Sticky Pineapple Chicken (Print version)

Tender glazed chicken in sweet pineapple sauce with bell peppers and sesame.

# Ingredient List:

→ 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 (slurry)

→ Vegetables & Garnishes

13 - 1 cup fresh pineapple, cut into 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 Make It:

01 - Season the chicken pieces with salt and pepper in a bowl, then toss with 2 tbsp cornstarch until evenly coated.
02 - Heat 1 tbsp 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 the remaining oil and chicken. Set aside.
03 - In the same skillet, add garlic and ginger. 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 the diced red bell pepper and pineapple chunks. Simmer for 3–4 minutes.
06 - Return the chicken to the pan. Mix the cornstarch slurry and stir it into the sauce. Cook, stirring, until the sauce thickens and chicken is well coated for 2–3 minutes.
07 - Remove from heat. Top with sliced green onions and sesame seeds before serving.

# Expert Advice:

01 -
  • The sauce clings to every piece like candy but manages to feel light and fresh somehow
  • Ready in under 45 minutes even if you are terrible at prep work like I was when starting out
  • Leftovers somehow taste even better the next day if they last that long
02 -
  • Crowding the chicken in the pan is the number one mistake that leads to sad gray pieces instead of golden ones
  • The sauce will look terrifyingly thin when you first add the slurry but give it 60 seconds and it thickens dramatically
03 -
  • Room temperature chicken cooks more evenly and develops better color than cold straight from the fridge
  • Pre-measure your sauce ingredients before starting since everything moves fast once the pan gets hot

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