Tender chunks of chicken with pineapple chunks, red peppers, green onions and cashews, in a sweet and spicy pineapple glaze. Ready in less than 30 minutes!
Why You’ll Love This Recipe
If you need to get dinner on the table in a hurry, then this Quick Pineapple Chicken is the recipe for you!
With a sweet and spicy pineapple glaze, this is a chicken dish everyone loves. My favorite part is the cashews, so I usually add a few extra, but my whole family loves everything about this pineapple chicken!
Oh, and the pineapple! That’s also my favorite. So sometimes I throw in extra pineapple too. I just love the combination of sweet and savory flavors in this dish.
And as long as I remember to get my rice started ahead of time, I can have this meal on the table in less than 30 minutes!
Fast, delicious and everyone raves about dinner…..you know this is a recipe that went straight into my favorites file.
I mean, why order take-out when this yummy chicken is almost as easy and just as fast. Maybe even faster! With some fried rice or hot and sour soup, you can make a complete Asian meal in the comfort of your own home.
I love using red peppers, because they’re a bit on the sweet side and pair perfectly with the pineapple, but you can use any color–or combination–of bell peppers in this recipes.
And peanuts are a great substitution for the cashews. But I do love the crunch of the nuts, so they are a must, in my opinion.
This is the kind of easy, flavorful meal that I serve often–and I don’t repeat recipes very often. So you know it’s good! My family wholeheartedly agrees.
I hope you love this Quick Pineapple Chicken as much as we do! Enjoy!
Be sure to save this recipe to your favorite Pinterest board for later.
Ingredients
- Vegetable oil
- Chicken
- Spices: red pepper flakes, salt and pepper
- Pineapple chunks and juice
- Soy sauce
- Brown sugar
- Hoisin sauce
- Produce: garlic, red peppers, green onions
- Cornstarch
- Cashews
- Hot cooked rice, for serving
Quick Pineapple Chicken
Ingredients
- 1 tablespoon vegetable or canola oil
- 1.5 pounds boneless skinless chicken breast, cut into 1 inch pieces
- Salt and pepper
- 1 red bell pepper chopped
- 1 cup pineapple juice reserve juice from pineapple chunks
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup hoisin sauce
- 2 cloves garlic minced
- 1/4 – 1/2 teaspoon red pepper flakes
- 1 tablespoon cornstarch
- 1 20 oz. can pineapple chunks
- 1/2 cup cashews
- Sliced green onions
- Cooked rice for serving
Instructions
- Heat oil in a large skillet or wok over medium-high heat. Season chicken with salt and pepper. Cook for about 5 minutes, until golden.
- Add bell pepper and cook until tender, about 3 minutes.
- Meanwhile, combine pineapple juice, soy sauce, brown sugar, hoisin sauce, garlic and red pepper flakes in a medium saucepan. Bring to a simmer over medium heat. In a small bowl, whisk together cornstarch and 1 tablespoon water. Whisk cornstarch mixture into saucepan. Cook 4-5 minutes, until sauce is thickened.
- Pour sauce over chicken and peppers. Stir in pineapple, cashews and green onions. Serve over hot cooked rice.
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Nutrition
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