Sticky Pineapple Chicken (Printable)

Tender glazed chicken with sweet pineapple sauce

# What You'll Need:

→ Chicken

01 - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 1/2 tsp salt
03 - 1/2 tsp black pepper
04 - 2 tbsp cornstarch

→ Sauce

05 - 1 cup pineapple juice
06 - 1/2 cup low-sodium soy sauce
07 - 1/3 cup brown sugar
08 - 2 tbsp rice vinegar
09 - 2 tbsp ketchup
10 - 2 cloves garlic, minced
11 - 1 tbsp fresh ginger, grated
12 - 1 tbsp cornstarch mixed with 2 tbsp water

→ Vegetables & Garnishes

13 - 1 cup fresh pineapple, cut into chunks
14 - 1 red bell pepper, diced
15 - 2 green onions, sliced
16 - 1 tbsp sesame seeds

→ For Cooking

17 - 2 tbsp vegetable oil

# How to Make It:

01 - In a bowl, season the chicken pieces with salt and pepper, then toss with 2 tbsp cornstarch until evenly coated.
02 - Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add half the chicken and cook for 3–4 minutes per side until golden and cooked through. Remove and repeat with the remaining oil and chicken. Set aside.
03 - In the same skillet, add garlic and ginger. Sauté for 30 seconds until fragrant.
04 - Add pineapple juice, soy sauce, brown sugar, rice vinegar, and ketchup. Stir to combine and bring to a simmer.
05 - Stir in the diced red bell pepper and pineapple chunks. Simmer for 3–4 minutes.
06 - Return the chicken to the pan. Mix the cornstarch slurry and stir it into the sauce. Cook, stirring, until the sauce thickens and chicken is well coated (2–3 minutes).
07 - Remove from heat. Top with sliced green onions and sesame seeds before serving.

# Expert Hacks:

01 -
  • The sauce hits that perfect balance between tangy pineapple and savory soy sauce that makes everyone reach for seconds
  • It comes together in under 40 minutes but tastes like something from a restaurant
  • The leftover sauce on rice might just be the best part
02 -
  • Do not overcrowd the pan when searing the chicken or the pieces will steam instead of getting that golden caramelization
  • The sauce continues to thicken off the heat, so pull it when it still looks slightly thinner than you want
  • If using pineapple chunks in juice, reserve the juice from the can and use it as part of your pineapple juice measurement
03 -
  • Pat the chicken very dry before coating it with cornstarch, this helps the coating adhere better and creates superior browning
  • Let your skillet get properly hot before adding the chicken, you should hear a satisfying sizzle immediately

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