Sticky Pineapple Chicken (Printer-friendly)
Crispy chicken glazed in sweet pineapple sauce with bell peppers, 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 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
→ Vegetables and 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
# Directions:
01 - Season chicken pieces thoroughly with salt and black pepper. Toss coated chicken with 2 tablespoons cornstarch until each piece is evenly covered.
02 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add half the chicken pieces and cook for 3 to 4 minutes per side until golden brown and cooked through. Remove cooked chicken and repeat with remaining oil and chicken. Set all chicken aside.
03 - In the same skillet, add minced garlic and grated ginger. Sauté for 30 seconds until fragrant, being careful not to burn.
04 - Pour in pineapple juice, soy sauce, brown sugar, rice vinegar, and ketchup. Stir continuously to combine and dissolve sugar. Bring mixture to a gentle simmer.
05 - Stir diced red bell pepper and pineapple chunks into the simmering sauce. Continue cooking for 3 to 4 minutes until vegetables begin to soften.
06 - Return cooked chicken to the pan. Whisk the cornstarch slurry again and stir into the sauce. Cook for 2 to 3 minutes while stirring constantly until sauce thickens and coats the chicken evenly.
07 - Remove from heat immediately. Garnish with sliced green onions and sesame seeds. Serve while hot over steamed jasmine rice.
# Expert Advice:
01 -
- The sauce hits that perfect sweet-savory balance that makes everyone reach for seconds
- Chicken thighs stay impossibly tender while getting beautifully crispy edges
- Ready in 40 minutes but tastes like it simmered all afternoon
02 -
- Crowding the pan while searing chicken will steam it instead of creating that golden crust we're after
- The sauce thickens quickly once the cornstarch hits heat, so have everything ready before adding the slurry
- Pineapple juice sweetness varies by brand, taste your sauce before serving and adjust with a pinch more sugar or splash of vinegar
03 -
- Pat chicken completely dry before coating with cornstarch for the best sear
- Let the sauce come to a full simmer before thickening, this cooks out any raw cornstarch taste