Pineapple Chicken

This pineapple chicken is a stir fry of chicken, pineapple and vegetables all tossed in a sweet and savory sauce. Serve this Chinese style pineapple chicken over rice for an easy dinner that everyone will love!

Course Main

Cuisine Asian Fusion

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 393kcal

Author Sara Welch

Ingredients

2 teaspoons vegetable oil
1 pound boneless skinless chicken thighs cut into 1 inch pieces
1 red bell pepper seeded. cored and cut into 1 inch pieces
1 cup pineapple chunks fresh or canned
1 teaspoon minced garlic
1 teaspoon minced ginger
3/4 cup pineapple juice
1/4 cup low sodium soy sauce
1/3 cup low sodium chicken broth
1/3 cup hoisin sauce
1/4 cup brown sugar
2 teaspoons corn starch
2 teaspoons sesame seeds
1 tablespoon sliced green onions
salt and pepper to taste

Instructions

Heat the oil in a large pan over medium high heat. Season the chicken with salt and pepper to taste and add to the pan.
Cook the chicken for 6-8 minutes, stirring occasionally, until chicken is cooked through.
Add the red bell pepper and pineapple to the pan and cook for 4-5 minutes or until tender. Add the ginger and garlic and cook for 30 seconds more.
In a small bowl, whisk together the pineapple juice, soy sauce, chicken broth, hoisin sauce and brown sugar.
Add the sauce mixture to the pan and bring to a simmer.
Mix the corn starch with 1 tablespoon of cold water; stir until smooth.
Add the cornstarch mixture to the pan and stir to combine. Bring to a boil and cook for 1 minute or until sauce has just thickened.
Sprinkle with sesame seeds and green onions, then serve.

Notes

Leftovers will stay fresh in an airtight container for up to 3 days.
You can use either fresh or canned pineapple here, but I wouldn’t recommend frozen pineapple. If you use a can of pineapple, be sure to reserve the juice to use in the sauce.

Nutrition