Description
This sweet tangy pineapple chicken combines juicy chicken, caramelized pineapple, and crisp bell peppers in a glossy sauce packed with flavor. It’s quick, easy, and perfect for weeknights or entertaining.
Ingredients
Scale
- 1.5 pounds boneless chicken thighs, cut into bite-sized pieces
- 1.5 cups fresh pineapple chunks
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds
Instructions
- Set a large skillet or wok over medium-high heat. Add vegetable oil and let it heat up.
- In a bowl, mix soy sauce, rice vinegar, brown sugar, sesame oil, and grated ginger. In another bowl, stir cornstarch with water to create a slurry.
- Add chicken to the skillet in batches. Cook until browned on all sides. Remove and set aside.
- Sauté garlic and bell peppers for 2 minutes. Add pineapple chunks and stir well.
- Return chicken to the skillet. Pour in the sauce and let it simmer.
- Add the cornstarch slurry. Stir continuously until the sauce thickens and coats everything evenly.
- Turn off the heat and sprinkle with green onions and sesame seeds.
- Serve hot over rice or noodles.
Notes
- Use fresh pineapple for a brighter flavor and better texture.
- Don’t overcrowd the skillet to ensure even searing of the chicken.
- Adjust sweetness or tanginess by altering sugar or vinegar quantities.
- Garnish just before serving to keep herbs and seeds crisp.
Nutrition
- Serving Size: 1 portion
- Calories: 390
- Sugar: 13g
- Sodium: 710mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 110mg
Keywords: pineapple chicken, sweet and sour chicken, Asian chicken recipe, easy chicken dinner