Emra's Pineapple Chicken
Emra's Pineapple Chicken is a vibrant fusion of sweet and savory flavors that will transport your taste buds to a tropical paradise. Tender, bite-sized chicken thighs are seared to golden perfection and paired with caramelized chunks of fresh pineapple, creating a delightful contrast of textures. The dish is elevated with a luscious soy-honey-garlic glaze infused with zesty ginger and a touch of sesame oil for authentic, Asian-inspired flavors. Optional red chili flakes add a subtle kick, while a cornstarch slurry ensures the sauce clings perfectly to every bite. This one-pan wonder comes together in just 40 minutes and is served over fluffy Jasmine rice for a satisfying, family-friendly meal. Whether you're in need of a quick weeknight dinner or craving a tropical twist, Emra’s Pineapple Chicken is your answer. Perfect keywords: pineapple chicken recipe, sweet and savory chicken, quick Asian-inspired dinner, tropical chicken dish, easy skillet meal.
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Ingredients
- 1.5 pounds Boneless, skinless chicken thighs
- 1 whole Fresh pineapple
- 0.25 cups Soy sauce
- 3 tablespoons Honey
- 3 Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 1 tablespoon Sesame oil
- 2 tablespoons Olive oil
- 1.5 teaspoons Cornstarch
- 1.5 tablespoons Water
- 0.25 cups Green onions, sliced
- 0.5 teaspoons Red chili flakes (optional)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 4 cups Cooked Jasmine rice (for serving)
Directions
Step 1
Begin by dicing the chicken thighs into bite-sized pieces. Season them with 1 teaspoon of salt and 0.5 teaspoons of black pepper. Set aside.
Step 2
Prepare the fresh pineapple by removing the skin and core, then chopping it into small chunks (about 1-inch pieces). Save any excess juice for the sauce.
Step 3
In a medium mixing bowl, whisk together the soy sauce, honey, minced garlic, grated ginger, and sesame oil. Add in the optional red chili flakes if you like a spicy kick. Set aside.
Step 4
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Once hot, add the chicken pieces and cook until golden brown on all sides, about 5-7 minutes. Work in batches if necessary to avoid overcrowding the pan. Remove the chicken and set aside on a plate.
Step 5
In the same skillet, add the remaining 1 tablespoon of olive oil. Toss in the pineapple chunks and cook for 3-5 minutes until they caramelize slightly.
Step 6
Return the chicken to the skillet with the pineapple, then pour the prepared sauce over everything. Stir to coat the chicken and pineapple evenly.
Step 7
Reduce the heat to medium-low and let the mixture simmer for 10 minutes, stirring occasionally, until the chicken is fully cooked and the flavors meld together.
Step 8
In a small bowl, mix the cornstarch with water to create a slurry. Add this slurry to the skillet and stir well. Let the sauce thicken for another 2-3 minutes.
Step 9
Turn off the heat and sprinkle the dish with sliced green onions. Serve hot over a bed of cooked Jasmine rice.
Nutrition Facts
| Serving size | (2773.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3895.3 |
| Total Fat 121.1g | 0% |
| Saturated Fat 27.6g | 0% |
| Polyunsaturated Fat 8.6g | |
| Cholesterol 850.5mg | 0% |
| Sodium 5292.5mg | 0% |
| Total Carbohydrate 485.6g | 0% |
| Dietary Fiber 19.0g | 0% |
| Total Sugars 142.1g | |
| Protein 218.1g | 0% |
| Vitamin D 47.6IU | 0% |
| Calcium 405.4mg | 0% |
| Iron 22.0mg | 0% |
| Potassium 3408.1mg | 0% |
Source of Calories