Hawaiian Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Pineapple Chicken
Tender chicken sautéed with fresh pineapple, bell peppers, and a sweet-savory soy glaze — a bright, juicy island stir-fry that's quick enough for busy weeknights.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
8 steps- 1
Season the chicken pieces lightly with salt and pepper.
- 2
Heat 1 tablespoon of oil in a large skillet or wok over high heat and sear the chicken in a single layer until golden and just cooked through, about 5 minutes, then remove and set aside.
- 3
Add the remaining oil to the pan and stir-fry the onion and bell peppers over high heat for 2 to 3 minutes, keeping them crisp-tender.
- 4
Add the garlic and pineapple chunks and stir-fry for another minute, until the pineapple edges start to caramelize.
- 5
Whisk together the shoyu and brown sugar, pour it into the pan, and bring to a bubble.
- 6
Stir in the cornstarch slurry and cook for 1 minute, until the sauce thickens into a glossy glaze coating the vegetables and fruit.
- 7
Return the chicken to the pan and toss everything together for a minute or two to reheat and coat evenly.
- 8
Serve immediately over steamed rice while the pineapple is still juicy and the peppers still crisp.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
70/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving415
Calories
44 g
Protein
12 g
Carbs
22 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Pineapple chicken in Hawaii is part of a broad local tradition of pairing canned and fresh pineapple with savory proteins, a practice that took hold when Dole and Del Monte established large canneries on Oahu in the early 20th century. Pineapple was both an economic engine and a pantry staple, cheap and available year-round in ways mainland cooks could not imagine. The sweet-sour-savory combination reflects the layered influence of Japanese teriyaki, Chinese sweet-and-sour, and American barbecue that converged in Hawaii's multicultural plantation communities.
Listahan note
This version uses fresh pineapple chunks that are added late so they stay bright and slightly firm rather than collapsing into the sauce, and the chicken is seared first for color and fond.
Technique cues
- Sear the chicken pieces in a single layer without crowding before adding liquid; a proper sear builds the brown fond on the pan bottom that gives the sauce its depth and prevents a stewed flavor.
- Add fresh or canned pineapple chunks in the last 5 minutes of cooking rather than at the start — extended heat turns pineapple mushy and removes its brightness.
- Balance the sauce by tasting at the end and adjusting with a splash of rice vinegar if it tastes flat or a teaspoon of honey if the acidity is too forward.
Kitchen flow
- Parallel prep
- Mince garlic and ginger and measure sauce ingredients while the chicken sears; the whole dish comes together in a single pan so prep windows are tight.
- Make-ahead
- The finished dish keeps and reheats well; make it fully a day ahead and refrigerate — the flavors deepen overnight and the sauce thickens further as it chills.
- Leftover move
- Shred leftover pineapple chicken over steamed rice and top with sliced scallions and a squeeze of lime for an effortless rice bowl lunch.
- Cleanup rhythm
- Deglaze the searing pan with the pineapple juice immediately after removing the chicken; this lifts the fond and reduces cleanup while building the sauce in one step.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
chicken thighs
main protein
Purpose: Bone-in, skin-on chicken thighs stay juicy through the braising process and develop better flavor than breasts, which can dry out in a sweet sauce.
Handling: Pat dry before searing; moist skin will steam rather than brown in the pan.
Adaptation: Boneless, skinless chicken breasts work for a leaner result but require shorter cooking time to avoid drying out.
pineapple chunks
sweet-acid flavor and texture
Purpose: Pineapple provides the sweet-acid backbone of the dish and its bromelain enzyme tenderizes the chicken slightly during cooking.
Handling: If using canned pineapple, reserve the juice for the sauce; if using fresh, cut into 1-inch chunks and add them late so they hold their shape.
Adaptation: Mango chunks produce a similar sweet-tart effect with a more tropical, less acidic flavor profile.
soy sauce
savory depth
Purpose: Soy sauce is the savory anchor that prevents the pineapple sugar from making the dish taste like dessert, and it balances the sweetness with umami.
Handling: Add with the pineapple juice at the start of the sauce-building phase so it can reduce and concentrate.
Adaptation: Tamari provides the same flavor in a gluten-free format.
garlic and ginger
aromatic base
Purpose: Freshly minced garlic and ginger provide a savory, slightly spicy backbone that ties the sweet-sour-savory elements together.
Handling: Saute in the pan after removing seared chicken, before adding liquids, so they toast briefly and lose their raw edge.
Adaptation: Garlic powder and ground ginger can substitute in a pinch but lack the same freshness and bite.
brown sugar
caramelized sweetness
Purpose: Brown sugar caramelizes slightly as the sauce reduces, deepening the color and adding a molasses note that rounds out the pineapple sweetness.
Handling: Stir into the liquid after the aromatics so it dissolves fully before the sauce starts to reduce.
Adaptation: Honey or pure maple syrup can replace brown sugar in a 1-to-1 ratio by volume.
Technique notes
- If the sauce seems thin after the chicken is cooked through, remove the chicken, increase the heat to medium-high, and reduce the liquid for 3 to 5 minutes until it coats a spoon before returning the chicken.
- A sliced bell pepper (red or yellow) added with the pineapple adds color and a slight vegetal sweetness that makes the dish more substantial without extra protein.
- This dish benefits from a pinch of red pepper flakes or a few dashes of Sriracha in the sauce — a little heat prevents the sweetness from becoming cloying and makes the dish more complex.
Ingredient swaps
- Gluten-free direction
- Use tamari instead of soy sauce; all other ingredients in the base recipe are naturally gluten-free.
- Lower-sodium direction
- Use reduced-sodium soy sauce or tamari and reduce by half; the pineapple juice and brown sugar carry enough flavor that the dish remains satisfying.
- Weeknight shortcut
- Use boneless chicken thighs and canned pineapple chunks with their juice; the whole dish comes together in about 25 minutes from a cold pan.
Serve alongside
- Steamed jasmine rice
- Stir-fried bok choy
- Hawaiian macaroni salad
- Unsweetened iced green tea
- Chilled Riesling
- Sparkling water with fresh pineapple
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in an airtight container for up to 4 days; the sauce continues to develop flavor as it sits. Reheat gently in a saucepan over medium-low heat with a splash of water or pineapple juice to loosen the sauce. Freeze for up to 2 months in portions; thaw overnight in the refrigerator before reheating.
Equipment
- Large heavy-bottomed skillet or saute pan with a lid for searing and braising
- Tongs for turning chicken without piercing the skin
- Small bowl for pre-measuring and combining sauce ingredients
- Instant-read thermometer to confirm chicken reaches 165 degrees F
Make this household-aware
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Plan it in Listahan
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