Sticky Pineapple Chicken

Sticky Pineapple Chicken is a quick and easy dinner recipe made with tender chicken, sweet pineapple, and a flavorful soy-based glaze. Perfect for busy weeknights, this homemade takeout-style stir-fry is ready in under 30 minutes and pairs perfectly with rice. Great for meal prep, family meals, or anyone looking for a healthier alternative to Chinese takeout.

A delicious sweet-and-savory stir-fry made with tender chicken, juicy pineapple, and a sticky soy-based glaze. Quick, flavorful, and perfect for weeknight dinners.

Ingredients

For the Chicken:

• 3 chicken breasts (approx. 525 g / 1.1 lbs), cut into bite-sized chunks
• 2 tbsp cornflour (cornstarch in the US)
• Salt and pepper, to taste
• 3 tbsp oil (vegetable or neutral-flavored)

For the Sauce:

• 435 g (15 oz) canned chopped pineapple in juice (keep the juice and pineapple separate)
• 2 tbsp soft brown sugar
• 3 tbsp dark soy sauce
• 1 tbsp tomato purée (tomato paste in the US)

Stir-Fry Additions:

• 1 onion, peeled and cut into wedges
• 1 red bell pepper, chopped into chunks
• 2 garlic cloves, minced
• 1 tsp minced fresh ginger

To Serve:

• Cooked rice
• Fresh coriander (cilantro), chopped
• Sriracha (optional, for heat)

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Instructions

1. Coat the Chicken:
   Place the chicken pieces in a bowl. Sprinkle with cornflour, a pinch of salt, and pepper. Toss to coat evenly.
2. Cook the Chicken:
   Heat the oil in a large wok or skillet over high heat. Add the chicken and stir-fry for 5–6 minutes until golden on all sides.
3. Make the Sauce:
   In a bowl, combine the pineapple juice (from the can) with brown sugar, soy sauce, and tomato purée. Mix well and set aside.
4. Stir-Fry the Vegetables:
   Add the onion and red pepper to the pan. Cook for 2 minutes, stirring frequently.
5. Add the Pineapple:
   Stir in the chopped pineapple (from the can) and cook for another 2 minutes.
6. Add Aromatics:
   Stir in the garlic and ginger. Cook for 1 minute until fragrant.
7. Add the Sauce:
   Pour in the prepared sauce. Stir well and allow the mixture to simmer over medium-high heat for 5–6 minutes, until the sauce thickens and the chicken becomes sticky and caramelized.
8. Serve:
   Remove from heat. Serve hot over boiled rice. Garnish with fresh coriander and a drizzle of sriracha if desired.

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Tips

• High Heat is Key: Use high heat to quickly brown the chicken and give it a nice sear.
• Don’t Overcrowd the Pan: If your pan is small, cook the chicken in batches to avoid steaming.
• Sauce Thickness: The sauce will thicken as it simmers. Stir frequently to prevent sticking or burning.

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Variations and Substitutions

• Protein Swap: Try using boneless chicken thighs, shrimp, or even tofu for a vegetarian option.
• Add Veggies: Broccoli, sugar snap peas, or baby corn can be added for extra color and crunch.
• Make it Spicy: Add chili flakes, fresh red chili, or extra sriracha to the sauce for more heat.
• Low-Sugar Option: Reduce the brown sugar or use a natural sweetener like honey.

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FAQs

Can I use fresh pineapple instead of canned?
Yes, but you’ll need to add about 100 ml (⅓ cup) of pineapple juice or water to replace the canned juice.

Can I make this ahead of time?
It’s best served fresh, but you can prep the sauce and chop the vegetables in advance. Leftovers will keep for 2–3 days in the fridge.

Is this dish freezer-friendly?
You can freeze the cooked dish, but the texture of the vegetables and pineapple may soften upon reheating.

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Serving Suggestions

• Serve over jasmine or basmati rice for a complete meal.
• Add a side of steamed greens or a cucumber salad for balance.
• Try serving in lettuce wraps for a fun appetizer-style twist.

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Why You’ll Love This Recipe

• Fast and Easy: Ready in under 30 minutes.
• Family-Friendly: Sweet, savory, and mild enough for all ages.
• Versatile: Easily adaptable with your favorite vegetables or proteins.
• Satisfyingly Sticky: That caramelized glaze makes every bite irresistible.