Honey Garlic Pineapple Chicken (Printable)
Tender chicken pieces in sweet-savory honey garlic sauce with pineapple chunks, perfect for weeknight dinners.
# What You’ll Need:
→ Chicken
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
→ Sauce
05 - 1/3 cup honey
06 - 1/4 cup soy sauce
07 - 4 cloves garlic, minced
08 - 1 tbsp rice vinegar
09 - 1 tsp fresh ginger, grated
10 - 1/4 tsp red pepper flakes
→ Pineapple & Vegetables
11 - 1 1/2 cups fresh pineapple, cut into chunks
12 - 1 medium red bell pepper, diced
13 - 1 small onion, diced
14 - 2 tbsp vegetable oil
15 - 2 green onions, sliced
16 - 1 tbsp sesame seeds
# How To Make It:
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 Tips:
01 -
- The sauce clings to every piece of chicken like edible gold, hitting those perfect sweet and salty notes that make everyone reach for seconds
- It comes together in under 40 minutes but tastes like something you spent all afternoon perfecting
02 -
- Overcrowding the pan when searing chicken will steam it instead of creating that gorgeous golden crust
- The sauce thickens quickly once it hits the hot pan, so have everything ready before you pour it in
03 -
- Pat your chicken completely dry before tossing with cornstarch for the best possible sear
- Grate your ginger against the grain to avoid those tough fibrous bits in the final sauce