Sticky Pineapple Chicken

Tasty chicken thighs and pineapple cooked in a sweet and sour sauce, served with rice and fresh veggies.

Like a lot of people, one of the first meals I learnt how to make was a sweet and sour stir fry. 

Fast forward a few decades and I'm making something similar - my epic Sticky Pineapple Chicken. Think of it as an easy, yet sophisticated, deconstructed stir fry.

When it comes to diced chicken, I prefer using thighs over breast any day of the week. Some people don't like the fat on the thighs. However, this is where all the flavour is! Make sure your pan is nice and hot before putting the chicken in, then watch the fat become golden and beautiful.

How to make Sticky Pineapple Chicken:

Heat sesame oil in a nonstick frying pan. Add the chicken pieces and cook, stirring for 5 minutes. Drain the pineapple pieces, reserving the juice. Add the pineapple pieces to the frying pan and cook for 3 minutes until they start to brown.

Whisk together the ingredients for the sauce. Make a gap in the centre of the frying pan and pour in the sauce. Cook while stirring until the sauce thickens up and the chicken is cooked through.

To assemble, place the hot rice in a bowl then top with the sticky chicken and pineapple. Add the edamame beans, radish, avocado, spring onion and then sprinkle over sesame seeds.

Chicken dinner bowls are my jam! Check out these easy recipes for Quick Teriyaki Chicken, Chicken Buddha Bowl and Chicken Burrito Bowl.

Common questions for Sticky Pineapple Chicken:

Do I have to use brown rice? Not at all. You could use brown rice, white rice, quinoa or a combination of all three!

How should I store leftovers? Keep any leftovers in an airtight container in the fridge for up to two days. Reheat chicken until piping hot.

Is this meal kid-friendly? Our boys loved it! I served theirs in a smaller bowl with some cooked, frozen vegetables.

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Sticky pineapple chicken

Yield: Serves 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Chicken and pineapple cooked in a delicious sweet and sour sauce served with cooked and fresh veggies plus a side of brown rice.

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Ingredients

• 1 tsp sesame oil
• 600g chicken thighs, diced
• 150g pineapple pieces

Sauce

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• 100ml pineapple juice
• 3 Tbsp low salt soy sauce
• 2 Tbsp sweet chilli sauce
• 1 tsp crushed ginger
• 1 tsp crushed garlic
• 1 Tbsp cornflour

To serve

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• 2 cups white rice, cooked
• 1 cup edamame beans, cooked
• 2 radishes, finely sliced
• 1 avocado, sliced
• 1 spring onion, finely sliced
• 1 tsp sesame seeds

Instructions

1. Heat sesame oil in a nonstick frying pan. Add the chicken pieces and cook, stirring for 5 minutes.
2. Drain the pineapple pieces, reserving the juice. Add the pineapple pieces to the frying pan and cook for 3 minutes until they start to brown.
3. Whisk together all of the ingredients for the sauce. Make a gap in the centre of the frying pan and pour in the sauce.
4. Cook while stirring until the sauce thickens up and the chicken is cooked through.
5. To assemble: Start with hot rice then top with the sticky chicken and pineapple. Add the edamame beans, radish, avocado, spring onion and then sprinkle over sesame seeds.

Notes

• Diced pork would also be amazing in this dish.
• Leave the radishes out if you don't like them!
• I use frozen, shelled edamame beans.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 624Total Fat: 32gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 192mgSodium: 656mgCarbohydrates: 44gFiber: 7gSugar: 12gProtein: 44g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

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