Description
Succulent Malaysian pineapple chicken delivers a perfect balance of sweet and tangy flavors that dance across palates. Marinade and caramelized pineapple chunks elevate this simple dish into a memorable culinary experience you’ll crave again and again.
Ingredients
Scale
Chicken:
- 4 chicken thighs, boneless and skinless
- 1/2 teaspoon (2.5 milliliters) salt
- 1/4 teaspoon (1.25 milliliters) pepper
- 1 tablespoon (15 milliliters) sesame oil
Sauce and Liquid Ingredients:
- 1/2 cup (120 milliliters) pineapple juice
- 2 tablespoons (30 milliliters) honey
- 1/3 cup (80 milliliters) hoisin sauce
- 2 tablespoons (30 milliliters) soy sauce
- 1/3 cup (80 milliliters) chicken broth
- 1 tablespoon (15 milliliters) cornstarch
- 1/4 cup (60 milliliters) water
- 20 ounces (567 grams) canned pineapple in natural juices, drained
Vegetables and Aromatics:
- 3 cloves garlic, minced
- 1 teaspoon (5 milliliters) ginger, minced
- 1 red bell pepper
- 1 tablespoon (15 milliliters) green onions, sliced
- 1 tablespoon (15 milliliters) sesame seeds
Instructions
- Thoroughly coat chicken thighs with salt and pepper, ensuring even seasoning across all surfaces.
- Ignite sesame oil in a large skillet over high heat until shimmering. Carefully introduce chicken and swiftly stir fry, rotating pieces to achieve a rich golden-brown exterior on all sides.
- Reduce heat and immediately introduce minced garlic and freshly grated ginger, sautéing until aromatic. Quickly incorporate vibrant bell peppers and continue cooking for two minutes, stirring consistently.
- Pour in pineapple chunks, tropical juice, honey, hoisin sauce, soy sauce, and chicken broth. Gently mix ingredients, allowing flavors to meld together.
- Create a cornstarch slurry by whisking water and cornstarch in a separate small bowl until smooth. Gradually pour into skillet, stirring continuously to prevent lumps.
- Reduce heat to medium-low, cover skillet, and allow mixture to simmer for 6-8 minutes. Ensure chicken reaches an internal temperature of 165°F and sauce transforms into a glossy, slightly thickened consistency.
- Remove from heat, garnish with thinly sliced green onions and a sprinkle of toasted sesame seeds. Serve immediately over steamed jasmine rice.
Notes
- Swap chicken thighs with tofu or tempeh for a vegetarian version that maintains the dish’s rich flavor profile.
- Toast sesame seeds beforehand to enhance their nutty aroma and add extra depth to the final presentation.
- Use low-sodium soy sauce and reduced-sugar honey to create a healthier alternative without compromising taste.
- Consider marinating chicken in pineapple juice for 30 minutes before cooking to tenderize the meat and infuse more tropical sweetness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 360
- Sugar: 18g
- Sodium: 690mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 85mg