Polynesian Pineapple Chicken
Transport your taste buds to a tropical paradise with Polynesian Pineapple Chicken, a vibrant and flavor-packed dish that's both sweet and savory. Tender, bite-sized pieces of chicken thighs are paired with juicy pineapple chunks, crisp bell peppers, and a tangy-sweet pineapple soy sauce infused with garlic and ginger. The dish is brought together with a silky cornstarch-thickened glaze that clings to every morsel. Ready in just 40 minutes, this easy-to-make skillet recipe is perfect for family dinners or meal prep, served over fluffy white or jasmine rice. Garnished with green onions and sesame seeds for added freshness and crunch, this crowd-pleaser combines tropical flavors with a delightful balance of textures for a meal you won’t forget.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 1.5 cups pineapple chunks (canned or fresh)
- 0.5 cup pineapple juice (from can or fresh)
- 0.25 cup soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons olive oil or vegetable oil
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 green onions, sliced (optional garnish)
- 1 tablespoon sesame seeds (optional garnish)
- 4 cups cooked white or jasmine rice (for serving)
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a small bowl, whisk together pineapple juice, soy sauce, brown sugar, apple cider vinegar, minced garlic, and grated ginger. Set this sauce mixture aside.
In another small bowl, mix the cornstarch and water until fully dissolved. Set aside as a thickening slurry.
Heat a large skillet or wok over medium-high heat and add the oil. Once hot, add the chicken pieces and sauté for 5-6 minutes until lightly browned and mostly cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the diced green and red bell peppers. Sauté for 3-4 minutes until slightly tender, then stir in the pineapple chunks.
Return the chicken to the skillet. Pour the sauce mixture over the chicken and vegetables. Stir to coat everything evenly.
Bring the mixture to a gentle boil, then lower the heat to a simmer. Stir in the cornstarch slurry and cook for 2-3 minutes, or until the sauce thickens to your desired consistency.
Remove from heat and garnish with sliced green onions and sesame seeds, if desired.
Serve hot over cooked white or jasmine rice and enjoy your Polynesian Pineapple Chicken!
Nutrition Facts
Calories |
793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 4.7 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 670 mg | 29% | |
| Total Carbohydrate | 110.0 g | 40% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 23.4 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 106 mg | 8% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 748 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.
