A quick and delicious pineapple chicken skillet recipe that can be made in just 25 minutes.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4–5 servings 1x
Category:Main Dish
Method:Skillet
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
1½ lbs boneless, skinless chicken breasts, cut into bite-size pieces
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons cornstarch
1½ cups pineapple chunks, drained
1 red bell pepper, diced
1 green bell pepper, diced
½ small onion, sliced
3 cloves garlic, minced
1 teaspoon fresh grated ginger
2 green onions, sliced
½ cup pineapple juice
¼ cup low-sodium soy sauce
2 tablespoons brown sugar
1 tablespoon rice vinegar
1 tablespoon ketchup
1 tablespoon cornstarch
¼ teaspoon red pepper flakes, optional
Instructions
Make the sauce: Whisk together pineapple juice, soy sauce, brown sugar, rice vinegar, ketchup, cornstarch, and red pepper flakes. Set aside.
Season the chicken: Toss the chicken pieces with salt, pepper, and 2 tablespoons cornstarch.
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–7 minutes, turning occasionally, until golden and cooked through. Transfer to a plate.
Add the bell peppers and onion to the same skillet. Stir-fry for 3–4 minutes, until slightly tender.
Add garlic and ginger. Cook for 30 seconds.
Return the chicken to the skillet and add the pineapple chunks.
Give the sauce another quick whisk, then pour it into the skillet. Cook for 2–3 minutes, stirring, until the sauce thickens and coats the chicken.
Stir in the green onions and remove from heat.
Notes
For extra caramelized flavor, let the pineapple sit undisturbed in the hot skillet for about 1–2 minutes before stirring.