Honey Garlic Pineapple Chicken (Printable Version)

Tender chicken pieces glazed in sweet-savory sauce with pineapple chunks for a flavorful dinner.

# What You Need:

→ Chicken Preparation

01 - 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
02 - 1/2 tsp salt
03 - 1/4 tsp black pepper
04 - 2 tbsp cornstarch

→ Honey Garlic Sauce

05 - 1/3 cup honey
06 - 1/4 cup soy sauce (low sodium preferred)
07 - 4 cloves garlic, minced
08 - 1 tbsp rice vinegar
09 - 1 tsp fresh ginger, grated
10 - 1/4 tsp red pepper flakes (optional)

→ Pineapple & Vegetables

11 - 1 1/2 cups fresh pineapple chunks (or canned, drained)
12 - 1 medium red bell pepper, diced
13 - 1 small onion, diced
14 - 2 tbsp vegetable oil
15 - 2 green onions, sliced for garnish
16 - 1 tbsp sesame seeds (optional for garnish)

# Directions:

01 - Toss chicken pieces with salt, pepper, and cornstarch in a medium bowl until evenly coated.
02 - Whisk together honey, soy sauce, garlic, rice vinegar, ginger, and red pepper flakes in a small bowl. Set aside.
03 - Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Cook chicken in a single layer for 5–7 minutes, turning occasionally until golden and cooked through. Remove and set aside.
04 - Add remaining oil to the pan. Sauté onion and bell pepper for 2–3 minutes until softened. Add pineapple and cook 2 additional minutes.
05 - Return chicken to the pan. Pour sauce over the mixture and stir to coat. Simmer for 3–5 minutes until sauce thickens and chicken is well glazed.
06 - Remove from heat. Garnish with green onions and sesame seeds if desired. Serve hot over steamed rice or noodles.

# Expert Tips:

01 -
  • The sauce hits that perfect balance between sweet and savory that makes everyone instinctively reach for seconds
  • It comes together in under 40 minutes but tastes like something from a restaurant kitchen
02 -
  • The cornstarch coating can clump if your chicken is too wet so pat pieces dry before tossing
  • Do not overcrowd the pan or the chicken will steam instead of getting that beautiful golden crust
03 -
  • Room temperature chicken cooks more evenly so take it out of the fridge 20 minutes before starting
  • Let the sauce simmer for that full 3 to 5 minutes because it needs time to reach the right consistency

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