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My Pineapple Chicken Recipe Is Sweet, Savory, And Sticky
Ingredients & Substitutions
How To Make Pineapple Chicken
My Recipe Tips
Pineapple Chicken Recipe card
Serving Ideas
Recipe Reviews

My Pineapple Chicken Recipe Is Sweet, Savory, And Sticky

Pineapple chicken is one of those healthy dinners I make when I can’t decide what I’m craving. Sweet? Savory? Tropical? All of the above it is. Here’s why I can’t get enough of this tender chicken and pineapple in sticky-sweet sauce:

Takeout vibes, but lighter – This pineapple chicken recipe has that irresistible flavor combination that’s a mix of sweet, savory, and umami. It reminds me of takeout Asian restaurants, minus the processed stuff and deep frying.
Sticky, saucy goodness with clean ingredients – The sweet pineapple sauce thickens into a glossy coating that clings to every piece… so good. But unlike others I’ve seen, mine is gluten-free, with only natural ingredients and no added sugar.
Quick, one-pan dinner – It takes just 30 minutes, all in one skillet. I highly recommend it on weeknights when you want something fast that’s still a little fun!

I’ve played around with a few versions of pineapple chicken over the years, but this one’s my favorite — and it tastes even better than takeout. Make it with me!

Ingredients & Substitutions

Here I explain the best ingredients for my pineapple chicken recipe, what each one does, and substitution options. For measurements, see the recipe card.

Chicken – I’ve made this dish using both boneless chicken thighs and boneless skinless chicken breasts. Both work great — choose what you like best!
Canned Pineapple – I recommend the kind like this with no sugar added. You’ll need both the chunks and juice, so canned is a lot more convenient here than fresh pineapple.
Bell Pepper – I haven’t seen this in many pineapple chicken recipes, but I thought it made the perfect addition. Use any color you like.
Aromatics – I highly recommend fresh minced garlic and grated ginger here, but you can swap in ground ginger and garlic powder if that’s all you have. If you like a little heat, toss in a pinch of red pepper flakes here too!
For The Sauce – I use a combination of the pineapple juice from the can, coconut aminos for umami flavor (low-sodium soy sauce works as well), sugar-free honey for natural sweetness, blackstrap molasses for depth (optional, so feel free to skip it), and arrowroot powder to make the sauce thick. Arrowroot is my current favorite thickener because it’s less processed but still works very well. Depending on your preferences, you may want to substitute cornstarch (same amount as arrowroot below) or xanthan gum (just 1/4 teaspoon).
Olive Oil, Sea Salt, & Black Pepper
Optional Garnishes – I finished the dish with sesame seeds and green onions for a little crunch and freshness. Chopped cilantro or crushed cashews would be tasty, too.

Labeled recipe ingredients: Chicken, pineapple, bell pepper, honey, coconut aminos, arrowroot powder, ginger, molasses, garlic, olive oil, sesame seeds, green onions, salt, and pepper.

How To Make Pineapple Chicken

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

Sear the chicken. Heat the olive oil in a large skillet (I love this cast iron one for even cooking) over medium-high heat. Season the chicken with salt and pepper, then toss it in the pan and cook until almost cooked through.
Add the veggies. Add the peppers and let them soften, then stir in the garlic and ginger. Once everything smells amazing, scoop the chicken and veggies out of the pan and cover to keep warm.

Bell peppers, garlic, and ginger added to the skillet.

Make the sauce. Drain the juice from the can of pineapple into a bowl (save the chunks!). Whisk in the coconut aminos, honey, and molasses (if using) — pictured below left. In a separate little bowl, mix a bit of that sauce with the arrowroot powder to make a quick slurry — pictured below right. Pour the sauce and slurry into the skillet, turn the heat down a bit, and whisk until it thickens.
Bring it all together. Add the chicken, veggies, and pineapple back to the pan. Cook the pineapple chicken for a couple more minutes, until hot and cooked through.

Sauce ingredients whisked together in a bowl.

Finished pineapple chicken recipe in a skillet.

My Recipe Tips

Cut chicken pieces all the same size, no more than 1 inch. Not only do they cook quickly, it helps get the right ratio for the sauce later. If the pieces are larger, it will feel like too much sauce. Plus, bite-sized is just easier to eat.
Don’t crowd the pan. If the chicken is too packed in, it’ll cook unevenly and won’t brown. Make sure you have it in a single layer, and cook in batches if needed.
How to best cook the chicken in the beginning depends on the cut you choose:
- Chicken breasts are best slightly undercooked in the first step (160 degrees F), so that they don’t dry out when you simmer them in sauce at the end. Just let them come to 165 degrees F when simmering.
- Chicken thighs just get more juicy as they cook longer, so for those I recommend cooking them to 170 degrees F from the start, and it’s totally fine if the internal temperature goes higher while simmering.
- For both, I recommend a meat thermometer like this to get the perfect temperature and juicy results.
Taste the sauce before making the slurry. It will taste pretty concentrated, but you can still tell if you need to adjust — and it’s easier to adjust before everything is mixed together. The flavor can vary depending on the brand of coconut aminos you have and your preference. You can add more salt or a little splash of vinegar if the sauce tastes too sweet, or a little more honey if it’s too salty.
Check your sauce thickness before adding the chicken and pineapple back to the pan. It won’t thicken much more from that point, and trying to reduce it with the pineapple chicken in there can make the meat dry. Instead, I recommend simmering the sauce by itself until it reaches the thickness you like — how long this takes can vary depending on your pan, your stove, and how thick you want it. Just keep in mind it does get a little thicker when it cools from hot to warm.