Sticky Pineapple Chicken (Printer-friendly)

Tender glazed chicken in sweet pineapple sauce, ready in 40 minutes.

# What You’ll Need:

→ Chicken

01 - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 1/2 tsp salt
03 - 1/2 tsp black pepper
04 - 2 tbsp cornstarch

→ Sauce

05 - 1 cup pineapple juice
06 - 1/2 cup low-sodium soy sauce
07 - 1/3 cup brown sugar
08 - 2 tbsp rice vinegar
09 - 2 tbsp ketchup
10 - 2 cloves garlic, minced
11 - 1 tbsp fresh ginger, grated
12 - 1 tbsp cornstarch mixed with 2 tbsp water

→ Vegetables & Garnishes

13 - 1 cup fresh pineapple chunks
14 - 1 red bell pepper, diced
15 - 2 green onions, sliced
16 - 1 tbsp sesame seeds

→ For Cooking

17 - 2 tbsp vegetable oil

# How-To Guide:

01 - Season chicken pieces with salt and pepper, then toss with 2 tablespoons cornstarch until evenly coated.
02 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add half the chicken and cook for 3–4 minutes per side until golden and cooked through. Remove and repeat with remaining oil and chicken. Set aside.
03 - Add garlic and ginger to the same skillet. Sauté for 30 seconds until fragrant.
04 - Add pineapple juice, soy sauce, brown sugar, rice vinegar, and ketchup. Stir to combine and bring to a simmer.
05 - Stir in diced red bell pepper and pineapple chunks. Simmer for 3–4 minutes.
06 - Return chicken to the pan. Mix cornstarch slurry and stir into sauce. Cook, stirring, until sauce thickens and chicken is well coated, 2–3 minutes.
07 - Remove from heat. Top with sliced green onions and sesame seeds before serving.

# Expert Advice:

01 -
  • The sauce comes together with pantry staples and creates that glossy restaurant-quality coating that makes everything taste better
  • Chicken thighs stay incredibly juicy and tender even after being tossed in the sweet tangy glaze
  • From start to finish this dinner comes together in under 40 minutes making it perfect for hectic weeknights
02 -
  • Crowding the pan when searing the chicken will cause it to steam instead of brown so take the extra two minutes to cook in batches
  • The cornstarch slurry must be stirred right before adding because the starch settles to the bottom quickly and you want an even thickening
  • The sauce continues to thicken as it cools so remove it from heat when it looks slightly thinner than you want
03 -
  • Room temperature chicken sears more evenly than cold straight from the fridge so let it sit out for 15 minutes before cooking
  • Do not skip the step of toasting your sesame seeds because those 30 seconds transform them from a garnish into a flavor powerhouse

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