prepare but delivers complex, crowd-pleasing flavors. So why not ditch the takeout menus and bring the sunshine into your kitchen tonight? Give this delightful Pineapple Chicken a try – your taste buds will thank you!
Storing and Reheating Tips:
- Refrigeration: Allow the Pineapple Chicken to cool completely before storing. Transfer any leftovers to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
- Reheating: To reheat, place the desired portion in a skillet over medium-low heat, stirring occasionally, until heated through. You can also reheat it gently in the microwave. If the sauce seems a little thick after refrigeration, you can add a tablespoon of water or pineapple juice while reheating to loosen it up.
- Freezing: While freezing is possible, the texture of the bell peppers might change slightly upon thawing. For optimal results, it’s best to enjoy fresh or refrigerated leftovers. However, if you must freeze, cool completely, place in a freezer-safe airtight container or heavy-duty freezer bag, and it should last for up to 1-2 months. Thaw overnight in the refrigerator before reheating as directed.
Final Thoughts:
This Pineapple Chicken recipe is a guaranteed winner, offering a delightful blend of sweet, savory, and tropical flavors that’s perfect for any occasion. Easy to make and wonderfully satisfying, it’s a fantastic way to bring a taste of paradise into your home kitchen without any fuss. Give it a try and discover your new favorite weeknight meal!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Pineapple Chicken
Ingredients
Equipment
Method
- In a medium bowl, whisk together the undrained pineapple chunks (reserving the juice for later), soy sauce, brown sugar, rice vinegar, minced ginger, and minced garlic. Set aside.1 (20 oz) can pineapple chunks in juice, undrained, 1/2 cup low-sodium soy sauce, 1/4 cup packed brown sugar, 2 tablespoons rice vinegar, 1 tablespoon minced fresh ginger, 2 cloves garlic, minced
- In a small separate bowl, whisk together the cornstarch and cold water until smooth. This will be used to thicken the sauce.1 tablespoon cornstarch, 2 tablespoons cold water
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the cubed chicken and cook until lightly browned on all sides, about 5-7 minutes. You don’t need to cook it through completely at this stage, as it will finish cooking in the sauce.1 tablespoon vegetable oil, 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
- Add the diced red and green bell peppers to the skillet with the chicken. Cook for another 2-3 minutes, stirring occasionally, until the peppers are slightly tender-crisp.1/2 red bell pepper, diced, 1/2 green bell pepper, diced
- Pour the prepared pineapple sauce mixture into the skillet with the chicken and vegetables. Bring the mixture to a simmer, stirring to combine everything.
- Once simmering, slowly pour the cornstarch slurry into the skillet while stirring constantly. Continue to cook and stir for another 1-2 minutes, or until the sauce has thickened to your desired consistency, coating the chicken and vegetables beautifully.
- Serve the Pineapple Chicken immediately over a bed of fluffy cooked white or brown rice. Garnish with fresh chopped cilantro, if desired, for an extra burst of freshness.Cooked white or brown rice, for serving, 1/4 cup chopped fresh cilantro, for garnish (optional)