Easy Pineapple Chicken

Moist chicken, sweet onions and bell peppers, all shimmering in a sauce that's made with pineapple juice, hoisin, and soy sauce.

Course Main Course

Cuisine American, Asian

Diet Gluten Free, Low Fat, Dairy Free Diet

Keyword easy dinner, hoisin sauce, pineapple chicken, weeknight

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 224kcal

1 tablespoon vegetable oil
1 pound boneless skinless chicken breasts tenders or thighs, cut into bite-size pieces
1 bell pepper any color, seeded and chopped, or 1 cup chopped mini sweet peppers
1/2 cup chopped red onion
Salt and freshly ground black pepper
6 ounces 3/4 cup 100% pineapple juice
2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 teaspoons cornstarch
Cooked rice or Asian noodles for serving I used brown rice
Chopped green onions for serving optional
Fresh cilantro leaves for serving optional

Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until no longer pink. Add the bell pepper and onion and cook for 3 to 5 minutes, until the vegetables soften. Season the chicken and vegetables with salt and black pepper.
Add the pineapple juice, soy sauce, and hoisin sauce and bring to a simmer. Reduce the heat to medium-low and simmer for 5 minutes.
Dissolve the cornstarch in 2 tablespoons of water and add the mixture to the pan. Simmer for 2 minutes, until the sauce thickens.
Serve the chicken and vegetables with rice and top with green onions and cilantro, if using.