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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.

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

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

Find it online: https://thefamilycooking.com/pineapple-sesame-chicken/