Honey Garlic Pineapple Chicken (Printable)
Tender chicken tossed in honey garlic glaze with pineapple and vegetables for a quick, tasty dinner.
# Ingredient List:
→ Chicken Preparation
01 - 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
02 - 1/2 tsp salt
03 - 1/4 tsp black pepper
04 - 2 tbsp cornstarch
→ Honey Garlic Sauce
05 - 1/3 cup honey
06 - 1/4 cup soy sauce (low sodium preferred)
07 - 4 cloves garlic, minced
08 - 1 tbsp rice vinegar
09 - 1 tsp fresh ginger, grated
10 - 1/4 tsp red pepper flakes (optional)
→ Pineapple & Vegetables
11 - 1 1/2 cups fresh pineapple, cut into chunks (or canned, drained)
12 - 1 medium red bell pepper, diced
13 - 1 small onion, diced
14 - 2 tbsp vegetable oil
15 - 2 green onions, sliced (for garnish)
16 - 1 tbsp sesame seeds (optional, for garnish)
# Steps:
01 - In a medium bowl, toss chicken pieces with salt, pepper, and cornstarch until evenly coated.
02 - In a small bowl, whisk together honey, soy sauce, garlic, rice vinegar, ginger, and red pepper flakes. Set aside.
03 - Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 5–7 minutes, turning occasionally, until golden and cooked through. Remove chicken and set aside.
04 - Add the remaining oil to the pan. Sauté onion and bell pepper for 2–3 minutes until slightly softened. Add pineapple chunks and cook for another 2 minutes.
05 - Return the chicken to the pan. Pour the sauce over the mixture and stir to coat everything. Simmer for 3–5 minutes, until the sauce thickens and the chicken is well glazed.
06 - Remove from heat. Garnish with green onions and sesame seeds if desired. Serve hot over steamed rice or noodles.
# Expert Advice:
01 -
- The sauce becomes this incredible sticky glaze that coats every single piece of chicken
- It comes together in under 40 minutes but tastes like it simmered all day
- The pineapple adds natural sweetness that balances the salty soy perfectly
02 -
- The sauce thickens fast once it starts bubbling, so dont walk away
- Crowding the pan makes chicken steam instead of sear, work in batches if needed
03 -
- Cut your chicken into uniform pieces so everything cooks at the same speed
- Room temperature chicken sears better than cold straight from the fridge