Description
Sweet and Savory Pineapple Chicken is a flavorful stir-fry dish featuring tender chicken thighs marinated and coated with cornstarch, sautéed pineapple chunks, vibrant bell peppers, and a savory-sweet sauce made with soy, hoisin, and pineapple juice. This quick and easy stovetop recipe delivers a perfect balance of tangy sweetness and umami richness, ideal for a weeknight dinner.
Ingredients
Scale
Chicken Marinade
- 1 pound boneless, skinless chicken thighs (about 5), cut into 1-inch chunks
- 1 1/2 teaspoons Shaoxing wine
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground white pepper
- 2 tablespoons cornstarch
Produce
- 1 (20-ounce) can pineapple chunks in juice
- 1 medium yellow bell pepper, diced
- 1 medium white onion, diced
- 1 (1-inch) piece fresh ginger, minced
- 3 cloves garlic, minced
- 1 medium jalapeño pepper, minced
Sauce & Oils
- 3 tablespoons vegetable oil, divided
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon packed dark brown sugar
Instructions
- Prepare the Chicken: Cut the chicken thighs into 1-inch chunks and place them in a large bowl. Add Shaoxing wine, kosher salt, and ground white pepper to the chicken and toss to combine evenly. Sprinkle the cornstarch over the chicken and toss again until all pieces are well coated.
- Prepare the Vegetables and Pineapple: Reserve 1/2 cup of the pineapple juice from the can, then drain the remaining juice and pat the pineapple chunks dry with paper towels. Dice the yellow bell pepper and white onion into medium pieces suitable for stir-frying.
- Make the Sauce: In a medium bowl, combine the minced ginger, garlic, and jalapeño pepper. Add the reserved pineapple juice, soy sauce, hoisin sauce, and dark brown sugar. Stir to blend all ingredients thoroughly.
- Cook the Pineapple: Heat 1 tablespoon of vegetable oil in a large frying pan or skillet over medium-high heat until shimmering. Add the pineapple chunks and cook, tossing occasionally, until they are browned on all sides, about 10 to 12 minutes. Remove the pineapple and set aside on a plate.
- Cook the Chicken: Add the remaining 2 tablespoons of vegetable oil to the pan and heat over medium-high heat until shimmering. Working in batches if necessary, arrange the chicken pieces in a single layer and cook until golden brown on all sides, about 5 to 7 minutes per batch. Transfer the browned chicken to the plate with the pineapple.
- Sauté the Vegetables and Combine: Add the diced onion and bell pepper to the pan and cook until fragrant and the onion starts to soften, roughly 4 minutes. Return the chicken and pineapple along with their juices to the pan. Pour in the soy sauce mixture and use a wooden spoon to scrape up any browned bits stuck to the pan bottom.
- Simmer the Dish: Reduce the heat to medium-low and let the mixture simmer gently until the sauce thickens slightly and the chicken is cooked through, about 5 to 7 minutes. Stir occasionally to blend flavors and prevent sticking.
- Serve: Once the sauce has thickened and the chicken is tender, remove from heat and serve hot, ideally with steamed rice or noodles for a complete meal.
Notes
- Shrimp or tofu can be substituted for chicken for a different protein option.
- Use low-sodium soy sauce to reduce the salt content in the dish.
- If you prefer a spicier dish, add more jalapeño or use a hotter chili pepper.
- Make sure to pat the pineapple dry to avoid the chicken scorching due to excess moisture.
- Shaoxing wine can be substituted with dry sherry or a light cooking wine if unavailable.
