Pineapple Chicken

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Summer is officially still a month away. But with temperature soaring up , and pineapples making their way to the grocery stores, I am all ready to enjoy the vibes of the tropics. I love pineapples and try to include them in my recipes as much as I can especially during the warmer months. While pineapple is terrific for smoothies and salsas, its flavor also shines brilliantly in savory recipes.

The Pineapple Chicken delivers a burst of tropical flavors and is one of my go-to recipes just like my Hawaiian Chicken Burger with Grilled Pineapple and Easy Pineapple Salsa
Tender chicken pieces, slices of pineapple and vegetables all tossed in a sweet and savory pineapple sauce, this recipe is ready on the table in less than 30 minutes.
It is an easy weeknight meal that can be made in one pan making clean up a breeze!
If you are a big fan of Asian Cuisine, here are some other recipes that you might like: Next time you are craving a Chinese meal, ditch the takeout and make this instead, you won't regret it.

Notes
  • Feel free to add any other vegetables of your choice like broccoli, snap peas, carrots, green beans, mushrooms.
  • You can use either fresh or canned pineapple for this recipe.
  • The recipe is incredibly versatile, which means you can easily swap out the chicken for tofu or shrimp.
  • The leftovers will last in an airtight container in the fridge for 3-4 days.

If you make this recipe, I would love to know how it turned out! Please let me know by leaving a comment below.



Pineapple Chicken Pineapple Chicken
Author: Happily Cooking
Preparation Time:
Cooking time:
Yields: 6
Calories per serving: 393kcal




Ingredients:
  • 1 Tbsp vegetable oil
  • 450 g boneless chicken breast, cut into 1-inch cubes
  • 1 red bell pepper, diced
  • 1 red onion, diced
  • 1 cup pineapple chunks
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1/2 cup pineapple juice
  • 1/4 cup light soy sauce
  • 1/2 chicken broth
  • 4 Tbsp brown sugar
  • 2 teaspoons corn starch
  • Salt, to taste
  • Pepper,to taste
  • Spring onions (for garnishing)
  • Sesame seeds ( for garnishing)
Instructions:
  1. In a small bowl whisk together the pineapple juice, brown sugar, the soy sauce, and the chicken broth. Set it aside.
  2. Season the chicken pieces with salt and pepper.
  3. Heat the oil in a large pan over medium high heat. Cook the chicken pieces on each side for 3-4minutes, stirring occasionally, until chicken is cooked through.
  4. Add the minced ginger and the garlic and saute for 1 minute.
  5. Then, add the pineapple slices, the red bell pepper and the red onion to the pan and cook for 4-5 minutes or until tender.
  6. Add the prepared sauce and bring to a simmer.
  7. Mix the corn starch with 1 tablespoon of cold water; stir until smooth.
  8. Add the cornstarch mixture to the pan and stir to combine. Bring to a boil and cook for 1 minute or until sauce has just thickened.
  9. Serve over rice, and garnish with sesame seeds and diced green onion.

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