Description
A quick tropical-inspired dish with tender chicken thighs glazed in a sweet-tangy pineapple-caramel base, paired with crisp bell peppers and onions. Perfect for a vibrant, 35-minute weeknight meal.
Ingredients
1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
1 can (8 oz) pineapple chunks in juice (reserve 2 tbsp of the juice)
1 medium red bell pepper, diced into 1-inch cubes
1 medium yellow onion, thinly sliced
3 tbsp low-sodium soy sauce or tamari
2 tbsp pure honey
1 tbsp olive oil
3 cloves fresh garlic, finely minced
1 tsp freshly grated ginger
1 tbsp cornstarch mixed with 2 tbsp cold water
Salt and black pepper, to taste
Steamed jasmine or basmati rice, for serving
Dried sesame seeds and sliced green onions, for garnish
Instructions
Pat the chicken pieces dry with paper towels, then season evenly with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Add chicken in a single layer and cook 3 minutes per side until golden brown. Remove to a plate.
Reduce heat to medium. Add onions and bell pepper to the pan; sauté for 2 minutes until softened.
Stir in garlic and ginger; cook for 1 minute until fragrant.
Whisk together reserved pineapple juice, soy sauce, and honey. Pour into the pan, scraping to remove browned bits.
Return chicken to the pan and gently stir to coat. Pour in cornstarch slurry and simmer for 2-3 minutes until the sauce thickens.
Serve over steamed rice, garnished with sesame seeds and green onions.
Notes
Use a nonstick skillet for easier searing
For a thicker sauce, simmer the glaze for an additional minute
Honey can be substituted with hot sauce for a spicier variation
Store leftover chicken in an airtight container for up to 3 days
- Prep Time: 15
- Cook Time: 20
- Category: Recipes
- Method: Sautéing
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving with rice
- Calories: 320
- Sugar: 22g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg