Pineapple Glazed Sweet and Tangy Chicken

🕒 Prep: 15 min
🔥 Cook: 25 min
🍽 Serves: 4
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Pineapple Glazed Sweet and Tangy Chicken is a delightful fusion of tropical flavors with a savory twist. This dish is perfect for those who crave a balance of sweetness and tanginess with a hint of spice to elevate your dinner routine.

Ingredients for Pineapple Glazed Sweet and Tangy Chicken

Chicken thighs are perfect for this recipe as they stay juicy and tender during cooking. Cutting them into bite-sized pieces ensures they cook quickly and evenly. Fresh pineapple chunks add natural sweetness and a bit of acidity, which helps to balance the flavors. The combination of red and green bell peppers provides a pop of color and a slight crunch that complements the tender chicken. Soy sauce brings depth and umami, while rice vinegar adds a sharp tanginess. Brown sugar sweetens the glaze, helping it caramelize beautifully. Cornstarch and pineapple juice team up to create a smooth, thick sauce that clings to the chicken. All-purpose flour gives the chicken pieces a light coating, ensuring a nice sear and texture. Garlic and ginger offer a fragrant, spicy base that rounds out the dish. Vegetable oil is used for cooking as it has a high smoke point. Lastly, green onions are a fresh garnish that adds a mild onion flavor and a touch of color.

Tips & Tricks

  • For extra flavor, marinate the chicken in soy sauce and ginger for 30 minutes before cooking.
  • If you prefer a spicier kick, add a pinch of red pepper flakes to the sauce mixture.
  • Use a non-stick skillet to prevent the sauce from sticking and burning.
  • To save time, you can prepare the sauce mixture a day ahead and store it in the fridge.

Serving Suggestions

This dish pairs wonderfully with steamed jasmine rice or coconut rice to soak up the delicious sauce. For a lighter option, serve it alongside a simple mixed greens salad with a citrus vinaigrette. If you're feeling adventurous, try it with quinoa or cauliflower rice for a low-carb alternative. A side of roasted or stir-fried broccoli also complements the flavors beautifully.

Frequently Asked Questions

Can I use chicken breast instead of thighs?
Yes, you can use chicken breast, but be mindful that it may dry out more easily. Cook it just until it's no longer pink inside.
Is there a substitute for rice vinegar?
Apple cider vinegar or white wine vinegar can be used as substitutes, though they may alter the flavor slightly.
Can I make this recipe vegetarian?
Absolutely! Substitute the chicken with firm tofu or tempeh. Make sure to adjust cooking times as needed.

Pineapple Glazed Sweet and Tangy Chicken Recipe Walkthrough

Start by tossing your chicken pieces in a bowl with flour, a dash of salt, and a sprinkle of pepper. This light coating will help them brown nicely and lock in moisture. Once you've prepped the chicken, set it aside and move on to mixing the glaze. In a separate bowl, combine pineapple juice, soy sauce, rice vinegar, brown sugar, and cornstarch. Whisk until it's smooth and set it aside for later.

Heat up the vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, add the minced garlic and grated ginger. Stir them around for about a minute until they release their wonderful aroma. Now, it's time to add the chicken pieces to the skillet. Cook them until they're browned on all sides, which should take about 5-7 minutes. You'll want to keep them moving occasionally so they don't stick.

With the chicken browned, toss in your diced red and green bell peppers along with the fresh pineapple chunks. Stir-fry these for about 3-4 minutes, just enough to soften them slightly while keeping some crunch. Now, pour in the pineapple sauce mixture. Keep stirring as you pour, ensuring everything gets coated and the sauce starts to thicken, which should only take a couple of minutes.

Once the sauce is nice and thick, it's time to plate up. Sprinkle sliced green onions over the top for a fresh finish, and you're ready to serve!

Why You'll Love This Recipe

  • The perfect blend of sweet and tangy flavors from fresh pineapple and a rich glaze.
  • Quick and easy to prepare, making it ideal for busy weeknights.
  • Uses simple, fresh ingredients that you probably already have in your kitchen.
  • Versatile dish that pairs well with various sides, from rice to vegetables.
  • An excellent way to use up any leftover bell peppers or pineapple.

Ingredients

1 lb boneless chicken thighs, cut into bite-sized pieces
1 cup fresh pineapple chunks
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced
1/4 cup soy sauce
1/4 cup rice vinegar
3 tbsp brown sugar
2 tbsp cornstarch
1/2 cup pineapple juice
1/4 cup all-purpose flour
2 cloves garlic, minced
1 tbsp ginger, grated
2 tbsp vegetable oil
2 green onions, sliced
Salt and pepper to taste

Step-by-step Instructions

1. In a bowl, toss chicken pieces with flour, salt, and pepper. Set aside.
2. In a separate bowl, mix pineapple juice, soy sauce, rice vinegar, brown sugar, and cornstarch until smooth.
3. Heat oil in a skillet over medium-high heat and sauté garlic and ginger until fragrant.
4. Add chicken pieces to the skillet and cook until browned on all sides.
5. Add diced bell peppers and pineapple chunks to the skillet, stir-fry for 3-4 minutes.
6. Pour the pineapple sauce mixture into the skillet, stirring constantly until the sauce thickens.
7. Garnish with sliced green onions before serving.

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