Delicious Honey Pineapple Chicken Recipe
This Honey Pineapple Chicken recipe not only tantalizes your taste buds but also simplifies cooking with minimal fuss and impressive results.
Ingredients
Scale
- 4boneless, skinless chicken thighs
- 1 cuppineapple juice (fresh or canned)
- ½ cupsoy sauce (low sodium recommended)
- ¼ cuphoney
- 2 tablespoonsbrown sugar
- 2 tablespoonsrice vinegar
- 1 tablespoonsesame oil
- 3cloves garlic, minced
- 1 teaspoongrated ginger
- ½ teaspoonred pepper flakes (optional, for heat)
- 1 tablespooncornstarch
- 2 tablespoonswater
- 4pineapple slices (for caramelizing)
- 2green onions, chopped (for garnish)
- Sesame seeds (for garnish)
Instructions
- Begin by preparing the marinade for the chicken. In a sizable mixing bowl, combine the pineapple juice, soy sauce, honey, brown sugar, rice vinegar, and sesame oil. Use a whisk to blend the ingredients thoroughly until the sugars dissolve and the mixture becomes smooth. Next, add the minced garlic and grated ginger, mixing well. If you enjoy a little heat, toss in the red pepper flakes.
- Take your chicken thighs and place them in the resealable bag or the shallow dish you prepared earlier. Pour half of the marinade over the chicken, ensuring that each piece is well-coated. Seal the bag, removing as much air as possible, or cover the dish tightly. For best results, let the chicken marinate in the refrigerator for at least 30 minutes, with a recommendation of 2 hours for deeper flavor absorption.
- After marinating, it’s time to cook the chicken. Heat a large skillet over medium-high heat. Once hot, take the chicken out of the marinade and dispose of the used marinade to avoid contamination. Sear the chicken thighs in the skillet for roughly 3-4 minutes on each side, or until they achieve a lovely golden-brown color.
- Lower the heat to medium after you’ve seared the chicken. Pour the reserved marinade you set aside earlier into the skillet and bring it to a gentle simmer. As it heats, prepare a cornstarch slurry by mixing the cornstarch with 2 tablespoons of water until smooth. Stir this mixture into the skillet with the marinade and continue cooking for about 2-3 minutes, or until the sauce thickens into a glossy glaze.
- With the glaze thickened and ready, it’s time to caramelize the pineapple slices. Add the pineapple slices directly to the skillet and allow them to cook for 1-2 minutes on each side until golden and slightly charred.
- Once the pineapple is caramelized, spoon the glossy sauce over the chicken thighs generously. As a final touch, garnish with chopped green onions and a sprinkle of sesame seeds to add vibrant color and texture.
Notes
Feel free to adjust the sweetness or spice level by modifying the honey or red pepper flakes according to your tastes.
Nutrition
- Calories: Approximately 320 per serving
- Protein: 25 g