Description

This Pineapple Chicken recipe offers a delightful balance of sweet and savory flavors with tender chicken pieces cooked in a tangy pineapple and hoisin sauce. Perfect for a quick and satisfying weeknight meal, it features juicy pineapple chunks and a hint of garlic and ginger, garnished with sesame seeds and green onions for added texture and freshness.

Ingredients

Scale

Chicken and Marinade

1-1/2 pounds boneless skinless chicken breasts or thighs, cut into bite-size pieces
2 teaspoons salt
1 teaspoon pepper
2 teaspoons vegetable oil

Sauce and Flavorings

2 cups fresh or canned pineapple, cut into bite-size pieces
1 teaspoon minced garlic
1 teaspoon minced ginger
¾ cup pineapple juice
¼ cup soy sauce
2/3 cup chicken broth, divided
1/3 cup hoisin sauce
¼ cup brown sugar
2 teaspoons cornstarch
2 teaspoons cold water

Garnishes

2 tablespoons sesame seeds
Green onion, chopped for garnish
Chili garlic sauce, optional
Salt and pepper, to taste

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Instructions

Prepare Chicken: Dry both sides of the chicken pieces with paper towels to ensure even browning during cooking.
Season Chicken: Place the chicken pieces in a bowl, season with 2 teaspoons of salt and 1 teaspoon of pepper, and mix well to coat all the pieces evenly.
Heat Oil: Heat 2 teaspoons of vegetable oil in a large pan over medium-high heat until shimmering.
Cook Chicken: Add the seasoned chicken to the hot oil, stir to coat all pieces, and cook for 6-8 minutes, stirring occasionally until browned on all sides and completely cooked through.
Deglaze Pan: Pour ¼ cup of the chicken broth into the pan, using a utensil to scrape up any browned bits stuck to the bottom for added flavor.
Add Aromatics: Stir in the minced garlic and ginger, cooking for about 30 seconds until fragrant but not burned.
Mix Sauce: In a small bowl, combine pineapple juice, soy sauce, the remaining ⅓ cup chicken broth, hoisin sauce, and brown sugar until smooth.
Simmer Sauce: Pour the sauce mixture into the pan with the chicken, bring to a simmer, and cook until the sauce thickens slightly and the chicken is well coated.
Thicken Sauce: Mix cornstarch and cold water in a small bowl to make a slurry, add it into the simmering pan, and stir until the sauce thickens to your desired consistency.
Add Pineapple: Fold in the pineapple chunks, cooking for an additional 2-3 minutes to heat through without losing their texture.
Garnish and Serve: Sprinkle sesame seeds and chopped green onions on top. Optionally, add chili garlic sauce for heat and serve immediately with rice or noodles.

Notes

You can substitute chicken thighs for a juicier option or chicken breasts for leaner meat.
Adjust the brown sugar according to your preferred level of sweetness.
Use fresh pineapple for best flavor, but canned pineapple works well too.
For a gluten-free version, substitute soy sauce with tamari.
Be careful not to overcook the pineapple to maintain its texture.
Serve with steamed rice or noodles to complete the meal.