Sticky Pineapple Chicken (Printable)

Tender glazed chicken with sweet pineapple chunks in a tangy Asian-style sauce ready in under an hour.

# What You'll Need:

→ Chicken Preparation

01 - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 1/2 tsp salt
03 - 1/2 tsp black pepper
04 - 2 tbsp cornstarch

→ Pineapple Sauce

05 - 1 cup pineapple juice
06 - 1/2 cup low-sodium soy sauce
07 - 1/3 cup brown sugar
08 - 2 tbsp rice vinegar
09 - 2 tbsp ketchup
10 - 2 cloves garlic, minced
11 - 1 tbsp fresh ginger, grated
12 - 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

→ Vegetables & Garnishes

13 - 1 cup fresh pineapple, cut into chunks
14 - 1 red bell pepper, diced
15 - 2 green onions, sliced
16 - 1 tbsp sesame seeds

→ Cooking Oil

17 - 2 tbsp vegetable oil

# How to Make It:

01 - Season the chicken pieces with salt and pepper, then toss with 2 tbsp cornstarch until evenly coated.
02 - Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add half the chicken and cook for 3-4 minutes per side until golden and cooked through. Remove and repeat with the remaining oil and chicken. Set aside.
03 - Add garlic and ginger to the same skillet. Sauté for 30 seconds until fragrant.
04 - Add pineapple juice, soy sauce, brown sugar, rice vinegar, and ketchup. Stir to combine and bring to a simmer.
05 - Stir in the diced red bell pepper and pineapple chunks. Simmer for 3-4 minutes.
06 - Return the chicken to the pan. Mix the cornstarch slurry and stir it into the sauce. Cook, stirring, until the sauce thickens and chicken is well coated, about 2-3 minutes.
07 - Remove from heat. Top with sliced green onions and sesame seeds before serving.

# Expert Advice:

01 -
  • The sauce balances sweet and tangy flavors perfectly, creating that addictive quality that makes restaurant Asian-inspired dishes so craveable
  • Everything cooks in one pan, meaning less cleanup and more time enjoying dinner with people you love
  • The recipe comes together in under 45 minutes but tastes like something that simmered all day
02 -
  • Dont crowd the pan when cooking the chicken or it will steam instead of sear, losing that golden exterior
  • The sauce will continue thickening off the heat, so remove it from the stove when it looks slightly thinner than you want
  • Always whisk the cornstarch slurry again right before adding it because the starch settles quickly
03 -
  • Use fresh pineapple juice squeezed from the fruit you're already cutting for the chunks, it makes a noticeable difference in brightness
  • Let the sauce come to room temperature before refrigerating leftovers so it doesnt separate, then gently reheat with a splash of water

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