Sticky Pineapple Chicken (Printable)

Tender chicken pieces coated in a glossy sweet and tangy pineapple glaze with bell peppers and fresh pineapple chunks.

# 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
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 & 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

# How To Make It:

01 - Combine chicken pieces with salt and pepper in a bowl. Add cornstarch and toss until evenly coated on all sides.
02 - Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add half the chicken and cook 3–4 minutes per side until golden and cooked through. Remove and repeat with remaining oil and chicken. Set aside.
03 - Add minced garlic and grated ginger to the same skillet. Sauté for 30 seconds until fragrant, stirring constantly.
04 - Pour in pineapple juice, soy sauce, brown sugar, rice vinegar, and ketchup. Stir thoroughly to dissolve sugar and bring to a gentle simmer.
05 - Stir in diced red bell pepper and pineapple chunks. Simmer for 3–4 minutes until vegetables begin to soften.
06 - Return cooked chicken to the pan. Whisk cornstarch slurry again and stir into sauce. Cook, stirring constantly, until sauce thickens and coats chicken evenly, 2–3 minutes.
07 - Remove from heat immediately. Sprinkle with sliced green onions and sesame seeds just before serving.

# Expert Advice:

01 -
  • The sauce strikes that perfect balance between sweet and tangy that keeps you going back for another bite
  • It comes together in under 40 minutes but tastes like it simmered all day
  • Leftovers reheat beautifully for lunch the next day
02 -
  • Crowding the pan when cooking the chicken will make it steam instead of sear, so work in two batches
  • The sauce continues thickening off the heat, so pull it a minute before it looks perfect
  • Pineapple chunks release moisture as they cook, which can thin your sauce slightly
03 -
  • Grate your ginger against a microplane for the smoothest texture without any fibrous bits
  • Always remix your cornstarch slurry right before pouring, as it settles quickly
  • Let the chicken rest for a minute after cooking so it retains those juices when coated

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