Pineapple Chicken Recipe: Tender chicken with caramelized pineapple, ginger, and soy sauce. Sweet-savory 30-minute.

Scale

1½ pounds (680g) boneless, skinless chicken breasts or thighs, cut into 1-inch cubes

1 fresh pineapple (about 3 cups or 450g), cored and cut into 1-inch chunks (or canned pineapple chunks, drained but reserve ¼ cup juice)

1 red bell pepper (150g), cut into 1-inch pieces

1 green bell pepper (150g), cut into 1-inch pieces

1 medium onion (150g), cut into wedges

3 cloves garlic (15g), minced

1 tablespoon (15ml) vegetable oil

2 tablespoons (30ml) soy sauce (low-sodium preferred)

3 tablespoons (45ml) honey

2 tablespoons (30ml) rice vinegar

1 tablespoon (15g) cornstarch

½ teaspoon (2g) red pepper flakes (optional)

2 green onions, sliced (for garnish)

2 tablespoons (16g) toasted sesame seeds (for garnish)

Cut chicken into 1-inch cubes and season with salt and pepper. Prepare pineapple, bell peppers, and onions, cutting into similar-sized pieces. Mix soy sauce, honey, rice vinegar, and reserved pineapple juice in a small bowl. In a separate bowl, dissolve cornstarch in 2 tablespoons water.
Heat vegetable oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 2-3 minutes until golden brown on one side, then flip and cook another 2 minutes. Remove chicken to a plate.
In the same pan, add onions and cook for 1 minute until slightly softened. Add bell peppers and cook for 2 minutes more. Add minced garlic and cook for 30 seconds until fragrant.
Pour prepared sauce mixture into the pan and bring to a simmer. Add pineapple chunks and simmer for 1 minute. Stir the cornstarch slurry and add to the sauce, stirring constantly until thickened and glossy, about 1-2 minutes.
Return chicken to the pan with any accumulated juices. Fold everything together, ensuring chicken is coated in sauce. Simmer for 2-3 minutes until chicken is cooked through. Taste and adjust seasonings if needed. Garnish with green onions and sesame seeds before serving.