Sticky Pineapple Chicken

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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1/2 cup pineapple juice

1/3 cup low-sodium soy sauce

1/3 cup low-sodium chicken stock

1/3 cup hoisin sauce

1/2 cup brown sugar

1 tablespoon minced fresh garlic

2 teaspoons cornstarch

1 tablespoon olive oil

8 boneless, skinless chicken thighs, cut into 1-inch cubes

Kosher salt and freshly ground black pepper

1 cup diced pineapple

1/2 cup roasted salted cashews, optional

Cooked rice, for serving


Special equipment:
For a bit more flair to your presentation, serve the chicken and rice inside a hollowed-out pineapple. If you can't find chicken thighs, you can use 4 medium chicken breasts, although the meat won't be as tender.
  1. Whisk the pineapple juice, soy sauce, stock, hoisin sauce, brown sugar, garlic and cornstarch together in a medium saucepan. Bring the mixture to a boil and cook until the mixture has reduced to about 1 cup and is the consistency of thick syrup. Set the sauce aside.
  2. Add the oil to a large nonstick skillet and place over medium-high heat. Add the chicken and season it with salt and pepper. Cook, stirring, until the chicken is no longer pink, about 5 minutes. Drain off any liquid, then add the sauce to the skillet and stir until combined. Add the pineapple and cashews if using; cook, stirring, for an additional 1 minute. Serve the chicken on a bed of rice.
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