Sticky Sweet Pineapple Chicken Skillet Step-by-step instructions

Before you start

Before beginning, organize all your ingredients near the stove. Chop the chicken into even one-inch chunks and pat them completely dry with paper towels to ensure a perfect sear.

Slice the fresh bell peppers into one-inch pieces and portion out the pineapple chunks. Have your sweet and sticky glaze and chopped green onions ready to go, as the cooking process is very fast.

Instructions

Searing the Chicken

1. 1Sear the Chicken
   Heat a large skillet over medium-high heat. Add the chicken chunks in a single layer and sear for five to six minutes, turning occasionally, until they are golden-brown on all sides. Remove the chicken from the skillet and set aside on a plate.
   Look for The chicken is beautifully browned.
   Tip Do not crowd the pan; cook in batches if needed.

At the end of this phase, the chicken chunks should have a beautiful, golden-brown exterior on all sides, though they do not need to be fully cooked through yet.

The pan will have savory browned bits stuck to the bottom, which will later dissolve into the sauce to create an incredibly flavorful glaze.

Sautéing the Vegetables and Fruit

2. 2Sauté Peppers and Pineapple
   In the same skillet, toss in the fresh bell peppers and pineapple chunks. Cook for three to four minutes, stirring frequently, until the peppers are tender-crisp and the pineapple is heated through and slightly caramelized.
   Look for Peppers are vibrant and slightly softened.
   Tip Scrape up the browned bits from the bottom of the pan.

At this point, the bell peppers should be slightly softened but still vibrant and crisp, while the pineapple chunks should be warm and lightly caramelized around the edges. The kitchen will be filled with a wonderful, sweet and savory aroma as the natural sugars in the pineapple begin to release.

Glazing and Finishing

3. 3Simmer the Sauce
   Pour the sweet and sticky glaze directly into the hot skillet with the peppers and pineapple. Bring the sauce to a rapid boil, stirring constantly as it begins to bubble and thicken.
   Look for The sauce is bubbling and thickening.
   Tip Keep stirring to prevent the sauce from sticking to the bottom.
4. 4Combine and Glaze
   Return the seared chicken and any accumulated juices to the skillet. Stir well to coat everything in the bubbling glaze. Simmer for two to three minutes until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C).
   Look for The glaze is thick and glossy.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Use an instant-read thermometer to check the chicken.
5. 5Garnish and Serve
   Remove the skillet from the heat. Sprinkle the chopped green onions over the hot, sticky chicken and pineapple. Serve immediately directly from the skillet while hot.
   Look for Green onions are evenly distributed.
   Tip Serve over a bed of warm steamed rice.

The skillet is finished when the sauce has transformed into a thick, glossy, bubbling glaze that completely coats the golden chicken, colorful peppers, and juicy pineapple. The steam rising from the pan carries a rich, sweet scent, and the chopped green onions provide a fresh, bright green finish.

Common mistakes

The most common mistake is crowding the skillet when searing the chicken, which causes the meat to steam in its own juices instead of developing a golden crust.

Cook the chicken in batches if necessary. Another pitfall is adding the glaze before the peppers and pineapple have had a chance to sauté, which can result in undercooked vegetables and a watery sauce.

How to tell it’s done

The chicken is perfectly cooked when it is no longer pink in the center and has reached a safe internal temperature of 165°F (74°C) on an instant-read thermometer.

The glaze should be thick, bubbly, and dark, clinging tightly to the chicken, peppers, and pineapple chunks. The bell peppers should be tender-crisp, retaining their vibrant color and a slight bite rather than becoming mushy.

• Poultry: 165°F (74°C) in the thickest part