Sticky Pineapple Chicken

The first time I made sticky pineapple chicken, my kitchen smelled like a teriyaki restaurant. My roommate walked in mid-simmer and asked if I'd secretly ordered takeout. That rich, glossy sauce clinging to tender chicken has become one of those recipes I return to whenever I need something that feels special but comes together fast.

Last winter, my sister was feeling under the weather, and I brought over a container of this pineapple chicken. She texted me an hour later saying she'd already eaten half of it standing at her counter. Sometimes the best medicine is just a really good meal.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs: Thighs stay juicier than breast through the high-heat cooking process
• Salt and pepper: A simple seasoning that lets the sauce shine as the star
• 2 tbsp cornstarch: Creates that golden, slightly crisp exterior on the chicken
• 1 cup pineapple juice: Use 100% juice for the most authentic fruity sweetness
• 1/2 cup low-sodium soy sauce: Regular soy sauce can make the final dish too salty
• 1/3 cup brown sugar: Dark brown sugar adds a subtle molasses depth
• 2 tbsp rice vinegar: Cuts through the sugar for that essential tang
• 2 tbsp ketchup: An unconventional but brilliant thickener and umami booster
• 2 cloves garlic, minced: Fresh garlic makes a noticeable difference here
• 1 tbsp fresh ginger, grated: Peeling it with a spoon gets more ginger and less waste
• 1 tbsp cornstarch mixed with 2 tbsp water: This slurry transforms the sauce from thin to gloriously sticky
• 1 cup fresh pineapple chunks: The sweetness of fresh pineapple cannot be replicated by canned
• 1 red bell pepper, diced: Adds a beautiful color contrast and slight crunch
• 2 green onions, sliced: Both white and green parts bring different flavors
• 1 tbsp sesame seeds: Toast them beforehand for an extra nutty layer
• 2 tbsp vegetable oil: Divide this for cooking the chicken in batches

Instructions

Season and coat the chicken:

Toss the bite-sized chicken pieces with salt and pepper, then dust them with cornstarch until each piece has a light, even coating. This is what creates that beautiful golden crust and helps the sauce cling later.

Cook the chicken in batches:

Heat half the oil in a large skillet over medium-high heat and add half the chicken, cooking for about 4 minutes per side until golden and cooked through. Remove and repeat with the remaining oil and chicken, setting all pieces aside on a plate.

Build the aromatic base:

In the same skillet, toss in the minced garlic and grated ginger, sautéing for just 30 seconds until fragrant but not browned. This is the foundation that makes the whole house smell incredible.

Create the sauce base:

Pour in the pineapple juice, soy sauce, brown sugar, rice vinegar, and ketchup, stirring to combine everything. Bring the mixture to a gentle simmer, watching as the sugar dissolves and the sauce starts to take on that glossy sheen.

Add the vegetables and pineapple:

Stir in the diced red bell pepper and fresh pineapple chunks, letting everything simmer together for about 4 minutes. The pineapple will start to soften and release some of its natural sweetness into the sauce.

Combine everything and thicken:

Return the cooked chicken to the pan, then stir your cornstarch slurry once more and pour it in. Cook for 2 to 3 minutes, stirring constantly, until the sauce thickens and coats every piece of chicken in that irresistible glaze.

Finish and serve:

Remove from heat immediately and scatter with sliced green onions and sesame seeds. Serve while the sauce is still warm and wonderfully sticky.

Save

I've started making double batches of this sauce and keeping it in a jar in the refrigerator. On nights when I am completely exhausted, I can just cook up some chicken, pour in the sauce, and have dinner ready in fifteen minutes.

Choosing the Right Pineapple

Fresh pineapple makes a noticeable difference in the final dish. When you are at the store, look for one that feels heavy for its size and has a sweet fragrance at the base. The yellow-orange color should be consistent, and avoid any with soft spots or brown leaves. If you are in a rush, fresh pineapple chunks from the produce section work perfectly fine, but skip the canned variety here.

Getting the Sauce Consistency Perfect

The most common mistake is stopping the cooking process too soon. Keep the sauce at a gentle simmer and let it reduce until it coats the back of a spoon. You will know it is ready when it leaves a clear trail when you run your finger through it on a plate. If it becomes too thick, a splash of pineapple juice will bring it right back.

Make-Ahead Strategies

This pineapple chicken reheats beautifully, making it ideal for meal prep. Cook the chicken and sauce separately, then combine them when you are ready to eat. The sauce keeps in the refrigerator for up to five days, and frozen chicken pieces can go directly into the simmering sauce without defrosting first.

• Prep all your ingredients and vegetables the night before
• Double the sauce and freeze half for an even faster dinner next time
• Cook the rice while the sauce simmers to have everything ready at once

Save

There is something deeply satisfying about a recipe that looks impressive on the plate but comes from such humble ingredients. This is the kind of meal that turns an ordinary Tuesday into something worth remembering.

Recipe Q&A

→ Can I use chicken breast instead of thighs?

Yes, chicken breast works well though it's leaner. Watch closely to prevent overcooking as breast meat dries out faster than thighs.

→ How can I make this spicier?

Add red pepper flakes or fresh sliced chili during the sauce simmer. Sriracha also blends beautifully into the pineapple glaze.

→ What should I serve with this?

Steamed jasmine rice soaks up the sauce perfectly. Stir-fried vegetables or roasted broccoli make excellent sides too.

→ Can I make this ahead?

The sauce reheats beautifully, though chicken is best cooked fresh. Store components separately and combine just before serving.

→ Is fresh pineapple necessary?

Fresh pineapple provides superior texture, though canned chunks work in a pinch. Just drain well and adjust sugar accordingly.

→ Can I make this gluten-free?

Simply swap regular soy sauce for tamari or gluten-free soy sauce. Double-check all ingredient labels to ensure compliance.