Sticky Pineapple Chicken

Serves: 4 | Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes

Ingredients

For the Chicken

• 1½ lbs (700 g) boneless, skinless chicken thighs, cut into bite-sized pieces

• 2 tbsp cornstarch

• 1 tsp garlic powder

• ½ tsp onion powder

• ½ tsp smoked paprika

• Salt and freshly ground black pepper, to taste

• 2 tbsp vegetable oil

For the Pineapple

• 2 cups fresh pineapple chunks

• 1 tsp vegetable oil

For the Sticky Sauce

• ⅓ cup (80 ml) soy sauce

• ¼ cup (60 ml) pineapple juice

• 3 tbsp brown sugar

• 2 tbsp honey

• 2 tbsp ketchup

• 1 tbsp hoisin sauce

• 1 tbsp rice vinegar

• 2 tsp sesame oil

• 3 garlic cloves, minced

• 1 tsp fresh ginger, grated

• 1 tsp cornstarch mixed with 2 tbsp water (slurry)

For Garnish

• 1 tsp black sesame seeds

• 2 tbsp sliced green onions

• Fresh rosemary or cilantro (optional)

Instructions

Step 1 – Season the Chicken

1. Pat the chicken pieces dry with paper towels.

2. In a large bowl, combine:

   • Cornstarch

   • Garlic powder

   • Onion powder

   • Smoked paprika

   • Salt

   • Black pepper

3. Toss the chicken until evenly coated.

Step 2 – Sear the Chicken

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.

2. Add the chicken in a single layer.

3. Cook for 4–5 minutes without moving to develop a golden crust.

4. Turn and cook for another 3–4 minutes, until nearly cooked through.

5. Transfer the chicken to a plate.

Step 3 – Caramelize the Pineapple

1. In the same skillet, add 1 teaspoon of oil.

2. Add the pineapple chunks.

3. Cook for 2–3 minutes until lightly caramelized with golden edges.

4. Remove and set aside.

Step 4 – Make the Sticky Sauce

1. In the same pan, add:

   • Soy sauce

   • Pineapple juice

   • Brown sugar

   • Honey

   • Ketchup

   • Hoisin sauce

   • Rice vinegar

   • Sesame oil

   • Garlic

   • Ginger

2. Bring to a gentle simmer over medium heat.

3. Stir in the cornstarch slurry.

4. Cook for 2–3 minutes, stirring continuously, until the sauce becomes thick, glossy, and coats the back of a spoon.

Step 5 – Finish the Dish

1. Return the cooked chicken and caramelized pineapple to the skillet.

2. Toss gently until everything is evenly coated with the sticky sauce.

3. Simmer for 2–3 minutes until the chicken is fully cooked and the sauce clings beautifully to every piece.

Plating

1. Spoon the sticky pineapple chicken onto a serving plate or shallow bowl.

2. Scatter caramelized pineapple pieces evenly throughout.

3. Sprinkle with black sesame seeds and sliced green onions.

4. Garnish with a few fresh rosemary sprigs or cilantro leaves.

5. Serve immediately while hot.

Chef's Tips

• Chicken thighs stay juicier than chicken breast and are ideal for this recipe.

• Fresh pineapple caramelizes better than canned pineapple and provides a brighter flavor.

• Don't overcrowd the pan when searing the chicken; cook in batches if necessary.

• For extra heat, add 1–2 teaspoons of sriracha or a pinch of crushed red pepper flakes to the sauce.

• A splash of fresh lime juice just before serving enhances the sweet and savory flavors.

Estimated Nutrition (Per Serving)

• Calories: ~470 kcal

• Protein: 34 g

• Fat: 15 g

• Carbohydrates: 42 g

• Fiber: 2 g

• Sugar: 28 g

• Sodium: 920 mg

Serving Suggestion

This Sticky Pineapple Chicken is a delicious blend of sweet, savory, and tangy flavors. Tender, golden-seared chicken is coated in a glossy pineapple-soy glaze and paired with caramelized pineapple chunks for bursts of tropical sweetness. Serve over steamed jasmine rice, coconut rice, or fried rice, alongside stir-fried broccoli, bok choy, or snap peas for a complete restaurant-style meal. Pair with iced green tea, sparkling lemonade, or a crisp Sauvignon Blanc for a refreshing finish.