Honey Garlic Pineapple Chicken

The smell of honey hitting a hot pan still transports me back to my first tiny apartment kitchen, where I learned that sweet and savory could dance together so beautifully. I was attempting to recreate a takeout favorite and accidentally doubled the garlic, but that happy mistake became the standard in my house ever since. My roommate wandered in mid-simmer and asked what smelled like a fancy restaurant, which was the best compliment I could have hoped for.

Last summer, my sister visited and I made this for her birthday dinner. She took one bite and actually went quiet for a full minute, which never happens, then immediately asked for the recipe to add to her regular rotation. Now every time she texts me saying she is making it, I know her whole apartment building is going to smell amazing.

Ingredients

• 1.5 lbs boneless chicken thighs or breasts: Thighs stay juicier but breasts work perfectly if that is what you have on hand
• 1/2 tsp salt and 1/4 tsp black pepper: Simple seasoning that makes the chicken flavor pop
• 2 tbsp cornstarch: This creates the most gorgeous golden crust and helps the sauce cling to every piece
• 1/3 cup honey: Use local honey if you can find it, the flavor difference is worth every penny
• 1/4 cup soy sauce: Low sodium works great so you can control the salt level yourself
• 4 cloves garlic, minced: Fresh garlic is non-negotiable here, the jarred stuff does not compare
• 1 tbsp rice vinegar: Adds just the right tang to balance all that sweetness
• 1 tsp fresh ginger, grated: Peel it with a spoon and grate it fresh for the best aroma
• 1/4 tsp red pepper flakes: Leave these out if you are sensitive to heat
• 1 1/2 cups fresh pineapple chunks: Fresh pineapple is amazing but canned works in a pinch, just drain it well
• 1 medium red bell pepper: The color contrast makes this dish look absolutely stunning
• 1 small onion, diced: Yellow or white onion both work perfectly here
• 2 tbsp vegetable oil: Split this between cooking the chicken and the vegetables
• 2 green onions, sliced: These add a fresh bite and beautiful pop of color on top
• 1 tbsp sesame seeds: Totally optional but they add such a lovely nutty crunch

Instructions

Prep your chicken:

Toss the chicken pieces with salt, pepper, and cornstarch in a medium bowl until everything is evenly coated and the cornstarch has turned slightly translucent from the moisture.

Mix up that magic sauce:

Whisk together the honey, soy sauce, garlic, rice vinegar, ginger, and red pepper flakes in a small bowl until the honey is fully dissolved.

Sear the chicken:

Heat one tablespoon of oil in a large skillet over medium-high heat and add the chicken in a single layer, letting it cook undisturbed for a few minutes to develop that golden crust before turning.

Cook the aromatics:

Add the remaining oil to the pan and sauté the onion and bell pepper for a couple of minutes until they soften slightly, then toss in the pineapple to warm through.

Bring it all together:

Return the chicken to the pan, pour that gorgeous sauce over everything, and let it simmer until the sauce bubbles up and thickens into a sticky glaze that coats every piece.

Finish with flair:

Sprinkle with green onions and sesame seeds right before serving over steaming rice while everything is still hot and fragrant.

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This recipe became my go-to for new neighbors and exhausted friends with newborns. There is something so comforting about a bowl of sticky, sweet, savory chicken that makes people feel cared for without being fussy.

Make It Your Own

I have played around with different proteins over the years, and tofu works surprisingly well when you press it first and cut it into larger cubes. The sauce is really the star here, so do not be afraid to swap in whatever protein your family prefers.

Serving Suggestions

Steamed jasmine rice is classic, but I have also served this over cauliflower rice for a lighter version that still feels satisfying. Sometimes I add steamed broccoli on the side for extra vegetables, and the sauce is perfect for drizzling over everything on the plate.

Meal Prep Magic

This recipe has saved me on countless busy weeknights. The flavors actually get better after a day in the fridge, so I often double the recipe on Sunday and portion it out for easy lunches throughout the week.

• Cool the chicken completely before storing to prevent condensation
• Store rice separately from the chicken to keep everything from getting soggy
• Reheat gently with a splash of water to bring that sauce back to life

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There is nothing quite like standing over a steaming pan of this chicken, watching that sauce bubble up and turn glossy. I hope it brings as many happy moments to your table as it has to mine.

Recipe FAQs

→ Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts for thighs. However, chicken thighs tend to stay juicier during cooking. If using breasts, reduce cooking time slightly as they cook faster and can become dry more easily.

→ What's the best way to serve this dish?

This dish pairs perfectly with steamed white or brown rice, jasmine rice, or noodles. The sauce is delicious when mixed with rice, and the pineapple adds a nice sweet contrast to the savory chicken.

→ Can I make this vegetarian?

Yes, you can substitute the chicken with firm tofu. Press the tofu well to remove excess water, then follow the same cooking instructions. The sauce and pineapple work beautifully with tofu for a delicious vegetarian version.

→ How can I make this spicier?

Add more red pepper flakes to the sauce, or stir in a dash of sriracha or chili garlic sauce. You can also add sliced fresh chilies when sautéing the vegetables for extra heat.

→ Can I prepare this ahead of time?

You can prepare the chicken and sauce ahead of time, but cook the dish just before serving for best texture. The chicken will stay tender and the sauce will have the right consistency when freshly made.