Pineapple Chicken

Name: Pineapple Chicken
Prep time: 10 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 tbsp. vegetable oil; 1 lb. boneless skinless chicken thighs, cut into 1" pieces; Kosher salt; Freshly ground black pepper; 1 red bell pepper, chopped; 3/4 c. canned pineapple juice; 1/4 c. low-sodium soy sauce; 1/4 c. packed light brown sugar; 2 tbsp. hoisin sauce; 2 cloves garlic, minced; 1/2 jalapeño, minced (seeded if desired); 2 tsp. cornstarch; 1 c. pineapple chunks; 1/4 c. cashews; Thinly sliced scallions, for serving; Cooked white rice, for serving; Lime wedges, for serving

By Lindsay FunstonUpdated: Mar 23, 2022

4.5

11 Ratings

preview for Pineapple Chicken Is Sweet 'N Tangy Perfection

We in the Delish Test Kitchen are obsessed with savory and sweet dishes, and one of our favorite ways to add a bit of bright sweetness to a dish is with pineapple. Though we love pineapple fried rice and these Hawaiian chicken skewers, this pineapple chicken stir fry may just take the crown. It has the tangy bite from the pineapple, a solid crunch from cashews, and a little kick of heat from jalapeño. What's not to love?!

When it comes to using fresh versus canned pineapple, you really can't go wrong. Canned pineapple provides convenience but lacks a fuller, brighter flavor. To perk it up a little, squeeze in a tablespoon of lemon juice. Fresh, ripe pineapple is often more fragrant, sweeter, and more flavorful, but will take a little longer to prep if you're peeling and cubing a whole fruit.

Whichever one you choose to use, serve it over perfectly cooked rice alongside a tender green like bok choy and you'll have a totally delicious and easy meal on the table in under 30 minutes. Want to take it a step further? Why not try our chicken teriyaki pineapple bowls, served straight in a pineapple half? For more sweet and sour flavors on the dinner table, we've also got a vegetarian-friendly sweet and sour cashew stir-fry!

If you tried your hand at making this salty-sweet stir fry, let us know how it came out in the comments below!

Editor's note: The introduction to this recipe was updated on March 23, 2022 to include more information.

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Yields:: 4 serving(s)
Prep Time:: 10 mins
Total Time:: 30 mins
Cal/Serv:: 410

Ingredients

1 tbsp.
vegetable oil
1 lb.
boneless skinless chicken thighs, cut into 1" pieces
Kosher salt
Freshly ground black pepper
1
red bell pepper, chopped
3/4 c.
canned pineapple juice
1/4 c.
low-sodium soy sauce
1/4 c.
packed light brown sugar
2 tbsp.
hoisin sauce
2
cloves garlic, minced
1/2
jalapeño, minced (seeded if desired)
2 tsp.
cornstarch
1 c.
pineapple chunks
1/4 c.
cashews
Thinly sliced scallions, for serving
Cooked white rice, for serving
Lime wedges, for serving

Nutrition Information

Per Serving (Serves 4)

Calories410 Fat13 gSaturated fat2 gTrans fat0 gCholesterol107 mgSodium819 mgCarbohydrates45 gFiber2 gSugar26 gProtein27 gVitamin D0 mcgCalcium53 mgIron3 mgPotassium625 mg

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Directions

1. Step 1In a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook, turning occasionally, until golden, 5 minutes. Stir in bell pepper and cook until just tender, 3 minutes more.
2. Step 2Meanwhile, make sauce: in a small saucepan, combine pineapple juice, soy sauce, brown sugar, hoisin sauce, garlic, and jalapeño and bring to a simmer.
3. Step 3Make a slurry: In a small bowl whisk together 2 teaspoons water and cornstarch until smooth, then whisk into saucepan. Cook until thickened, about 5 minutes.
4. Step 4Pour sauce over chicken and let simmer 3 minutes. Stir in pineapple and cashews.
5. Step 5Garnish with scallions and serve with rice and lime.

This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

Parker Feierbach

Lindsay Funston

Former Executive Editor

Lindsay Funston is the former Executive Editor at Delish, where she managed all food, culture, video and social content. She had worn many hats at the brand over the years: traveling the country in pursuit of pickles, creating gravity-defying "cheese pulls", and almost burning down the Delish kitchen with marshmallow cupcakes.