Sticky Pineapple Chicken (Print version)
Tender chicken in a glossy pineapple glaze with red bell pepper and sesame seeds. A sweet and savory weeknight favorite ready in under an hour.
# 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, packed
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 chunks
14 - 1 red bell pepper, diced
15 - 2 green onions, sliced
16 - 1 tbsp sesame seeds
→ For Cooking
17 - 2 tbsp vegetable oil
# Directions:
01 - Season chicken pieces with salt and pepper in a bowl. Add 2 tablespoons cornstarch and toss 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 3 to 4 minutes per side until golden and cooked through. Remove and repeat with remaining oil and chicken. Set aside.
03 - Add minced garlic and grated ginger to the same skillet. Sauté 30 seconds until fragrant.
04 - Pour in pineapple juice, soy sauce, brown sugar, rice vinegar, and ketchup. Stir to combine and bring to a simmer.
05 - Stir in diced red bell pepper and pineapple chunks. Simmer 3 to 4 minutes.
06 - Return chicken to the pan. Whisk cornstarch slurry and stir into sauce. Cook, stirring constantly, until sauce thickens and chicken is well coated, 2 to 3 minutes.
07 - Remove from heat. Top with sliced green onions and sesame seeds before serving.
# Expert advice:
01 -
- The sauce hits that perfect balance between sweet and tangy, coating every bite like a hug
- It comes together in under 40 minutes but tastes like something from a restaurant
02 -
- Dont rush the cornstarch slurry, make sure its completely dissolved before adding or youll end up with lumpy sauce
- The sauce continues to thicken off the heat, so pull it a minute before it looks perfect
03 -
- Cut your chicken into uniform pieces so everything cooks at the same rate
- Room temperature chicken sears better than cold, so let it sit out for 15 minutes before cooking