Name: Sticky Pineapple Chicken Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian-Inspired
Ingredients: 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces; 1 tablespoon cornstarch; 1 tablespoon vegetable oil; 1 cup pineapple chunks (fresh or canned, drained); 1/4 cup pineapple juice; 1/3 cup low-sodium soy sauce; 2 tablespoons honey; 2 tablespoons brown sugar; 2 tablespoons rice vinegar; 2 cloves garlic, minced; 1 teaspoon grated fresh ginger; 1/2 teaspoon crushed red pepper flakes (optional); 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry); Green onions and sesame seeds for garnish (optional)

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Get ready to fall in love with the irresistible sweet-and-savory magic of Sticky Pineapple Chicken. This dish pairs juicy, golden chicken pieces with a glossy, tangy pineapple glaze that clings to every bite. The result? Bold pops of tropical flavor mingling with savory soy, just the right amount of honeyed caramelization, and a hit of aromatic ginger and garlic. Whether you’re serving it as a weeknight dinner or wowing friends on the weekend, this recipe guarantees a plate that’s as vibrant as it is delicious.

Sticky Pineapple Chicken Recipe - Recipe Image

Ingredients You’ll Need

Don’t let the simplicity fool you—each ingredient here brings something special, from color and texture to layers of irresistible flavor. A handful of pantry staples and a little pineapple take this Sticky Pineapple Chicken to knockout territory.

Chicken thighs or breasts: Thighs stay juicy and tender, but chicken breasts will work beautifully for a leaner result.
Cornstarch: Creates that signature light, crispy coating and thickens the sauce to glossy perfection.
Vegetable oil: Sets the stage for perfectly browned, golden chicken.
Pineapple chunks: Each bite bursts with sweetness and a touch of tang—use fresh or canned (drained well).
Pineapple juice: Infuses the sauce with real tropical zing that soaks into every morsel.
Low-sodium soy sauce: Savory backbone without overpowering the dish or making it too salty.
Honey: Adds natural sweetness and gives that beautiful sticky glaze we all crave.
Brown sugar: Gives depth, richness, and an extra layer of caramel flavor to the sauce.
Rice vinegar: Brightens everything up and balances the sweetness with subtle tang.
Garlic: Delivers a punch of aroma and unmistakable homemade flair.
Fresh ginger: Offers gentle spice and freshness with every bite.
Crushed red pepper flakes (optional): For those who like a gentle (or bold) kick!
Cornstarch slurry (1 tbsp cornstarch + 2 tbsp water): Instantly thickens the sauce so it hugs the chicken.
Green onions and sesame seeds: Optional but highly recommended—totally worth it for that fresh, nutty crunch.

How to Make Sticky Pineapple Chicken

Step 1: Coat the Chicken

Start by tossing your bite-sized chicken pieces with a tablespoon of cornstarch. This simple step ensures every piece gets a delicate, crisp crust—plus, it helps the sauce adhere for maximum flavor in each mouthful.

Step 2: Brown the Chicken

Heat up the vegetable oil in a large skillet over medium-high. Add your coated chicken, letting it sear undisturbed until each piece is golden and cooked through—about five to seven minutes. Remove the chicken and set it aside; the pan will be used again for the sticky sauce, soaking up all those delicious chicken bits.

Step 3: Make the Pineapple Sauce

In the same skillet, pour in the pineapple juice, soy sauce, honey, brown sugar, rice vinegar, minced garlic, grated ginger, and red pepper flakes if you want a little heat. Allow this mixture to come to a steady simmer, lifting up all the caramelized fond from the pan, so nothing goes to waste.

Step 4: Thicken and Combine

Stir in your cornstarch slurry, whisking until the sauce achieves that glossy, syrupy consistency—this should only take a minute or two. Now slide the cooked chicken and pineapple chunks back into the skillet, tossing everything to ensure an even coat. Simmer for another couple of minutes until the chicken and fruit are piping hot and perfectly glazed.

Step 5: Garnish and Serve

Plate your Sticky Pineapple Chicken hot from the skillet and sprinkle generously with chopped green onions and sesame seeds. These finishing touches add a hit of color, crunch, and restaurant-worthy appeal.

How to Serve Sticky Pineapple Chicken

Garnishes

A finishing sprinkle of sliced green onions and sesame seeds does more than just look pretty on top of your Sticky Pineapple Chicken—they bring a gentle bite and nutty aroma that tie everything together. For extra flair, fresh cilantro or a few citrus zest shavings really make the dish pop on the plate.

Side Dishes

This glossy, golden chicken shines brightest when paired with fluffy jasmine or basmati rice, letting the sticky sauce seep in with every spoonful. For a lighter vibe, spoon it over steamed cauliflower rice or bundle it beside a medley of stir-fried veggies—broccoli, snap peas, and bell peppers are all delicious sidekicks.

Creative Ways to Present

Take your Sticky Pineapple Chicken up a notch by turning it into a vibrant rice bowl with avocado and crunchy veggies, or pile it into lettuce cups for a crowd-pleasing starter. Stuff leftovers into a warm pita with crisp lettuce for an Asian-inspired wrap, or even use it as a wow-factor filling for homemade bao buns.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, let everything cool to room temperature, then transfer your Sticky Pineapple Chicken to an airtight container. It stays fresh in the fridge for up to three days, making for easy, flavor-packed quick lunches or dinners.

Freezing

This recipe is surprisingly freezer-friendly! Just portion your cooled chicken and sauce into freezer bags or meal-prep containers (skip the garnishes until serving). It’ll keep well for two to three months—thaw overnight in the refrigerator for best results.

Reheating

To reheat, warm your Sticky Pineapple Chicken gently in a skillet over medium-low, adding a splash of water if the sauce thickened too much. You can also microwave it in short bursts, stirring in between to ensure it heats evenly and stays juicy.

FAQs

Can I use canned pineapple instead of fresh?

Absolutely! Just be sure to drain the pineapple well and use pineapple canned in juice, not syrup. Canned works perfectly and gives that familiar flavor and texture in your Sticky Pineapple Chicken every time.

Is this recipe gluten-free?

You can easily make it gluten-free by swapping the soy sauce for tamari or coconut aminos. Everything else in the recipe is naturally gluten-free, making it a great option for those with dietary restrictions.

Can I make Sticky Pineapple Chicken ahead for meal prep?

Yes, this dish is a meal-prep favorite. Cook it as directed, let it cool, then portion it into containers with rice or veggies. It reheats beautifully for a no-fuss lunch or dinner throughout the week.

Does this work with other proteins or even tofu?

Definitely! Thinly sliced pork or shrimp would be delicious, just adjust cook times as needed. For a vegetarian version, cubed firm tofu can be coated and pan-fried until golden before tossing in the pineapple sauce.

What’s the secret to getting that ultra-sticky glaze?

A combination of cornstarch in the sauce and using both honey and brown sugar is key to the signature glaze in Sticky Pineapple Chicken. Make sure to let the sauce simmer for a minute or two so it thickens properly and holds onto every bite.

Final Thoughts

If you’re craving a dinner that’s bright, bold, and guaranteed to please, give this Sticky Pineapple Chicken a spot at your table. It’s quick, utterly delicious, and just a little bit addictive. Try it once, and you’ll be hard-pressed not to add it to your weekly rotation—trust me!

Sticky Pineapple Chicken Recipe

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4.8 from 15 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Sticky Pineapple Chicken recipe is a delightful blend of sweet and savory flavors that come together in a sticky, irresistible sauce. Tender chicken pieces are cooked with juicy pineapple chunks in a flavorful sauce that’s perfect for serving over rice or alongside stir-fried vegetables.

Ingredients

Scale

Chicken:

1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 tablespoon cornstarch
1 tablespoon vegetable oil

Sauce:

1 cup pineapple chunks (fresh or canned, drained)
1/4 cup pineapple juice
1/3 cup low-sodium soy sauce
2 tablespoons honey
2 tablespoons brown sugar
2 tablespoons rice vinegar
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1/2 teaspoon crushed red pepper flakes (optional)
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Garnish:

Green onions and sesame seeds for garnish (optional)

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Instructions

Coat Chicken: Toss chicken pieces with cornstarch until evenly coated.
Cook Chicken: Brown and cook chicken in oil; set aside.
Make Sauce: Combine pineapple juice, soy sauce, honey, brown sugar, vinegar, garlic, ginger, and red pepper flakes. Thicken with cornstarch slurry.
Combine: Add chicken and pineapple back to skillet, simmer until sticky.
Serve: Garnish with green onions and sesame seeds. Serve hot.