Sticky Pineapple Chicken (Print Version)
Tender glazed chicken in a sweet pineapple sauce with fresh peppers
# What You'll Need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 1/2 tsp salt
03 - 1/2 tsp black pepper
04 - 2 tbsp cornstarch
→ Sauce
05 - 1 cup pineapple juice
06 - 1/2 cup low-sodium soy sauce
07 - 1/3 cup brown sugar
08 - 2 tbsp rice vinegar
09 - 2 tbsp ketchup
10 - 2 cloves garlic, minced
11 - 1 tbsp fresh ginger, grated
12 - 1 tbsp cornstarch mixed with 2 tbsp water
→ Vegetables & Garnishes
13 - 1 cup fresh pineapple chunks
14 - 1 red bell pepper, diced
15 - 2 green onions, sliced
16 - 1 tbsp sesame seeds
→ For Cooking
17 - 2 tbsp vegetable oil
# How to Cook:
01 - Season chicken pieces with salt and pepper in a bowl. Toss with 2 tablespoons cornstarch until evenly coated on all sides.
02 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add half the chicken and cook for 3 to 4 minutes per side until golden brown and cooked through. Remove and repeat with remaining oil and chicken. Set aside.
03 - In the same skillet, add minced garlic and grated ginger. Sauté for 30 seconds until fragrant, stirring constantly.
04 - Pour in pineapple juice, soy sauce, brown sugar, rice vinegar, and ketchup. Stir to combine and bring to a gentle simmer.
05 - Stir in diced red bell pepper and pineapple chunks. Simmer for 3 to 4 minutes until vegetables begin to soften.
06 - Return chicken to the pan. Whisk the cornstarch slurry again and stir into the sauce. Cook for 2 to 3 minutes, stirring constantly, until sauce thickens and coats the chicken evenly.
07 - Remove from heat. Sprinkle with sliced green onions and sesame seeds immediately before serving.
# Expert Advice:
01 -
- The sauce comes together faster than you can order takeout and tastes infinitely better
- That sticky glaze clings to every piece of chicken making each bite an explosion of sweet and savory
02 -
- Do not skip the cornstarch coating on the chicken because it creates that texture contrast everyone loves
- The sauce will continue thickening off the heat so remove it when it looks slightly thinner than your desired consistency
03 -
- Pat your chicken completely dry before coating it or the cornstarch will not adhere properly
- Let the sauce come to a full simmer before adding the slurry or it will not activate properly