Description
- This chicken pineapple recipe delivers juicy chicken coated in a sweet and savory pineapple glaze. Perfect for weeknight dinners or meal prep bowls.
Ingredients
Scale
- 2 pounds chicken tenderloins or thin chicken breasts
- 1/4 cup olive oil
- 2 teaspoons cornstarch
- 1 cup canned pineapple juice
- 1/3 cup + 1 tablespoon brown sugar
- 1–2 tablespoons lemon juice
- 2 tablespoons ketchup
- 2 tablespoons red wine vinegar
- 2 tablespoons low sodium soy sauce
- 1 tablespoon Dijon mustard
- 1–2 teaspoons Asian chili paste
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1/2 teaspoon onion powder
Instructions
- Whisk together pineapple juice, brown sugar, lemon juice, ketchup, vinegar, soy sauce, Dijon, chili paste, and seasonings.
- Transfer 1/3 cup marinade to a bag and whisk in olive oil.
- Add chicken and marinate 2–4 hours.
- Refrigerate remaining marinade separately for glaze.
- Cook chicken on grill or skillet until internal temperature reaches 165°F.
- Whisk cornstarch into reserved marinade and simmer until thick.
- Brush glaze over cooked chicken and serve over rice.
Notes
- Use canned pineapple juice for stable texture.
- Do not overcook to maintain juiciness.
- Store in refrigerator up to 4 days or freeze 2 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grill or Skillet
- Cuisine: American-Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 18g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 115mg