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Serving of pineapple chicken on a black plate

Pineapple Chicken

This easy Pineapple Chicken recipe is a healthier take-out alternative when you're craving Chinese food. It's delicious and comes together quickly.
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Dinner
Servings 4


  • 2 tablespoons Olive oil
  • 1 pound boneless, skinless chicken breasts or thighs
  • 1 Green pepper (diced)
  • 1 Can pineapple chunks or tidbits (drained with 1/2 cup juice reserved)
  • 1 tablespoon Crushed red pepper flakes
  • 1/2 tablespoon Dried ginger (or 1 tablespoon freshly grated ginger)
  • 1/3 cup Teriyaki sauce
  • 1/3 cup Chicken stock
  • 1 tablespoon Cornstarch mixed with 1 tablespoon water


  • In a large skillet, heat olive oil. Add chicken and brown on both sides, about 3-4 minutes each. Cover skillet and cook for 10 minutes more. (If chicken is not fully cooked all the way, that's okay. It will have a chance to finish cooking later.) Remove chicken from skillet and set aside.
  • Add diced green peppers, pineapple, crushed red pepper and ginger. Cook about 5 minutes. While cooking, cut the chicken into chunks.
  • Add reserved pineapple juice, teriyaki sauce and chicken stock. Bring to a boil, return chicken to skillet, reduce heat, cover and simmer for at least an additional 15 minutes or up to a few hours.
  • About 10 minutes before serving, remove cover from skillet and bring sauce back to a boil. Stir in cornstarch/water mixture and continue boiling until sauce is desired thickness.


  • You can make this dish vegetarian by swapping the chicken with tofu and the chicken stock with vegetable stock.
  • Add more red pepper flakes in you like it spicier.
Keyword Pineapple Chicken