Pineapple Chicken


  • 1 lb boneless, skinless chicken breasts, patted dry and cut into bite size chunks (about 2 large)
  • 2 tbsp corn starch
  • 1/2 tsp salt, I use kosher
  • 1/2 tsp ground black pepper
  • 1 lb fresh pineapple, cut into bite size chunks
  • 1 large onion, cut into chunks (I use sweet)
  • 1 bell pepper, use any color, cut into chunks

For the sauce:

  • 1/3 cup water
  • 2 tbsp ginger
  • 2 tbsp coconut aminos or soy sauce
  • 2 tbsp unseasoned rice vinegar
  • Squeeze of honey (maybe 2 tbsp) 
  • 1/4 cup brown sugar (I use Truvia)
  • 1 tbsp sesame oil
  • 1 tbsp tomato paste
  • ½ tbsp sambal oelek (definitely had to Google what this looked like🤪) 
  • optional extra pineapple juice 

Optional Garnish

  • Sliced green onions
  • Sesame seeds


  1. In a bowl, combine the corn starch, salt and pepper. Add the pieces of chicken and toss to coat evenly on all sides;
  2. Heat a few tablespoons of cooking fat in a large wok or skillet set over high heat. 👉🏻When the pan is hot, add the chicken and cook until nice and slightly golden on all sides, about 5 minutes.
  3. Meanwhile, make the sauce: combine all the ingredients together in a measuring cup and whisk. (Add to a small sauce pan and bring to a simmer) ***can add pineapple juice here too if you want! 
  4. As soon as the chicken is done, add the onions and bell peppers, stir and cook for 3 to 5 minutes, until slightly softened.
  5. Add the pineapple, pour the sauce in, stir, simmer for a minute or two, until the sauce is thickened and pineapple is warmed all the way through.
  6. Garnish with sliced green onions and black sesame seed and serve without delay with a side of 90 second rice, or cauliflower rice. 

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