If you’re craving something that’s sweet, savory, and just a little bit sticky, then you’re in for a treat with this Sticky Pineapple Chicken Recipe. I absolutely love how the juicy pineapple perfectly balances the tender chicken and rich sauce, creating a dish that’s bursting with flavor in every bite. Whether you’re cooking for dinner after a busy day or want to impress friends with a simple yet scrumptious meal, this recipe hits all the right notes—trust me, you’re going to want to keep this one in your weekly rotation!
Why You’ll Love This Recipe
- Perfect Balance of Flavors: The sweet pineapple juice and savory soy sauce blend beautifully to create that irresistible sticky glaze.
- Quick and Easy: From start to finish, it takes less than 30 minutes, which is great for weeknight dinners.
- Versatile and Customizable: You can easily swap veggies or add your favorite toppings to make it your own.
- Family Favorite: My family absolutely goes crazy for this dish, so I know yours will too!
Ingredients You’ll Need
Each ingredient in this Sticky Pineapple Chicken Recipe plays a vital role in delivering flavor and texture. I love using fresh pineapple pieces and juice to bring that juicy sweetness, balanced by savory and spicy notes from soy sauce and sweet chili sauce.
- Sesame oil: Adds a subtle nuttiness that complements the chicken perfectly.
- Chicken thighs: I prefer thighs because they stay juicy and tender compared to breast meat.
- Pineapple pieces: Use fresh or canned, but fresh will give you that natural sweetness and texture I adore.
- Pineapple juice: Use the juice reserved from your pineapple for extra flavor in the sauce.
- Low salt soy sauce: Keeps the saltiness in check while adding umami depth.
- Sweet chili sauce: Brings a mild heat and sweetness that balances beautifully.
- Crushed ginger: Freshly crushed for that bright, warm zing.
- Crushed garlic: Essential for that aromatic base flavor.
- Cornflour: Helps thicken the sauce to that perfect sticky texture.
- White rice: I always cook the rice ahead of time so it’s ready to soak up all those delicious flavors.
- Edamame beans: These add a fresh pop of color and a nice nutty bite.
- Radishes: Finely sliced for crunch and a bit of peppery freshness.
- Avocado: Creamy slices add a little richness and flavor contrast.
- Spring onion: For a sharp, fresh finish.
- Sesame seeds: Toasted or plain, they add a beautiful finishing touch.
Variations
I like to switch things up depending on what I have at home or what my family’s craving. Feel free to play around with this Sticky Pineapple Chicken Recipe and make it your own—you can’t go wrong!
- Add veggies: Sometimes I toss in bell peppers or snap peas for more color and crunch; it makes a great way to boost those greens.
- Use chicken breast: If you’re looking for something leaner, chicken breast works—just be careful not to overcook it.
- Make it spicier: Add a pinch of chili flakes or use a hotter chili sauce for those who like some heat.
- Swap rice for quinoa: A great gluten-free option and adds extra protein.
How to Make Sticky Pineapple Chicken Recipe
Step 1: Sauté the chicken until golden and tender
Start by heating the sesame oil in a good nonstick frypan over medium-high heat. Add your diced chicken thighs and keep them moving with a wooden spoon or spatula. After about 5 minutes, you’ll notice the chicken developing a lovely golden color—this is when the flavor really starts building. Make sure the pieces are evenly cooked but not drying out. This step is crucial because it sets the stage for juicy chicken that’s evenly coated in sauce later on.
Step 2: Add pineapple and let it caramelize
Drain the pineapple pieces, but be sure to save the juice—that’s going into our sauce next. Toss the pineapple into the pan and cook for about 3 minutes, stirring occasionally, until the edges start to brown a little. This caramelization gives an amazing depth of flavor, making those pineapple chunks sweet, sticky, and slightly tangy.
Step 3: Mix and cook the sticky sauce
While the pineapple is cooking, whisk together the pineapple juice, low salt soy sauce, sweet chili sauce, crushed ginger, crushed garlic, and cornflour until smooth. Carefully pour this mixture into the center of your frying pan—you’ll want to make a little well by pushing the chicken and pineapple to the edges. Stir it into the chicken and pineapple gradually; the sauce will thicken quickly, turning glossy and coating every bite perfectly. This is where that “sticky” magic happens. Keep cooking and stirring until the chicken is fully cooked through and the sauce achieves that luscious consistency.
Step 4: Assembly and toppings
Serve your sticky pineapple chicken right on top of warm, fluffy white rice. From there, I like to layer on cooked edamame beans, crunchy radish slices, creamy avocado, fresh spring onion, and a generous sprinkle of sesame seeds. These toppings aren’t just pretty—they add fresh textures and flavor contrasts that bring this dish to life.
Pro Tips for Making Sticky Pineapple Chicken Recipe
- Don’t overcrowd the pan: Cooking the chicken in a single layer helps it brown better and develop flavor rather than steaming.
- Reserve pineapple juice: Using the juice in the sauce adds natural sweetness and ties the flavors together perfectly.
- Cornflour for thickening: Mixing the cornflour into the sauce components before adding it helps avoid lumps in your sticky glaze.
- Use fresh ginger and garlic: Fresh crushed ingredients give so much more aroma and flavor than powders or pastes.
How to Serve Sticky Pineapple Chicken Recipe
Garnishes
I always top mine with thinly sliced radishes and fresh spring onions because they add that perfect fresh crunch and bright bite to the rich chicken. Toasted sesame seeds sprinkled on top give a lovely nutty aroma and visual appeal. If you’re feeling adventurous, a few fresh chillies or chopped coriander can elevate the freshness even more!
Side Dishes
This Sticky Pineapple Chicken shines with simple sides like steamed white rice or fragrant jasmine rice. Edamame beans work perfectly as a green vegetable side, and I’ve also enjoyed it with a crisp cucumber salad or lightly sautéed greens like bok choy or spinach to balance out the sweetness.
Creative Ways to Present
For a dinner party, I like to serve this dish in mini pineapple boats (cut the pineapple in half lengthwise and hollow out the middle) for a fun, tropical presentation. It’s both eye-catching and practical, plus everyone loves that little extra touch. You can also layer the chicken on a bed of coconut rice and garnish with edible flowers for a special occasion.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge for up to 3 days. The chicken can soak into the sauce even more overnight, which actually makes it taste better the next day—just reheat gently so it doesn’t dry out.
Freezing
This recipe freezes well too! I freeze the chicken and sauce mixture separately from the rice for best texture. When you’re ready, thaw in the fridge overnight before reheating on the stove or in the microwave.
Reheating
To keep the sauce glossy and the chicken moist when reheating, I gently warm it in a pan over low heat, adding a splash of water or extra pineapple juice if it seems too thick. Avoid the microwave if you want to maintain the best texture!
FAQs
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Can I use chicken breast instead of thighs in this Sticky Pineapple Chicken Recipe?
Yes, you can! Chicken breast is leaner but can dry out quickly. To keep it juicy, cook it gently and avoid overcooking. Thighs are forgiving and stay tender, which is why I recommend them, especially if you’re newer to cooking chicken.
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Is fresh pineapple better than canned for this recipe?
Fresh pineapple provides brighter, fresher flavor and texture, and the juice tends to be sweeter and less processed. However, canned pineapple works fine in a pinch, just try to choose options packed in juice rather than syrup for better taste and less added sugar.
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How do I get the sauce to be perfectly sticky and glossy?
Whisk the cornflour thoroughly with the liquids before adding, and stir the sauce constantly over medium heat. The sauce will thicken quickly—once it’s glossy and coats the back of a spoon, it’s ready. Just avoid cooking too long or on high heat, or it can become too thick or dry.
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Can I make this recipe vegetarian?
Absolutely! Swap chicken trays for firm tofu or tempeh and follow the same cooking method. You might want to add a splash of vegetable broth for extra moisture and flavor. The sticky pineapple sauce works beautifully with plant-based proteins.
Final Thoughts
This Sticky Pineapple Chicken Recipe has become one of my go-to comfort meals that always impresses. Its perfect balance of sweet and savory flavors feels like a little celebration every time I make it. If you’re looking for a dish that’s quick, easy, and just plain delicious, I wholeheartedly recommend giving this recipe a try—you won’t regret it. Plus, it’s a wonderful way to share a meal that feels a bit special but without any fuss. Now, go ahead and treat yourself to something sticky, sweet, and full of love!
Print
Sticky Pineapple Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian Fusion
- Diet: Low Salt
Description
Sticky pineapple chicken is a flavorful and vibrant dish featuring tender chicken thighs cooked in a sticky sweet and sour pineapple sauce. Served over fluffy white rice with fresh edamame beans, crisp radishes, creamy avocado, and a sprinkle of toasted sesame seeds, this recipe offers a delightful blend of textures and tastes that bring a satisfying meal to your table in under 30 minutes.
Ingredients
Main Ingredients
- 1 tsp sesame oil
- 600g chicken thighs, diced
- 150g pineapple pieces
- 100ml pineapple juice
- 3 Tbsp low salt soy sauce
- 2 Tbsp sweet chilli sauce
- 1 tsp crushed ginger
- 1 tsp crushed garlic
- 1 Tbsp cornflour
To Serve
- 2 cups white rice, cooked
- 1 cup edamame beans, cooked
- 2 radishes, finely sliced
- 1 avocado, sliced
- 1 spring onion, finely sliced
- 1 tsp sesame seeds
Instructions
- Heat the oil and cook chicken: Heat 1 tsp of sesame oil in a nonstick frying pan over medium heat. Add the diced chicken thighs and stir-fry for about 5 minutes until the chicken begins to brown and is partially cooked.
- Add pineapple pieces: Drain the pineapple pieces, reserving the juice. Add the pineapple pieces to the pan with the chicken and cook for an additional 3 minutes until the pineapple starts to caramelize and brown.
- Prepare and add the sauce: In a bowl, whisk together the reserved pineapple juice, 3 Tbsp low salt soy sauce, 2 Tbsp sweet chilli sauce, 1 tsp crushed ginger, 1 tsp crushed garlic, and 1 Tbsp cornflour until smooth. Make a gap in the center of the frying pan and pour in the sauce mixture.
- Cook and thicken the sauce: Stir continuously while cooking so that the sauce thickens and coats the chicken and pineapple. Continue cooking until the chicken is fully cooked through and the sauce is sticky and glossy.
- Assemble the dish: Serve the sticky pineapple chicken hot over 2 cups of cooked white rice. Top with 1 cup cooked edamame beans, thinly sliced radishes, sliced avocado, finely sliced spring onion, and sprinkle 1 tsp sesame seeds on top for garnish.
Notes
- The combination of sweet pineapple and savory soy and chilli sauce creates a perfect balance of flavors in this dish.
- Using low salt soy sauce reduces sodium intake without compromising taste.
- For a healthier twist, substitute white rice with brown rice or cauliflower rice.
- Ensure the chicken is cooked through before serving to maintain food safety.
- This dish pairs well with a crisp green salad or steamed vegetables for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 624
- Sugar: 12 grams
- Sodium: 656 milligrams
- Fat: 32 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 23 grams
- Trans Fat: 0 grams
- Carbohydrates: 44 grams
- Fiber: 7 grams
- Protein: 44 grams
- Cholesterol: 192 milligrams
