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This dish changed a lot throughout the preparation process. I originally had envisioned a pineapple-based glaze over chicken breasts with pineapple chunks on top. Then I decided I wanted to do more of a saucy dish with chicken chunks instead of whole breasts. So I went for a Chinese style sauce. It turned out wonderfully. We all really enjoyed it served with the baked brown rice balls.
Pineapple Chicken
- 2 T. Olive oil
- 1 lb. boneless, skinless chicken breasts or thighs
- 1 green pepper, diced
- 1 can pineapple chunks or tidbits, drained with 1/2 c. juice reserved
- 1 t. crushed red pepper flakes
- 1/2 t. dried ginger (or 1 T. freshly grated ginger)
- 1/3 c. teriyaki sauce
- 1/3 c. chicken stock
- 1 T. cornstarch mixed with 1 T. water
1. In a large skillet, heat olive oil. Add chicken and brown on both sides, about 3-4 minutes each. Cover skillet and cook for 10 minutes more. (If chicken is not fully cooked all the way, that’s okay. It will have a chance to finish cooking later.) Remove chicken from skillet and set aside.
2. Add diced green peppers, pineapple, crushed red pepper and ginger. Cook about 5 minutes. While cooking, cut the chicken into chunks.
3. Add reserved pineapple juice, teriyaki sauce and chicken sauce. Bring to a boil, return chicken to skillet, reduce heat, cover and simmer for at least an additional 15 minutes or up to a few hours.
4. About 10 minutes before serving, remove cover from skillet and bring sauce back to a boil. Stir in cornstarch/water mixture and continue boiling until sauce is desired thickness.
This post is being linked to:
- The Grocery Cart Challenge Recipe Swap
- Food on Friday at Ann’s blog
- Hooked On… at Hooked On Houses
- $5 Dinner Challenge at $5 Dinners
Yum!! I love pineapple chicken!! And I just happen to have some chicken and pineapple in the fridge…
Thanks for sharing your recipe
Kelly @ DesignTies
I am definitely printing this! Thanks so much, and super simple with pantry items that I actually have. NICE!
~Misti
Yum! That looks great, it may make it on my menu plan this week.
This looks delish! Wish I could have it for supper tonight. YUM.
You always have such do-able and tasty recipes. I will add another of your ideas to my stash. Thanks.
Two of my favorites~together! Yum !
Please stop by my blog. I am hosting a 200th post giveaway.
Last night I picked up a can o pineapple and made this with the rice balls. Hubby and I LOVED it all! Thanks so much.
Yes yes yes please!
My family is in love with this recipe!!! It was soo good! We didn’t have any ginger so I omitted that, added extra crushed red pepper because we like it hot, and added some garlic. Also didn’t have teriyaki so I used soy sauce with a little sugar mixed in. The sweet and spicy is amazing, thank you!!!
This looks yummy! My husband loves Asian-flavored foods and I think he’d like this. I’m going to try to adapt it for the crock pot, the perfect stolen moments kitchen appliance!
Made this and it is delicious! Served with rice and egg rolls!