Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs
- 1 cup fresh pineapple chunks or sliced pineapple
- 1/4 cup brown sugar
- 3 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon olive oil or vegetable oil
- 1 tablespoon cornstarch (optional, for thickening sauce)
- Fresh cilantro or green onions for garnish
Instructions
- Wash and pat dry the chicken breasts or thighs. Cut into bite-sized pieces or leave whole as preferred.
- In a bowl, combine soy sauce, minced garlic, grated ginger, and brown sugar. Marinate the chicken in this mixture for at least 30 minutes.
- Heat olive oil in a large skillet over medium heat. Add the marinated chicken and cook until golden brown on all sides, about 5-7 minutes.
- Add pineapple chunks to the skillet and stir. Pour in remaining marinade or an extra tablespoon of soy sauce for flavor.
- If needed, mix cornstarch with a small amount of water and stir into the skillet to thicken the sauce. Cook until the sauce coats the chicken and pineapple evenly.
- Sprinkle with chopped cilantro or sliced green onions. Serve hot with rice or side dishes.
Notes
- You can substitute fresh pineapple with frozen pineapple—thaw and drain before use.
- Thighs can be used instead of breasts for juicier, more flavorful results, adjusting cooking time accordingly.
- Use tamari instead of soy sauce for gluten-free option. Reduce sugar or substitute for a healthier version.
- This dish takes approximately 45 minutes from start to finish, making it suitable for weeknight dinners.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Tropical
- Diet: Gluten-Free (with tamari)
Nutrition
- Serving Size: 1 plate
- Calories: 350 kcal Kcal
- Sugar: 18g
- Sodium: 820mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg