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