Description
Sticky Pineapple Chicken is a flavorful and easy-to-make dish combining tender chicken breasts with a sweet and tangy pineapple sauce. This recipe features a perfectly balanced blend of spices, garlic, ginger, and a rich, sticky glaze made from pineapple juice, soy sauce, and honey. Ready in just 30 minutes, it’s an ideal weeknight meal served best with rice or your favorite side dishes.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (or thighs)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
Sticky Pineapple Sauce
- 1 cup pineapple juice (fresh or from canned pineapple)
- 1 cup fresh pineapple chunks (or canned, drained)
- 1/4 cup soy sauce
- 1/4 cup honey or brown sugar (adjust to sweetness preference)
- 1 tablespoon rice vinegar or apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated ginger (optional, for extra flavor)
- 1 tablespoon cornstarch (for thickening)
- 2 tablespoons water (for cornstarch slurry)
Garnish
- Chopped green onions
- Sesame seeds
Instructions
- Prepare the Chicken: Pat the chicken dry with paper towels. Season both sides evenly with salt, pepper, garlic powder, onion powder, and paprika to ensure full flavor throughout.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Once hot, place the chicken breasts or thighs in the skillet. Cook each side for 5-6 minutes until golden brown and the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set it aside.
- Prepare the Sauce Base: Using the same skillet, add minced garlic and grated ginger, sautéing for about 1 minute until fragrant to build the flavor base for the sauce.
- Add Liquids and Sweetener: Pour in pineapple juice, soy sauce, honey or brown sugar, and rice vinegar. Stir thoroughly to combine all ingredients, setting the stage for the sticky glaze.
- Simmer Pineapple: Add the pineapple chunks to the skillet and let the mixture simmer gently for 5-7 minutes, allowing it to reduce slightly and deepen in flavor.
- Thicken the Sauce: In a small bowl, whisk cornstarch with water to make a slurry. Gradually add the slurry to the skillet, stirring constantly. Continue cooking for 2-3 minutes until the sauce thickens to a nice, sticky consistency.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet. Spoon the thickened sauce over each piece. Simmer together for an additional 5 minutes, allowing the chicken to absorb the sauce flavors and sauce to thicken even further.
- Serve: Garnish the dish with chopped green onions and sesame seeds if desired. Serve hot alongside steamed rice or your favorite side dishes for a delicious and satisfying meal.
Notes
- Chicken thighs can be used instead of breasts for juicier meat.
- Adjust the sweetness by varying the amount of honey or brown sugar.
- For a spicier kick, add a pinch of red pepper flakes to the sauce.
- Ensure to cook the chicken fully to an internal temperature of 165°F (74°C) for safety.
- If using canned pineapple, drain well to prevent thinning the sauce.
- Serve immediately for best texture; leftovers can be refrigerated for up to 2 days.
