I love how this Pineapple Chicken turns pantry staples into a sweet, savory, saucy dinner that looks like takeout but feels effortless. Juicy chicken, bright pineapple, tender broccoli, and glossy teriyaki make every bowl hard to resist.

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I’m obsessed with this Pineapple Chicken because it hits that sweet, sticky, savory spot I want on a regular weeknight without feeling boring. I love the way juicy chicken thighs soak up the glossy sauce, while pineapple chunks bring that bright pop that keeps me going back for one more bite.

And then another. It’s saucy enough for rice, bold enough to feel takeout-ish, and still simple enough that I don’t overthink dinner.

But the best part? Every forkful has that tangy-sweet punch I crave when I want something fast, colorful, and seriously satisfying.

No sad dinner energy here tonight.

Ingredients

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Chicken thighs stay juicy and give this dish that cozy, weeknight dinner feel.
Pineapple chunks bring sweet, tangy bites that make everything taste brighter.
Broccoli adds crunch, color, and makes the bowl feel a little healthier.
Vegetable oil helps the chicken brown instead of just steaming in the pan.
Soy sauce adds salty depth without taking over the whole dish.
Teriyaki sauce makes it glossy, sweet, and honestly super kid-friendly.
Brown sugar boosts the sticky sauce vibe you’ll want over rice.
Fresh ginger gives a warm zing that keeps the sweetness in check.
Garlic brings that savory punch, because it’s basically non-negotiable.
Cornstarch slurry thickens the sauce so it clings to every bite.
Toasted sesame oil adds a nutty finish, just a little but it matters.
Green onions make it fresh, pretty, and less like takeout leftovers.
Salt and pepper help everything taste balanced, not flat.
Plus rice catches all that sauce, which is the whole point.

Ingredient Quantities

1 pound boneless skinless chicken thighs, cut into bite size pieces

1 (20 ounce) can pineapple chunks, drained, reserve 1/4 cup juice

3 cups broccoli florets

2 tablespoons vegetable oil

3 tablespoons low sodium soy sauce

1/3 cup teriyaki sauce

2 tablespoons brown sugar

2 teaspoons grated fresh ginger

2 cloves garlic, minced

1 tablespoon cornstarch

2 tablespoons water for slurry

1 teaspoon toasted sesame oil

2 green onions, sliced

Salt and pepper to taste

Cooked rice for serving, about 3 cups

How to Make this

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1. Pat chicken pieces dry, season with salt and pepper, and set aside.

2. In a small bowl combine soy sauce, teriyaki sauce, brown sugar, grated ginger, minced garlic, and the reserved 1/4 cup pineapple juice; whisk until sugar dissolves.

3. In another small bowl stir together cornstarch and 2 tablespoons water to make a slurry; set aside.

4. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and cook until browned and cooked through, about 5 to 7 minutes; remove chicken to a plate.

5. Add the remaining 1 tablespoon vegetable oil to the pan, then add broccoli florets and stir fry 3 to 4 minutes until bright green and just tender.

6. Return chicken to the pan with the drained pineapple chunks. Pour the sauce mixture over the chicken and pineapple and bring to a simmer.

7. Stir the cornstarch slurry, then slowly pour into the simmering sauce while stirring. Cook until sauce thickens and becomes glossy, about 1 to 2 minutes.

8. Stir in toasted sesame oil, taste and adjust seasoning with salt and pepper if needed.

9. Remove from heat and sprinkle sliced green onions over the top.

10. Serve hot over cooked rice.

Equipment Needed

1. Large skillet or wok
2. Cutting board
3. Chef knife
4. Two small mixing bowls
5. Measuring cups and spoons
6. Whisk
7. Heatproof spatula or wooden spoon
8. Tongs
9. Saucepan or rice cooker for the rice

FAQ

Can I use chicken breast instead of thighs? Yes. Use the same bite size pieces and watch cooking time as breast can dry out faster; remove from heat as soon as it is cooked through.

How can I make this gluten free? Use tamari or a certified gluten free soy sauce and a gluten free teriyaki sauce to replace the regular sauces.

How do I keep the broccoli crisp and bright? Blanch or steam the florets for 1 to 2 minutes until just tender, then shock in ice water before adding to the stir fry at the end to heat through.

What is the best way to thicken the sauce? Mix the cornstarch with the 2 tablespoons of water to make a slurry and add it to the simmering sauce; cook 1 to 2 minutes until it reaches the desired thickness.

Can I prepare this ahead of time? You can marinate the chicken and mix the sauce up to a day ahead. Cook broccoli and chicken just before serving for best texture. Leftovers keep well.

How should I store and reheat leftovers? Refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat or microwave until heated through, adding a splash of water if sauce has thickened too much.

Pineapple Chicken Recipe Substitutions and Variations

Chicken thighs: use boneless skinless chicken breasts, firm tofu (press and cubed), pork tenderloin, or large shrimp
Pineapple chunks: swap with fresh pineapple pieces, canned crushed pineapple (drain and reserve juice), pineapple tidbits, or ripe mango for a different fruit note
Broccoli florets: substitute with snap peas, sliced bell peppers, cauliflower florets, or green beans
Teriyaki sauce: replace with a mix of low sodium soy sauce + honey + grated ginger, hoisin sauce thinned with a little soy and water, oyster sauce + a touch of brown sugar, or store bought sweet soy glaze

Pro Tips

1. Brown the chicken in batches so pieces have room to sear; that caramelized crust adds real depth to the sauce and keeps the meat from stewing.
2. Toss the broccoli in during the last part of cooking and pull it off the heat while it is still crisp tender; it will keep its bright color and pleasant bite.
3. Whisk the cornstarch slurry again just before adding it and pour it slowly into a simmering sauce while stirring constantly. That prevents lumps and gives you a glossy, clingy glaze.
4. If you want more savory balance, add a splash of rice vinegar or a squeeze of lime at the end to brighten the sweetness from the pineapple and brown sugar.

Pineapple Chicken Recipe

Recipe by Sarah level

0.0 from 0 votes

Servings

servings

Calories

622

kcal

Equipment: 1. Large skillet or wok
2. Cutting board
3. Chef knife
4. Two small mixing bowls
5. Measuring cups and spoons
6. Whisk
7. Heatproof spatula or wooden spoon
8. Tongs
9. Saucepan or rice cooker for the rice

Ingredients

1 pound boneless skinless chicken thighs, cut into bite size pieces
1 (20 ounce) can pineapple chunks, drained, reserve 1/4 cup juice
3 cups broccoli florets
2 tablespoons vegetable oil
3 tablespoons low sodium soy sauce
1/3 cup teriyaki sauce
2 tablespoons brown sugar
2 teaspoons grated fresh ginger
2 cloves garlic, minced
1 tablespoon cornstarch
2 tablespoons water for slurry
1 teaspoon toasted sesame oil
2 green onions, sliced
Salt and pepper to taste
Cooked rice for serving, about 3 cups

Directions

Pat chicken pieces dry, season with salt and pepper, and set aside.
In a small bowl combine soy sauce, teriyaki sauce, brown sugar, grated ginger, minced garlic, and the reserved 1/4 cup pineapple juice; whisk until sugar dissolves.
In another small bowl stir together cornstarch and 2 tablespoons water to make a slurry; set aside.
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and cook until browned and cooked through, about 5 to 7 minutes; remove chicken to a plate.
Add the remaining 1 tablespoon vegetable oil to the pan, then add broccoli florets and stir fry 3 to 4 minutes until bright green and just tender.
Return chicken to the pan with the drained pineapple chunks. Pour the sauce mixture over the chicken and pineapple and bring to a simmer.
Stir the cornstarch slurry, then slowly pour into the simmering sauce while stirring. Cook until sauce thickens and becomes glossy, about 1 to 2 minutes.
Stir in toasted sesame oil, taste and adjust seasoning with salt and pepper if needed.
Remove from heat and sprinkle sliced green onions over the top.
Serve hot over cooked rice.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.