Sticky Pineapple Chicken (Print Version)
Tender chicken pieces coated in a sweet, tangy pineapple glaze with fresh vegetables and sesame seeds.
# What You Need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 1/2 tsp salt
03 - 1/2 tsp black pepper
04 - 2 tbsp cornstarch
→ Sauce
05 - 1 cup pineapple juice
06 - 1/2 cup low-sodium soy sauce
07 - 1/3 cup brown sugar
08 - 2 tbsp rice vinegar
09 - 2 tbsp ketchup
10 - 2 cloves garlic, minced
11 - 1 tbsp fresh ginger, grated
12 - 1 tbsp cornstarch mixed with 2 tbsp water
→ Vegetables & Garnishes
13 - 1 cup fresh pineapple, cut into chunks
14 - 1 red bell pepper, diced
15 - 2 green onions, sliced
16 - 1 tbsp sesame seeds
→ For Cooking
17 - 2 tbsp vegetable oil
# How To Make:
01 - In a bowl, season the chicken pieces with salt and pepper, then toss with 2 tablespoons cornstarch until evenly coated.
02 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add half the chicken and cook for 3–4 minutes per side until golden and cooked through. Remove and repeat with the remaining oil and chicken. Set aside.
03 - In the same skillet, add garlic and ginger. Sauté for 30 seconds until fragrant.
04 - Add pineapple juice, soy sauce, brown sugar, rice vinegar, and ketchup. Stir to combine and bring to a simmer.
05 - Stir in the diced red bell pepper and pineapple chunks. Simmer for 3–4 minutes.
06 - Return the chicken to the pan. Mix the cornstarch slurry and stir it into the sauce. Cook, stirring, until the sauce thickens and chicken is well coated for 2–3 minutes.
07 - Remove from heat. Top with sliced green onions and sesame seeds before serving.
# Expert Tips:
01 -
- The sauce hits that perfect balance of sweet and tangy that makes everyone reach for seconds
- It comes together in under 40 minutes but tastes like it simmered all day
02 -
- Cook the chicken in batches rather than crowding the pan, or it will steam instead of getting that golden color
- Stir the cornstarch slurry right before adding it because the starch settles quickly
03 -
- Toast the sesame seeds in a dry pan for 2 minutes before serving to unlock their natural oils and flavor
- Add a splash of toasted sesame oil at the very end for a restaurant-quality finish