You know that moment when dinner feels a little extra? That’s this recipe—Sticky Pineapple Chicken. It’s fast, it’s flavourful, and it feels like a mini tropical escape without ever leaving your stove.
I first threw this together on one of those weekdays when I wanted something fun but still fuss-free. What started as a sweet-and-tangy chicken stir-fry quickly turned into a regular in our home. And once I started serving it in a hollowed-out pineapple? Total showstopper. It’s the kind of dish that makes a Tuesday night feel like a backyard luau.
Why This Recipe Works So Well
- It’s quick. We’re talking 30 minutes from chopping board to plate. Perfect for when the hunger hits hard.
- Bold flavors. Sweet pineapple, a sticky soy-based glaze, and a little garlic punch—it’s like your favorite takeout with a homemade twist.
- That pineapple bowl. Okay, yes, it’s optional. But scooping this saucy chicken into a real pineapple? Feels a bit like a dinner party, even if you’re in sweatpants.
My Notes on the Ingredients
- Chicken thighs: I’ve made this with both breasts and thighs, and honestly, the thighs win every time. They stay juicy and soak up all that sticky sauce beautifully.
- Fresh pineapple: Don’t skip this if you can help it. The natural juice from fresh pineapple makes the sauce pop. And if you’re hollowing one out anyway, you might as well use it as a bowl!
- Cashews: Roasted and salted adds both crunch and contrast. I toss them in at the end to keep them snappy.
- Soy sauce + honey: This combo gives you that glossy, sweet-salty finish. A little cornstarch slurry tightens everything up to that sticky-scoopable consistency.
A Little Backstory
The first version of this dish was honestly a bit bland—chicken breast, not enough bite, and kind of watery. But my partner (who’s never shy about feedback) suggested swapping in chicken thighs and adding something crunchy. Cashews were the perfect fit. The final tweak? A deeper, darker sauce with honey instead of sugar. And suddenly, we were both going back for seconds.
Quick Cooking Tips
- Sear the chicken in batches. Overcrowding the pan steams it instead of giving you that nice brown edge.
- Don’t rush the sauce. Let it bubble and reduce so it thickens naturally before adding the chicken back in.
- Taste as you go. Pineapples vary in sweetness, so adjust the soy or vinegar to balance it out.
Make It Ahead?
Yep, this reheats like a dream. I often prep the chicken and sauce separately and store them in containers. Right before serving, I toss them together in a hot pan and it tastes freshly made. The pineapple bowl doesn’t do great in the fridge, though—use that fresh!
How to Serve It
- Rice is your best friend. Plain steamed rice soaks up all that sticky sauce.
- Want to impress? Scoop the chicken and rice into the hollowed-out pineapple. Your guests will think you spent hours.
- On a casual night? Just serve it in a deep bowl with extra cashews on top. A little chopped scallion never hurts either.
Storing Leftovers
Pop the leftovers in an airtight container and keep it in the fridge for up to 3 days. Reheat gently on the stove or in the microwave. The sauce might thicken a bit, but a splash of water or pineapple juice loosens it right up.
Common Questions
Can I use canned pineapple?
You can, but fresh is really better for flavor and texture. If using canned, go for chunks in juice—not syrup—and drain well.
What if I don’t eat nuts?
Skip the cashews or swap them with crispy fried shallots or even sesame seeds for some crunch.
How spicy is this?
That’s up to you! I like adding a dash of chili flakes or a spoon of sriracha when I want heat. Totally optional.
Can I turn this vegetarian?
Definitely. Swap the chicken for tofu or even cauliflower florets. Just roast or sauté until golden and follow the same sauce steps.
Final Thoughts
If you’re looking for a dish that’s easy enough for a weeknight but fun enough to serve to friends, this sticky pineapple chicken fits the bill. It’s bright, it’s bold, and it’s one of those recipes that makes dinner feel like something worth slowing down for.
Let me know how you serve yours—pineapple bowl or regular bowl? Either way, I promise it’ll be gone before you can even say “pass the rice.”
Sticky Pineapple Chicken
This Sticky Pineapple Chicken is my weeknight ticket to the tropics. Juicy bites of chicken tossed in a glossy, sweet-and-savory glaze with bursts of fresh pineapple—it’s a dish that feels like a vacation on a plate. And if you want to take things up a notch, serve it in a hollowed-out pineapple for that wow factor. It's a simple skillet dinner with big takeout-style flavour—right from your kitchen
Ingredients
- 8 boneless, skinless chicken thighs, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 cup diced fresh pineapple
- ½ cup roasted, salted cashews (optional)
- Salt and freshly ground black pepper, to taste
- Cooked rice, for serving
For the Sauce:
- ½ cup pineapple juice
- ⅓ cup hoisin sauce
- ⅓ cup low sodium soy sauce
- ⅓ cup low sodium chicken stock
- ½ cup brown sugar
- 1 tablespoon freshly minced garlic
- 2 teaspoons corn-starch
Instructions
- Start by making the sauce. In a medium saucepan, combine pineapple juice, hoisin sauce, soy sauce, chicken stock, brown sugar, garlic, and corn-starch. Whisk everything together and bring it to a boil over medium heat. Let it simmer until thickened and glossy, about the consistency of syrup. Set aside once reduced to around 1 cup.
- In a large non-stick skillet, heat olive oil over medium-high heat. Add the cubed chicken and season with salt and pepper. Sauté for about 5 minutes, stirring occasionally, until the chicken is browned and fully cooked through. If there’s any excess liquid, drain it off.
- Pour the prepared sauce into the pan with the chicken and toss to coat. Stir in the diced pineapple and cashews, then cook for another minute until everything is heated through and coated in that sticky glaze.
- Spoon the chicken over a bed of fluffy rice—and if you're feeling festive, serve it right in a pineapple bowl for that tropical flair.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 739Total Fat 30gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 21gCholesterol 274mgSodium 1732mgCarbohydrates 61gFiber 2gSugar 36gProtein 61g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
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