The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
Cooking take-out 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.