asian · Chicken · entree

Pineapple Chicken

Effortless. Simple. Quick.

Those three words are what I look for in most of my meal-prepping recipes. Ain’t nobody got time to be using three pans and 27 ingredients when you’re trying to make three dinners in one night. I need the most uncomplicated ones I can find.

That’s why I tend to lean toward Asian and Italian cuisines. They’re usually really easy to make and half the time all you need is one pan.

Throw it over a bed of rice or noodles, and you just made meal prepping even easier.

This recipe is one that was all of the above. I made it in a pinch. Plus, while it was cooking, I got to catch up on my holiday baking (stay tuned for some EPIC Christmas recipes). Yes, I had to use more than one pan, but it was still effortless, simple, and quick.

I ate this pineapple chicken mixed in with some Thai peanut noodles, but it would be great over steamed or brown rice. It really packs a bit of heat (hello jalapeno) and the sweetness really shines with the pineapple and hoisin. I was smitten from the first bite.

If you’re into meal prepping, this recipe is a good one to have in your hoard.

Enjoy!

Pineapple Chicken

  • Servings: 4-6
  • Difficulty: Easy
  • Print

Sweet and spicy chicken perfect for serving with rice or noodles.

Ingredients

  • 1 lb. boneless, skinless chicken thighs, cut into bite-size chunks
  • 2 TBS. vegetable oil
  • 1 (14 oz.) can pineapple chunks
  • 1/2 cup pineapple juice (I used the juice from the can of pineapple)
  • 1 red bell pepper, diced
  • 1/4 cup soy sauce
  • 2 TBS. hoisin sauce
  • 2 cloves garlic, minced
  • 1 jalapeno, diced
  • 1 tsp. xanthan gum
  • Sliced green onions, chopped peanuts, for serving

Directions

  1. Heat 1 tablespoon oil over medium high heat in a large skillet. Season chicken with salt and pepper and cook, stirring occasionally, until browned, about 5 minutes. Stir in remaining oil, bell pepper, and jalapeno and cook for another 3 minutes.
  2. Meanwhile, in a small saucepan, whisk together pineapple juice, soy sauce, hoisin, and garlic. Bring to a boil and then stir in xanthan gum. Remove saucepan from heat and keep stirring until sauce thickens up.
  3. Pour sauce over chicken and stir in pineapple. Let mixture heat through before serving. Top with green onions and peanuts.

Step-By-Step Instructions

Heat 1 tablespoon oil over medium high heat in a large skillet. Season chicken with salt and pepper and cook, stirring occasionally, until browned, about 5 minutes. Stir in remaining oil, bell pepper, and jalapeno and cook for another 3 minutes.

Meanwhile, in a small saucepan, whisk together pineapple juice, soy sauce, hoisin, and garlic. Bring to a boil and then stir in xanthan gum. Remove saucepan from heat and keep stirring until sauce thickens up.

Pour sauce over chicken and stir in pineapple. Let mixture heat through before serving. Top with green onions and peanuts.

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