Sweet and Tangy Pineapple Chicken
A delightful dish featuring tender chicken thighs with a glossy pineapple-soy glaze, perfectly balancing sweet and tangy flavors.
Ingredients
For the chicken
- 1 lb chicken thighs, boneless, skinless Cut into bite-sized pieces
- 1 cup pineapple chunks Fresh or canned in juice
- 2 tbsp toasted sesame seeds For garnish
For the sauce
- ½ cup pineapple juice Can substitute with apple or diluted orange juice
- 3 tbsp soy sauce Use low-sodium if preferred
- 2 tbsp rice vinegar
- 2½ tsp cornstarch
- 1 tbsp neutral oil Vegetable, sunflower, or light olive oil
Instructions
Preparation
- Cut the chicken into bite-sized pieces and measure out the sauce ingredients. Set aside.
- Mix pineapple juice, soy sauce, rice vinegar, and cornstarch in a small bowl until fully dissolved.
Cooking the Chicken
- Heat the wok or skillet over medium-high heat and add the oil.
- When shimmering, add the chicken pieces and cook for about 5–6 minutes, stirring occasionally, until golden brown.
Combining and Finishing
- Pour the sauce over the cooked chicken, stirring quickly to coat evenly.
- Add pineapple chunks and cook for another minute.
- Sprinkle toasted sesame seeds over the top just before serving.
Notes
For a thicker sauce, whisk in extra cornstarch with cold water at the end. Store leftovers in an airtight container for 3-4 days in the fridge, or freeze for up to 2 months.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 25gProtein: 20gFat: 15gSaturated Fat: 2gSodium: 800mgFiber: 1gSugar: 14g
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