Print

Sticky Pineapple Chicken Recipe

Print Recipe

★★★★★

5 from 52 reviews

This Sticky Pineapple Chicken recipe offers a deliciously sweet and savory stir-fry dish featuring tender chicken chunks coated in a sticky, caramelized pineapple sauce. With vibrant bell peppers, onions, and aromatic garlic and ginger, this quick and easy meal is perfect served over boiled rice and garnished with fresh coriander and a touch of sriracha for a spicy kick.

Ingredients

Scale

Chicken and Coating

  • 3 chicken breasts (approx 525 g / 1.1 lbs), chopped into bite-sized chunks
  • 2 tbsp cornflour (cornstarch in USA)
  • Pinch of salt and pepper

Cooking

  • 3 tbsp oil
  • 1 onion, peeled and chopped into wedges
  • 1 red bell pepper, chopped into chunks
  • 2 cloves garlic, peeled and minced
  • 1 tsp minced ginger

Sauce

  • 435 g (15 oz) can of chopped pineapple in juice
  • 2 tbsp soft brown sugar
  • 3 tbsp dark soy sauce
  • 1 tbsp tomato puree (paste for US)

To Serve

  • Fresh coriander (cilantro)
  • Boiled rice
  • Sriracha (optional, to add heat)

Instructions

  1. Prepare the chicken: Place the chopped chicken breast chunks into a bowl. Sprinkle with the cornflour, along with a pinch of salt and pepper. Use your hands to thoroughly mix and coat the chicken pieces evenly with the cornflour mixture.
  2. Heat the oil: Warm the oil in a wok or large frying pan over high heat until hot, ready for cooking the chicken.
  3. Cook the chicken: Add the coated chicken pieces to the hot oil. Fry on high heat, stirring occasionally with a spatula, until the chicken turns golden on all sides—this should take about 5 to 6 minutes.
  4. Make the stir-fry sauce: While the chicken cooks, combine the pineapple juice from the canned pineapple with the soft brown sugar, dark soy sauce, and tomato puree in a small bowl. Mix well and set aside.
  5. Add onions and peppers: Add the chopped onion wedges and bell pepper chunks into the wok with the chicken. Stir-fry together for 2 minutes to soften slightly and blend flavors.
  6. Incorporate pineapple chunks: Add the drained pineapple pieces from the can into the wok, cooking with the chicken and vegetables for a further 2 minutes.
  7. Add garlic and ginger: Stir in the minced garlic and ginger, cooking everything together for about 1 minute to release their aroma.
  8. Pour in the sauce: Add the prepared stir-fry sauce to the wok, stirring to combine with the other ingredients.
  9. Simmer and reduce: Continue cooking on medium-high heat, allowing the sauce to bubble and thicken. Stir occasionally for about 5 to 6 minutes until the sauce reduces down and caramelizes, giving the chicken a darker, sticky coating.
  10. Serve: Turn off the heat. Serve the sticky pineapple chicken hot over boiled rice. Garnish with fresh coriander and add sriracha if you desire a spicy kick.

Notes

  • Can I make it ahead? This dish tastes best freshly cooked but can be prepared in advance. Cool completely and refrigerate in a sealed container for up to 1 day. To reheat, warm a tablespoon of oil in a wok over medium heat, then add the pineapple chicken. Stir frequently for about 10 minutes until heated through. If it feels dry, add a splash of water to loosen the sauce.
  • Freezing: Freezing is not recommended as the onions and peppers tend to become soggy when thawed.
  • Ingredient swaps: You can swap dark soy sauce with regular soy sauce or tamari for gluten-free options. Brown sugar can be substituted with honey or coconut sugar for different sweetness profiles.
  • Scaling the recipe: This recipe can be halved or doubled easily by maintaining ingredient ratios. If doubling, add an extra 5-7 minutes to the cooking time to ensure thorough cooking.

Keywords: sticky pineapple chicken, chicken stir-fry, pineapple chicken recipe, sweet and sour chicken, easy chicken dinner, quick stir fry

Find it online: https://mjrecipe.com/sticky-pineapple-chicken-recipe/