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How to Make Pineapple Chicken

Take your taste buds on a tropical adventure with this bright and vivid pineapple chicken recipe. It's a simple combination of chicken, pineapple, and bell peppers, all stir-fried in a savory-sweet sauce to make heart-warming comfort food for casual dinner nights.
  • cook TIME 12 mins
  • prep TIME 15 mins
  • total TIME 27 mins
Course: Main CourseCuisine: Asian
Servings: 4 servings
Calories: 506 kcal
Author: Tuyet Pham, Luna Regina

Ingredients (16)

  • 20 oz skinless boneless chicken thigh cut into medium pieces.
  • 10 oz pineapple sliced into triangles
  • 2 fl oz pineapple juice
  • 4 oz red bell pepper coarsely chopped
  • 1 tsp ginger minced
  • 1 tbsp garlic minced
  • 1/4 cup green onions chopped
  • 2 tsp cornstarch
  • 3 tbsp reduced-sodium soy sauce
  • 1 tsp sriracha
  • 1/2 tbsp unsalted roasted sesame seeds
  • 2 tsp brown sugar
  • 1/2 tsp ground black pepper
  • 1 tsp sesame oil
  • 1 tbsp canola oil
  • 3 1/2 cups cooked medium-grain rice from 1 3/4 cups uncooked

INSTRUCTIONS

Prep:

1

Cook the Rice: Rinse the rice then follow the package instructions to cook using a preferred appliance. Typically, it should take around 15-20 minutes to cook and follow the 1 cup rice to 2 cups water ratio.

2

Prepare the Pineapple: Cut off the crown and the bottom then slice the skin off lengthwise. Continue slicing the pineapple in half downward and use a paring knife to remove the eyes. Lengthwise slice the half then cut it crosswise into medium triangles.

3

Slice the Chicken: Slice the thighs in half lengthwise then turn the halves horizontally and slice crosswise into medium pieces.

4

Chop the Bell Peppers: Slice lengthwise around the core then discard it. Chop each slice into bite-sized pieces.

5

Mince the Garlic: Remove the peel then thinly slice the cloves. In a rocking motion, chop the sliced pile a few times until the pieces are finely minced.

6

Mince the Ginger: Thinly slice lengthwise, then stack the sliced pieces and continue slicing lengthwise into thin strips. Stack the strips and make downward slices to mince.

Cook:

1

Make the Sauce: In a small bowl, mix 2 fl oz pineapple juice, 2 tsp cornstarch, 3 tbsp reduced-sodium soy sauce, 1 tsp sriracha, 2 tsp brown sugar, 1/2 tsp ground black pepper, and 1 tsp sesame oil until well-combined.

2

Stir-fry the Aromatics: In a pan over medium heat, stir-fry 1 tsp ginger and 1 tbsp garlic with 1 tbsp canola oil for 30 seconds until fragrant.

3

Add the Chicken: Add 20 oz skinless boneless chicken thigh and evenly stir-fry for 7 minutes until the meat turns white.

4

Add the Pineapple and Bell Pepper: Add 10 oz pineapple and 4 oz red bell pepper and continue stir-frying for another 2 minutes.

5

Add the Sauce: Add the mixed sauce to the pan and stir around for 2 minutes to evenly coat the ingredients.

6

Sprinkle the Onions: Sprinkle 1/4 cup green onions over the stir-fried mixture.

7

Serve the Dish: Transfer the stir-fried food onto serving plates, lay over 3 1/2 cups cooked medium-grain rice, garnish with 1/2 tbsp unsalted roasted sesame seeds, and serve hot.

Nutrition

Serving: 1 serving | Calories: 506kcal | Fat 11.6g | Saturated Fat 2.2g | Polyunsaturated Fat 3g | Monounsaturated Fat 5g | Cholesterol 133mg | Sodium 589mg | Potassium 563mg | Carbohydrate 65g | Fiber 3g | Sugar 12g | Protein 34g | Vitamin A 1002IU | Vitamin C 72mg | Calcium 38mg | Iron 4mg