Sweet Sticky Pineapple Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
4 chicken thighs, boneless and skinless
02 -
1/2 teaspoon salt
03 -
1/4 teaspoon pepper
04 -
1 tablespoon sesame oil
→ Vegetables and Aromatics
05 -
3 cloves garlic, minced
06 -
1 teaspoon ginger, minced
07 -
1 red bell pepper
08 -
20 ounces canned pineapple in natural juices, drained
→ Sauce
09 -
1/2 cup pineapple juice
10 -
2 tablespoons honey
11 -
1/3 cup hoisin sauce
12 -
2 tablespoons soy sauce
13 -
1/3 cup chicken broth
14 -
1 tablespoon cornstarch
15 -
1/4 cup water
→ Garnish
16 -
1 tablespoon green onions, sliced
17 -
1 tablespoon sesame seeds
# Instructions:
01 -
Season the chicken thighs with salt and pepper.
02 -
Heat the sesame oil in a large skillet or wok over high heat. Once hot, add the chicken and stir fry until browned on all sides.
03 -
In the same skillet, add garlic and ginger and cook until fragrant. Add the bell pepper and cook for another two minutes.
04 -
Add the pineapple chunks, pineapple juice, honey, hoisin sauce, soy sauce, and chicken broth. Stir to combine.
05 -
In a separate bowl, whisk together the cornstarch and water. Add the mixture to the skillet and stir to combine.
06 -
Cover the skillet and simmer for 5-7 minutes, until the chicken is cooked through and the sauce has thickened.
07 -
Remove the pineapple chicken from the heat. Sprinkle with sliced green onions and sesame seeds and serve over rice.
# Notes:
01 -
Transfer the cooled leftovers to an airtight container and store them in the refrigerator for 3 to 4 days.
02 -
To reheat, place the leftover pineapple chicken in a baking dish and reheat it in a 350°F oven until warmed through. Or, reheat quickly in the microwave instead.
03 -
To freeze, place the cooled leftovers in an airtight freezer-safe container and freeze for 2 to 3 months.