Description
This tropical-meets-takeout favorite is ready in 30 minutes and tastes like an island vacation in every bite. Skip the delivery and make pineapple chicken that’s even better than your favorite restaurant version!
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons vegetable oil, divided
- 1 medium yellow onion, diced (about 1 cup)
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (20 oz/567g) pineapple chunks in juice (reserve juice)
- ¼ cup low-sodium soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- ½ teaspoon red pepper flakes (optional)
- 3 cups cooked white rice (jasmine or basmati recommended)
- 3 green onions, thinly sliced
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
- In a small bowl, whisk together ½ cup reserved pineapple juice, soy sauce, brown sugar, rice vinegar, and cornstarch until smooth. Set aside.
- Pat chicken pieces dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook chicken in batches until golden brown (2-3 minutes per side). Transfer to a plate.
- Add remaining oil to the pan. Sauté onion for 2-3 minutes, then add bell pepper and cook for 2 more minutes. Add garlic and ginger, cooking for 30 seconds until fragrant.
- Return chicken to the pan. Add pineapple chunks and red pepper flakes if using. Pour sauce mixture over everything and bring to a simmer. Cook for 4-5 minutes until sauce thickens and chicken is cooked through (165°F).
- Serve over hot rice, garnished with green onions and cilantro.