Pineapple Ginger Chicken
Pineapple Ginger Chicken
Pineapple Ginger Chicken is a Chinese recipe categorized as main course, with 20 min of prep, 20 min of cooking, and 40 min total. It yields 4 servings.
Nutritional Information
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 622 kcal | 31% |
| Protein | 57 g | 113% |
| Fat | 15 g | 23% |
| Fiber | 1 g | 3% |
| Sodium | 934 mg | 40% |
Ingredients
- 1 1/2 lb boneless skinless chicken thighs, cut into bite-size pieces (680g)
- 1/2 teaspoon kosher salt (3g)
- 1/4 teaspoon black pepper (0.5g)
- 2 tablespoons cornstarch, divided (16g)
- 2 tablespoons water (30mL)
- 2 tablespoons neutral oil (30mL)
- 1/2 cup pineapple juice (120mL)
- 3 tablespoons low-sodium soy sauce (45mL)
- 1 tablespoon honey (21g)
- 1 tablespoon rice vinegar (15mL)
- 1 tablespoon fresh ginger, grated (15g)
- 3 garlic cloves, minced (9g)
- 1 cup pineapple chunks, drained (165g)
- 1 teaspoon toasted sesame oil (5mL)
- 3 cups cooked jasmine rice (450g)
- 2 green onions, sliced
A quick toss of ginger, garlic, honey, and lime transforms pantry staples into the glossy glaze that makes this dance between chicken and pineapple so addictive.
- Substitutions: Swap chicken for firm tofu or shrimp and trade tamari or coconut aminos for soy sauce to keep the same umami body—pair the finished plate with our Ginger Scallion Sauce for added brightness.
- Serves best with: Spoon the saucy protein over fragrant Lemongrass Jasmine Rice, garnish with scallions and sesame seeds, and offer lime wedges for guests to tweak the acidity.
- Storage & reheating: Chill the glaze-packed chicken and pineapple separately for up to 3 days; gently reheat in a skillet with a splash of pineapple juice or broth, then finish with fresh lime juice to revive the zing.
Keeping components modular preserves texture and keeps weeknight dinners tasting as bright as the first serving.
Utensils
- Cutting board
- Chef’s knife
- Grater
- Mixing bowls
- Whisk
- Large skillet
- Tongs
- Plate
- Ladle
- Measuring cups
- Measuring spoons
Step by Step Instructions
A quick sear on the cornstarch-coated chicken seals in juices before the tangy glaze arrives.
- Season the chicken with the kosher salt and black pepper, then toss it with 1 tablespoon cornstarch.
- Whisk the remaining 1 tablespoon cornstarch with the water to make a smooth slurry.
- Whisk the pineapple juice, soy sauce, honey, rice vinegar, ginger, and garlic in a separate bowl.
- Heat the neutral oil in a wok or large skillet over medium-high heat and cook the chicken for 6 to 8 minutes, until browned and the thickest piece reaches 165°F (74°C); transfer it to a plate.
- Add the pineapple chunks and cook for 2 minutes, until lightly caramelized at the edges.
- Pour in the pineapple-ginger sauce and bring it to a boil, then stir in the cornstarch slurry and cook until glossy.
- Return the chicken and its juices and toss for 1 minute, then remove from the heat and drizzle with the toasted sesame oil.
- Serve the Pineapple Ginger Chicken over the cooked jasmine rice and finish with the sliced green onions.
Storage & Reheating
Storage
Within two hours of cooking, divide leftover Pineapple Ginger Chicken into shallow portions and refrigerate them in an airtight container at 40°F (4°C) or below. Use refrigerated leftovers within 3 to 4 days; freeze sooner if they will not be used in that window.
Reheating
Reheat Pineapple Ginger Chicken gently in a covered skillet over low to medium-low heat with a small splash of the original sauce to retain moisture and flavor. Turn or stir as needed for even heating and verify that the center reaches 165°F (74°C) before serving.
Practical Cooking Notes
chef's knife, cutting board, measuring tools, small bowls, whisk, wok or large skillet, instant-read thermometer.
Check the thickest piece with an instant-read thermometer; poultry is ready at 165°F (74°C).
Prep time: 20 minutes. Cook time: 20 minutes. Total time: 40 minutes. Timing reflects the listed method; begin checking at the recipe's objective doneness cue.
Recipe FAQs & Cooking Guidance
How do I keep the glaze glossy?
Use the measured slurry, add it only after the sauce boils, and stop cooking when the glaze coats a spoon. Excess starch or prolonged boiling makes the sauce pasty.
Can I prepare components ahead?
Cut the chicken and whisk the pineapple-ginger sauce up to one day ahead, storing them separately. Drain the pineapple and make the cornstarch slurry shortly before cooking.
Can I use another protein?
Replace the chicken with 1 pound peeled shrimp and cook the shrimp to 145°F (63°C), or use 14 ounces pressed firm tofu and brown it before adding the pineapple.
What should I serve with it?
Jasmine rice is included for the glaze. Charred broccoli, snap peas, or a cucumber salad adds a crisp vegetable contrast.
Finishing the pineapple and chicken together ensures the fruit stays bright while the sauce evenly coats every bite.
Variations & Serving Suggestions
- Replace chicken with 1 pound shrimp and cook to 145°F (63°C).
- Replace honey with equal-volume maple syrup for a tofu version.
- Add 1 teaspoon chili crisp with the sauce for heat.
Keeping components separate keeps the pineapple and chicken from getting soggy as they chill.
- Store the glazed chicken and pineapple apart in airtight containers for up to three days so the sauce doesn’t over-soften the fruit.
- Reheat gently in a skillet over low heat with a splash of pineapple juice or broth, then brighten with fresh lime juice before serving.