The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
Cooking takeout favorites at home doesn’t get any easier or faster than this Quick Pineapple Chicken. While you can certainly use fresh pineapple, I love to use a can of pineapple chunks in 100% juice as a time-saving shortcut. Be sure to reserve the pineapple juice from the can for the sauce!
This recipe calls for Gerber’s boneless, skinless chicken thighs – my family’s preferred brand and cut of chicken from Heinen’s meat department! They cook up in no time, don’t dry out as quickly as chicken breast, and have great flavor.
- Cook time:
- Prep time:
- Total time:
- 20 oz. can Dole Pineapple Chunks in 100% Pineapple Juice, drained and juice reserved
- ⅓ cup reduced sodium soy sauce
- 2 Tbsp. hoisin sauce
- ½ tsp. garlic powder
- ¼ tsp. ground ginger
- 1 Tbsp. cornstarch
- 1 Tbsp. avocado oil (or other neutral cooking oil)
- 1 ½ lbs. Gerber’s boneless, skinless chicken thighs, cut into 1-inch pieces
- Salt and pepper
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- Hot cooked white rice
- Sliced green onions
- Sesame seeds
- In a large bowl or jar, whisk together ¾ cup of the reserved pineapple juice from the can, soy sauce, hoisin sauce, garlic powder, ground ginger, and cornstarch; set sauce aside.
- Heat oil in a large nonstick skillet or wok over medium-high heat. Season the chicken to taste with salt and pepper, then add to the pan and sauté until lightly golden brown on all sides, about 4 minutes.
- Stir in the bell peppers and continue to cook for 4 to 5 minutes.
- Pour in the pineapple chunks and sauce; bring to a simmer.
- Continue to cook for 3 to 4 minutes more, or until chicken is cooked through and sauce has thickened.
- Serve over rice, garnished with sliced green onions and sesame seeds.