Get ready to add a ray of sunshine to your dinner table with this irresistible Sticky Pineapple Chicken. Imagine tender, juicy chicken tossed in a glossy sweet-and-savory sauce, bursting with real pineapple flavor, hints of garlic and ginger, and a beautifully caramelized finish. It’s the kind of dish you’ll want to make on repeat all summer (and, honestly, it works any time you crave something a little tropical). Whether you’re impressing guests or just hoping to liven up a weeknight, this one is a game-changer!
Ingredients You’ll Need
The magic of Sticky Pineapple Chicken comes from its simple, vibrant ingredients. Every element brings something special—whether it’s flavor, color, or that addictive sticky finish. Here’s what you need and why you’ll love it:
- Chicken thighs: Juicy, tender, and perfect for soaking up all that tasty sauce.
- Olive oil: Gives a silky, golden sear to the chicken without overpowering flavors.
- Pineapple juice: The secret to our tangy-sweet sauce—make sure it’s pure juice for the freshest taste.
- Low-sodium soy sauce: Balances sweetness and keeps things savory without too much saltiness.
- Brown sugar: Adds caramel depth and helps create that signature sticky glaze.
- Rice vinegar: A splash that brightens the sauce and adds a gentle zing.
- Cornstarch + water: Whisked together, this duo thickens the sauce to the perfect glossy consistency.
- Pineapple chunks: Juicy bursts of tropical flavor—fresh or canned both work.
- Garlic: For a savory backbone that keeps things from getting too sweet.
- Ginger: Freshly grated for sparkle and warmth; it adds real complexity.
- Crushed red pepper flakes (optional): Sprinkle in just a pinch for a tingle of heat (skip if you want pure sweet and savory).
- Green onions: Fresh, snappy, and perfect for that finishing pop of color.
- Sesame seeds (optional): A little crunch and nutty aroma to tie it all together.
How to Make Sticky Pineapple Chicken
Step 1: Sear the Chicken
Start by heating olive oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer, giving each a little room so they brown nicely rather than steam. Cook for about 6 to 8 minutes until each morsel is golden and cooked through. This step locks in the juiciness and sets the stage for all that lovely sauce.
Step 2: Build the Sauce
Remove the chicken to a plate, then turn your attention to the skillet—don’t clean it! Immediately pour in the pineapple juice, soy sauce, brown sugar, rice vinegar, garlic, ginger, and a pinch of red pepper flakes if you like a gentle kick. Let everything bubble together for 3 to 4 minutes; as the brown sugar melts, you’ll smell that signature Sticky Pineapple Chicken aroma fill your kitchen.
Step 3: Thicken That Sauce
Whisk together the cornstarch and water to make a quick slurry, then stir it into the bubbling sauce. Watch as the sauce transforms, turning beautifully glossy and thick in just another 1 to 2 minutes. This is what will cling so perfectly to each piece of chicken!
Step 4: Bring It All Together
Return the browned chicken and the pineapple chunks to the skillet, stirring gently to coat everything in the sticky pineapple goodness. Let it all cook for another 2 to 3 minutes until heated through and the pineapple is just a bit softened (but still juicy). Every bite should be glossy and absolutely mouthwatering!
Step 5: Garnish and Enjoy
Off the heat, shower your Sticky Pineapple Chicken with sliced green onions and a scattering of sesame seeds. The freshness and light crunch are the perfect finishing touch before diving in.
How to Serve Sticky Pineapple Chicken
Garnishes
A simple sprinkle of sliced green onions and toasted sesame seeds elevates the look and taste of your Sticky Pineapple Chicken. These bright pops not only add freshness and crunch, but their fragrance makes every bite more aromatic and special.
Side Dishes
Steamed rice is the classic choice—its fluffy grains soak up every drop of that glossy sauce. For lighter fare, try cauliflower rice, or toss cooked noodles with a splash of sesame oil and serve the chicken right on top. Want extra veg? Stir-fried bell peppers or snap peas add both color and crunch.
Creative Ways to Present
If you love to wow your family or friends, serve Sticky Pineapple Chicken in hollowed-out pineapple bowls for a tropical flair. Or pack leftovers into lettuce cups for a fun, hands-on dinner. It’s also stellar atop a big Asian-inspired salad for a vibrant lunch.
Make Ahead and Storage
Storing Leftovers
Simply let your Sticky Pineapple Chicken cool, then store in an airtight container in the refrigerator for up to 4 days. The flavors just continue to meld and deepen, making leftovers extra delicious for lunch the next day.
Freezing
Yes, you can freeze it! Place the cooled chicken and sauce in a freezer-safe container, removing as much air as possible. It keeps well in the freezer for up to 2 months—just remember to thaw overnight in the fridge for best results.
Reheating
Warm leftovers gently in a skillet over medium heat, adding a splash of water if the sauce looks too thick. You can also reheat individual portions in the microwave, stirring halfway through to ensure even warming without drying out the chicken.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works well in this recipe—just cut it into bite-sized pieces and keep an eye on cook time to avoid dryness.
Is fresh pineapple better than canned?
Fresh pineapple brings even brighter, tangier flavor, but canned pineapple is a wonderful and convenient option that still packs juicy sweetness. Just be sure it’s packed in juice, not syrup.
Can I make Sticky Pineapple Chicken ahead?
Definitely. You can prepare the dish up to a day in advance and simply reheat before serving. It makes an excellent make-ahead dinner or meal prep staple.
Does this recipe work for a crowd?
Sticky Pineapple Chicken is extremely scalable! Simply double or triple the ingredients and use a wide skillet or a wok for bigger batches—plan for extra rice on the side.
Can I add more veggies?
Go for it! Bell peppers, snow peas, or even sliced carrots can be added with the pineapple for extra color and crunch. Just sauté them briefly so they keep their snap.
Final Thoughts
There’s something truly magical about the sweet, tangy, and savory combo in this Sticky Pineapple Chicken. It’s proof that a few simple ingredients can turn into something unforgettable. Give it a try—you might just discover your new favorite go-to dinner!
Print
Sticky Pineapple Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Non-Vegetarian
Description
Indulge in the sweet and savory flavors of this Sticky Pineapple Chicken recipe. Tender chicken pieces coated in a sticky, tangy pineapple sauce, served with a hint of sesame and green onions. An easy Asian-inspired dish that is perfect for a quick weeknight dinner.
Ingredients
Chicken:
- 1 1/2 lbs boneless skinless chicken thighs (cut into bite-sized pieces)
- 1 tablespoon olive oil
Sauce:
- 1 cup pineapple juice
- 1/2 cup low-sodium soy sauce
- 1/3 cup brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 cup pineapple chunks (fresh or canned, drained)
- 2 cloves garlic (minced)
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 green onions (sliced)
- 1 teaspoon sesame seeds (optional)
Instructions
- Cook Chicken: Heat olive oil in a skillet and cook chicken until browned. Set aside.
- Make Sauce: In the same skillet, combine pineapple juice, soy sauce, brown sugar, vinegar, garlic, ginger, and red pepper flakes. Simmer, then thicken with cornstarch slurry.
- Combine: Add chicken and pineapple chunks back to the skillet. Cook until heated through.
- Serve: Garnish with green onions and sesame seeds.
Notes
- Serve over rice, cauliflower rice, or noodles.
- Try with chicken breast or add bell peppers for extra veggies.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 18g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 115mg
