Pineapple chicken made with chicken thighs, fresh pineapple, bell pepper, soy sauce, hoisin sauce, and pineapple juice.

This Pineapple Chicken Recipe didn’t start as a “recipe” for me. It started as a please don’t make me cook another boring chicken dinner moment. You know the one. You’ve got chicken thawed, zero inspiration, and that tired little voice in your head saying, haven’t we done this already?

The first time I made pineapple chicken, I wasn’t totally confident. Fruit with chicken can be great… or weird. There’s not much middle ground. I remember standing at the stove thinking, Is this going to taste like something I actually want to eat? Or am I about to order pizza? But once the sauce hit the pan and everything started bubbling together—sweet, salty, a little sticky—I relaxed. It smelled like takeout. The good kind.

Now this Pineapple Chicken Recipe shows up when I need dinner to feel fun again. Not fancy. Just different enough. It reminds me of those nights when you’re craving something warm and comforting but also bright—like you want a break from heavy food without committing to salad. If you’ve ever wanted dinner to feel like a small win, yeah… this is that.

Why you’ll Love this Pineapple Chicken Recipe?

I won’t say this Pineapple Chicken Recipe is perfect every single time. Sometimes the pineapple is extra sweet. Sometimes the sauce thickens faster than expected. But somehow it always still works. That’s part of why I like it.

The chicken stays juicy. The pineapple cuts through the richness. The sauce clings instead of pooling, which matters more than people admit. It’s sweet, yes—but grounded. Savory, but not heavy. And it doesn’t require a ton of brainpower, which, depending on the day, might be the biggest selling point of all.

It’s also one of those dishes people remember. Not in a dramatic way. More like, “Hey, remember that pineapple chicken you made that one time?” And suddenly you’re making it again. Do you agree, or is that just how food memories work?

Ingredient Notes

This Pineapple Chicken Recipe doesn’t have a long ingredient list, but each piece pulls its weight. Here’s the real-life breakdown.

• Chicken Thighs – I reach for thighs because they’re forgiving. Chicken breast is fine, but thighs don’t punish you if you look away for a minute.
• Fresh Pineapple – I prefer fresh. Canned works, but fresh keeps its bite and doesn’t disappear into the sauce.
• Red Bell Pepper – Mostly for crunch and color. Also makes the dish feel more “complete.”
• Garlic & Ginger – They don’t shout. They just hum quietly in the background.
• Soy Sauce & Hoisin Sauce – This combo gives you that takeout-style depth without needing ten sauces.
• Pineapple Juice – Reinforces the flavor without making it dessert-y.
• Brown Sugar – Not a lot. Just enough to round things out.
• Cornstarch – The unsung hero. Without it, the sauce feels unfinished.
• Green Onions & Sesame Seeds – Optional, but they add freshness and make the dish feel intentional.

How to Make Pineapple Chicken Recipe?

This Pineapple Chicken Recipe comes together fast, which is great, but also means you don’t want to wander off mid-cook scrolling your phone. Ask me how I know.

1. I start by heating oil in a big skillet—medium-high, nothing fancy. Chicken goes in, seasoned with salt and pepper, and I let it cook until it’s no longer pink. I don’t rush this part. A little browning goes a long way.
2. Once the chicken’s cooked, in go the pineapple and red pepper. Just a few minutes—enough to soften the pepper slightly and warm the pineapple without turning it mushy. This is usually when the kitchen smells good enough that someone asks, What is that?
3. The sauce gets mixed separately—broth, hoisin, soy sauce, pineapple juice, brown sugar. I pour it in and let everything simmer together. It doesn’t look exciting at first, but give it a minute.
4. Cornstarch mixed with water goes in next. Stir. Watch. Suddenly the sauce thickens and coats everything like it was always meant to. I finish with green onions and sesame seeds if I have them. If not? Still good.
5. Serve it over rice. Or scoop it into a pineapple half if you’re feeling dramatic. Some nights call for drama.

Storage Options

If you’ve got leftovers, this Pineapple Chicken Recipe keeps well in the fridge for about three days. Reheat gently. Add a splash of water or broth if the sauce tightens up too much. I don’t freeze it—pineapple changes texture and it just doesn’t hit the same.

Variations & Substitutions

This Pineapple Chicken Recipe is flexible, which is code for you can mess with it.

• Chicken breast instead of thighs? Works.
• Broccoli, snap peas, or zucchini? Also works.
• Low-sodium soy sauce? Probably smart.
• Red pepper flakes or sriracha? Depends on your mood.
• Cauliflower rice? Sure. It still tastes like pineapple chicken.

Ever start cooking and realize halfway through you want it a little spicier or sweeter? Same. This recipe doesn’t mind.

What to Serve With Pineapple Chicken?

This Pineapple Chicken Recipe is pretty friendly when it comes to sides.

• Steamed rice (white or jasmine)
• Brown rice if you’re feeling responsible
• Fried rice if you’re feeling indulgent
• Noodles if that’s what you’ve got
• Something fresh and crunchy on the side—cucumber salad, maybe

It doesn’t need much help.

FAQ

Is this Pineapple Chicken Recipe really sweet?
Not overly. It leans sweet-savory. If your pineapple is very ripe, it’ll be sweeter. That’s just how it goes.

Can I use canned pineapple?
Yes. Drain it well. Fresh is better, but canned works.

Can I make it ahead?
You can prep everything ahead, but cooking it fresh is best. Leftovers are still good, though.

If dinner’s feeling a little stale lately, this Pineapple Chicken Recipe might shake things up just enough. Try it. Tweak it. Make it yours. And if you end up spooning extra sauce over your rice… I get it. Tell me—what would you change next time?

Pineapple Chicken Recipe

Tender chicken thighs cooked with fresh pineapple, bell pepper, garlic, ginger, and a savory-sweet sauce made from soy sauce, hoisin, pineapple juice, and brown sugar. A quick, flavorful skillet dinner perfect for busy nights.

Print Pin Rate

Course: Main Course

Cuisine: American, Asian-inspired

Keyword: Pineapple Chicken Recipe

Servings: 0

Ingredients

• 1 lb boneless skinless chicken thighs cut into bite-sized pieces
• 2 teaspoons olive oil
• Salt and pepper to taste
• 1 red bell pepper cut into cubes
• 1 cup fresh pineapple cut into cubes
• 1 teaspoon minced ginger
• 2 teaspoons minced garlic
• ¾ cup pineapple juice
• ⅓ cup soy sauce
• ⅓ cup hoisin sauce
• ⅓ cup chicken broth
• ¼ cup brown sugar
• 2 teaspoons cornstarch
• Sesame seeds for garnish
• Green onions for garnish

Instructions

• Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook, stirring frequently, until the chicken is fully cooked and no longer pink in the center.
• Add the red bell pepper and pineapple cubes to the skillet. Cook for 3 to 4 minutes, or until the bell pepper begins to soften.
• In a separate bowl, whisk together the chicken broth, hoisin sauce, soy sauce, pineapple juice, and brown sugar until well combined.
• Pour the sauce mixture into the skillet with the chicken and vegetables. Reduce heat slightly and allow the mixture to simmer for several minutes.
• In a small bowl, mix the cornstarch with 1 tablespoon of water until smooth. Add the slurry to the skillet and stir to combine.
• Continue cooking until the sauce thickens and evenly coats the chicken and vegetables.
• Remove from heat and garnish with chopped green onions and sesame seeds. Serve warm over cooked rice.
• Optional: For presentation, serve the chicken and rice in a hollowed-out pineapple half.

Notes

To prepare this pineapple chicken recipe gluten free, substitute the soy sauce with a certified gluten-free soy sauce or tamari. Verify that the hoisin sauce and chicken broth are labeled gluten free, as some brands may contain wheat-based additives. All remaining ingredients are naturally gluten free.