Honey Garlic Pineapple Chicken

The first time I made this honey garlic pineapple chicken, my kitchen smelled like a blend of sweet tropical paradise and savory garlic goodness. My roommate wandered in from her room, asking what restaurant I'd ordered from, and couldn't believe I'd thrown it together on a random Tuesday after work. Now it's become one of those meals I make when I want something impressive but don't want to spend hours at the stove.

Last summer, my cousin came over for dinner and mentioned she'd been craving takeout but didn't want to spend the money. I whipped up this dish, and halfway through eating, she literally put her fork down and asked me for the recipe right then and there. She makes it every Sunday now and texts me photos of her variations with different vegetables.

Ingredients

• 1.5 lbs boneless skinless chicken thighs or breasts: Thighs stay juicier during cooking, but breasts work perfectly fine if that's what you prefer
• 1/2 tsp salt and 1/4 tsp black pepper: This simple seasoning base makes all the difference in the final flavor
• 2 tbsp cornstarch: Creates that gorgeous golden coating on the chicken and helps thicken the sauce later
• 1/3 cup honey: The star of the show that gives the sauce its beautiful glossy finish
• 1/4 cup soy sauce: Low sodium works great if you're watching your salt intake
• 4 cloves garlic minced: Don't be shy with the garlic, it's what makes your kitchen smell amazing
• 1 tbsp rice vinegar: Adds just the right amount of brightness to cut through the sweetness
• 1 tsp fresh ginger grated: Fresh ginger makes such a difference compared to the powdered stuff
• 1/4 tsp red pepper flakes: Optional but worth it if you like a little warmth
• 1 1/2 cups fresh pineapple chunks: Fresh pineapple gives you those sweet juicy bursts, but canned works in a pinch
• 1 medium red bell pepper diced: Adds beautiful color and a slight crunch
• 1 small onion diced: Red or yellow onion both work beautifully here
• 2 tbsp vegetable oil: Divided between cooking the chicken and vegetables
• 2 green onions sliced: For that pop of freshness on top
• 1 tbsp sesame seeds: Totally optional but makes it look restaurant worthy

Instructions

Coat the chicken:

In a medium bowl, toss the chicken pieces with salt, pepper, and cornstarch until everything is evenly coated. The cornstarch might look like a lot at first, but it creates that perfect golden crust when seared.

Whisk the sauce:

In a small bowl, combine honey, soy sauce, garlic, rice vinegar, ginger, and red pepper flakes. Whisk until the honey is fully incorporated and the mixture looks smooth and glossy.

Sear the chicken:

Heat 1 tablespoon of oil in a large skillet or wok over medium high heat. Add the chicken in a single layer and cook for 5 to 7 minutes, turning occasionally, until golden brown and cooked through. Remove and set aside on a plate.

Cook the vegetables:

Add the remaining oil to the same pan. Sauté the onion and bell pepper for 2 to 3 minutes until they start to soften. Toss in the pineapple chunks and cook for another 2 minutes to warm them through.

Bring it all together:

Return the chicken to the pan and pour the sauce over everything. Stir well to coat all the pieces. Let it simmer for 3 to 5 minutes until the sauce thickens and clings beautifully to the chicken.

Finish and serve:

Remove from heat and sprinkle with green onions and sesame seeds. Serve immediately over steamed rice or noodles while the sauce is still glossy and warm.

Save

This recipe became a regular in our dinner rotation after a particularly stressful week when my partner came home exhausted and I surprised them with this dish. Something about the sweet and savory combination just turns any ordinary evening into something special.

Make It Your Own

I've discovered that swapping red pepper for yellow or orange bell peppers changes the whole visual appeal of the dish. Sometimes I add snow peas or snap peas during the vegetable stage for extra crunch and color. The sauce is versatile enough to handle whatever vegetables you have in your fridge.

Perfect Pairings

Steamed jasmine rice is my go to because it soaks up that incredible sauce, but I've also served this over udon noodles and even cauliflower rice when I wanted something lighter. A simple cucumber salad with rice vinegar on the side balances the sweetness perfectly.

Meal Prep Magic

This recipe reheats beautifully and actually tastes even better the next day when the flavors have had more time to meld. I often double the recipe and portion it out for lunch throughout the week, though I recommend adding fresh garnishes right before serving.

• Store in airtight containers for up to 4 days in the refrigerator
• Reheat gently in the microwave with a splash of water to loosen the sauce
• The pineapple will continue to soften, so keep that in mind if you prefer texture contrast

Save

There's something deeply satisfying about a home cooked meal that tastes like it came from a restaurant kitchen but was made with your own two hands in under 40 minutes. Enjoy every bite of this sweet and savory creation.

Recipe FAQ

→ Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well, though thighs tend to stay juicier during cooking. If using breasts, reduce cooking time slightly as they cook faster than thighs.

→ What's the best way to serve this dish?

Serve hot over steamed jasmine rice or with noodles. The sauce pairs beautifully with both, and the pineapple adds a refreshing contrast to the savory elements.

→ Can I make this vegetarian?

Absolutely! Substitute the chicken with firm tofu or extra-firm paneer. The cooking time remains similar, though you may want to add the tofu during the sauce simmering stage rather than at the beginning.

→ How do I prevent the sauce from burning?

Keep the heat at medium-high and stir frequently once the sauce is added. The cornstarch in the chicken coating helps thicken the sauce naturally without burning.

→ What type of pineapple works best?

Fresh pineapple provides the best flavor and texture, but high-quality canned pineapple in juice (not syrup) works well in a pinch. Drain thoroughly before using.