Easy Pineapple Chicken Recipe - One-Pan

Tired of takeout but still craving those sweet, tangy, and savory flavors? Get ready to whip up the ultimate pineapple chicken recipe right in your own kitchen! This isn't just any weeknight meal; it's a lightning-fast, one-pan stir-fry that brings all the deliciousness of your favorite Chinese takeout straight to your table. Imagine juicy chicken, vibrant bell peppers, and sweet pineapple chunks coated in a sticky, glossy sauce – all ready in just 30-35 minutes. Perfect for busy home cooks, this easy pineapple chicken dish uses simple pantry staples (hello, canned pineapple!) and delivers a flavor punch that the whole family will love. Whether you're a beginner or an experienced chef, this chicken recipes healthy option is a guaranteed hit. Let's get cooking!

Ingredients

• For the Pineapple Chicken
• 1.5 lbs boneless, skinless chicken breasts (or thighs), cut into bite-size pieces
• 2 tablespoons cornstarch (for light coating)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Veggies & Pineapple
• 1 (20-ounce) can pineapple chunks in juice, juice reserved
• 1 large red bell pepper, cut into bite-size pieces
• ½ large yellow or sweet onion, sliced
• Sweet & Tangy Sauce
• ½ cup reserved pineapple juice (from the canned pineapple)
• ¼ cup low-sodium soy sauce or tamari
• 2 tablespoons honey or light brown sugar
• 2 tablespoons rice vinegar or apple cider vinegar
• 1 tablespoon fresh garlic, minced (about 3 cloves)
• 1 tablespoon fresh ginger, minced
• 1 tablespoon cornstarch (for thickening slurry)
• ½ teaspoon red pepper flakes or sriracha, optional (for heat)
• To Serve
• Cooked white rice or brown rice
• Sliced green onions
• Sesame seeds (optional)

Directions

1. Prep the Chicken & Sauce Pat your chicken pieces thoroughly dry with paper towels – this is key for a good sear! In a medium bowl, toss the chicken with ½ teaspoon salt, ¼ teaspoon black pepper, and 2 tablespoons cornstarch until each piece is lightly coated. In a separate small bowl, whisk together all the sauce ingredients: the reserved ½ cup pineapple juice, soy sauce, honey (or brown sugar), rice vinegar, minced garlic, minced ginger, 1 tablespoon cornstarch, and the optional red pepper flakes or sriracha. Give it a good whisk until the sauce is smooth with no cornstarch lumps.
2. Sear the Chicken Heat 1 tablespoon of oil (like olive or vegetable oil) in a large 12-inch skillet or wok over medium-high heat until shimmering. Add half of the chicken pieces to the hot pan, making sure not to crowd the skillet. Sear for about 3-4 minutes per side, until golden brown and cooked through (an instant-read thermometer should register 165°F). Transfer the seared chicken to a clean plate and repeat with the remaining chicken. Visual cue: chicken pieces are opaque and lightly browned, not pale or wet.
3. Cook the Pineapple & Veggies If your pan looks dry, add another small splash of oil to the same skillet. Add the drained pineapple chunks (remember, you reserved the juice for the sauce!). Let them sit undisturbed for 1-2 minutes to get a light caramelization on the edges. Then, add the bell pepper and sliced onion. Stir-fry for 3-4 minutes until the veggies are crisp-tender. Visual cue: pineapple edges just golden; veggies still bright and slightly crunchy.
4. Bring It All Together Return the seared chicken and any accumulated juices from the plate to the skillet with the pineapple and veggies. Give your whisked sauce one more quick stir (cornstarch settles!) and pour it evenly over everything in the pan. Bring the mixture to a boil, then immediately reduce the heat to a simmer. Cook for 2-3 minutes, stirring constantly, until the sauce thickens and beautifully glazes the chicken and veggies. Visual cue: sauce turns glossy and clings to the chicken; no raw cornstarch taste.
5. Taste & Serve Give your delicious creation a taste! Adjust seasonings as needed: add a splash more soy sauce for saltiness, a bit more vinegar for tang, or a pinch of sugar if you prefer it sweeter. Serve your pineapple chicken immediately over fluffy white or brown rice. Garnish with fresh sliced green onions and a sprinkle of sesame seeds for that perfect finish. Enjoy your homemade takeout!