Boneless Pineapple Chicken

Boneless Pineapple Chicken

This boneless pineapple chicken recipe is just my creation of another quick and easy but tasty weeknight meal. It  has a very pleasant sweet yet savoury flavor that is saucy with a hint of Chinese flavourings. I suggest making this with boneless thigh chicken as this is a more tender cut, however boneless breast tenderloin can be substituted.

This is a very tasty, quick and easy meal that is also kid friendly. The sauce is slightly sweet and tangy with pineapple pieces, garlic, ginger, onions and red or green peppers to finish it off just right. It can be served with white rice, noodles, vegetables or just about any side. I guarantee you won’t regret trying and loving this meal.

Ingredients for Pineapple Chicken

• Boneless Chicken Thighs – May substitute with Breast Tenderloins
• Ginger – grated
• Garlic -minced
• Salt
• Chicken Broth
• Ketchup
• Dark or Mushroom Soy Sauce
• Rice or Apple Cider Vinegar
• Brown Sugar
• Jelly or Jam – preferably pineapple, but any mild flavor will work, I sometimes use guava.
• Pineapples
• Red or Green Bell Peppers
• Onions
• Oil
• Cornstarch – diluted with a little water.

Preparation for Pineapple Chicken

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1. Boneless chicken is cut very small and lightly seasoned in a medium mixing bowl to marinade.
2. When ready to cook, place oil in skillet and sauté the ginger and garlic.
3. Add the chicken, it is stir fried in a wok or non-stick skillet.
4. The Pineapple sauce ingredients are combined in a separate saucepan or skillet and added to the chicken where it is simmered together for a few minutes to create this delightful meal.

 Leave me a comment and tell me what you think.

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Pineapple Chicken

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 6 Servings

Author Dianne

Ingredients

Boneless Chicken

• 12 Boneless Chicken thighs 0r 6-8 Breast
• 2 tsp. Salt
• 3 Tbsp. olive oil or other oil

Sauce

• 1/2 Cup Chicken Broth
• 1/4 cup Ketchup
• 2 Tbsp. Dark or Mushroom Soy Sauce
• 1/4 cup Rice or Apple Cider Vinegar
• 1/4 cup Brown Sugar
• 1/2 Cup Pineapple Jam may substitute with similar jam like guava
• 2 Tbsp. Ginger minced
• 4 Cloves garlic minced
• 1 Cup Pineapples Cut in small pieces
• 1/2 Cup Red or green bell pepper diced
• 1 medium Onion Cut horizontally
• 2 Tbsp. Cornstarch diluted in 2 Tbsp. Water, or a little more if needed

Instructions

1. Cut chicken in very small pieces, season with salt and set aside.
2. Prepare your garlic, ginger, onions, bell peppers and pineapples.
3. Heat a small saucepan with a small amount of oil on medium heat. Sautéed garlic and ginger for about 1 minute. Add rest of sauce ingredients to pot except cornstarch. Heat on medium-high heat until boiling.
4. Dilute cornstarch and water. When sauce boils, add to sauce and continue stirring about 1 minute until thickens.
5. Heat a large skillet on high heat. Add oil until hot, add chicken and stir fry until no longer pink (about 2 minutes).
6. Add sauce to chicken. Lower heat to simmer for about 5 minutes

Recipe Notes

serving suggestions- white rice or vegetable stir fry.