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Easy Pineapple Chicken Recipes for Weeknights
Youssef Hb

Easy Pineapple Chicken

A delightful and balanced weeknight meal that combines tender chicken breast with vibrant pineapple chunks in a tangy, savory glaze. This recipe uses simple pantry staples to deliver a restaurant-quality Asian-fusion dish in under thirty minutes. The pineapple adds a natural sweetness that perfectly complements the umami-rich soy-based sauce, while bell peppers provide a refreshing crunch. Perfect for busy schedules when you want a flavorful, wholesome dinner that satisfies the whole family.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Asian Fusion
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs chicken breast, cut into uniform cubes
  • 1 can (20oz) pineapple chunks, 3/4 cup juice reserved
  • 1/3 cup soy sauce
  • 1/2 cup chicken broth
  • 1/4 cup ketchup
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 4 tbsp cornstarch, divided
  • 3 tbsp peanut oil
  • 2 large bell peppers, diced into 1-inch pieces

Method
 

  1. Drain the pineapple chunks and reserve 3/4 cup of the juice.
  2. Whisk pineapple juice, chicken broth, soy sauce, ketchup, honey, vinegar, garlic, ginger, and 2 tablespoons cornstarch together in a bowl until smooth.
  3. Toss the chicken cubes in the remaining 2 tablespoons of cornstarch.
  4. Heat oil in a large skillet over medium-high heat.
  5. Sear the chicken in the hot skillet until a golden crust forms and the meat is cooked through.
  6. Remove chicken from the skillet and set aside.
  7. Add bell peppers to the skillet and sauté for 2-3 minutes until tender-crisp.
  8. Return the chicken and pineapple chunks to the skillet.
  9. Pour the sauce mixture over the ingredients and stir continuously until the glaze thickens and coats everything evenly.
  10. Serve immediately, ideally over steamed rice.

Notes

Ensure the chicken is patted dry with paper towels before coating in cornstarch to achieve the best sear. You can substitute canola oil for peanut oil if there are allergy concerns. Leftovers store well in an airtight container in the refrigerator for up to 3 days.