Pineapple Chicken
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This tangy and saucy Pineapple Chicken features crunchy sweet peppers, soft pineapple chunks and savory, tender chicken in a Chinese-inspired sauce that is to die for! Serve over rice or noodles for the ultimate homemade take-out!
Pineapple lovers will also go crazy for these Pork Tacos with Pineapple Salsa, Baked Thai Pineapple Salmon in Foil, Grilled Pineapple Teriyaki Chicken Wraps, and Slow Cooker Pineapple Chicken recipes.
Why This Recipe Works
Packed with Flavor: This simple pineapple chicken recipe only takes 30 minutes to make but it is super flavorful! The combination of tangy pineapple juice with savory soy sauce and hoisin sauce make a caramely yet salty sauce that perfect coats the golden brown chicken and sweet peppers. I also added some fresh pineapple chunks that caramelize in the pan and add a bite of freshness without being too tangy. Even your picky eaters are going to love this meal!
Better than Take Out: Don’t get me wrong, I am a huge fan of getting some Chinese take out every once in a while. But it is great when you can make it at home and know exactly what is going in! The Shaoxing rice wine adds that restaurant-style flavor that is key to making this taste like take out food. You can buy Shaoxing rice wine at any Chinese grocery store. Since this might be hard to find for some people, you can also use dry sherry which lends a similar complex flavor to the pineapple chicken!
Ingredients
- Pineapple Juice: The base of the sauce is canned pineapple juice, which cooks down a bit and adds a tangy flavor!
- Hoisin Sauce: Hoisin sauce is a wonderful mix of sweet and savory!
- Shaoxing Rice Wine, Dry Sherry, or Chicken Broth: Shaoxing rice wine is the secret to creating restaurant-style Chinese food right at home. It has a distinct, complex flavor that takes pineapple chicken to the next level! I know that not everyone has this on hand or readily available, so you can also use a dry sherry wine or even chicken broth.
- Bell Peppers: I like to use two different colored bell peppers for the color and different flavors!
- Fresh Pineapple: You can buy a full pineapple or buy pre-cut fresh pineapple for this recipe. They will cook down and caramelize beautifully!
- Chicken: I used two large chicken breasts for this recipe, but you can also use boneless, skinless chicken thighs if you prefer!
- Red Chili: Fresh red chili adds a nice kick. Make sure to carefully deseed and slice!
Here’s How to Make It
- Make the Sauce: Whisk together the pineapple juice, soy sauce, hoisin and shaoxing (or chicken broth) and set aside. (photo 4)
- Start Sautéing: In a large wok, skillet or frying pan over high heat, add 1 tbsp of oil. Once the oil is shimmering, cook the peppers until just starting to soften. Add the pineapple and cook until slightly caramelized. Remove from the pan with a slotted spoon and set aside. (photos 1-2)
- Add Chicken: Add the remaining tablespoon of oil to the pan along with the chicken. Cook until browned, but not quite cooked through. Stir in the garlic, ginger and chili and cook for about a minute until aromatic. (photos 3-5)
- Mix it all together: Return the cooked peppers and pineapple to the pan along with the sauce. Cook until the sauce has reduced to coat the peppers and pineapple, and the chicken has cooked through. (photo 6)
- Serve: Remove from the heat and stir in the green onions before serving with jasmine rice.
Expert Tips
- Use canned pineapple for ease! If you don’t have fresh pineapple but have a can on hand, you can use those instead. They won’t have exactly the same flavor but it will still be yummy! Don’t use frozen pineapple, though!
- Make sure to use canned pineapple juice! Fresh pineapple juice has an enzyme that can break down the chicken, so canned pineapple juice is your best bet here.
- Serve Chinese pineapple chicken over fried rice, jasmine rice, or brown rice with a side of steamed vegetables or roasted broccoli!
- If you don’t like spice, you can omit the red chili pepper! Instead, allow each person to drizzle some sriracha on top if they like their food spicy.
- For a gluten-free meal, make sure you get gluten-free soy sauce or use coconut aminos instead!
Frequently Asked Questions
Pineapple chicken is best on the day that you make it, however, if you do have leftover pineapple chicken, you can store it in an airtight container in the fridge for up to 3 days. Reheat in the microwave until heated through.
More Easy Chicken Recipes to Try
- Sweet & Sour Chicken
- Easy Coconut Curry Chicken
- Teriyaki Chicken Tacos
- Thai Chicken Curry with Coconut Milk
- Chicken Pad Thai
- Honey Sriracha Chicken
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen!
Pineapple Chicken
Ingredients
- ¼ cup pineapple juice
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp chicken broth
- 2 tbsp vegetable oil, divided
- 2 chopped bell peppers, mixed colors
- 1 lb fresh pineapple chunks
- 2 large boneless skinless chicken breast, chopped into chunks
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 red chili, deseeded and sliced
- 2 green onions, sliced
- jasmine rice, to serve
Instructions
- Whisk together the pineapple juice, soy sauce, hoisin and chicken broth and set aside.
- Heat a large wok, skillet or frying pan over a high heat and add 1 tbsp of the oil. Once the oil is shimmering cook the peppers until just starting to soften. Add the pineapple and cook until slightly caramelized. Remove from the pan with a slotted spoon and set aside.
- Add the remaining 1 tbsp of oil to the pan along with the chicken. Cook until browned, but not quite cooked through. Stir in the garlic, ginger and chili and cook for about a minute until aromatic.
- Return the cooked peppers and pineapple to the pan along with the sauce. Cook until the sauce has reduced to coat the peppers and pineapple, and the chicken has cooked through.
- Remove from the heat and stir in the green onions before serving with jasmine rice.
Notes
- 4 large skinless boneless chicken thighs can be substituted for the chicken breasts.
- Because of the pineapple chunks, this chicken does not re-heat well but this recipe is easily halved.
- Nutrition information included does not include the rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yet another great recipe, Tiffany! We subbed a bit of cayenne for the red chili, used ground pineapple for the juice, and cooking sherry instead of hoisin sauce. I questioned the pound of chopped pineapple, but it needed it all. Such an adaptable recipe – you could add water chestnuts and/or pea pods, too. Excellent weeknight meal.
Love the Pineapple Chicken! So flavorful! I needed to prep early so I used the sauce as a marinade. I discarded the marinade before cooking the chicken then added the sauce. I also doubled the sauce. It turned out amazing and my husband cleaned his plate! (He is not a chicken fan).
Hi Tiffny. Thank you for your recipe. There is something I don’t understand: I watched the video, and in it, there is sugar, ketchup, and many other things that are not in your recipe. In fact, I think that it is similar, but actully an entirley different recipe.
Hello! I’m sorry for the confusion but I don’t currently have a video of this recipe being made. The video in this post is for sweet and sour chicken. You can see the title of the video on the top left corner of the video 🙂
I must commend you on your creativity in combining the flavors of pineapple and chicken. It was a delightful and unexpected pairing that worked flawlessly. The balance of sweet and savory was just perfect, leaving me craving more even after the last bite.
That’s great to hear! Glad you enjoyed it so much 🙂
Hi Tiffany,
I’ve been a fan of your site for quite some time now and have enjoyed making many of your recipes, the Pineapple Chicken being the most recent. It was quite delicious, as usual, and my family is looking forward to it again!
I thought you would appreciate knowing that there are a couple of errors on the ‘print-out recipe’ (although you write about in the blog).
1st, there is no mention of the Shaoxing Rice Wine or Dry Sherry.
2nd, there is no instruction on when to saute the bell peppers.
Again, big fan and I look forward to exploring more of your recipes!
Keep up the great work and thank you!
Thank you for bringing those things to my attention. I have corrected the rice wine/chicken broth and the peppers are mentioned in step 2 🙂
Hi!,
How much rice wine doI use for the recipe?
1 tablespoon. Sorry for the typo! The recipe is fixed now. Thank you for bringing that to my attention.
Love pineapple chicken and yours looks fantastic and so tasty! Pineapple fried rice is a favorite of ours too and we always thought it was so cool that the local Thai and Malaysian restaurants served it in a scooped out pineapple too 🙂