Easy Pineapple Chicken

Succulent pineapple chicken served in a bowl alongside fluffy white rice, showcasing tender chicken pieces cooked in a tangy pineapple sauce, perfect for a delicious and satisfying meal.

5 from 1 vote

Chicken thighs simmer in a soy-sweetened pineapple sauce with garlic, onion, and bay leaf, then get finished with a cornstarch slurry for a glossy, clingy sauce. It's closer to a Filipino-style braise than a stir-fry, ready in about 30 minutes with pantry staples.

Prep Time2

Cook Time25

Course: Main Course

Cuisine: American

Servings: people

Calories: 568kcal

Author: Rose Sioson

Equipment

1 medium pot

Ingredients

1½ lb boneless chicken thighs
2 tablespoon garlic, crushed
½ medium onion, chopped
10 oz Pineapple chunks
4 tablespoon soy sauce
3 tablespoon brown sugar or honey
1 teaspoon salt
2 pcs dry bay leaves
pepper
1 teaspoon cornstarch diluted in 2 tablespoon water

Instructions

In a pan, sauté crushed garlic and chopped onion until fragrant.
Add boneless chicken thighs and brown them.
Add pineapples chucks and juice, soy sauce, brown sugar, bay leaves, salt, and pepper.
Simmer until chicken is cooked through and sauce is flavorful.
Taste and adjust salt and pepper as needed.
Add cornstarch slurry to thicken the sauce.
Remove bay leaves, and serve your saucy pineapple chicken over rice or your preferred base.

Notes

Sear the chicken well for extra flavor.
Use fresh pineapple for a less sweet, more tangy taste.
Don’t skip the cornstarch slurry for a perfectly thickened sauce.
Taste and adjust seasoning during the simmering process.
Serve immediately for the best flavor and texture.

Nutrition