Pineapple Chicken Recipe

Prep and Marinate

Trim excess fat from the chicken thighs and cut them into 1- to 1½-inch bite-size pieces. In a medium bowl combine 2 tbs soy sauce, 1 tbs pineapple juice, 1 tsp rice vinegar, 1 tsp minced garlic, 1 tsp grated ginger, 1 tsp salt and 1/2 tsp black pepper. Add the chicken pieces and toss to coat. Cover and refrigerate for 20–30 minutes (or up to 2 hours).

Sear Chicken

Heat 1 tbs vegetable oil in a large nonstick skillet or wok over medium-high heat until shimmering. Remove chicken from the marinade, letting excess drip off (reserve marinade). Add chicken to the skillet in a single layer (work in batches if needed). Cook, undisturbed, 3–4 minutes until golden on one side, then flip and cook another 2–3 minutes until cooked through and juices run clear. Transfer chicken to a plate and set aside.

Combine Sauce Ingredients

Reduce heat to medium. Pour any reserved marinade into the pan and stir briefly to deglaze, scraping up browned bits. Add the canned pineapple chunks with their juice (8 oz) and 3 tbs soy sauce, 1 tbs hoisin sauce, 1 tbsp brown sugar, 2 tbs ketchup, and 3 tbs pineapple juice. Stir to combine and bring to a gentle simmer.

Thicken Sauce

In a small bowl whisk 1 tsp cornstarch with 1 tbs water until smooth to make a slurry. Stir the slurry into the simmering sauce and cook 1–2 minutes until sauce thickens and becomes glossy. Taste and adjust seasoning—add a pinch more sugar or 1/2 tsp soy sauce if desired.

Cook Vegetables

While the sauce is thickening (or beforehand if preferred), add the red and green bell pepper pieces (1 cup each) and the onion wedges (1 cup) to the skillet. Cook, stirring occasionally, 3–4 minutes until they are bright and slightly tender but still have some crunch.

Combine Everything

Return the seared chicken to the pan with any accumulated juices. Toss to coat the chicken and vegetables evenly in the sauce. Cook 1–2 minutes more to heat through and allow flavors to meld.

Garnish and Serve

Remove from heat. Sprinkle with thinly sliced scallions (2 tbs) and 1 tsp toasted sesame seeds. Serve hot over steamed rice or noodles as desired.