Fresh Pineapple Chicken
Transform dinner into a tropical escape with this mouthwatering Fresh Pineapple Chicken recipe! Juicy chunks of fresh pineapple and tender chicken breasts come together in a savory-sweet sauce made with soy sauce, honey, and a hint of ginger for a truly irresistible flavor profile. Caramelized pineapple adds a touch of natural sweetness, while the aromatic garlic and a tangy splash of rice vinegar create the perfect balance. Thickened with cornstarch for a glossy finish, this quick skillet dish is easy to prepare and ready in just 40 minutes, making it perfect for busy weeknights or casual entertaining. Garnished with toasted sesame seeds and sliced green onions, this recipe pairs beautifully with fluffy white rice or protein-packed quinoa for a complete meal. Packed with bright, vibrant flavors, Fresh Pineapple Chicken is sure to become a new family favorite!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 cups fresh pineapple (peeled, cored, and cut into chunks)
- 0.25 cups soy sauce
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1 teaspoon ginger (grated)
- 3 cloves garlic (minced)
- 2 teaspoons cornstarch
- 0.25 cups water
- 2 tablespoons olive oil
- 2 stalks green onions (sliced for garnish)
- 1 tablespoon sesame seeds (toasted, for garnish)
- 4 cups optional cooked white rice or quinoa (for serving)
Instructions
Cut the chicken breasts into bite-sized cubes and season lightly with salt and pepper.
In a small bowl, prepare the sauce by mixing soy sauce, honey, rice vinegar, ginger, and garlic. Stir until well combined.
In another small bowl, mix the cornstarch with water to form a slurry. Set aside.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Add the chicken pieces to the skillet and cook for 6–8 minutes, stirring occasionally, until the chicken is golden brown and fully cooked. Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the same skillet. Add the fresh pineapple chunks and cook for 2–3 minutes until slightly caramelized.
Pour the sauce mixture over the pineapple and bring it to a simmer.
Stir the cornstarch slurry into the sauce while it simmers, and cook for 1–2 minutes until the sauce thickens.
Return the cooked chicken to the skillet and toss to coat evenly with the pineapple and sauce.
Remove the skillet from heat and garnish with sliced green onions and toasted sesame seeds.
Serve hot over cooked white rice or quinoa, if desired.
Nutrition Facts
Calories |
750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.3 g | 20% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 712 mg | 31% | |
| Total Carbohydrate | 89.0 g | 32% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 24.9 g | ||
| Protein | 62.3 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 744 mg | 16% | |
*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.
