Make this pineapple chicken and tell me—do you like it more sweet, more tangy, or a little spicy? Leave a rating, share a comment, and let me know your favorite add-ins!
A skillet of glossy pineapple chicken with bell peppers and pineapple chunks, served over rice in a bowl with sesame seeds.
Pineapple chicken is the perfect sweet-and-savory weeknight dinner. Tender chicken pieces, juicy pineapple, and colorful peppers get coated in a glossy sauce that tastes like takeout—in the best way. It’s quick, cozy, and full of bright flavor. Serve it over rice and you’ve got a dinner everyone will ask for again.
If you love sweet-and-savory dinners, pineapple chicken is about to become your new favorite. It’s quick, colorful, and tastes like a copycat restaurant dish—without the takeout bill.
The standout feature is the sauce: a simple mix that turns thick and glossy in the pan, coating every bite. The pineapple adds sweetness while the vinegar keeps it balanced, so it never tastes cloying.
This pineapple chicken is a total weeknight hero. My family always goes back for seconds, especially when there’s extra sauce for the rice.
Why You’ll Love This Pineapple Chicken
- Better than restaurant: Sweet, tangy, glossy sauce that tastes like takeout at home.
- Fast weeknight dinner: On the table in about 25 minutes.
- One-pan cleanup: Everything cooks in one skillet.
- Family-friendly: Mild flavors with an easy option to add heat.
- Great for meal prep: Reheats well for lunches.
Ingredients for Pineapple Chicken
- Chicken cutlets, cubed (1 1/2 pounds): Cooks fast and stays tender; swap with chicken tenderloins.
- Pineapple chunks (2 cups): Fresh or canned; if canned, save 1/2 cup juice for the sauce.
- Bell peppers, sliced (2): Color and crunch; use red, yellow, or orange.
- Onion, sliced (1): Adds sweetness and depth.
- Garlic, minced (3 cloves): Savory base flavor.
- Soy sauce (1/3 cup): Salty umami; use low-sodium if you prefer.
- Ketchup (3 tablespoons): Adds body and a little tang; helps create that takeout-style sauce.
- Rice vinegar (2 tablespoons): Brightens the sweetness; apple cider vinegar works too.
- Brown sugar (2 tablespoons): Sweet balance; honey works in a pinch.
- Cornstarch (1 1/2 tablespoons): Thickens the sauce to glossy perfection.
- Oil (2 tablespoons): For stir-frying.
- Optional: Crushed red pepper (pinch) or sriracha for heat.
Pineapple Chicken Recipe Step-by-Step
- 1. Whisk the sauce. In a bowl, whisk soy sauce, ketchup, vinegar, brown sugar, and cornstarch (plus a splash of pineapple juice if you have it) until smooth.
- 2. Sear the chicken. Heat oil in a large skillet over medium-high heat. Add chicken and cook 5–7 minutes, stirring occasionally, until browned and cooked through. Remove to a plate.
- 3. Cook the veggies. In the same skillet, add peppers and onion. Cook 4–5 minutes until crisp-tender. Add garlic and stir 30 seconds until fragrant.
- 4. Simmer and glaze. Add pineapple and return chicken to the pan. Pour in the sauce and simmer 2–3 minutes, stirring, until thick and glossy. If it looks too thick, add a splash of water.
- 5. Serve. Spoon over rice and top with sesame seeds or green onions if you like.
Tips for Perfect Pineapple Chicken
- Cut chicken into even pieces so it cooks quickly and evenly.
- Don’t overcrowd the pan—sear in batches if needed for better browning.
- Whisk cornstarch in well so the sauce thickens smoothly without lumps.
- Keep veggies crisp-tender for the best texture.
- Add vinegar at the start (not the end) so it balances the sweetness.
Variations & Substitutions
- Add heat: Stir in sriracha or crushed red pepper.
- Extra veggies: Add snap peas or broccoli florets.
- Gluten-free: Use tamari and check ketchup labels.
- Lower sugar: Reduce brown sugar to 1 tablespoon and add extra pineapple.
- Swap protein: Use shrimp or tofu (cook separately, then toss in).
- Leftovers: Turn into a rice bowl with avocado and cucumber.
Storing & Reheating
Store pineapple chicken in an airtight container in the fridge for 4 days. Reheat in a skillet over medium heat with a splash of water to loosen the sauce, or microwave in 30-second bursts.
Freeze up to 2 months. Thaw overnight in the fridge and reheat gently to keep the chicken tender.
Serving Suggestions & Pairings
- Steamed white rice or brown rice to soak up the sauce.
- Cauliflower rice for a lighter bowl.
- Stir-fried green beans or broccoli on the side.
- A simple cucumber salad for a fresh crunch.
- Extra pineapple on the side if you love it sweeter.
Reader Review: “This tasted exactly like my favorite takeout pineapple chicken. The sauce was perfect!”
Make this pineapple chicken and tell me—do you like it more sweet, more tangy, or a little spicy? Leave a rating, share a comment, and let me know your favorite add-ins!