Chicken in Pineapple Orange Sauce
Elevate your weeknight dinner routine with this vibrant Chicken in Pineapple Orange Sauce recipe—a perfect balance of savory, sweet, and tangy flavors. Tender pan-seared chicken breasts are simmered in a luscious sauce made with unsweetened pineapple juice, fresh orange juice, honey, soy sauce, ginger, and garlic, creating a tropical-inspired glaze that's delightfully rich. A quick slurry of cornstarch ensures the sauce achieves a silky, restaurant-quality finish, while optional pineapple chunks and fresh cilantro add bursts of freshness and color. Serve this dish over warm rice or noodles to soak up every drop of the zesty sauce. Ready in just 40 minutes, this simple yet sophisticated recipe is ideal for busy evenings when you want a meal that tastes like a getaway to paradise. Perfect for fans of tropical chicken recipes, fruit-forward sauces, and easy skillet dinners!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
- 0.5 cup All-purpose flour
- 2 tablespoons Olive oil
- 1 cup Unsweetened pineapple juice
- 0.5 cup Fresh orange juice
- 2 tablespoons Soy sauce
- 3 tablespoons Honey
- 1 teaspoon Ginger, freshly grated
- 2 cloves Garlic, minced
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 0.5 cup Pineapple chunks (optional, for garnish)
- 2 tablespoons Chopped fresh cilantro (optional, for garnish)
- 4 cups Cooked rice or noodles (optional, for serving)
Instructions
Season the chicken breasts on both sides with salt, black pepper, and paprika.
Dredge the chicken in the all-purpose flour, shaking off any excess.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown, about 4-5 minutes on each side. Remove the chicken and set aside on a plate.
In the same skillet, reduce the heat to medium. Add the pineapple juice, orange juice, soy sauce, honey, grated ginger, and minced garlic. Stir well to combine all the ingredients for the sauce.
Bring the sauce to a gentle simmer, then return the chicken breasts to the skillet. Cover and let the chicken cook in the sauce for about 12-15 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
In a small bowl, mix the cornstarch with water to create a slurry. Slowly add the slurry to the skillet while stirring, allowing the sauce to thicken to your desired consistency. This should take 1-2 minutes.
Optional: Stir in pineapple chunks for added sweetness and texture.
Taste the sauce and adjust seasoning, if needed.
Serve the chicken over a bed of cooked rice or noodles, spooning the pineapple-orange sauce over the top. Garnish with chopped fresh cilantro if desired.
Nutrition Facts
Calories |
3170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.4 g | 74% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 4051 mg | 176% | |
| Total Carbohydrate | 396.1 g | 144% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 100.0 g | ||
| Protein | 250.2 g | 500% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 261 mg | 20% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 3051 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
