Best 3 Sticky Pineapple Chicken Recipes

Indulge in the tantalizing flavors of Sticky Pineapple Chicken, a culinary masterpiece that harmoniously blends sweet, tangy, and savory notes. This delightful dish features succulent chicken pieces enveloped in a glossy, golden-brown sauce, reminiscent of a tropical sunset. The chicken is marinated in a flavorful blend of soy sauce, rice vinegar, brown sugar, and ginger, then pan-fried until crispy on the outside and tender on the inside. The crowning glory is the irresistible sauce, made with pineapple chunks, soy sauce, brown sugar, rice vinegar, ketchup, and a touch of red pepper flakes for a subtle kick. This Sticky Pineapple Chicken recipe is a symphony of flavors that will transport your taste buds to a tropical paradise. It's perfect for a weeknight meal, a casual party, or even a special occasion. Let's embark on a culinary journey and explore the detailed step-by-step instructions to recreate this mouthwatering dish in your own kitchen.

Here are our top 3 tried and tested recipes!

STICKY PINEAPPLE CHICKEN RECIPE BY TASTY

Sticky Pineapple Chicken Recipe by Tasty image

Here's what you need: large pineapple, peanut or vegetable oil, boneless chicken thighs, salt, pepper, hoisin sauce, soy sauce, brown sugar, garlic paste, chicken stock, cooked rice, sesame seed

Provided by Ellie Holland

Categories Dinner

Yield 2 servings

Number Of Ingredients 12

Ingredients

1 large pineapple
2 tablespoons peanut or vegetable oil
6 boneless chicken thighs, cut into bite-size cubes
1 teaspoon salt
1 teaspoon pepper
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tablespoon brown sugar
1 tablespoon garlic paste
½ cup chicken stock
cooked rice, for serving
sesame seed, for garnish

Steps:

Using a sharp knife, carefully cut the pineapple in half lengthwise. Using the knife tip, cut around the inside edge of the pineapple, being careful not to cut through the skin. Slice down and across the pineapple flesh, then scoop out the pineapple cubes with a spoon. Discard the core and set the flesh aside.
In a large pan, heat the oil over medium heat. Add the chicken and season with salt and pepper. Fry for about 10 minutes, until browned and cooked through. Remove the chicken and set aside.
Add the cubed pineapple, hoisin sauce, soy sauce, brown sugar, and garlic paste and cook for a few minutes. Stir in the chicken stock, bring to a boil, then simmer, stirring occasionally, until the sauce has reduced and thickened.
Add the chicken back to the pan and stir until evenly coated with the sauce. Serve in the empty pineapple halves, along with some rice and sesame seeds.
Enjoy!

Nutrition Facts : Calories 846 calories, Carbohydrate 56 grams, Fat 47 grams, Fiber 3 grams, Protein 52 grams, Sugar 33 grams

STICKY PINEAPPLE CHICKEN

Sticky Pineapple Chicken image

Provided by Kelly Senyei

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

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

Steps:

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.
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.

PINEAPPLE STICKY CHICKEN BY NOREEN

Pineapple sticky Chicken By Noreen image

We eat a lot of Asian style dishes in my home. I went in to the kitchen experimenting. I came up with this dish out of ingredients in my home. My family loved it. My husband had 3 pieces! It is a semi sweet yet savory dish. It is also on the lower fat side. I used boneless chicken thighs. You could also make this dish with...

Provided by Nor Mac

Categories Chicken

Time 50m

Number Of Ingredients 15

Ingredients

1/4 c low sodium soy sauce, or regular
5 Tbsp hoison sauce
3 Tbsp honey
3 Tbsp chopped green onion
1x1x1 inch piece of fresh ginger grated
1/2 tsp 5 spice powder
dash of black pepper
3 Tbsp rice vinegar
3 clove grated garlic
1 tsp sesame oil
20 oz can pineapple chunks reserve 1/3 cup pineapple juice
1/4 c corn starch plus 1 1/2 tb
3 egg whites
2-3 Tbsp canola or vegetable oil
2 1/2 lb boneless skinless chicken thighs or chicken tenders. about 6 boneless thighs

Steps:

1. Pound chicken thighs to half the original thickness.set aside.
2. Mix first 10 ingredients in a sauce pan. Open can of pineapple. Place half the pineapple with juice in a food processor. Pulse until chunks are pulverized. Strain and save juice.
3. Stir the pulverized pineapple into to sauce in pan. Mix 1 1/2 Tb of corn starch with 1/4 c pineapple juice until smooth. Set aside.
4. Cook sauce on medium heat until boiling. Shut burner off. Mix in the pineapple juice corn starch mixture. Stir until thickened. Remove from heat.
5. Preheat oven to 450 degree's . Spray sheet pan with canola or vegetable oil. In a bowl whisk 1/4 cup corn starch with the 3 egg whites. Dip the chicken coating well with mixture. Place on platter.
6. In a large fry pan add 2 tbs canola oil or vegetable oil. Heat on high. When oil is hot. Add as many pieces of chicken that will fit. Cook until golden on both sides. Do not cook through. It will finish cooking in oven. Fry remaining chicken.
7. Place browned chicken on sheet pan. Spoon sauce on chicken. Bake for 10-15 minutes. Turn chicken. Brush or spread more sauce on other side. Bake another 10 minutes. Open oven and add the remaining pineapple chunks on chicken. Turn oven to broil. Broil both sides of chicken until sauce gets sticky looking. Scoop sauce that is in pan drippings and divide among chicken.
8. Remove from pan. Place pineapple chunks on each serving. Serve with Jasmine or white rice.

Tips:

Use fresh pineapple. Fresh pineapple is sweeter and more flavorful than canned pineapple.
Grate the pineapple finely. This will help the pineapple to caramelize and create a delicious sticky sauce.
Use a large skillet. This will give the chicken plenty of room to cook evenly.
Don't overcrowd the skillet. If you overcrowd the skillet, the chicken will not cook evenly.
Cook the chicken over medium heat. This will help the chicken to cook through without burning.
Stir the chicken frequently. This will help to prevent the chicken from sticking to the skillet and burning.
Add the pineapple and sauce to the skillet. Stir to combine.
Bring the mixture to a boil. Reduce the heat to low and simmer for 15 minutes, or until the chicken is cooked through.
Serve the chicken with rice or noodles.

Conclusion:

Sticky pineapple chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is made with fresh pineapple, chicken, and a sweet and savory sauce. The chicken is cooked in the sauce until it is tender and juicy, and the pineapple adds a delicious sweetness and tanginess. This dish is sure to be a hit with the whole family.