Easy Pineapple Chicken (One Pot)
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Quick and easy pineapple chicken recipe, made with simple ingredients in one pot and just 30 minutes on stovetop. This simple weeknight meal is sweet and tangy with a subtle spicy kick.
This pineapple chicken recipe is sweet and tangy with a little spicy kick to it.
It’s so easy to make and packs so much flavor.
Compared to other recipes, this would be considered a slightly healthy version since chicken is not fried first.
I also have a crockpot/slow cooker pineapple chicken recipe that you should also check out.
Tips for easy pineapple chicken:
- Use non-stick pan to prevent burning and sticking.
- Adjust the amount of spices, especially red chili flakes, to your preference.
- Use whatever vegetables you like. I only used onions and green peppers.
- Mix all the ingredients together in a Ziploc bag to make a pineapple chicken marinade. It’s great for grilling outside or baking in the oven too.
- Both, fresh or canned pineapples can be used in this recipe.
- Some other garnish ideas are finely chopped green onions, cilantro, roasted sesame seeds.
- This tastes best served over boiled rice or even fried rice.
- I used boneless chicken breast cubes but whole chicken breasts or even drumsticks can be used.
Other One Pot Chicken Recipes:
Easy One Pot Pineapple Chicken
- 2 tbsp Oil, Preferably a combination of sesame oil and olive oil
- 1 pound Boneless chicken, Cut into 1 inch cubes
- 1 tsp Garlic, Finely minced
- 1 tsp Ginger, Finely minced
- 1/2 cup Onions, Cut into 1 inch squares
- 1/2 cup Green pepper, Cut into 1 inch squares
- 1 cup Pineapple, Fresh or canned, Cut into small 1 inch pieces
- 3/4 cup Pineapple juice
- 1/4 cup Soy sauce, Low sodium
- 1/3 cup Chicken broth, Low sodium
- 1/4 cup Hoisin sauce
- 1/4 cup Brown sugar
- 2 tsp Cornstarch
- Salt, To taste
- Pepper , To taste
- 1.5 tsp Red chili flakes, For garnish
- Add oil in a non-stick pan and heat over medium-high heat.
- Add chicken and saute until golden brown.
- Add garlic, ginger, onions, green pepper, pineapples and cook for about 4 minutes until the pepper and pineapples are tender.
- Add pineapple juice, soy sauce, broth, hoisin sauce, brown sugar, salt, pepper, cornstarch and mix everything together.
Tip: To avoid cornstarch from forming lumps, dissolve it in 2 tbsp water and then, add that into pan.
- Let everything cook for a few more minutes until liquid is reduced and the sauce becomes thick.
- Sprinkle with red chili flakes and enjoy!
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Happy cooking everyone!