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Sweet and Savory Pineapple Ginger Chicken Recipe

Sweet and Savory Pineapple Ginger Chicken

Tender seared chicken, pineapple, peppers, and onion simmer in a glossy ginger-garlic sauce sweetened with brown sugar. Serve this colorful skillet dinner with steamed rice or noodles.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken
  • 1 1/2 pounds Boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Black pepper
  • 2 tablespoons Neutral cooking oil, divided
Sauce
  • 1 cup Pineapple chunks, drained if canned
  • 1/2 cup Pineapple juice, preferably reserved from the can
  • 1/4 cup Low-sodium soy sauce
  • 2 tablespoons Packed light brown sugar
  • 1 tablespoon Rice vinegar or apple cider vinegar
  • 1 tablespoon Freshly grated ginger
  • 2 cloves Garlic, minced
Thickener
  • 1 tablespoon Cornstarch
  • 2 tablespoons Cold water
Vegetables
  • 1 small Small red bell pepper, sliced or chopped
  • 1/2 small Small yellow onion, sliced or chopped
Garnish
  • 2 green onions Green onions, sliced
  • 1 tablespoon Sesame seeds, optional

Method
 

Step-by-Step
  1. Pat the chicken dry and season it with kosher salt and black pepper.
  2. Whisk together the pineapple juice, soy sauce, brown sugar, vinegar, grated ginger, and minced garlic. In a separate bowl, whisk the cornstarch with cold water until smooth.
  3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Sear the chicken in a single layer, working in batches if needed, for 5–7 minutes until browned and nearly cooked through, then transfer it to a plate.
  4. Add the remaining oil to the skillet and cook the onion and red bell pepper for 3–4 minutes, until slightly softened.
  5. Add the pineapple and sauce mixture, then bring it to a simmer. Stir in the cornstarch slurry and cook for 1–2 minutes until the sauce is glossy and thickened.
  6. Return the chicken to the skillet and simmer for 2–3 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  7. Garnish with sliced green onions and optional sesame seeds. Serve hot with steamed rice or noodles.

Notes

Chicken thighs remain especially moist, but chicken breasts are also suitable. Reserve canned pineapple juice for the sauce. For variations, substitute honey for the brown sugar in an equal amount, add red pepper flakes or sriracha for heat, or finish with 1 tablespoon toasted sesame oil.