Pineapple Chicken

Sweet, savory, and delightfully vibrant, this pineapple chicken brings weeknight ease together with island-inspired flair. Tender chicken, juicy pineapple, and crisp vegetables are coated in a glossy, tangy sauce—simple to make, yet full of bright, balanced flavor. Perfect for a quick dinner that still feels special.

Prep Time:	Cook Time:
15 mins	15 mins
Total Time:	Serves:
35 mins	4

Ingredients

For the Chicken:

• 2 large boneless skinless chicken breasts, cut into cubes or strips

• 2 tablespoons canola oil

• 1 tablespoon sesame oil

• 1 can cubed pineapple, drained, 14–16 oz, reserve the juice

• 1 red bell pepper, thinly sliced

• 1 yellow onion, cut into wedges

For the Sauce:

• 2 tablespoons cornstarch

• 1/2 cup chicken broth

• 2–3 tablespoons soy sauce, to taste

• 2 tablespoons brown sugar

• 1–2 tablespoons rice wine vinegar, to taste

• reserved pineapple juice from the can

Instructions

Make the sauce:

1. In a medium bowl or large measuring cup, whisk together the cornstarch, chicken broth, soy sauce, brown sugar, rice wine vinegar, and reserved pineapple juice until smooth. Set aside.

   
   

   Cook the chicken:

2. Heat the canola oil and sesame oil in a large skillet or wok over medium-high heat. Add the cubed chicken and cook until lightly golden and just cooked through. Remove the chicken from the pan and set aside.

   
   

   Sauté vegetables:

3. In the same pan, add the sliced red pepper and onion wedges. Sauté for 3–4 minutes, until just beginning to soften but still slightly crisp.

   
   

   Combine:

4. Return the cooked chicken to the pan and stir to combine with the vegetables. Cook for another 2 minutes, then add the drained pineapple and cook for 2 minutes more.

   
   

   Add the sauce:

5. Pour the prepared sauce into the pan. Bring to a boil and let it cook for several minutes, stirring frequently, until the sauce thickens and darkens slightly.

   
   

   Serve:

6. Remove from heat and serve hot over steamed white rice or noodles.