Spicy Chicken with Pineapple
Ignite your taste buds with this Spicy Chicken with Pineapple recipe—a perfect harmony of bold, savory flavors and tropical sweetness! Tender, bite-sized chicken thighs are stir-fried to golden perfection and tossed in a luscious sauce made with soy sauce, sriracha, honey, and fresh lime juice. Juicy pineapple chunks and vibrant red bell peppers add a refreshing burst of flavor, while ginger and garlic deliver a fragrant, aromatic kick. Thickened to glossy perfection with a cornstarch slurry, this dish is as visually stunning as it is delicious. Garnished with fresh cilantro and green onions, it’s ideal served over steaming white rice or paired with a crisp side salad. Quick to prepare in just 35 minutes and packed with sweet-heat magic, this dish is guaranteed to excite your palate and brighten your dinner table! Perfect for weeknights or special occasions, this spicy-sweet chicken recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 1.5 lbs chicken thighs (boneless, skinless)
- 2 cups pineapple chunks (fresh or canned, drained if canned)
- 3 garlic cloves (minced)
- 1 tbsp ginger (grated)
- 0.25 cup soy sauce (low-sodium)
- 2 tbsp sriracha or chili garlic sauce
- 2 tbsp honey
- 2 tbsp lime juice (freshly squeezed)
- 2 tbsp vegetable oil
- 1 bell pepper (red, diced)
- 2 green onions (chopped, for garnish)
- 2 tbsp cilantro (chopped, for garnish)
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tsp cornstarch
- 2 tbsp water
Instructions
Cut the chicken thighs into bite-sized pieces. Season with salt and black pepper and set aside.
In a small bowl, whisk together soy sauce, sriracha, honey, lime juice, and water. Set the sauce aside.
In another small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken to the skillet and stir-fry for 5–6 minutes, or until the chicken is cooked through and lightly golden. Remove the chicken from the pan and set aside.
Add the remaining 1 tablespoon of oil to the skillet. Stir in the minced garlic, grated ginger, and diced bell pepper and sauté for 1–2 minutes until fragrant.
Add the pineapple chunks to the skillet and cook for another 2 minutes, stirring occasionally.
Pour the prepared sauce into the skillet, stirring to coat all ingredients. Bring the mixture to a gentle simmer.
Stir in the cornstarch slurry and cook for 1–2 minutes, stirring constantly, until the sauce thickens.
Return the chicken to the skillet and toss to combine with the sauce and vegetables. Cook for another 1–2 minutes to heat through.
Remove from heat and garnish with chopped green onions and cilantro.
Serve hot over steamed rice or with a side of your choice, such as a crisp salad or stir-fried vegetables.
Nutrition Facts
Calories |
2132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.6 g | 130% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 742 mg | 247% | |
| Sodium | 3854 mg | 168% | |
| Total Carbohydrate | 120.2 g | 44% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 84.2 g | ||
| Protein | 185.2 g | 370% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 183 mg | 14% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2773 mg | 59% | |
*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.
