Asian Pineapple Chicken

Course: Main Course

Cuisine: Asian

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 342kcal

Author: Lauren

This Asian Pineapple Chicken is a perfect balance of sweet, savory, and tangy flavors! It's made with tender chicken, crunchy bell peppers, tender onions, and sweet pineapple chunks all coated in a sweet pineapple sauce.

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Ingredients

1.25 lb. boneless chicken breast
1/2 tsp each salt, black pepper, garlic powder
3 Tbsp cornstarch (24g)
3 Tbsp olive oil (45g) divided
20 oz. can pineapple tidbits reserve 3/4 cup juice for the sauce
1 red bell pepper (180g) cut into ½ to ¾-inch pieces
1 small onion (140g) cut into ½ to ¾-inch pieces

Sauce:

3/4 cup pineapple juice from the canned pineapple
2 Tbsp honey (42g)
2 Tbsp soy sauce (30g)
1 tsp rice vinegar (5g)
1 frozen ginger cube or 1 tsp fresh minced
2 cloves garlic minced
1 Tbsp cornstarch (8g)

Instructions

Whisk the sauce ingredients together in a small bowl and set aside.
Pat the chicken dry with a paper towel then cut into bite size pieces (about 3/4 to 1-inch). Place in a bowl and sprinkle with salt, pepper and garlic powder. Toss together, then add the cornstarch and toss again until evenly coated.
Heat half the olive oil in a skillet over medium-high heat. Once oil is hot and shiny, add half of the chicken bites.* Cover and cook for 3-4 minutes, then toss/flip and cook another 3-4 minutes or until golden brown and cooked through. Set aside on a plate. Add remaining olive oil and cook the remaining chicken.
Add the pineapple, cook undisturbed for a minute then stir in the peppers and onions. Cook for another 3-4 minutes or until tender-crisp, stirring occasionally.
Add the chicken back to the pan, along with the sauce. Bring sauce to a bubble for 2-3 minutes to thicken then remove from heat. Serve with rice or noodles, or as is and enjoy!

Notes

*Cook in two batches so as to not overcrowd and so the chicken can brown on all sides.

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