Sticky Pineapple Chicken (Printable)
Tender chicken pieces coated in a glossy sweet and tangy pineapple glaze with fresh vegetables.
# What You'll Need:
→ Chicken
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
→ 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
→ For Cooking
17 - 2 tbsp vegetable oil
# How To Make It:
01 - In a bowl, 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 - In the same skillet, add garlic and ginger. 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 (2–3 minutes).
07 - Remove from heat. Top with sliced green onions and sesame seeds before serving.
# Expert Hints:
01 -
- The sauce clings to every bite instead of sliding off into your rice
- Ready in 40 minutes but tastes like it simmered all afternoon
- Balances sweet pineapple tang with savory depth so it never feels cloying
02 -
- Crowding the pan while searing chicken drops the temperature and you end up steaming instead of caramelizing
- The sauce looks impossibly thin right until you add the slurry then it transforms in seconds
- Cornstarch thickening power fades over long storage so this is best eaten the same day
03 -
- Cut your chicken into uniform pieces so everything finishes cooking at the same time
- Grate your ginger against the grain to avoid those tough fibrous strings