Pineapple Chicken

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Sweet and sticky Pineapple Chicken is a delicious and easy stir fry that is perfect for a weeknight dinner. The pineapple and crispy chicken pairs perfectly with the sweet and savory sauce. Serve it over rice and you have a home run meal!

Pineapple chicken on white rice.

The Best Hawaiian Chicken Recipe

Stir-fries are a great way to make a balanced meal that tastes amazing and doesn’t take a lot of time to make. The flavors in this pineapple chicken recipe are so tasty. Each component works together so well! I promise that even your kiddos are going to love it. I like to add a little sweet chili sauce to mine but it’s completely optional if you are trying to tame the heat. 

We use fresh pineapple whenever I can because the texture and flavor are next level. However, canned pineapple still makes an awesome meal and it works wonderfully in a pinch. There’s so much to love about this pineapple chicken!

A closeup view of pineapple chicken.

Why You’ll Love This Pineapple Chicken Recipe

  • Quick and easy: This meal is ready to eat within 30 minutes! I love making it on school nights. 
  • Customizable: Add a little heat or change the vegetables, the choice is yours. 
  • Full of flavor: Between the pineapple, soy sauce, and hoisin – this recipe packs a flavor punch.

Ingredients Needed:

These ingredients are available at your local grocery store AND they are inexpensive. It’s a winning dinner!

  • Vegetable oil: This is going to be used to cook the chicken and get a golden brown color on the outside. 
  • Chicken breast: Cut your chicken into uniform, bite-sized pieces. I like to use boneless skinless chicken breasts, but you can also use chicken thighs. 
  • Pineapple: Fresh or canned pineapple can be used here, cut into bite-sized pieces. If you use canned, drain before cooking. Reserve if the pineapple was canned in its juices and use it for the sauce later.
  • Red bell pepper: A large bell pepper cut into chunks was used in this recipe. I love the sweetness and color of red bell peppers. However, you can use any color bell pepper that you have on hand.
  • Garlic and ginger: Freshly minced garlic and fresh ginger add great flavor to this meal.
  • Pineapple juice: Use the reserved juice from the canned pineapple or purchase a small can if you use fresh.
  • Soy sauce: Regular or low-sodium soy sauce will both work in this recipe.
  • Chicken broth: The same goes for chicken broth. I use regular but low sodium works great as well. 
  • Hoisin sauce: This adds extra flavor and helps to thicken the sauce.
  • Brown sugar: The brown sugar adds caramelization to the chicken and pineapple that’s so tasty.
  • Cornstarch and Water: This combination is used to make a slurry. Slurries are used to thicken sauces and gravies.
  • Salt and pepper: I keep the seasonings simple and add a pinch of each to taste.
  • Garnishes: Sesame seeds and chopped green onion add color and texture to this chicken and pineapple recipe.
Ingredients for a Pineapple Chicken Recipe.

How to Make Pineapple Chicken

In just half an hour you will have sweet and tangy pineapple chicken to devour. These steps are easy and fast.

  • Pat the chicken dry. Using paper towels, pat down your chicken breasts and remove any excess moisture. This will help the chicken get nice and crispy as it cooks.
  • Cut and season chicken. Cut your chicken into bite-sized chunks and sprinkle with salt and pepper. Toss to evenly coat. 
  • Heat pan. In a large skillet, heat the vegetable oil over medium-high heat. Add the chicken and coat completely in the oil. 
  • Cook chicken. Cook the chicken for about 6-8 minutes or until browned and fully cooked. 
  • Add pineapple and bell pepper. Stir in the pineapple chunks and pepper chunks and cook for an additional 5 minutes or until soft. 
  • Stir in broth. Pour in ¼ cup of the chicken broth and stir well to release the brown bits from the bottom of the pan.
  • Cook ginger and garlic. Add ginger and garlic and cook for 30 seconds or until fragrant. 
  • Make sauce. Combine pineapple juice, soy sauce, the remaining chicken broth, hoisin sauce, and brown sugar. Whisk until thoroughly mixed. 
  • Add the sauce. Pour the sauce into the pan and bring it to a simmer. 
  • Make a slurry. Combine cornstarch and water in a separate bowl.
  • Combine it with the ingredients in the pan. Gradually stir the cornstarch mixture or slurry into the pan. 
  • Cook. Continue to cook for a few minutes so the sauce can thicken.
  • Optional step. If you want to use the sweet chili sauce, add ½ cup before serving and stir.
  • Enjoy. Serve over rice and garnish with sesame seeds and green onions.
Pineapple chicken recipe in a white casserole dish.

Tips and Variations

  • Veggies: Add broccoli, sliced carrots, chopped onions, or snap peas for even more vegetables!
  • Change the protein: Pork, beef, or even tofu would taste great in place of the chicken.
  • Add spice: Add the optional chili sauce or even red pepper flakes for some heat.
  • Cut everything uniformly: Making sure all of the ingredients are chopped into the same size will ensure even cooking.
Pineapple chicken served on white rice.

Storage Directions

Store leftovers of this sticky chicken recipe in an airtight container for up to 3-4 days. Reheat in a skillet or the microwave.

More Chicken Stir-Fry Recipes

Pineapple chicken in a white casserole dish.
Pineapple Chicken feature
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Pineapple Chicken

Sweet and sticky Pineapple Chicken is a delicious and easy stir fry that is perfect for a weeknight dinner. The pineapple and crispy chicken pairs perfectly with the sweet and savory sauce. Serve it over rice and you have a home run meal!
Servings: 6 Servings
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes



  • Dry both sides of chicken with paper towels.
  • Cut the chicken into bite-size pieces and put it into a bowl. Season with 2 teaspoons of salt and 1 teaspoon of pepper. Mix the chicken to season all pieces.
  • Heat the oil in a large pan over medium-high heat.
  • Add the chicken to the hot oil and stir around to make sure all the chicken is coated in the oil.
  • Cook for 6-8 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through.
  • Add ¼ cup of the chicken broth to the pan and use a utensil to get all the stuck chicken bits off the bottom of the pan.
  • Add the ginger and garlic to the same pan and cook for 30 seconds or until fragrant.
  • In a small bowl, mix the pineapple juice, soy sauce, remaining chicken broth, hoisin sauce and brown sugar.
  • Add this sauce mixture to the pan with chicken and bring to simmer.
  • In a separate small bowl, combine the cornstarch with the water and stir to combine.
  • Add this mixture to the pan and stir together. Cook for a few additional minutes until the sauce thickens.
  • Optional: For a little extra sweet and spicy flavor, add ½ cup of sweet chili Thai sauce.
  • Garnish with sesame seeds and serve over rice.

Last Step:

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Calories: 203kcal | Carbohydrates: 31g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 25mg | Sodium: 933mg | Potassium: 324mg | Fiber: 2g | Sugar: 25g | Vitamin A: 45IU | Vitamin C: 9mg | Calcium: 58mg | Iron: 1mg


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