Honey Garlic Pineapple Chicken

The first time I made this honey garlic pineapple chicken, my kitchen filled with this incredible sweet and garlicky aroma that had my roommate wandering in from the living room with a hopeful look on her face. I was experimenting with a weeknight dinner shortcut, but what ended up happening was this perfect balance of sticky, sweet, and savory that's now become one of those recipes I can make without even looking at the measurements. The pineapple chunks caramelize slightly in the pan while the sauce thickens, creating these glossy, golden-coated pieces of chicken that are impossible to stop eating.

Last Tuesday my friend Sarah came over for dinner looking exhausted from work, and I threw this together in under 40 minutes while she sat at my counter telling me about her day. By the time I was plating everything over steamed rice, she'd perked up considerably, and she ended up eating three helpings while admitting she'd been skeptical about the pineapple at first. Now she texts me every couple weeks asking if that 'sticky chicken thing' is on the menu again.

Ingredients

• Chicken: Boneless thighs stay juicier than breasts through the high heat cooking, and cutting them into uniform pieces means everything finishes at the same time
• Cornstarch coating: This creates that light velveting effect and helps the sauce cling to every single piece of chicken
• Honey: Use a mild honey so it doesnt overpower the other flavors, though wildflower honey works beautifully if thats what you have
• Soy sauce: Low sodium gives you more control over the salt level since the honey is already quite sweet
• Fresh garlic and ginger: Nothing replaces the punch of freshly minced garlic and grated ginger, though I've used garlic powder in a pinch and it still turned out decent
• Pineapple: Fresh chunks caramelize better and hold their shape, but well-drained canned pineapple works when fresh isnt available
• Red bell pepper: Adds this sweetness and crunch that cuts through the rich sauce beautifully

Instructions

Prep your chicken:

Toss those bite-sized pieces with salt and pepper first, then coat them in cornstarch until they look evenly dusted

Mix the glaze:

Whisk together the honey, soy sauce, minced garlic, rice vinegar, grated ginger, and red pepper flakes until completely combined

Sear the chicken:

Heat half the oil in your wok or large skillet over medium-high heat, then add the chicken in a single layer and let it develop that golden crust before turning

Cook the vegetables:

In the same pan, sauté the onion and bell pepper until they start softening, then toss in the pineapple pieces and let them get slightly caramelized

Combine everything:

Pour in that gorgeous sauce you made earlier and stir everything together while it bubbles and thickens into this glossy coating

Finish and serve:

Remove from heat immediately once the sauce coats the back of a spoon, then scatter green onions and sesame seeds over the top

Save

My mom called me while I was in the middle of making this last month, and I had to put her on speakerphone while I was rapidly stirring the sauce so it wouldn't burn. She kept asking what smelled so good and eventually made me promise to text her the recipe before we even said goodbye, which is pretty much the highest compliment she can give anything.

Making It Your Own

Sometimes I'll add snow peas or broccoli if I need to stretch the dish to feed more people, and both vegetables work perfectly with the honey garlic sauce. You can also swap bell peppers for whatever crisp vegetables you have in the crisper drawer.

Serving Suggestions

Steamed jasmine rice is the classic choice, but I've also served this over coconut rice for extra richness or udon noodles when I want something more substantial. The sauce is incredible on literally anything starchy that can soak it up.

Storage And Reheating

This keeps beautifully in the fridge for up to four days, though I rarely have leftovers past day two because it's so good reheated. The sauce actually gets better as it sits and melds with all the flavors.

• Reheat gently with a splash of water to loosen the sauce
• The pineapple softens over time but still tastes delicious
• Freeze leftovers without the garnishes for up to three months

Save

This is one of those recipes that makes you feel like you really know what you're doing in the kitchen, even if it's a Tuesday night and you're eating straight from the pan standing up.

Recipe FAQs

→ What type of chicken works best for this dish?

Boneless, skinless chicken thighs or breasts work equally well. Thighs tend to stay juicier during cooking, while breasts offer a leaner option. Cut into bite-sized pieces for even cooking and better sauce coverage.

→ Can I use canned pineapple instead of fresh?

Yes, canned pineapple works perfectly fine. Just make sure to use pineapple in juice (not syrup) and drain it well before adding to the pan. Fresh pineapple will provide the best flavor and texture, but canned is a convenient substitute.

→ How can I make this dish spicier?

Add more red pepper flakes to the sauce, or stir in a dash of sriracha for extra heat. You can also add sliced fresh chilies during the cooking process for more intense spiciness.

→ Is this dish suitable for vegetarians?

Yes, you can substitute the chicken with firm tofu. Cut the tofu into similar-sized pieces and follow the same cooking instructions. The honey garlic pineapple sauce pairs beautifully with tofu as well.

→ What's the best way to serve this chicken?

Serve hot over steamed white or brown rice for a complete meal. It also works wonderfully with noodles like lo mein or udon. The sweet-savory sauce creates a delicious coating that complements rice and noodles perfectly.