Description
This Asian-style Pineapple Chicken recipe offers a delightful blend of savory and sweet flavors with tender chicken pieces, colorful bell peppers, and onions tossed in a tangy pineapple sauce. Perfectly pan-fried and glazed with a homemade pineapple-honey soy sauce, this dish is quick to prepare and serves as a vibrant main course for a family meal or casual dinner.
Ingredients
Chicken
- 2 chicken breasts
- 1/2 teaspoon garlic powder
- Pepper, to taste
- 3 tablespoons cornstarch
- 3 tablespoons olive oil (divided)
Vegetables
- 1/2 red bell pepper, cut into bite-size pieces
- 1/2 medium onion, sliced or cut into bite-size pieces
Sauce
- 2 (8 ounce) cans pineapple tidbits or chunks, drained (reserve 3/4 cup pineapple juice for sauce)
- 3/4 cup pineapple juice (from the canned pineapple; top up with water if needed)
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar (or apple cider vinegar)
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
Instructions
- Prepare the sauce: In a small bowl, combine the pineapple juice (3/4 cup reserved from the canned pineapple, topped with water if necessary), honey, soy sauce, rice vinegar, grated fresh ginger, minced garlic, and 1 tablespoon cornstarch. Whisk everything together until the mixture is smooth and set aside.
- Prep the veggies: Cut the red bell pepper into bite-size pieces and slice or chop the onion into similar-sized pieces to ensure even cooking.
- Coat the chicken: Cut the chicken breasts into 1-inch pieces. Place them in a bowl and toss with garlic powder, pepper to taste, and 3 tablespoons cornstarch until each piece is well coated.
- Cook the chicken: Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. When hot, add half of the chicken pieces, making sure not to crowd the pan. Cook for 4 minutes, then flip using tongs and cook for another 3-4 minutes until browned and cooked through (internal temperature 165°F). Transfer the cooked chicken to a plate. Add the remaining tablespoon of olive oil before cooking the second batch using the same method.
- Cook the pineapple: If the pan is dry after removing the chicken, add about a teaspoon of olive oil. Add the drained pineapple tidbits and cook without stirring for about 1 minute to lightly caramelize.
- Sauté the vegetables: Stir in the red bell pepper and onion with the pineapple and cook for approximately 3 minutes, stirring occasionally, until the vegetables are tender-crisp. You may cook longer if you prefer softer vegetables.
- Combine and thicken the sauce: Return the cooked chicken to the pan. Pour the prepared sauce over the mixture and stir well. Let it bubble and thicken for 1-2 minutes over medium heat.
- Serve: Remove the skillet from heat and serve the pineapple chicken immediately over cooked rice or noodles for a complete meal.
Notes
- Use fresh ginger for best flavor; substitute with 1/4 teaspoon ground ginger if needed.
- Reserve pineapple juice carefully to ensure you have the exact 3/4 cup needed for the sauce; top up with water if short.
- Cooking chicken in batches prevents overcrowding, leading to a better sear and juicier meat.
- Adjust sweetness by varying honey quantity according to taste.
- Serve with steamed rice or your favorite noodles to soak up the flavorful sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
