Sticky Pineapple Chicken (Printable Version)
Tender chicken pieces coated in a sweet and tangy pineapple glaze with fresh fruit and vegetables.
# What You Need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 1/2 tsp salt
03 - 1/2 tsp black pepper
04 - 2 tbsp cornstarch
→ Sauce
05 - 1 cup pineapple juice
06 - 1/2 cup low-sodium soy sauce
07 - 1/3 cup brown sugar
08 - 2 tbsp rice vinegar
09 - 2 tbsp ketchup
10 - 2 cloves garlic, minced
11 - 1 tbsp fresh ginger, grated
12 - 1 tbsp cornstarch mixed with 2 tbsp water
→ Vegetables & Garnishes
13 - 1 cup fresh pineapple, cut into chunks
14 - 1 red bell pepper, diced
15 - 2 green onions, sliced
16 - 1 tbsp sesame seeds
→ For Cooking
17 - 2 tbsp vegetable oil
# How-To:
01 - Combine chicken pieces with salt and pepper in a bowl. Toss with cornstarch until evenly coated on all sides.
02 - Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Cook half the chicken for 3–4 minutes per side until golden brown and cooked through. Remove and repeat with remaining oil and chicken. Set aside.
03 - In the same skillet, add minced garlic and grated ginger. Sauté for 30 seconds until fragrant, being careful not to burn.
04 - Pour in pineapple juice, soy sauce, brown sugar, rice vinegar, and ketchup. Stir thoroughly to dissolve sugar and bring mixture to a gentle simmer.
05 - Stir in diced red bell pepper and pineapple chunks. Maintain simmer for 3–4 minutes until vegetables begin to soften.
06 - Return cooked chicken to the pan. Whisk cornstarch slurry again and pour into sauce while stirring constantly. Cook for 2–3 minutes until sauce thickens enough to coat the back of a spoon and chicken is evenly glazed.
07 - Remove from heat immediately. Scatter sliced green onions and sesame seeds over the top. Serve while hot over steamed rice.
# Expert Hints:
01 -
- The sauce achieves that perfect restaurant quality glossiness without any complicated techniques
- Everything comes together in under 40 minutes, faster than delivery and infinitely more satisfying
02 -
- Crowding the pan while cooking the chicken will steam it instead of searing it, so work in two batches
- Let the sauce come to a full simmer before adding the slurry or it will not thicken properly
03 -
- If the sauce becomes too thick, add a splash of pineapple juice to thin it back out
- Let the chicken rest for a minute after cooking so it retains its juices when tossed in the sauce