Pineapple chicken is a fun dish that I love to make. With tender chicken, sweet pineapple and crunchy water chestnuts, it is a family favorite for a busy weeknight meal.
To begin cut 3 boneless, skinless chicken breasts into 1 inch pieces, and place them in a bowl.
Toss the chicken with a tablespoon of Balsamic vinegar, and set it aside.
In a small bowl, combine 1 1/2 Tb Balsamic vinegar, 2 Tb soy sauce, 1/3 cup ketchup, 1 1/2 Tb cornstarch, 1 Tb sugar and 1/3 c water. Whisk this together until it is smooth and set it aside.
Heat a tablespoon or so of oil in a large skillet (that has a lid.) Toss in your chicken and cook this until it is opaque.
Meanwhile, finely dice about 1/3 cup onion and mince 3 cloves of garlic.
Peel and thinly slice 2 carrots.
When the chicken is opaque, scoop it out to a dish. Then, wipe the skillet with a paper towel
Add in another tablespoon or so of oil, and toss in your onions.
Allow those to cook until slightly tender, and then toss in the garlic and carrots. Cook and stir about 2 minutes.
Return the chicken to the skillet and pour in your sauce.
Toss in a can of sliced water chestnuts that have been drained.
Finally toss in a cup of drained pineapple chunks.
Stir it together and cook it covered for about 4-5 more minutes or until the chicken is just done.
Serve on cooked hot rice.
I’m honored to be joining these great ladies for a week of awesome weeknight meals. You can find each of these dishes on their corresponding day.
- Monday – Hezzi-D’s Books and Cooks – Spicy Tofu and Broccoli – Tofu and broccoli tossed in a spicy Asian sauce, then served on top of jasmine rice.
- Wednesday – kimchi MOM – Korean Spicy Pork (Dwaeji Bulgogi) – Dwaeji bulgogi is a great make ahead dish that can be ready in minutes for dinner. Perfect with a steaming bowl of rice!
- Thursday – Cupcakes & Kale Chips – The PAT – Prosciutto, Arugula & Tomato Sandwich – When you need a change from the original, try an Italian-inspired variation on the classic BLT sandwich.
- Friday – Cookin’ Mimi – Slow Cooker Sausage and Corn Chowder – This stick to your ribs soup is simple to prepare and perfect for chilly nights.
- 3 boneless, skinless chicken breasts
- 2½ Tb balsamic vinegar, divided
- 2 Tb soy sauce
- ⅓ cup ketchup
- 1½ Tb cornstarch
- 1 Tb sugar
- ⅓ c water
- ⅓ cup onion
- 3 cloves of garlic
- 2 carrots
- 2 Tb cooking oil, divided
- 1 8 oz can sliced water chestnuts, drained
- 1 c pineapple chunks, drained
- hot, cooked rice
- To begin, cut the chicken into 1 inch chunks, and place it in a bowl. Toss it with a tablespoon of the balsamic vinegar. Set it aside. In a bowl, combine the remaining vinegar, soy sauce, ketchup, cornstarch, sugar and water. Whisk those together until smooth. Set aside. Heat a tablespoon of cooking oil in a non-stick skillet. Toss in the chicken. Cook over medium heat until opaque. Meanwhile, dice the onion and mince the garlic. When the chicken is opaque, scoop it out into a dish and set it aside. Wipe the skillet out with a paper towel. Add in another tablespoon or so of oil, and toss in your onions. Allow those to cook until slightly tender, and then toss in the garlic and carrots. Cook and stir about 2 minutes. Return the chicken to the skillet and pour in your sauce. Toss in the water chestnuts and pineapple chunks. Stir it together and cook it covered for about 4-5 more minutes or until the chicken is just done. Serve over cooked, hot rice.