Pineapple Chicken Asian Style (Print-Friendly Recipe)

Tender chicken with pineapple, peppers, and onions in a sweet tangy sauce, served over rice.

# Ingredients List:

→ Protein

01 - 2 chicken breasts, about 450 grams, cut into 2.5 cm pieces

→ Spices and Coating

02 - 1/2 teaspoon garlic powder
03 - Pepper, to taste
04 - 3 tablespoons cornstarch

→ Oils

05 - 3 tablespoons olive oil, divided

→ Produce

06 - 1/2 red bell pepper, cut into bite-size pieces
07 - 1/2 medium onion, sliced or chopped into bite-size pieces
08 - 2 cans (each 227 grams / 8 ounces) pineapple chunks or tidbits, drained, reserving 180 ml pineapple juice for sauce

→ Sauce

09 - 3/4 cup (180 ml) pineapple juice (reserved from canned pineapple; top up with water if insufficient)
10 - 3 tablespoons honey
11 - 2 tablespoons soy sauce
12 - 1 teaspoon rice vinegar or apple cider vinegar
13 - 1 teaspoon grated fresh ginger
14 - 2 cloves garlic, minced
15 - 1 tablespoon cornstarch

# How to Make It:

01 - Combine pineapple juice, honey, soy sauce, vinegar, grated ginger, minced garlic, and cornstarch in a small bowl. Whisk until smooth. If pineapple juice is insufficient, add water to reach 3/4 cup (180 ml).
02 - Cut red bell pepper and onion into bite-sized pieces and set aside.
03 - Cut chicken breasts into 2.5 cm pieces. Place in a bowl and toss with garlic powder, pepper, and cornstarch until evenly coated.
04 - Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. When hot, add half the chicken pieces without overcrowding. Cook for 4 minutes, flip, and cook for an additional 3-4 minutes until chicken is browned and reaches an internal temperature of 74°C (165°F). Repeat with remaining chicken, adding remaining tablespoon of oil as needed. Transfer cooked chicken to a plate.
05 - If the pan is dry, add approximately 1 teaspoon of olive oil. Add drained pineapple chunks to the pan and let cook undisturbed for about 1 minute to caramelize slightly.
06 - Add bell pepper and onion to the pan with pineapple. Stir occasionally and sauté for about 3 minutes until tender-crisp. Extend cooking time if a softer texture is preferred.
07 - Return cooked chicken to the pan. Pour in the prepared sauce and stir to combine. Allow the mixture to bubble gently and thicken for 1-2 minutes. Remove from heat immediately and serve.

# Extra Information:

01 - Use unsweetened canned pineapple packed in its own juice for balanced sweetness.

Return