Spicy Pineapple Chicken

Why You’ll Love This Recipe

This recipe is the perfect mix of spicy, sweet, and savory. The juicy chunks of chicken are cooked in a sticky, spicy pineapple sauce that caramelizes beautifully, making every bite packed with flavor. It’s easy to customize, ready in under 30 minutes, and pairs well with rice, noodles, or veggies — a guaranteed crowd-pleaser with minimal effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
• Pineapple chunks (fresh or canned, drained)
• Pineapple juice (reserved from can or bottled)
• Garlic (minced)
• Fresh ginger (grated)
• Soy sauce
• Honey or brown sugar
• Sriracha or chili garlic sauce (adjust to taste)
• Rice vinegar or lime juice
• Cornstarch (optional, for thickening)
• Salt
• Black pepper
• Oil (for cooking)
• Green onions or cilantro (for garnish)
• Cooked rice or noodles (for serving)

Directions

1. In a small bowl, whisk together pineapple juice, soy sauce, honey, sriracha, rice vinegar, garlic, and ginger. Set aside.
2. Season chicken with salt and pepper. Heat oil in a large skillet over medium-high heat.
3. Add chicken and cook for 5–7 minutes, until browned and cooked through. Remove and set aside.
4. In the same pan, add the pineapple chunks and cook for 2–3 minutes until caramelized.
5. Return the chicken to the pan and pour in the pineapple sauce. Stir to coat everything evenly.
6. Bring to a simmer and cook for 5–7 minutes, allowing the sauce to reduce slightly. For a thicker sauce, stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons water.
7. Once the sauce is thickened and glossy, remove from heat.
8. Garnish with green onions or cilantro and serve over rice or noodles.

Servings and timing

This recipe serves 4.
Prep time: 10 minutes
Cook time: 15–20 minutes
Total time: 25–30 minutes

Variations

• Extra Veggies: Add bell peppers, broccoli, or snap peas for a complete stir-fry.
• Grilled Version: Grill the chicken and pineapple for a smoky flavor, then toss in sauce.
• Mild Version: Reduce or omit the sriracha for a more kid-friendly dish.
• Spicier Option: Add fresh chili slices or a pinch of crushed red pepper flakes.
• Low-Carb: Serve with cauliflower rice or shredded cabbage stir-fry.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a skillet over medium heat or in the microwave until hot.
The sauce may thicken in the fridge, so add a splash of water or pineapple juice when reheating if needed.

FAQs

Can I use canned pineapple?

Yes, canned pineapple works great. Just be sure to drain it and reserve some of the juice for the sauce.

Can I use frozen chicken?

Yes, thaw it completely before cooking for best texture and flavor.

What kind of chili sauce should I use?

Sriracha, chili garlic sauce, or any favorite Asian hot sauce will work — adjust to your heat preference.

Can I make this ahead of time?

Yes, the chicken and sauce can be made ahead and stored separately or together. Reheat gently before serving.

Is this dish gluten-free?

Use gluten-free soy sauce or tamari to make this recipe gluten-free.

What protein substitutes can I use?

Try shrimp, tofu, or even pork for a tasty variation on this dish.

How do I keep the chicken tender?

Don’t overcook it — bite-sized pieces cook quickly. Remove from the pan once they’re done and return at the end.

Can I use fresh pineapple?

Absolutely! It adds extra flavor and caramelizes beautifully in the pan.

What sides go well with spicy pineapple chicken?

Steamed jasmine rice, fried rice, lo mein noodles, or stir-fried veggies are all excellent options.

Can I freeze this dish?

Yes, cool completely and store in a freezer-safe container for up to 2 months. Thaw overnight and reheat before serving.

Conclusion

Spicy Pineapple Chicken is a quick, colorful, and flavor-packed meal that brings tropical flair to your dinner table. With its perfect balance of heat and sweetness, it’s sure to become a go-to recipe for busy nights or when you’re craving something bold and satisfying. Serve it with your favorite sides and enjoy a dish that’s both easy and unforgettable.

Spicy Pineapple Chicken

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Spicy Pineapple Chicken is a sweet, tangy, and fiery stir-fry featuring juicy chicken pieces and caramelized pineapple in a sticky, spicy sauce. This tropical-inspired dish is quick to make and perfect for a flavorful weeknight dinner.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15–20 minutes
• Total Time: 25–30 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Asian-Inspired

Ingredients

• 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 cup pineapple chunks (fresh or canned, drained)
• 1/2 cup pineapple juice
• 2 tablespoons soy sauce
• 2 tablespoons honey or brown sugar
• 1–2 tablespoons sriracha or chili garlic sauce (adjust to taste)
• 1 tablespoon rice vinegar or lime juice
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon cornstarch (optional, for thickening)
• Salt and black pepper, to taste
• 1–2 tablespoons oil, for cooking
• Chopped green onions or cilantro, for garnish
• Cooked rice or noodles, for serving

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Instructions

1. In a small bowl, whisk together pineapple juice, soy sauce, honey, sriracha, vinegar, garlic, and ginger. Set aside.
2. Season chicken with salt and pepper. Heat oil in a large skillet over medium-high heat.
3. Add chicken and cook for 5–7 minutes until browned and cooked through. Remove from skillet and set aside.
4. In the same skillet, add pineapple chunks and cook for 2–3 minutes until lightly caramelized.
5. Return chicken to the pan and pour in the prepared sauce. Stir to combine.
6. Bring to a simmer and cook for 5–7 minutes, letting the sauce reduce slightly. For a thicker sauce, stir in a slurry of cornstarch and water and cook until thickened.
7. Remove from heat. Garnish with chopped green onions or cilantro and serve over rice or noodles.

Notes

• Use fresh pineapple for extra flavor if available.
• Adjust the spice level by increasing or reducing the amount of sriracha.
• Add bell peppers or snap peas for a veggie-packed version.

Nutrition

• Serving Size: 1/4 of recipe (without rice)
• Calories: 330
• Sugar: 13g
• Sodium: 680mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 35g
• Cholesterol: 90mg