Pineapple Chicken with Ramen

This chicken is bathed in a 4-ingredient, sweet/tangy/salty blend of pineapple juice, soy, brown sugar, and mirin. It's perfectly balanced, and simmers into scrumptious glaze.

Course Main Course

Cuisine American, Asian

Diet Gluten Free, Low Fat, Dairy Free Diet

Keyword dinner, easy, instant ramen, pineapple chicken, pineapple juice, soy sauce

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 228kcal

Author Robin Miller

Equipment

Skillet

Ingredients

6 ounces 3/4 cup 100% pineapple juice
3 tablespoons soy sauce
2 tablespoons mirin Japanese rice wine, or Chinese cooking wine
1 tablespoon brown sugar
1 tablespoon vegetable oil
1 pound boneless skinless chicken breasts tenders, or thighs
Salt and freshly ground black pepper
3 packages instant ramen seasoning packets discarded
1 teaspoon sesame oil
1 teaspoon cornstarch
Chopped green onions for serving
Fresh cilantro leaves for serving

Instructions

In a small bowl, whisk together the pineapple juice, soy sauce, mirin, and brown sugar. Set aside.
Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides. Season the chicken with salt and black pepper.
Add the pineapple juice mixture and bring to a simmer. Reduce the heat to low and simmer for 5 minutes, until the chicken is cooked through.
Meanwhile, cook the ramen noodles according to the package directions (without the seasoning packet). Drain, return the noodles to the pan and toss with the sesame oil.
Transfer the to individual plates and cover with foil to keep warm.
Dissolve the cornstarch in about 2 tablespoons of water and add the mixture to the chicken. Simmer for 1 to 2 minutes, until the sauce thickens. Spoon the chicken and sauce over the ramen noodles and top with green onions and cilantro.

Nutrition