Description
This Pineapple Chicken recipe features tender boneless chicken thighs coated in a flavorful sauce made with pineapple juice, soy sauce, hoisin sauce, and spices. The dish combines sweet and savory flavors with the bright freshness of bell peppers, onions, and a touch of heat from jalapeño, all cooked together in a skillet for a delightful and satisfying meal perfect for four servings.
Ingredients
Units
Scale
Chicken Marinade
- 1 pound boneless, skinless chicken thighs (about 5)
- 1 1/2 teaspoons Shaoxing wine
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground white pepper
- 2 tablespoons cornstarch
Fruit and Vegetables
- 1 (20-ounce) can pineapple chunks in juice
- 1 medium yellow bell pepper, diced
- 1 medium white onion, diced
- 1 medium jalapeño pepper, minced
Sauce and Aromatics
- 1 (1-inch) piece ginger, minced
- 3 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon packed dark brown sugar
Oils
- 3 tablespoons vegetable oil, divided
Instructions
- Marinate the Chicken: Cut the chicken thighs into 1-inch chunks. In a large bowl, combine the chicken with Shaoxing wine, kosher salt, and ground white pepper, tossing to mix well. 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 and drain the rest. Pat the pineapple chunks dry with paper towels. Dice the yellow bell pepper and white onion into medium pieces.
- Make the Sauce: In a medium bowl, add minced ginger, garlic, and jalapeño. Then add the reserved pineapple juice, soy sauce, hoisin sauce, and dark brown sugar. Stir everything together thoroughly to combine the sauce ingredients.
- 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 they are browned on all sides, about 10 to 12 minutes. Transfer the browned pineapple to a plate and set aside.
- Cook the Chicken: Add the remaining 2 tablespoons of vegetable oil to the pan and heat again until shimmering. In batches if necessary, add the chicken in a single layer and cook until golden brown on all sides, approximately 5 to 7 minutes. Transfer the cooked chicken to the plate with the pineapple.
- Sauté the Vegetables and Combine: Add the diced onion and bell pepper to the pan and cook until fragrant and the onion begins to soften, about 4 minutes. Return the chicken and pineapple along with any juices accumulated on the plate back to the pan. Pour in the prepared soy sauce mixture. Use a wooden spoon to scrape up any browned bits from the pan bottom for extra flavor.
- Simmer the Dish: Reduce the heat to medium-low and let the mixture simmer, stirring occasionally, until the sauce thickens and the chicken is fully cooked through, about 5 to 7 minutes. Once done, remove from heat and serve hot.
Notes
- Shaoxing wine can be substituted with dry sherry or mirin if unavailable.
- Adjust the amount of jalapeño to control the spiciness level.
- Patting pineapple dry prevents excess moisture that could dilute the sauce.
- Cooking chicken in batches ensures even browning and prevents overcrowding the pan.
- Serving suggestion: This dish pairs well with steamed jasmine rice or fried rice.
