Super Simple Sticky Pineapple Chicken | Ready in 30 Mins!

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed, while white sugar is more affordable.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Chicken breast is leaner, and drumsticks are usually cheaper.

sesame seeds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds offer similar texture and flavor, while sunflower seeds are often less expensive.

Chop 3 chicken breasts into bite-sized chunks.

Sprinkle chicken with 2 tablespoons of corn flour and a good pinch of salt and pepper, then mix together with hands to coat the chicken.

Heat 3 tablespoons of oil in a wok over high heat.

Add the chicken to the wok and stir-fry, moving it around the pan with a spatula until golden brown all over.

In a bowl, combine the juice from a 435 gram can of chopped pineapple, 2 tablespoons of light brown sugar, 3 tablespoons of dark soy sauce, and 1 tablespoon of tomato puree, then mix together to make the sauce.

Once the chicken is golden brown, add in a chopped onion and a chopped red pepper, and fry for another couple of minutes.

Add in the pineapple chunks from earlier, and cook for another 2 minutes.

Add 2 cloves of minced garlic and 1 teaspoon of minced ginger to the pan, and stir-fry everything together for another minute.

Pour the sauce over the chicken and vegetables, bring it to a bubble, and let it reduce down while stirring occasionally for about 5 to 6 minutes until it looks glossy and coats the chicken nicely.

Turn off the heat and serve the chicken over boiled rice, with extra sauce, and garnish with fresh coriander and sriracha if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens