This Pineapple Chicken I had originally created 7 years ago, when I’d just started blogging. I recently stumbled upon the original post and thought that the recipe had way too much potential to be left in the dark and receive so very little love…
So, I decided to redo the recipe exactly as is and revamp the old post. As such, I didn’t change a thing in recreating the dish, but of course, I gave the picture a little bit of a much needed revamp. Let’s just say that my picture taking skills of the time weren’t exactly what they are today and didn’t really do justice to this delicious, mouth watering dish!
Mind you, to be completely honest, I did change a few little things. For starters, I used coconut aminos as opposed to the tamari sauce I’d used back then, because that’s all I tend to keep in my fridge nowadays. If all you happen to have on hand is tamari then by all means, go ahead and use that!
Secondly, in the original recipe, I’d chosen to use a green bell pepper whereas this time, I opted for a red one. To my defense, my original recipe did state that any color bell pepper would do, and I still stand by that! Any color bell pepper will do, so feel free to use whichever one you prefer.
Other than that, you’re looking at a recipe that’s incredibly quick and easy to make, that’s genuinely good for you and that tastes a million times better than take out.
Frankly, there’s simply nothing not to like about this Pineapple Chicken. I strongly suggest that you whip up your own, the sooner the better!
To start, combine the corn starch, salt and pepper together in a good sized bowl; add the pieces of chicken and toss to coat evenly on all sides.
Then, heat a few tablespoons of your choice of cooking fat in a large wok or skillet set over high heat. When the pan is nice and hot, add the chicken and cook until it’s nice and slightly golden brown on all sides, about 5 minutes.
While the chicken is cooking, work on making the sauce. To do that, combine all the ingredients together in a glass measuring cup and whisk until well combined.
Make sure to keep a close eye on your chicken and as soon as it is cooked to your liking, add the onions and bell peppers. Stir and cook for 3 to 5 minutes, until slightly softened.
Add the pineapple chunks and pour the sauce right in…
Stir well and simmer for a minute or two, just until the sauce is thickened and the pineapple has warmed all the way through.
Garnish with sliced green onions and black sesame seed and serve without delay.
I strongly recommend a side of white rice, but noodles would work great as well, or cauliflower rice if you don’t do rice, or even steamed green veggies, like broccoli, green beans or sugar sap peas.
- 450g (1lb) boneless, skinless chicken breasts, patted dry and cut into bite size chunks (about 2 large)
- 2 tbsp corn starch
- ½ tsp salt (I use Himalayan salt)
- ½ tsp ground black pepper
- 450g (1lb) fresh pineapple, cut into bite size chunks (about ½ a medium)
- 1 large onion, cut into chunks
- 1 bell pepper (use any colour you want), cut into chunks
- ⅓ cup (80ml) water
- 2 tbsp fresh ginger, grated
- 2 tbsp tamari or coconut aminos
- 2 tbsp unseasoned rice vinegar
- 2 tbsp unpasteurized honey
- 1 tbsp toasted sesame oil
- 1 tbsp tomato paste
- ½ tbsp sambal oelek
- Sliced green onions
- Black sesame seeds
- In a bowl, combine the corn starch, salt and pepper. Add the pieces of chicken and toss to coat evenly on all sides;
- Heat a few tablespoons of your choice of cooking fat in a large wok or skillet set over high heat. When the pan is nice and hot, add the chicken and cook until nice and slightly golden on all sides, about 5 minutes.
- Meanwhile, make the sauce: combine all the ingredients together in a glass measuring cup and whisk until well combined. As soon as the chicken is cooked to your liking, add the onions and bell peppers, stir and cook for 3 to 5 minutes, until slightly softened.
- Add the pineapple, pour the sauce in, stir well and simmer for a minute or two, until the sauce is thickened and pineapple is warmed all the way through.
- Garnish with sliced green onions and black sesame seed and serve without delay with a side of cooked white rice, if desired.