Polynesian Honey Pineapple Chicken
Transport your taste buds to the tropics with Polynesian Honey Pineapple Chicken, a vibrant and flavorful dish that's as stunning as it is delicious. Juicy, caramelized chicken thighs are seared to golden perfection and then simmered in a rich, tangy-sweet sauce made from pineapple juice, honey, soy sauce, garlic, and fresh ginger. Tossed with tender chunks of pineapple and thickened to a glossy finish, this dish bursts with tropical flair and irresistible aromas. Garnished with sliced green onions and sesame seeds, it’s an eye-catching centerpiece perfect for a family dinner or a festive gathering. Best served over fluffy steamed rice or paired with roasted vegetables, this Polynesian-inspired recipe elevates weeknight cooking with its balance of savory, sweet, and citrusy flavors.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (boneless, skinless)
- 2 cups pineapple chunks (fresh or canned, drained)
- 0.25 cup soy sauce
- 0.25 cup honey
- 0.5 cup pineapple juice (reserved if using canned pineapple)
- 3 cloves garlic cloves (minced)
- 1 teaspoon ginger (freshly grated)
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons vegetable oil
- 2 stalks green onions (sliced, for garnish)
- 1 teaspoon sesame seeds (optional, for garnish)
- to taste salt
- to taste black pepper
Instructions
Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
In a small mixing bowl, whisk together soy sauce, honey, pineapple juice, minced garlic, grated ginger, and sesame oil. Set the sauce aside.
In another small bowl, mix the cornstarch with water to create a slurry. Set aside.
Heat the vegetable oil in a large skillet or frying pan over medium-high heat.
Add the chicken thighs to the hot skillet and sear for 3-4 minutes on each side until golden brown. Remove the chicken and set aside on a plate. It does not need to be fully cooked at this stage.
In the same skillet, pour in the honey soy sauce mixture and bring to a gentle simmer over medium heat.
Stir in the pineapple chunks, allowing them to cook and soften slightly for 2-3 minutes.
Add the chicken thighs back into the skillet, nestling them into the sauce and pineapple.
Cover the skillet and let the chicken cook through, about 10-12 minutes, flipping halfway to ensure even cooking. Internal temperature should reach 165°F (74°C).
Uncover the skillet and stir the cornstarch slurry into the sauce. Cook for an additional 2-3 minutes, stirring, until the sauce thickens to a glossy consistency.
Remove the skillet from heat and garnish the chicken with sliced green onions and sesame seeds, if desired.
Serve hot over steamed rice or alongside your favorite vegetables for a complete meal.
Nutrition Facts
Calories |
1780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.7 g | 111% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 5014 mg | 218% | |
| Total Carbohydrate | 146.3 g | 53% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 109.2 g | ||
| Protein | 115.1 g | 230% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 213 mg | 16% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2034 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.
