Pineapple Sesame Chicken

Why You’ll Love This Recipe

I love this Pineapple Sesame Chicken because every bite combines savory chicken, juicy pineapple, and a sticky sesame sauce. The combination gives me plenty of flavor without requiring complicated ingredients or preparation.

I also appreciate how quickly everything comes together in one skillet. Once I prepare the chicken and sauce, the cooking process moves quickly, making this an excellent choice when I want a satisfying weeknight dinner.

Another reason I enjoy this recipe is how easy it is to customize. I can add colorful vegetables, adjust the sweetness, increase the heat, or serve the chicken with rice or noodles depending on what I have available.

Ingredients

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

• Boneless, skinless chicken breasts or thighs
• Pineapple chunks
• Pineapple juice
• Cornstarch
• Salt
• Black pepper
• Vegetable oil or avocado oil
• Garlic
• Fresh ginger
• Soy sauce
• Honey or brown sugar
• Rice vinegar
• Sesame oil
• Ketchup
• Water or chicken broth
• Sesame seeds
• Green onions
• Red pepper flakes, optional
• Cooked rice, for serving

Directions

1. I cut the chicken into evenly sized bite-size pieces and pat them dry with paper towels.
2. I season the chicken lightly with salt and black pepper, then toss it with cornstarch until every piece has a thin, even coating.
3. I whisk together the pineapple juice, soy sauce, honey or brown sugar, rice vinegar, sesame oil, ketchup, and water or chicken broth in a bowl. I set the sauce aside while I cook the chicken.
4. I heat the vegetable or avocado oil in a large skillet over medium-high heat.
5. I add the chicken in a single layer, working in batches when necessary. I cook it for several minutes, turning occasionally, until the outside is golden and the chicken is cooked through.
6. I transfer the cooked chicken to a plate and reduce the heat slightly.
7. I add the minced garlic and grated ginger to the same skillet and cook them briefly until fragrant.
8. I pour the prepared sauce into the skillet and bring it to a gentle simmer. I stir frequently as the sauce begins to thicken.
9. I add the pineapple chunks and cook them in the sauce for about 2–3 minutes so they become warm without losing all their texture.
10. I return the cooked chicken to the skillet and toss everything together until each piece is coated in the glossy pineapple sesame sauce.
11. I continue cooking until the chicken reaches an internal temperature of 165°F (74°C) and the sauce has reached my preferred consistency.
12. I remove the skillet from the heat and sprinkle sesame seeds and sliced green onions over the chicken. I serve it warm over rice.

Servings and Timing

I usually prepare this Pineapple Sesame Chicken as 4 servings. I can have the entire meal ready in around 35 minutes, especially when I prepare the sauce while the chicken is cooking.

• Prep time: 15 minutes
• Cook time: 20 minutes
• Total time: approximately 35 minutes
• Servings: 4

Variations

When I want more vegetables, I add red or green bell peppers, broccoli, snap peas, carrots, zucchini, or onions. I sauté the vegetables until crisp-tender before combining them with the chicken and sauce.

For a spicy Pineapple Sesame Chicken, I add red pepper flakes, sriracha, or another chili sauce. I adjust the amount depending on how much heat I want.

When I prefer chicken thighs, I use boneless, skinless thighs instead of chicken breasts. I find that thighs stay particularly juicy and work very well with the sweet and savory sauce.

I can also make the dish less sweet by reducing the honey or brown sugar. Since pineapple already contributes natural sweetness, I taste the sauce and adjust it until I have the balance I prefer.

For a different meal, I serve the chicken over noodles instead of rice. I can also use cauliflower rice or steamed vegetables when I want a lighter accompaniment.

Storage/Reheating

I let leftover Pineapple Sesame Chicken cool before transferring it to an airtight container. I store it in the refrigerator for up to 3–4 days.

I reheat leftovers gently in a skillet over medium-low heat. If the sauce has become too thick in the refrigerator, I add a small splash of water, pineapple juice, or chicken broth while reheating.

I can also microwave individual portions in short intervals, stirring between intervals so the chicken and sauce heat evenly.

For longer storage, I can freeze the cooled chicken and sauce in a freezer-safe container. I thaw it overnight in the refrigerator before reheating. I prefer adding fresh green onions and sesame seeds after reheating so the garnishes retain their texture.

FAQs

Can I use canned pineapple for Pineapple Sesame Chicken?

Yes. I often use canned pineapple chunks because they are convenient and give me both pineapple pieces and juice for the sauce. I drain the pineapple while reserving the juice before I start cooking.

Can I use fresh pineapple instead?

Yes. I can use fresh pineapple when I have it available. I cut it into bite-size chunks and use pineapple juice separately for the sauce. I like fresh pineapple when I want a firmer texture and especially bright fruit flavor.

How do I make the sauce thicker?

I let the sauce simmer gently until it reduces and thickens. If I want it even thicker, I mix a small amount of cornstarch with cold water and gradually stir the slurry into the simmering sauce until I reach the consistency I want.

What vegetables go well with Pineapple Sesame Chicken?

I like adding bell peppers, broccoli, carrots, snap peas, onions, or zucchini. I usually choose vegetables that remain slightly crisp after cooking because their texture contrasts nicely with the tender chicken and juicy pineapple.

What can I serve with Pineapple Sesame Chicken?

I most often serve Pineapple Sesame Chicken with steamed white or brown rice because the rice absorbs the flavorful sauce. I also enjoy it with fried rice, noodles, cauliflower rice, or steamed vegetables.

Conclusion

This Pineapple Sesame Chicken is a sweet, savory, and satisfying meal I love making when I want a homemade dinner with plenty of flavor. Tender chicken, juicy pineapple, garlic, ginger, sesame, and a glossy sauce come together in a dish that feels special while remaining straightforward to prepare.

Pineapple Sesame Chicken

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Tender golden chicken and juicy pineapple are coated in a glossy sweet and savory sesame sauce with garlic and ginger. This colorful skillet dinner comes together in about 35 minutes and is perfect served over warm rice.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stir Fry
• Cuisine: Asian-Inspired
• Diet: Low Lactose

Ingredients

• 1 1/2 lb boneless, skinless chicken breasts or thighs, cut into bite-size pieces
• 2 cups pineapple chunks
• 1/2 cup pineapple juice
• 1/3 cup cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil or avocado oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/4 cup soy sauce
• 3 tablespoons honey or brown sugar
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 2 tablespoons ketchup
• 1/3 cup water or chicken broth
• 1 tablespoon sesame seeds
• 3 green onions, sliced
• 1/4 teaspoon red pepper flakes, optional
• Cooked rice, for serving

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Instructions

1. Cut the chicken into evenly sized bite-size pieces and pat thoroughly dry with paper towels.
2. Season the chicken with salt and black pepper, then toss with the cornstarch until each piece has a thin, even coating.
3. Whisk together the pineapple juice, soy sauce, honey or brown sugar, rice vinegar, sesame oil, ketchup, and water or chicken broth. Set the sauce aside.
4. Heat the vegetable or avocado oil in a large skillet over medium-high heat.
5. Add the chicken in a single layer, working in batches if necessary. Cook for several minutes, turning occasionally, until golden and cooked through. Transfer the chicken to a plate.
6. Reduce the heat slightly, then add the garlic and ginger to the skillet and cook briefly until fragrant.
7. Pour the prepared sauce into the skillet and bring it to a gentle simmer, stirring frequently as it begins to thicken.
8. Add the pineapple chunks and cook for 2–3 minutes, until warmed while still retaining their texture.
9. Return the chicken to the skillet and toss until thoroughly coated in the pineapple sesame sauce.
10. Continue cooking until the chicken reaches an internal temperature of 165°F (74°C) and the sauce reaches the desired consistency.
11. Remove from the heat and sprinkle with sesame seeds, sliced green onions, and optional red pepper flakes.
12. Serve warm over cooked rice.

Notes

• Add bell peppers, broccoli, snap peas, carrots, zucchini, or onions for extra vegetables. Cook them until crisp-tender before combining with the chicken and sauce.
• For a spicy variation, add red pepper flakes, sriracha, or another favorite chili sauce.
• Boneless, skinless chicken thighs can replace chicken breasts for an especially juicy result.
• Reduce the honey or brown sugar for a less sweet sauce, since the pineapple also contributes natural sweetness.
• Canned pineapple works well; drain it and reserve the juice for the sauce. Fresh pineapple can also be used with separate pineapple juice.
• For a thicker sauce, simmer it a little longer or add a small cornstarch slurry made with cornstarch and cold water.
• Serve with noodles, cauliflower rice, fried rice, or steamed vegetables instead of white or brown rice.
• Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently with a splash of water, pineapple juice, or chicken broth if the sauce becomes too thick.

Nutrition

• Serving Size: 1/4 of chicken and sauce
• Calories: 480 kcal
• Sugar: 23 g
• Sodium: 1080 mg
• Fat: 16 g
• Saturated Fat: 3 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 48 g
• Fiber: 2 g
• Protein: 38 g
• Cholesterol: 105 mg