This Sweet and Savory Pineapple Chicken recipe is your new go-to for a weeknight meal that’s both incredibly easy and bursting with delicious flavor. You’ll discover a vibrant dish that perfectly balances sweet, tangy, and savory notes, making it a crowd-pleaser for everyone.
Key Ingredients for Sweet and Savory Pineapple Chicken
Here’s what you’ll need to create this delightful dish:
- Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces. Chicken thighs will offer a richer, more forgiving flavor, while breasts cook up leaner.
- Pineapple: 1 (15-ounce) can pineapple chunks in juice, drained (reserve about 1/4 cup of the juice). Fresh pineapple can also be used, about 2 cups, cut into chunks.
- Onion: 1 medium yellow onion, thinly sliced.
- Bell Pepper: 1 red bell pepper, cut into bite-sized pieces. A green or yellow bell pepper works just as well for a different color profile.
- Garlic: 3-4 cloves garlic, minced.
- Ginger: 1 teaspoon grated fresh ginger, or 1/2 teaspoon ground ginger. This adds a wonderful zing.
- Soy Sauce: 1/4 cup low-sodium soy sauce (or tamari for gluten-free).
- Brown Sugar: 2 tablespoons packed light brown sugar.
- Rice Vinegar: 1 tablespoon rice vinegar. This adds a pleasant tanginess.
- Ketchup: 2 tablespoons ketchup. This helps with sweetness and color.
- Cornstarch: 1 tablespoon cornstarch, dissolved in 2 tablespoons of water to create a slurry. This is our thickening agent.
- Cooking Oil: 2 tablespoons vegetable oil or other neutral cooking oil.
- Optional Garnish: Toasted sesame seeds and sliced green onions for a fresh, flavorful finishing touch.
How to Make Sweet and Savory Pineapple Chicken
This Sweet and Savory Pineapple Chicken is remarkably simple to prepare, requiring just under 30 minutes from start to finish. The magic lies in the quick stir-fry method, creating tender chicken and vibrant vegetables coated in a luscious, irresistible sauce. You’ll be amazed at how quickly this satisfying meal comes together.
Step-by-Step Instructions
- Prepare the Sauce: In a small bowl, whisk together the soy sauce, reserved pineapple juice, brown sugar, rice vinegar, and ketchup. Set aside for later.
- Sear the Chicken: Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Sauté Aromatics and Vegetables: Add the remaining 1 tablespoon of cooking oil to the same skillet. Add the sliced onion and bell pepper and sauté for about 3-4 minutes until they begin to soften. Add the minced garlic and grated ginger and cook for another minute until fragrant, being careful not to burn the garlic.
- Combine and Thicken: Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the chicken and vegetables. Bring the mixture to a simmer.
- Add Pineapple and Thicken: Stir in the drained pineapple chunks. While stirring, slowly pour in the cornstarch slurry. Continue to stir and cook for 1-2 minutes until the sauce has thickened to your desired consistency.
- Serve: Remove from heat. Garnish with toasted sesame seeds and sliced green onions, if desired. Serve immediately over steamed rice, quinoa, or noodles.
Why You’ll Love This Sweet and Savory Pineapple Chicken
This Sweet and Savory Pineapple Chicken is an absolute winner for so many reasons, making it a staple in your recipe rotation. The star of the show is undoubtedly the perfect harmony of sweet pineapple and savory chicken, creating a burst of tropical flavor that’s both refreshing and comforting, reminiscent of classic sweet and sour dishes but with its own unique charm. Making this at home is also incredibly budget-friendly, allowing you to enjoy a restaurant-quality meal without the hefty price tag, especially when you can often find chicken and canned pineapple on sale. The vibrant pineapple chunks, crisp bell peppers, and tender chicken, all enveloped in a delectable glaze, make every bite an adventure for your taste buds. So why wait for takeout? Give this delightful Sweet and Savory Pineapple Chicken a try tonight – your taste buds will thank you!
Storing and Reheating Tips
Properly storing and reheating your delicious Sweet and Savory Pineapple Chicken will ensure it tastes just as good on the second go-around.
Storage:
- Refrigeration: Once the dish has cooled to room temperature, transfer any leftovers to an airtight container. Store in the refrigerator for up to 3-4 days. Ensure the container is completely sealed to prevent the flavors from diminishing and to maintain freshness.
- Freezing: For longer storage, you can freeze individual portions or the entire batch of Sweet and Savory Pineapple Chicken. Place cooled leftovers in freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. It can be stored in the freezer for up to 2-3 months.
Reheating:
- Stovetop: The best method for reheating is often on the stovetop. Place the desired amount of leftover chicken in a skillet over medium heat. Add a tablespoon or two of water or chicken broth to prevent drying and to help reconstitute the sauce. Stir gently until heated through.
- Microwave: For a quick reheat, place the leftovers in a microwave-safe dish. Cover loosely to allow steam to escape. Heat on medium power, stirring every minute, until thoroughly warmed. Be mindful not to overheat, as this can make the chicken tough.
- Thawing Frozen Leftovers: If reheating from frozen, it’s best to thaw the dish in the refrigerator overnight before using the stovetop or microwave methods. This ensures more even heating and a better final texture.
Final Thoughts
This Sweet and Savory Pineapple Chicken truly is a weeknight warrior, offering incredible flavor with minimal effort. Give this recipe a go; you’ll be delighted with the simple, delicious outcome.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Sweet and Savory Pineapple Chicken
Ingredients
Equipment
Method
- In a small bowl, whisk together the soy sauce, reserved pineapple juice, brown sugar, rice vinegar, and ketchup. Set aside for later.1/4 cup low-sodium soy sauce, 1 (15-ounce) can pineapple chunks in juice, 2 tablespoons packed light brown sugar, 1 tablespoon rice vinegar, 2 tablespoons ketchup
- Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.1.5 pounds boneless, skinless chicken breasts or thighs, 2 tablespoons vegetable oil
- Add the remaining 1 tablespoon of cooking oil to the same skillet. Add the sliced onion and bell pepper and sauté for about 3-4 minutes until they begin to soften. Add the minced garlic and grated ginger and cook for another minute until fragrant, being careful not to burn the garlic.1 medium yellow onion, 1 red bell pepper, 3-4 cloves garlic, 1 teaspoon grated fresh ginger, 2 tablespoons vegetable oil
- Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the chicken and vegetables. Bring the mixture to a simmer.1.5 pounds boneless, skinless chicken breasts or thighs
- Stir in the drained pineapple chunks. While stirring, slowly pour in the cornstarch slurry. Continue to stir and cook for 1-2 minutes until the sauce has thickened to your desired consistency.1 (15-ounce) can pineapple chunks in juice, 1 tablespoon cornstarch
- Remove from heat. Garnish with toasted sesame seeds and sliced green onions, if desired. Serve immediately over steamed rice, quinoa, or noodles.toasted sesame seeds, sliced green onions