Sticky Pineapple Chicken (Printable)
Tender chicken pieces coated in a glossy pineapple-soy glaze with fresh vegetables
# What goes in:
→ 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, packed
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 for slurry
→ 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
# Directions:
01 - In a large bowl, season chicken pieces thoroughly with salt and black pepper. Add cornstarch and toss until every piece is evenly coated for a light, crispy texture when seared.
02 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add half the chicken in a single layer and cook for 3 to 4 minutes per side until golden brown and cooked through. Remove and set aside. Repeat with remaining oil and chicken.
03 - Return the skillet to medium heat. Add minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant but not browned.
04 - Pour in pineapple juice, soy sauce, brown sugar, rice vinegar, and ketchup. Stir to dissolve sugar completely and bring to a gentle simmer.
05 - Stir in diced red bell pepper and fresh pineapple chunks. Let simmer for 3 to 4 minutes until peppers are slightly tender but still retain their crunch.
06 - Return cooked chicken to the pan. Whisk cornstarch slurry again and pour into the simmering sauce. Cook while stirring constantly for 2 to 3 minutes until sauce thickens to a glossy glaze that coats the back of a spoon.
07 - Remove from heat immediately. Sprinkle with sliced green onions and sesame seeds for texture and visual appeal. Serve hot.
# Expert Advice:
01 -
- The sauce comes together faster than you can order takeout and tastes infinitely better
- Chicken thighs stay juicy even after getting that gorgeous sticky glaze
02 -
- Crowding the pan while searing chicken will steam it instead of creating that golden crust
- The sauce will look thin until that final minute with the cornstarch slurry then it thickens rapidly
03 -
- Room temperature chicken cooks more evenly and prevents the pan from cooling down too quickly
- Grating fresh ginger on a microplane releases more flavor than mincing and no one bites into a spicy chunk