Recipe

Quick & Easy Pineapple Chicken

Crispy chicken, sticky pineapple sauce, and big crunch in about 30 minutes. Weeknight energy with takeout-level edges.

By Matt Campbell

•

4.8

A real photo of crispy golden pineapple chicken in a skillet, glazed in a shiny sweet and tangy sauce with pineapple chunks and sliced green onions

Some dinners are here to be responsible. This one is here to be loud. We are talking crispy chicken with crunchy edges, juicy pineapple, and a glossy sweet and tangy sauce that clings like it has a purpose. The best part is you don’t need a deep fryer or a million ingredients. Just one skillet, one bowl, and the self-control to not “taste test” half the chicken before it hits the plate.

This pineapple chicken is built for real life: quick prep, forgiving steps, and that satisfying moment when the sauce hits the pan and turns into instant takeout vibes. Serve it over rice, noodles, or straight out of the pan while you pretend you are just checking seasoning.

A real photo of a plate of crispy pineapple chicken served over white rice with pineapple chunks and sesame seeds

Why It Works

Crisps well without deep frying: A light cornstarch coating plus a hot pan gets you that shattery outside, especially if you sauce it fast.
Bright, sticky sauce in minutes: Pineapple juice, soy sauce, vinegar, and a little brown sugar thicken quickly and turn glossy.
Family-friendly flavor: Sweet and savory balance, with optional heat if you want it.
One-pan rhythm: Cook chicken first, then build the sauce in the same skillet so you keep all the browned bits.

Pairs Well With

Storage Tips

Refrigerate: Store leftovers in an airtight container for up to 3 days (general guidance, use your best judgment).

Best crunch strategy: If you can, store the chicken and sauce separately. Sauce softens crisp coating, which is not a tragedy, just a different vibe.

Reheat:

Air fryer: 375°F for 4 to 6 minutes to re-crisp chicken. Warm sauce separately in a small pan or microwave.
Oven: 425°F on a sheet pan for 8 to 10 minutes.
Microwave: Fast, but soft. Still tasty.

Freeze: You can freeze the cooked chicken and sauce for up to 2 months (general guidance), but the coating will not be as crisp after thawing. If you want freezer-friendly crunch, freeze the chicken, then reheat in the oven or air fryer before tossing with rewarmed sauce.

Common Questions

Can I use chicken thighs instead of breasts?

Yes. Thighs stay extra juicy and are harder to overcook. Cut them into similar sized pieces so they brown evenly.

Do I have to use fresh pineapple?

Nope. Canned pineapple chunks work great. If you have pineapple juice, use it. If not, you can use the juice from the can plus a splash of water to reach the amount.

How do I keep the chicken crispy after adding sauce?

Two tricks: (1) Make sure the chicken is well browned and crisp before saucing. (2) Toss quickly, just until coated. If you want maximum crunch, drizzle sauce over chicken instead of fully tossing.

Is this spicy?

Not unless you want it to be. Add red pepper flakes or a little sriracha to the sauce for heat.

Can I make it gluten-free?

Yes. Use tamari or certified gluten-free soy sauce. Cornstarch is naturally gluten-free, but if you are highly sensitive, choose certified gluten-free cornstarch to avoid cross-contamination.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet or wok (12-inch is ideal)
Mixing bowl
Measuring cups and spoons
Tongs or a spatula
Small bowl for sauce slurry (or a jar with a lid to shake)
Instant-read thermometer (optional but very helpful)

I started making versions of this pineapple chicken when I wanted something that tasted like Friday night takeout, but I had Tuesday night patience. The first time I nailed the crunch, I stood at the stove eating a piece like I was “checking doneness” for five straight minutes. Now it is one of my go-to meals when I want bright, sticky sauce and that crispy bite that makes everyone suspiciously quiet at the table. If you get a little chaotic with the tossing and a pineapple chunk escapes, you are doing it right.

Quick & Easy Pineapple Chicken

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Ingredients

Chicken

1 1/2 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/3 cup cornstarch
3 tbsp neutral oil (avocado, canola, or grapeseed), plus more as needed

Pineapple sauce

3/4 cup pineapple juice (from a can or bottled)
2 tbsp soy sauce (or tamari)
2 tbsp rice vinegar
2 tbsp brown sugar (light or dark)
2 cloves garlic, minced
1 tsp fresh ginger, grated (optional but highly recommended)
1 tbsp ketchup (optional, for classic sweet and sour shine)
1 tbsp cornstarch + 2 tbsp water (slurry)

Finish

1 to 1 1/2 cups pineapple chunks (canned, drained, or fresh)
1/2 cup bell pepper, sliced (optional, for extra crunch)
2 to 3 green onions, sliced
Sesame seeds (optional)
Red pepper flakes or sriracha (optional)

Instructions

Coat the chicken. In a bowl, toss chicken with salt, pepper, and garlic powder. Add cornstarch and toss again until every piece looks lightly dusted with no wet spots.
Mix the sauce. In a small bowl (or jar), whisk pineapple juice, soy sauce, rice vinegar, brown sugar, garlic, ginger, and ketchup (if using). In a separate small bowl, mix 1 tbsp cornstarch with 2 tbsp water to make a slurry. Re-whisk the slurry right before using because cornstarch settles fast.
Crisp the chicken. Heat a large skillet over medium-high heat. Add 2 tbsp oil. When the oil shimmers, add chicken in a single layer. Cook 2 to 4 minutes per side until deeply golden and crisp and the thickest pieces hit 165°F. Work in batches if needed. Add a splash of oil between batches if the pan looks dry (cornstarch drinks it up). Transfer chicken to a plate.
Quick sauté for crunch (optional but great). Add bell pepper to the skillet with a small splash of oil if needed. Cook 1 to 2 minutes until glossy and still crisp.
Build the sauce in the same pan. Pour in the sauce mixture and scrape up any browned bits. Bring to a simmer. Reduce heat to medium-low, then stir in the re-whisked cornstarch slurry. Simmer 30 to 60 seconds until thick and shiny. If it tightens up too fast, pull the pan off the heat for a moment and stir.
Add pineapple and chicken. Add pineapple chunks, then return chicken to the skillet. Toss quickly to coat (the longer it sits in sauce, the softer the crust gets). Taste and adjust. Add a pinch of salt for more savory, a splash of vinegar for more tang, or a pinch of sugar for more sweet.
Finish and serve. Top with green onions, sesame seeds, and optional red pepper flakes. Serve immediately over rice or noodles for the best crunch.

Matt’s tiny trick: If your sauce thickens too much, loosen it with a tablespoon of water at a time. If it is too thin, simmer 30 more seconds and it will tighten up fast.

A real photo of pineapple chicken being tossed in a skillet with a glossy sauce using tongs

Nutrition information is estimated.

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