🍍 Sticky Pineapple Chicken (Serves 3–4)
🛒 Ingredients
Chicken
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500–600 g (1.2 lb) boneless chicken thighs or breasts, cut into bite-sized chunks
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2 tbsp cornstarch
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½ tsp salt
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½ tsp black pepper
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½ tsp garlic powder
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2 tbsp neutral oil (vegetable or canola)
Vegetables & Fruit
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1 cup pineapple chunks (fresh preferred, canned works—drain well)
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1 red bell pepper, chopped into chunks
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2 cloves garlic, finely minced
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1 tsp fresh ginger, grated (optional but great)
Sauce
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⅓ cup pineapple juice (from the fruit or canned)
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¼ cup soy sauce (low sodium recommended)
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3 tbsp honey or brown sugar
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2 tbsp ketchup
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1 tbsp rice vinegar (or apple cider vinegar)
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1 tbsp cornstarch
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2 tbsp water
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1 tsp sesame oil (optional, but adds depth)
Garnish
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Sesame seeds
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Fresh cilantro or green onions, chopped
🔥 Instructions
1. Prep the Chicken
In a bowl, toss chicken pieces with:
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cornstarch
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salt
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black pepper
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garlic powder
This coating helps the chicken get golden and helps the sauce cling later.
2. Sear the Chicken
Heat oil in a large skillet or wok over medium-high heat.
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Add chicken in a single layer (cook in batches if needed).
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Sear 3–4 minutes per side until golden and cooked through.
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Remove chicken from pan and set aside.
👉 Don’t overcrowd—this keeps it crispy instead of steamy.
3. Make the Sauce
In a small bowl, whisk together:
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pineapple juice
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soy sauce
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honey or brown sugar
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ketchup
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rice vinegar
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cornstarch + water
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sesame oil (if using)
Set aside.
4. Stir-Fry the Veggies
In the same pan (don’t wipe it out):
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Add garlic and ginger, sauté 30 seconds until fragrant.
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Add bell peppers and pineapple chunks.
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Stir-fry 2–3 minutes until slightly softened but still juicy.
5. Bring It All Together
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Return chicken to the pan.
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Pour sauce over everything.
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Stir continuously for 2–4 minutes as the sauce thickens and turns glossy.
You’re looking for a sticky, shiny coating that hugs every piece.
6. Finish & Garnish
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Remove from heat.
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Sprinkle with sesame seeds and chopped cilantro or green onions.
🍚 How to Serve
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Over steamed jasmine rice 🍚
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With fried rice
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Or in lettuce wraps for a lighter option
🔥 Pro Tips
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Want heat? Add ½–1 tsp chili flakes or a splash of sriracha to the sauce.
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Extra sticky? Simmer 1–2 minutes longer.
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Crispier chicken? Lightly fry the chicken first, then sauce it.
