This Pineapple Chicken is the perfect combination of sweet, savory, and spicy. It's packed with tender chicken, juicy pineapple, and red bell pepper. Ready in just 25 minutes!
1poundboneless, skinless chicken breasts(2-3 breasts) cut into ½-¾" pieces
2tablespoonsoil(divided)
1red bell pepper(cut into ½" pieces)
1½cupspineapple chunks
Instructions
Pineapple Sauce
Whisk together pineapple sauce ingredients (juice, brown sugar, vinegar, hoisin sauce, corn starch, garlic, ginger, salt and crushed red pepper flakes). Set aside.
Pineapple Chicken
Combine corn starch, salt and pepper in a baking dish or large zip-top bag. Add chicken pieces and toss to coat well.
Heat a large skillet over medium-high heat and add 1 tablespoon oil.
Cook pepper for 2-3 minutes, just until crisp-tender. Remove from pan with a slotted spoon.
Add remaining 1 tablespoon oil and chicken pieces. Cook chicken on each side for 2-3 minutes, until light golden brown.
Add sauce, peppers and pineapple to the skillet and cook just until sauce is thickened and chicken is cooked through (chicken will reach an internal temperature of 165 degrees F).
Serve over rice or as desired.
Video
Notes
*I get 1 cup pineapple juice and 1 1/2 cups pineapple from one 540 ml can of pineapple chunks.Storage:Leftover pineapple chicken will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. To reheat, thaw in the fridge if frozen, then microwave or warm on the stove until heated through.