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Pineapple Chicken Recipe

Lil' Luna
Hawaiian Pineapple Chicken that is full of flavor and chunks of juicy chicken, pineapple and more. Everyone will love this recipe!
5 from 9 votes
Prep Time 10 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 15 mins
Course Main Course
Cuisine American
Servings 4
Calories 527 kcal

Ingredients
  

  • 20 oz Dole Pineapple Chunks juice and fruit divided
  • 3 tbsp ketchup or tomato paste
  • 3 tbsp low-sodium soy sauce
  • 3 tbsp brown sugar
  • 1 tbsp apple cider vinegar or rice wine vinegar
  • 2 tsp oyster sauce
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 pinch crushed red pepper flakes
  • 1 1/2 lbs boneless skinless chicken thighs or breasts cut into bite-sized 1 inch cubes
  • 1 eggs
  • 3/4 cup cornstarch
  • 2 tbsp vegetable oil
  • 1 tbsp cornstarch
  • 1 tbsp cold water
  • 1/2 red bell pepper de-seeded and cut into 1 inch pieces
  • 1/2 green bell pepper de-seeded and cut into 1 inch pieces
  • green onion chopped (optional garnish)

Instructions
 

  • Preheat oven to 350 degrees, lightly spray a 9x13 inch glass pan, set aside.
  • In a medium sauce pan placed over medium heat, combine the pineapple juice, ketchup, soy sauce, brown sugar, vinegar, oyster sauce, garlic powder, onion powder, and red pepper flakes. Bring to a simmer, then reduce heat to medium-low and cook for 15 minutes.
  • Meanwhile, place the cubes of chicken into a bowl with the whisked eggs, toss the chicken (taking care to let the egg drip off it) into a large ziplock bag full of the cornstarch. Zip and shake until evenly coated.
  • Heat 1 tablespoon vegetable oil in a large saucepan or dutch oven. Working in batches (2), add the chicken and fry until golden brown and cooked through, about 2-3 minutes, then transfer to a paper towel lined plate, repeat with remaining oil and chicken.
  • Add the fried chicken to the prepared 9x13 pan. Whisk the cornstarch into the sauce, then pour over the chicken, add the chopped bell pepper and onions and stir to coat. Place in the oven and bake uncovered for 45 minutes, stirring every 15 minutes or so. At the 30 minute mark, add the pineapple chunks. Remove, garnish with green onion, if desired, serve immediately.

Notes

You can also toss the cooked chicken, veggies and sauce into a slow cooker, cover and cook on high for 1½ - 2 hours or on low for 3 - 4 hours or until the sauce is thick and the chicken is coated. Add the pineapple chunks during the last 30 minutes.

Nutrition

Calories: 527kcalCarbohydrates: 61gProtein: 36gFat: 15gSaturated Fat: 7gCholesterol: 202mgSodium: 773mgPotassium: 738mgFiber: 2gSugar: 32gVitamin A: 755IUVitamin C: 44.8mgCalcium: 52mgIron: 2.5mg
Keyword Pineapple Chicken
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