Sticky Pineapple Chicken

The first time my friend Mei brought this dish to a potluck, I literally hovered over the serving spoon until everyone else had gone through the line. That glossy, caramelized sauce clinging to every piece of chicken was impossible to resist, and I shamelessly asked for the recipe before we even finished dessert.

Last winter when my sister was recovering from surgery and couldnt cook much, I made a double batch of this and portioned it into containers for her freezer. She texted me three days later saying she ate the entire supply in two days and needed more.

Ingredients

• Chicken thighs: thighs stay juicier than breast meat through the highheat cooking, and cutting them into bitesize pieces helps them absorb more of that sticky sauce.
• Cornstarch coating: this creates a light seal on the chicken that keeps the meat tender while giving you those gorgeous golden edges everyone fights over.
• Pineapple juice: use the juice from fresh pineapple if possible, or 100% juice rather than from concentrate for the cleanest fruit flavor.
• Brown sugar: the molasses in dark brown sugar adds a subtle caramel note that white sugar just cant replicate in this glaze.
• Fresh garlic and ginger: these aromatics are nonnegotiable, jarred minced garlic has an off flavor that becomes unpleasant when simmered this long.
• Cornstarch slurry: always mix your cornstarch with cold water before adding to hot liquid, otherwise youll get stubborn lumps that never dissolve properly.
• Fresh pineapple: the enzymes in fresh pineapple help tenderize the meat slightly while adding bright pops of sweetness against the rich sauce.
• Red bell pepper: bell peppers maintain a satisfying crunch even after simmering, creating this lovely textural contrast with the soft chicken.

Instructions

Coat the chicken:

Season your chicken pieces generously with salt and pepper, then toss them in cornstarch until theyre evenly dusted, shaking off any excess powder before cooking.

Sear the chicken in batches:

Heat half the oil in your skillet over mediumhigh heat and cook half the chicken until golden on both sides, about 34 minutes per side, then remove and repeat with the remaining chicken.

Build the aromatic base:

In the same pan, sauté the garlic and ginger for just 30 seconds until fragrant, taking care not to burn them which would make the sauce taste bitter.

Simmer the sauce base:

Pour in the pineapple juice, soy sauce, brown sugar, rice vinegar, and ketchup, stirring until the sugar dissolves and the mixture begins to bubble gently.

Add vegetables and fruit:

Toss in the red bell pepper and fresh pineapple chunks, letting everything simmer together for 34 minutes until the peppers start to soften slightly.

Combine and thicken:

Return all the chicken to the pan, stir in your cornstarch slurry, and cook for 23 minutes while stirring constantly until the sauce thickens enough to coat the back of a spoon.

Finish and serve:

Remove from heat immediately, sprinkle with green onions and sesame seeds, and serve while the sauce is still that perfect sticky consistency.

Save

My neighbor stopped by unexpectedly while I was making this once, and she ended up staying for dinner because the garlic ginger aromas drifting through her open window were apparently impossible to ignore.

Perfecting the Sauce Consistency

If your sauce never thickens properly, it usually means either the cornstarch wasnt fully dissolved in the slurry or the sauce wasnt hot enough when you added it. The liquid needs to be at a bare simmer to activate the thickening power of cornstarch effectively.

MakeAhead Options

You can cut all the vegetables and coat the chicken up to a day in advance, storing them separately in the refrigerator. The sauce components can be measured out and combined in a jar, ready to pour into the pan when you start cooking.

Serving Suggestions

This dish needs something neutral to soak up that incredible sauce. Steamed jasmine rice is classic, but cauliflower rice works well if you are watching carbs, and even plain noodles or quinoa would be happy carriers.

• Cucumber slices with a sprinkle of salt help cut through the sweetness between bites.
• A simple green salad with vinaigrette provides the perfect fresh contrast to the rich sticky chicken.
• Keep some extra soy sauce and chili flakes on the table for anyone who wants to customize their bowl.

Save

Make this on a Tuesday when you need something that feels special but doesnt demand more energy than you have to give. The leftovers reheat beautifully for lunch the next day.

Recipe FAQs

→ Can I use chicken breast instead of thighs?

Yes, chicken breast works well. Just be careful not to overcook since breast meat dries out faster than thighs. Reduce cooking time slightly and monitor closely.

→ What can I serve with sticky pineapple chicken?

Steamed jasmine rice is the classic pairing. You can also serve over noodles, with stir-fried vegetables, or in lettuce wraps for a lighter option.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water to loosen the sauce.

→ Can I make this spicy?

Absolutely! Add red pepper flakes, sliced fresh chilies, or a drizzle of sriracha when adding the sauce ingredients. Adjust to your preferred heat level.

→ Is the sauce gluten-free?

Use tamari or a certified gluten-free soy sauce to make this dish gluten-free. Double-check all ingredient labels to ensure they meet your dietary needs.