This weeknight pineapple chicken is a true family favorite, a flavorful dish that balances savory and sweet in the best way. With tender, fried chicken pieces paired with sweet pineapple and colorful peppers, this dish is a hit every time. It’s easy to whip up on a busy weeknight and pairs perfectly with a bowl of fluffy rice for a complete, satisfying meal.
Pineapple chicken is a go-to in our house for those evenings when we want something delicious but quick to prepare. The crispy chicken bites combined with the sweetness of the pineapple and the crunch of peppers bring together a harmony of flavors that the whole family enjoys. This recipe was born out of a desire to bring a tropical twist to classic stir-fry nights, and now it’s on regular rotation.
This was inspired by my one pot recipes on this site, and pairs well with this rice pilaf recipe. Contextual, in-content links are far more valuable than a group listed at the bottom of the post.
Ingredients
The ingredients in this recipe come together to create a symphony of textures and flavors. You’ll start with tender chicken breast cubes, fried to golden perfection, and then mix in vibrant sweet peppers and juicy pineapple to make a bold and flavorful sauce. Here’s what you’ll need:
- Chicken breasts, cubed
- Cornstarch
- Eggs
- Pineapple tidbits (with juice)
- Brown sugar
- Soy sauce
- Garlic
- Sweet peppers (various colors)
- Onion
- Oil (for frying)
See recipe card for quantities.
Instructions
The steps for making this pineapple chicken are simple and straightforward, allowing you to focus on the flavor without any hassle. Let’s walk through the process step by step.
- Step 1: Coat chicken breast cubes with cornstarch, then mix in the scrambled eggs.
- Step 2: Create the sauce for the Pineapple Chicken.
- Step 3: Fry the chicken and then sauté the sliced peppers and onions in a little oil until softened.
- Step 4: Combine the pineapple juice, brown sugar, soy sauce, garlic, and cornstarch, then mix with the cooked chicken, pineapple tidbits, peppers, and onions. Serve over rice.
Hint: For an extra crispy texture, make sure the oil is fully heated before frying the chicken, and fry in batches to avoid overcrowding the pan.
Substitutions
Looking to adjust the recipe to your preferences or dietary needs? There are plenty of easy swaps you can make while still keeping the dish delicious.
- Chicken – Use boneless, skinless thighs instead of chicken breasts for a richer flavor.
- Gluten-free – Swap soy sauce for tamari if you’re gluten-free.
- Vegetables – Replace the sweet peppers with broccoli or snap peas for a different vegetable option.
Variations
You can play around with flavors, coatings, and even cooking methods to keep things fun and yummy!
- Spicy – Spice it up by adding red pepper flakes or Sriracha to the sauce.
- Deluxe – Add cashews or peanuts for a crunchy element.
- Kid Tropical – Try swapping the pineapple for mango for a different tropical flavor profile. While I have not tried this myself, I feel like it would be delicious!
Equipment
- Large frying pan or wok
- Mixing bowls
- Spoon
- Tongs
- Knife and cutting board
Storage
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stove with a splash of water to keep the chicken tender.
Top Tip
If you like a thicker sauce, mix a little extra cornstarch with water and add it to the sauce while it’s simmering for the perfect consistency.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Pineapple Chicken with Sweet Peppers:
Weeknight Pineapple Chicken with Sweet Peppers
Ingredients
- 3 chicken breasts cubed
- ½ cup cornstarch
- 3 eggs scrambled
- 1 can pineapple tidbits with juice
- ⅓ cup brown sugar
- ¼ cup soy sauce
- 1 tablespoon minced garlic
- 1 tablespoon cornstarch
- Oil for frying
- 3 small sweet peppers various colors, sliced into rings
- ½ large onion sliced
- Cooked rice for serving
Instructions
- Coat the cubed chicken in ½ cup of cornstarch, then pour the scrambled eggs over the chicken and mix to coat evenly.
- Heat about an inch of oil in a large pan over medium heat. Fry the chicken pieces in batches, about 3 minutes on each side, until golden and cooked through. Remove and set aside.
- In a bowl, combine the pineapple juice, brown sugar, soy sauce, minced garlic, and 1 tablespoon of cornstarch. Stir well to dissolve the cornstarch.
- In the same pan, add a little oil and sauté the sliced sweet peppers and onions until softened, about 3–4 minutes.
- Return the cooked chicken to the pan and pour over the pineapple juice mixture. Add the pineapple tidbits and stir everything together. Let simmer for 2–3 minutes until the sauce thickens.
- Serve the pineapple chicken over your favorite rice.
