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A rustic bowl of sweet and savory pineapple chicken served over fluffy white rice, garnished with fresh cilantro, with a fork resting on the side.
Reda

Easy Sticky Pineapple Chicken

A vibrant and tangy weeknight dinner, this Easy Sticky Pineapple Chicken features crispy chicken bites tossed in a sweet and savory pineapple glaze with bell peppers and fresh pineapple chunks. A family-friendly meal that's faster than takeout!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Asian-American
Calories: 465
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes
  • 1/4 cup cornstarch
  • 1 tbsp soy sauce or tamari for gluten-free
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
For the Sticky Pineapple Sauce
  • 1/2 cup pineapple juice reserved from the can of pineapple chunks
  • 1/4 cup soy sauce or tamari
  • 3 tbsp brown sugar packed
  • 2 tbsp rice vinegar
  • 1 tbsp fresh ginger grated
  • 2 cloves garlic minced
  • 1 tbsp cornstarch mixed with 2 tbsp cold water to make a slurry
For Assembly
  • 1 tbsp avocado oil or other neutral oil
  • 1 cup pineapple chunks from a 20 oz can, drained (juice reserved for sauce)
  • 1 medium red bell pepper chopped into 1-inch pieces
  • 1/2 medium yellow onion chopped into 1-inch pieces
  • 2 green onions sliced, for garnish
  • 1 tsp sesame seeds for garnish

Equipment

  • Air Fryer
  • Large skillet or wok
  • Mixing Bowls

Method
 

Prepare and Cook the Chicken
  1. In a medium bowl, toss the chicken cubes with 1 tbsp soy sauce, garlic powder, and black pepper. Add the 1/4 cup of cornstarch and toss until every piece is evenly and lightly coated.
  2. Preheat your air fryer to 400°F (200°C). Lightly spray the air fryer basket with cooking oil. Arrange the chicken in a single layer, ensuring pieces don't touch. You may need to cook in two batches.
  3. Air fry for 10-12 minutes, shaking the basket halfway through, until the chicken is golden brown, crispy, and cooked through (internal temperature reaches 165°F or 74°C). Set aside.
Make the Sauce and Assemble
  1. While the chicken is cooking, prepare the sauce. In a small bowl, whisk together the reserved 1/2 cup pineapple juice, 1/4 cup soy sauce, brown sugar, rice vinegar, grated ginger, and minced garlic. Set aside.
  2. Heat the avocado oil in a large skillet or wok over medium-high heat. Add the chopped onion and red bell pepper. Sauté for 3-4 minutes until they begin to soften but are still crisp-tender.
  3. Pour the sauce mixture into the skillet with the vegetables. Bring to a simmer and cook for 1-2 minutes.
  4. Give the cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) a quick stir and pour it into the simmering sauce. Continue to stir constantly until the sauce thickens, about 1 minute.
  5. Add the cooked chicken and the drained pineapple chunks to the skillet. Gently toss everything together to coat in the sticky sauce. Cook for 1 more minute to heat through.
  6. Serve immediately over steamed rice or quinoa, garnished with sliced green onions and sesame seeds.

Notes

Stovetop Chicken Method: If you don't have an air fryer, heat 2-3 tablespoons of oil in a large skillet over medium-high heat. Add the coated chicken in a single layer and cook for 3-4 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside. Proceed with the recipe in the same skillet.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop. Note that the chicken will lose some of its crispiness.
Spice It Up: For a little heat, add 1-2 teaspoons of sriracha or a pinch of red pepper flakes to the sauce.