Easy Pineapple Chicken Recipe
This Easy Pineapple Chicken Recipe is the best way to enjoy a takeout favorite at home. It is made in one pan with canned pineapple chunks, cubed chicken, vegetables, and a sticky-sweet yet slightly-tangy sauce.
Servings: 4 people
Ingredients
- 1 ¼ lb. chicken breasts cut into 1-inch cubes
- 1 Tbsp. avocado oil or olive oil
- 1 15-oz. can pineapple chunks divided
- ¼ cup pineapple juice
- 2 Tbsp. ketchup
- 1 Tbsp. Tamari sauce or gluten-free soy sauce
- 1 lime juice
- 1 Tbsp. coconut sugar or brown sugar
- 1 tsp. salt divided
- 2 bell peppers cut into bite-sized pieces
- 1 red onion cut into bite-sized pieces
- 1 Tbsp. avocado oil or olive oil
- Green onions optional
- Sesame seeds optional
Instructions
- Pound chicken to 1-inch thick and cut into 1-inch cubes.
- In a high-speed blender or food processor add ¾ cup pineapple chunks, pineapple juice, ketchup, Tamari sauce, lime juice, sugar, and ½ teaspoon salt. Blend for 20-30 seconds, or until smooth.
- Add cubed chicken and ½ cup of pineapple marinade to a large bowl or a ziplock bag. Toss until chicken is well coated. Reserve remaining marinade.
- Marinade chicken in refrigerator for 15-20 minutes.
- While chicken is marinading, add 1 tablespoon of oil to a large skillet over medium heat with bell peppers and onion. Sauté for 5-7 minutes or until veggies are almost tender. Add ½ teaspoon salt and stir until well combined.
- Remove veggies from skillet and add marinaded chicken cubes. Cook for 6-7 minutes or until chicken is almost cooked through.
- Add reserved marinade, veggies, and remaining pineapple that has been finely diced to the skillet. Cook over medium-low heat for 2-3 minutes, or until sauce begins to thicken.
- Serve Pineapple Chicken over rice or cauliflower rice with green onions and sesame seeds. Enjoy!
Video
Notes
- Nutrition facts are calculated without rice.
- You can also substitute brown sugar or regular sugar for the coconut sugar.
Meal Prep and Storage
- To Prep Ahead: If meal prepping this delicious dinner, you will want to cut your vegetables no more than 3 days in advance. Place them in a large ziplock bag or in a storage container until ready to cook. Blend pineapple sauce and prepare chicken breasts but do not combine them until at least 2-3 hours in advance. You do not want the chicken sitting in the acidic marinade for more than a few hours otherwise it will begin to get a mealy texture.
- To Store: Place this leftover chicken dish in an airtight container and keep in the fridge for up to 3 to 4 days.
- To Freeze: Simply place it in a freezer-safe container with a layer of wax paper on top. Chill until it reaches refrigerator temperature and within 24 hours transfer it to the freezer. You can freeze this chicken for up to 3 to 4 months in a freezer-safe container.
- To Reheat: Reheat the chicken in a skillet over medium-low heat, just long enough to warm it through. Keep it covered with a lid to help the dish retain heat and moisture.
Nutrition
Calories: 294kcal | Carbohydrates: 16g | Protein: 32g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 91mg | Sodium: 920mg | Potassium: 750mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1945IU | Vitamin C: 86.4mg | Calcium: 23mg | Iron: 1.1mg
