Sticky Sweet Pineapple Chicken Skillet Tips, FAQ & printable recipe

Tips for success

To make this dish even faster, you can prep all your vegetables and chicken the night before. Keep them in separate airtight containers in the refrigerator so they are ready to go straight into the hot skillet.

If you prefer a spicier kick to balance the sweetness of the glaze, feel free to add a pinch of crushed red pepper flakes or a drizzle of sriracha to the skillet along with the glaze.

If you find your glaze has thickened too much during the simmering process, you can easily thin it out by stirring in a tablespoon or two of water or pineapple juice. Conversely, if the sauce is too thin, let it simmer for an extra minute or two to allow it to reduce to your desired sticky consistency.

Variations

• Spicy Pineapple Chicken: Add one teaspoon of sriracha or half a teaspoon of crushed red pepper flakes to the skillet along with the glaze for a sweet-heat contrast.
• Tofu Pineapple Skillet: Substitute the chicken breast with extra-firm tofu chunks that have been pressed, cubed, and seared until crispy on all sides.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

Freezer

Freeze in a freezer-safe container for up to 2 months; thaw overnight in the fridge before reheating.

Reheat

Reheat in a skillet over medium-low heat with a splash of water or pineapple juice to loosen the glaze, stirring until hot.

Allow any leftover chicken and pineapple to cool completely at room temperature for no more than two hours before transferring them to an airtight container.

Store the leftovers in the refrigerator for up to three to four days. The glaze will continue to thicken as it chills, but it will loosen up beautifully when reheated.

You can chop the chicken, peppers, and green onions up to a day in advance and store them in separate containers in the refrigerator. This makes the actual cooking process take less than fifteen minutes, making it an incredibly convenient option for busy weeknights.

Serving ideas

This sweet and sticky pineapple chicken is best served piping hot over a generous bed of steamed white jasmine rice or brown rice, which absorbs the delicious, glossy glaze perfectly.

For a lower-carb option, cauliflower rice or a simple bed of steamed broccoli makes an excellent base that complements the vibrant flavors of the dish.

To round out the meal, pair this skillet with a simple side of sesame-dressed cucumber salad or some light spring rolls.

Garnish the final plate with an extra sprinkle of toasted sesame seeds or a few thin slices of fresh red chili peppers if you want to add a beautiful visual contrast and a subtle touch of heat.

Frequently asked questions

Recipe card

Sticky Sweet Pineapple Chicken Skillet

Prep 15 minCook 15 minTotal 30 minServes 4

Ingredients

• 1 1/2 lb boneless skinless chicken breasts, cut into 1-inch chunks
• 1 cup sweet and sticky glaze, store-bought or made ahead
• 2 fresh bell peppers, cut into 1-inch pieces
• 1 1/2 cups pineapple chunks
• 1/4 cup chopped green onions

Instructions

1. 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.
2. 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.
3. 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.
4. 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).
5. 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.

Contains: soy, gluten

Estimated nutrition per serving

Calories

320

Protein

38 g

Carbohydrates

25 g

Fat

7 g

Fiber

1.5 g

Sugar

18 g

Sodium

750 mg

Automatic estimate from the ingredient list, not laboratory-verified.