pineapple chicken

This pineapple chicken is a stir fry of chicken, pineapple and vegetables all tossed in a sweet and savory sauce. Serve this Chinese style pineapple chicken over rice for an easy dinner that everyone will love!

Pineapple Chicken

vegetable oil

chicken

red bell pepper

pineapple chunks (fresh

garlic

ginger

pineapple juice

soy sauce

chicken broth

hoisin sauce

brown sugar

corn starch

sesame seeds

green onions

salt and pepper

Heat the oil in a large pan over medium high heat. Season the chicken with salt and pepper to taste and add to the pan.

Cook the chicken for 6-8 minutes, stirring occasionally, until chicken is cooked through.&nbsp;

Add the red bell pepper and pineapple to the pan and cook for 4-5 minutes or until tender. Add the ginger and garlic and cook for 30 seconds more.

In a small bowl, whisk together the pineapple juice, soy sauce, chicken broth, hoisin sauce and brown sugar.

Add the sauce mixture to the pan and bring to a simmer.

Mix the corn starch with 1 tablespoon of cold water; stir until smooth.

Add the cornstarch mixture to the pan and stir to combine. Bring to a boil and cook for 1 minute or until sauce has just thickened.

Sprinkle with sesame seeds and green onions, then serve.

This sweet &amp; tangy pineapple chicken stir fry is full of pineapple chunks, chicken breast &amp; veggies stir fried together in a tasty pineapple teriyaki sauce! 

Sweet &amp; Tangy Pineapple Chicken Stir Fry

pineapple chunks

chicken breast

Tablespoons avocado oil

red onion

broccoli florets

orange bell pepper

scallions

Tablespoon toasted white sesame seeds

water

Tablespoons rice wine vinegar

Tablespoons corn starch

oyster sauce

sesame oil

sea salt

Make the sauce

Combine all the ingredients for the sauce in a medium size bowl and stir it until the brown sugar dissolves. (Note: this recipe makes a generous amount of sauce. Reduce the amounts if you prefer less sauce)

Marinate the chicken

Add one tablespoon of the sauce to the chicken breast to use as a marinade. The pineapple juice will tenderize the chicken. Meanwhile, prep the vegetables.

Mix the pineapple chicken sauce

Stir fry the chicken

Heat a pan on medium high heat and add oil to the pan. Add the chicken breast to the pan and stir fry the chicken pieces until it&#039;s cooked through (about 3 to 4 minutes). Be careful not to heat the pan too high as the sugar in the marinade can burn easily. Once it&#039;s cooked, remove it from the pan and set it aside.

Stir fry the vegetables

Add the red onion, broccoli, red bell pepper, and yellow bell pepper to the same pan and stir fry it until the broccoli is tender but still crunchy (about 3 to 4 minutes).

Add the pineapple and chicken

Add the pineapple chunks and cooked chicken breast back to the pan.

Add the sauce

Stir the sauce once more as the cornstarch can settle. Then add the sauce to the pan and combine everything together. When the sauce starts to simmer, it should turn thick and glossy. Continue to mix everything together for one more minute and then remove it from the heat.

Serve

Sprinkle the chopped scallions and toasted sesame seeds over the top and serve it over rice.

Make the stir fry

There's just something about a meal served inside a pineapple that transports me to somewhere beyond my kitchen table. Hawaii, Bora Bora, Fiji, you name the tropical local, and this Sticky Pineapple Chicken will take your taste buds there. It's everything you want a takeout-fakeout dish to be—tender chicken tossed in a sweet, tangy, sticky sauce. So saucy that you'll be tempted to ditch the fork for a spoon so you can scoop up every. last. drop.

Sticky Pineapple Chicken

chicken stock

cornstarch

olive oil

boneless, skinless chicken thighs

pineapple

roasted, salted cashews (optional)

Rice,

In a medium saucepan, whisk together the pineapple juice, soy sauce, chicken stock, hoisin sauce, brown sugar, garlic and cornstarch. Bring the mixture to a boil and cook until the mixture has reduced to about 1 cup and is the consistency of thick syrup. Set the sauce aside.

Add the olive oil to a large nonstick skillet set over medium-high heat. Add the chicken to the pan and season it with salt and pepper. Cook the chicken, stirring, until it is no longer pink, about 5 minutes. Drain off any liquids then add the sauce to the pan and stir until combined. Add the pineapple and cashews and cook, stirring, for an additional 1 minute.

Serve the chicken atop a bed of rice.

For a bit more flair to your presentation, serve the chicken and rice inside a hollowed out pineapple.

If you can't find chicken thighs, you can use 4 medium chicken breasts, however the meat won't be as tender.

Kelly’s Note:

Summer Chicken Pineapple Bowls

brown rice

Costco rotisserie chicken

zucchini

sliced squash

pineapple, cubed

mandarine teriyaki sauce

Prepare the brown rice by adding two cups...

Prepare the brown rice by adding two cups of water and two cups of brown rice to the Instant Pot. Use the manual setting, set the time to 24 minutes and let the rice cook.

Add half the package of chicken to a...

Add half the package of chicken to a ziplock bag with 1 1/2 cups of sauce. Allow to marinate for 20 minutes. 

Prepare the zucchini and squash. Using either a...

Prepare the zucchini and squash. Using either a mandoline slicer or a food processor with a slicing attachment, slice the vegetables into 1/8 inch thick disks. 

Prepare the pineapple, removing the core and cubing...

Prepare the pineapple, removing the core and cubing it into small, bite sized pieces. 

Build the 6 bowls, brown rice on the...

Build the 6 bowls, brown rice on the bottom, chicken on one side, vegetables up the middle, and pineapple on the other side. Add the additional 1/2 cup sauce to the chicken and store for later use. 

For reheating: place the bowls in the microwave...

For reheating: place the bowls in the microwave for 2 – 2:30.  

Looking for a sweet and savory grilled chicken recipe? This Pineapple-Glazed Grilled Chicken Recipe from Delish.com is easy.

Grilled Pineapple Chicken

c. pineapple juice

c. ketchup

c. low-sodium soy sauce

c. brown sugar

garlic,

tbsp. ginger

chicken breasts

vegetable oil,

pineapple, sliced into rings & halved

green onions,

Never! Stick to upside down cake and piña coladas

It looks and tastes really good.  Just one change should be made to the recipe for health reasons.  I would divide the marinade as you shouldn't use the same marinade the raw chicken was in to baste the chicken while grilling.

This was so good, I have sent the recipe to others! I recommend cooking the pineapple slices whole and then slicing them, and also adding another half pound of chicken, there was a lot of wasted delicious marinade!

I made the recipe without basting and it turned out delicious!

I haven't tried it yet, so maybe I shouldn't be writing a review, but I am using this for my cooking class as kabobs. Yum!!

https://streaming.hearstdigitalstudios.com/delish/57506f54e694aa53278ae5eb/mp4/Grilled_Aloha_Chicken_V3_1464889197_4000_hd_v3.mp4

Aloha chicken is like your own Hawaiian vacation!

Grilled Aloha Chicken

This Instant Pot Sweet and Sour Pineapple Chicken is a one pot rice dish that comes together with a 5-ingredient sauce!

Instant Pot Sweet and Sour Pineapple Chicken

lb chicken breasts, diced into 1 inch pieces

pineapple (fresh

tbsp rice vinegar

tbsp ketchup

dry white or jasmine rice

red, green and yellow bell pepper, chopped

green onions, sliced

Add olive oil, chicken, pineapple, rice vinegar, brown sugar, ketchup, soy sauce, garlic, broth and rice to Instant Pot in that order leaving rice to float on top of other ingredients. Place lid on and cook for 5 minutes on high pressure.

Instant Pot will take about 10 minutes to come to pressure then cooks on high pressure for five minutes. Do a quick pressure release and remove lid when safe to do so. The rice may appear to be uncooked or crunchy looking at this point but it&#039;s crucial that you stir in bell peppers, then replace lid and let sit another 5-10 minutes so it can absorb the extra liquid. It does get fully cooked after sitting for a bit, I promise!

Remove lid, then divide among four bowls. Top with green onions, then serve and enjoy!

https://www.youtube.com/watch?v=EEVh46QSPtM

This Instant Pot Sweet and Sour Pineapple Chicken is a one pot meal prep idea that comes together with a 5-ingredient sauce that's made of mostly pantry staples - it's gluten-free, high protein and works with any veggie too! 

Print recipe: https://thegirlonbloor.com/instant-pot-sweet-sour-pineapple-chicken/

Instant Pot Sweet and Sour Chicken

This simple Crock Pot Pineapple Chicken is BIG on flavor but super easy to make. The Asian inspired flavors make the perfect topping for rice, lettuce wraps, or hearty bowls.

Crock Pot Pineapple Chicken

lbs chicken breast (boneless, skinless)

teriyaki sauce

pineapple chunks, drained ((1 can))

garlic (pressed)

onion

Place the chicken in the slow cooker.

Pour the teriyaki sauce, soy sauce, and pressed garlic over the chicken.

Top with the pineapple chunks.

Cook on high for 2.5-3 hours or on low for 3.5-4 hours.

Once done, remove chicken, shred with two forks and then return to the Crock Pot and mix with the sauce.

Top with green onions and serve warm. Enjoy!

This Instant Pot Pineapple Teriyaki Chicken recipe is sweet, savory, and sure to be a family favorite! So easy to make, and if you don&#39;t have a pressure cooker, you can also make it in the crockpot. Unlike takeout, this healthy dinner recipe is also gluten free, and can be made paleo and Whole 30 friendly.

Instant Pot Pineapple Teriyaki Chicken (plus slow cooker directions)

½ lbs boneless skinless chicken breasts

can Dole Pineapple Tidbits in 100% Pineapple Juice

soy sauce (or tamari)

sriracha (or other chili sauce)

Tablespoons rice vinegar

garlic, (minced

ginger (or ½ teaspoon dried ginger)

cornstarch (or tapioca starch)

Tablespoons water

Rice, rice ramen, cauliflower rice, or zoodles and vegetables

Sesame seeds, julienned carrots, and scallions (for garnish, optional)

Place chicken breasts in your pressure cooker (see Note for slow cooker directions).

Drain the can of Dole Pineapple Tidbits saving the juice for the sauce (you'll have about 3/4 cup). Set aside the pineapple for later.

Combine the pineapple juice, soy sauce or tamari, sriracha, rice vinegar, garlic, and ginger in a small bowl or measuring cup and stir together. Pour over the chicken.

Close your pressure cooker and set to Manual for 12 minutes. Allow it to reach pressure and cook.

When the cooking time is complete let the pressure naturally release for 5-10 minutes, then do a Quick Release to release the remaining pressure.

Remove the chicken to a plate and shred with a fork. Set aside while you thicken the sauce.

Set the pressure cooker to Saute. Whisk together the starch and water, then whisk into the sauce. Bring to a boil and cook for a few minutes until thickened.

Return the chicken to the pressure cooker and toss to coat. Stir in the Pineapple Tidbits. Start with about half of the can, then decide if you'd like to add more.

Serve over rice, rice ramen, cauliflower rice, or zoodles and vegetables, and garnish with sesame seeds,&nbsp;julienned carrots, and scallions if desired.

https://content.jwplatform.com/videos/ejySbsqF.mp4

Enjoy this easy and healthy Pressure Cooker Pineapple Teriyaki Chicken. Recipe includes gluten free and paleo serving options and slow cooker directions!

Pineapple Teriyaki Chicken

This Pineapple Chicken is the perfect combination of sweet, savory, and spicy. It&#039;s packed with tender chicken, juicy pineapple, and red bell pepper. Ready in just 25 minutes!

Easy Pineapple Chicken

pineapple juice*

apple cider vinegar ((or sub white vinegar))

garlic ((about 2 cloves))

salt

red pepper flakes

black pepper

oil ((divided))

Whisk together pineapple sauce ingredients (juice, brown sugar, vinegar, hoisin sauce, corn starch, garlic, ginger, salt and crushed red pepper flakes). Set aside.

Pineapple Sauce

Combine corn starch, salt and pepper in a baking dish or large zip-top bag. Add chicken pieces and toss to coat well.

Heat a large skillet over medium-high heat and add 1 tablespoon oil.

Cook pepper for 2-3 minutes, just until crisp-tender. Remove from pan with a slotted spoon.

Add remaining 1 tablespoon oil and chicken pieces. Cook chicken on each side for 2-3 minutes, until light golden brown.

Add sauce, peppers and pineapple to the skillet and cook just until sauce is thickened and chicken is cooked through (chicken will reach an internal temperature of 165 degrees F).

Serve over rice or as desired.

https://www.youtube.com/watch?v=I1kl2Fyyw5I

PRINTABLE RECIPE & NUTRITION INFO: https://www.thereciperebel.com/pineapple-chicken/

Ingredients
Pineapple Sauce
1 cup pineapple juice*
⅔ cup brown sugar
¼ cup apple cider vinegar (or sub white vinegar)
3 tablespoons hoisin sauce
2 tablespoons corn starch
2 teaspoons minced garlic (about 2 cloves)
1 teaspoon minced ginger
½ teaspoon salt
⅛ teaspoon crushed red pepper flakes
Pineapple Chicken
¼ cup corn starch
½ teaspoon salt
⅛ teaspoon black pepper
1 pound boneless, skinless chicken breasts (2-3 breasts) cut into ½-¾" pieces
2 tablespoons oil (divided)
1 red bell pepper (cut into ½" pieces)
1½ cups pineapple chunks
Instructions
Pineapple Sauce
Whisk together pineapple sauce ingredients (juice, brown sugar, vinegar, hoisin sauce, corn starch, garlic, ginger, salt and crushed red pepper flakes). Set aside.
Pineapple Chicken
Combine corn starch, salt and pepper in a baking dish or large zip-top bag. Add chicken pieces and toss to coat well.
Heat a large skillet over medium-high heat and add 1 tablespoon oil.
Cook pepper for 2-3 minutes, just until crisp-tender. Remove from pan with a slotted spoon.
Add remaining 1 tablespoon oil and chicken pieces. Cook chicken on each side for 2-3 minutes, until light golden brown.
Add sauce, peppers and pineapple to the skillet and cook just until sauce is thickened and chicken is cooked through (chicken will reach an internal temperature of 165 degrees F).
Serve over rice or as desired.

Quick Pineapple Chicken: 25 minutes! | The Recipe Rebel

Pininyahang Manok

pineapple chunks (canned)

tomato (chopped)

bell pepper

carrot (wedged)

fish sauce (patis)

milk

garlic (minced)

onion (sliced)

cooking oil

Marinate the chicken in pineapple juice/concentrate (derived from the can of pineapple chunks) for 20 to 30 minutes

Pour the cooking oil in a cooking pot / casserole then apply heat

Sauté the garlic, onion, and tomatoes

Put-in the chicken and cook until color of the outer part turns light brown

Add the pineapple juice/concentrate marinade and fresh milk then bring to a boil

Add the pineapple chunks and simmer until the chicken is tender and half of the liquid evaporates (about 20 to 30 minutes).

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Top 21 pineapple chicken recipes from across the web

The most viewed pineapple chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pineapple Chicken

Sweet &amp; Tangy Pineapple Chicken...

Sticky Pineapple Chicken

Summer Chicken Pineapple Bowls

Grilled Pineapple Chicken

Instant Pot Sweet and Sour Pineappl...

Crock Pot Pineapple Chicken

Instant Pot Pineapple Teriyaki Chic...

Easy Pineapple Chicken

Pininyahang Manok

Instant Pot Hawaiian Chicken

Cantonese Sweet and Sour Chicken

Healthy Pineapple Chicken Stir Fry

Pineapple Chicken

Pineapple Chicken

Sheet Pan Pineapple Chicken

Crockpot Mexican Pineapple Chicken

Hawaiian Chicken Sheet Pan

Slow Cooker Pineapple Chicken Teriy...

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The most viewed pineapple chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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