Sweet and Savory Pineapple Chicken

The first time I made pineapple chicken, my kitchen smelled like a tropical vacation.

I was craving something bright and cheerful on a dreary Tuesday, and this dish delivered exactly that warm-weather feeling I needed.

You know how some recipes just make you smile while you’re cooking? This is one of those.

What Makes My Pineapple Chicken So Good

This pineapple chicken hits every note, crispy coating, sticky-sweet glaze, and tender chunks of juicy pineapple in every bite.

It’s become my go-to when I want something that feels special but doesn’t require hours in the kitchen. The balance of sweet pineapple and savory soy creates the most satisfying flavor combination.

If you’re enjoying tropical-inspired dishes, you might also love my Pineapple Beef Stir Fry for a heartier option, or try my Sticky Sweet Teriyaki Meatballs when you want that same sweet-savory magic in bite-sized form.

What You’ll Need to Make This Pineapple Chicken

For the Chicken:

• 1¼ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• ½ teaspoon garlic powder
• ⅓ cup cornstarch
• 3 tablespoons vegetable oil

For the Sweet Pineapple Glaze:

• ½ cup packed brown sugar
• ⅓ cup fresh pineapple juice (canned works too)
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons cornstarch
• 1¼ cups fresh pineapple chunks
• Toasted sesame seeds and sliced green onions for garnish

A few ingredient notes: I prefer chicken thighs for their tenderness, but breasts work perfectly fine. Fresh pineapple gives the best texture, though canned chunks (drained) are a great shortcut.

Make sure your cornstarch is completely dissolved in the sauce, nobody wants lumpy glaze!

How I Make This Pineapple Chicken

Prep the chicken: Season your chicken pieces with garlic powder, then toss them in cornstarch until evenly coated. This creates that restaurant-style crispy exterior we’re after.

Cook the chicken: Heat oil in a large skillet over medium-high heat. Add the coated chicken and cook for 7-9 minutes, stirring occasionally, until golden brown and nearly cooked through. Don’t worry if it’s not completely done—it’ll finish cooking in the sauce.

Make the glaze: In a bowl, whisk together brown sugar, pineapple juice, soy sauce, rice vinegar, and cornstarch until smooth. The mixture should be completely lump-free.

Bring it together: Pour the sauce over the browned chicken, then add your pineapple chunks. Reduce heat to medium-low and simmer for 12-15 minutes, stirring gently every few minutes. The sauce will thicken beautifully and coat each piece of chicken.

Finish and serve: Once the sauce is glossy and thick, remove from heat. Serve immediately over steamed rice and sprinkle with sesame seeds and green onions.

How I Make This Pineapple Chicken Perfect

Don’t skip the cornstarch coating, it’s what gives you that perfect crispy-yet-saucy texture. I’ve learned to let the chicken brown undisturbed for the first few minutes before stirring.

Also, keep your heat at medium-low once you add the sauce. High heat will make the cornstarch seize up and create an unpleasant gummy texture.

Trust the process and let it simmer gently.

Can I make this pineapple chicken ahead of time?

I actually think the flavors develop even more overnight.

Store it covered in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or pineapple juice to loosen the sauce.

I’d love for you to follow along for more comforting recipes like this one! You can find me sharing kitchen inspiration on Pinterest where I post all my latest creations and cooking tips.

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What if I can’t find fresh pineapple?

Canned pineapple chunks work beautifully, just drain them first. You can even use the juice from the can instead of buying separate pineapple juice.

Frozen pineapple works too, though it releases more moisture.

Can I add vegetables to this dish?

I love adding bell peppers, snap peas, or broccoli florets during the last 5 minutes of simmering. They stay crisp-tender and soak up all that gorgeous sauce.

Is there a way to make this less sweet?

Simply reduce the brown sugar to ⅓ cup and add an extra tablespoon of rice vinegar. The tang balances the sweetness perfectly.

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My serving suggestions for This Pineapple Chicken

I serve this pineapple chicken most often on busy weeknights when everyone needs something cheerful and satisfying. It’s become our traditional “cheer up” dinner when someone’s had a rough day.

The bright flavors and tropical vibes instantly lift the mood around our dinner table, especially when served alongside coconut rice or simple steamed vegetables.