Description
A vibrant and flavorful Pineapple Chicken recipe featuring tender chicken thighs cooked with sweet pineapple chunks, bell pepper, and a savory ginger-garlic soy sauce glaze. This dish balances sweet, savory, and mildly spicy flavors, perfect for a quick and delightful weeknight dinner.
Ingredients
Units
Scale
Chicken Marinade
- 1 pound boneless, skinless chicken thighs (about 5), cut into 1-inch chunks
- 1 1/2 teaspoons Shaoxing wine
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground white pepper
- 2 tablespoons cornstarch
Produce and Aromatics
- 1 (20-ounce) can pineapple chunks in juice
- 1 medium yellow bell pepper, trimmed and diced
- 1 medium white onion, trimmed and diced
- 1 (1-inch) piece fresh ginger, minced
- 3 cloves garlic, minced
- 1 medium jalapeño pepper, minced
Sauces and Oils
- 3 tablespoons vegetable oil, divided
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon packed dark brown sugar
Instructions
- Marinate the Chicken: Cut the chicken thighs into 1-inch chunks and place them in a large bowl. Add Shaoxing wine, kosher salt, ground white pepper, and toss to combine. Then add cornstarch and toss again until the chicken pieces are evenly coated with the cornstarch mixture.
- Prepare Pineapple and Vegetables: Reserve 1/2 cup of the pineapple juice from the canned pineapple chunks, then drain the remaining juice. Pat dry the pineapple chunks using paper towels. Trim and dice the yellow bell pepper and white onion.
- Make the Sauce Mixture: In a medium bowl, combine minced ginger, minced garlic, and minced jalapeño. Add the reserved pineapple juice, soy sauce, hoisin sauce, and dark brown sugar. Stir the mixture thoroughly until well combined and set aside.
- Cook the Pineapple: Heat 1 tablespoon of vegetable oil in a large frying pan over medium-high heat until shimmering. Add the pineapple chunks and cook, tossing occasionally, until browned on all sides, about 10 to 12 minutes. Remove the pineapple from the pan and transfer to a plate.
- Cook the Chicken: Add the remaining 2 tablespoons of vegetable oil to the same pan and heat over medium-high heat until shimmering. Add the chicken pieces in a single layer, working in batches if necessary, and cook until golden brown on all sides, about 5 to 7 minutes. Transfer the browned chicken to the plate with pineapple.
- Sauté Vegetables and Combine: Add the diced onion and bell pepper to the pan and cook over medium heat until fragrant and the onion begins to soften, approximately 4 minutes.
- Simmer the Dish: Return the chicken and pineapple to the pan along with any accumulated juices. Pour in the prepared soy sauce and pineapple juice mixture. Scrape the browned bits from the pan bottom with a wooden spoon. Reduce the heat to medium-low and simmer the mixture until the sauce thickens and the chicken is fully cooked through, about 5 to 7 minutes.
Notes
- Ensure the chicken is coated evenly with cornstarch to achieve a light crust when frying.
- Pat pineapple chunks dry well to allow proper browning and caramelization.
- Adjust jalapeño quantity based on your preferred spice level or substitute with a milder pepper if desired.
- Shaoxing wine can be substituted with dry sherry if unavailable.
- Serve with steamed rice or noodles to soak up the flavorful sauce.
