Pineapple Skillet Chicken
Transform dinner into a tropical escape with this irresistible Pineapple Skillet Chicken recipe! Perfectly seasoned chicken thighs are pan-seared to golden perfection and simmered in a sweet and savory glaze made with soy sauce, honey, garlic, and fresh ginger. The addition of juicy pineapple chunks brings a delightful burst of flavor, complementing the sautéed red bell peppers and onions for a vibrant, colorful dish. Thickened to perfection with a cornstarch slurry, the sauce clings to every bite, making this one-pan wonder ideal for serving over fluffy steamed rice. Ready in just 40 minutes, this family-friendly, easy-to-make recipe is a delicious blend of tangy, sweet, and savory flavors. Garnished with green onions and sesame seeds, it’s a showstopping meal that’s as beautiful as it is delectable! Keywords: pineapple skillet chicken, easy dinner recipes, one-pan meals, tropical chicken recipes.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 1 cup pineapple chunks (fresh or canned, drained if canned)
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 3 cloves garlic cloves, minced
- 1 teaspoon ginger, grated
- 2 tablespoons olive oil
- 1 large red bell pepper, sliced
- 1 medium onion, sliced
- 1 teaspoon cornstarch
- 2 tablespoons water
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons green onions, chopped (for garnish)
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the chicken thighs and cook for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil, along with the sliced red bell pepper and onion. Sauté for 3-4 minutes until the vegetables soften slightly.
Add the minced garlic and grated ginger to the skillet. Stir and cook for 1 minute until fragrant.
In a small bowl, whisk together the soy sauce, honey, and 1 tablespoon of water. Pour this mixture into the skillet and stir to combine.
Return the chicken thighs to the skillet, nestling them into the sauce and vegetables. Add the pineapple chunks and stir gently.
Reduce the heat to medium-low and cover the skillet. Let the chicken cook for 10-12 minutes, or until it reaches an internal temperature of 165°F (75°C).
In a small bowl, mix the cornstarch with the remaining 1 tablespoon of water to create a slurry. Stir the slurry into the skillet to thicken the sauce. Cook for another 1-2 minutes.
Garnish the dish with chopped green onions and sesame seeds, if using. Serve hot over steamed rice or with a side of your choice.
Nutrition Facts
Calories |
1497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.2 g | 94% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 3282 mg | 143% | |
| Total Carbohydrate | 98.2 g | 36% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 70.9 g | ||
| Protein | 113.9 g | 228% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 171 mg | 13% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2020 mg | 43% | |
*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.
