Sticky Pineapple Chicken

Kelly Senyei

Posted: April 26, 2021
Updated: January 16, 2024

from 88 votes
Jump to Recipe
259 Comments

Skip the takeout and whip up a fast, fresh and easy recipe for Sticky Pineapple Chicken in 30 minutes or less.

Two pineapple bowls filled with chicken and white rice

There’s just something about a meal served inside a pineapple that transports me to somewhere beyond my kitchen table. Hawaii, Bora Bora, Fiji, you name the tropical local, and this Sticky Pineapple Chicken will take your taste buds there.

It’s everything you want a takeout-fakeout dish to be—tender chicken tossed in a sweet, tangy, sticky sauce. So saucy that you’ll be tempted to ditch the fork for a spoon so you can scoop up every. last. drop.

Halved pineapples being hollowed out with a spoon

My husband played a critical role in the development of this recipe. It began with chicken breasts, a sweeter sauce and a lack of crunch. But with a few tweaks, he took this Sticky Pineapple Chicken from a so-so dish to a real dinner winner.

Diced chicken thighs with sauce being poured on top

Chicken thighs are much more moist and tender than chicken breasts (although you can check out the recipe notes for how to swap them in!). And when it comes to added flavor, a handful of roasted, salted cashews works wonders to balance out the tangy sweetness of the fresh pineapple, while also lending a bit of crunch to every bite.

Pineapple and cashews atop sautéed chicken thighs

The real show-stopping element is a hollowed out pineapple that serves as the perfect semi-edible bowl for a big scoop of rice and an even bigger scoop of sticky chicken. Of course the pineapple is totally optional, but if you’re taking this dish from a casual weeknight dinner to a lively weekend dinner party, pineapple boats are a must!

Sticky Pineapple Chicken in hollowed pineapples

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Main Course

Sticky Pineapple Chicken

There’s just something about a meal served inside a pineapple that transports me to somewhere beyond my kitchen table. Hawaii, Bora Bora, Fiji, you name the tropical local, and this Sticky Pineapple Chicken will take your taste buds there. It’s everything you want a takeout-fakeout dish to be—tender chicken tossed in a sweet, tangy, sticky sauce. So saucy that you’ll be tempted to ditch the fork for a spoon so you can scoop up every. last. drop.
Author: Kelly Senyei
4.90 from 88 votes
Two pineapple bowls filled with chicken and white rice
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Print Recipe

Ingredients 

  • 1/2 cup pineapple juice
  • 1/3 cup low sodium soy sauce
  • 1/3 cup low sodium chicken stock
  • 1/3 cup hoisin sauce
  • 1/2 cup brown sugar
  • 1 Tablespoon minced fresh garlic
  • 2 teaspoons cornstarch
  • 1 Tablespoon olive oil
  • 8 boneless, skinless chicken thighs cut into 1-inch cubes
  • 1 cup diced pineapple
  • 1/2 cup roasted, salted cashews (optional)
  • Rice, for serving

Instructions 

  • In a medium saucepan, whisk together the pineapple juice, soy sauce, chicken stock, hoisin sauce, brown sugar, garlic and cornstarch. Bring the mixture to a boil and cook until the mixture has reduced to about 1 cup and is the consistency of thick syrup. Set the sauce aside.
  • Add the olive oil to a large nonstick skillet set over medium-high heat. Add the chicken to the pan and season it with salt and pepper. Cook the chicken, stirring, until it is no longer pink, about 5 minutes. Drain off any liquids then add the sauce to the pan and stir until combined. Add the pineapple and cashews and cook, stirring, for an additional 1 minute.
  • Serve the chicken atop a bed of rice.

Kelly’s Note:

  • For a bit more flair to your presentation, serve the chicken and rice inside a hollowed out pineapple.
  • If you can’t find chicken thighs, you can use 4 medium chicken breasts, however the meat won’t be as tender.

Nutrition

Calories: 513kcal, Carbohydrates: 50g, Protein: 46g, Fat: 13g, Saturated Fat: 2g, Cholesterol: 215mg, Sodium: 1294mg, Potassium: 758mg, Fiber: 1g, Sugar: 40g, Vitamin A: 80IU, Vitamin C: 23.4mg, Calcium: 67mg, Iron: 2.9mg

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Comments

  3. 5 stars
    Tried this tonight with the family. Was a hit and 2.5 yrs old approved as well! Plus it comes together quickly. Had a tough time coring and chopping the pineapple while keeping the skin intact to make the bowl presentation. (Next time you make it, can you do a video or add more pics?) Told the hubs to enjoy it now, that’s the last time I will do the pineapple presentation-lol.
    Had to add 1.5 tsp more of the cornstarch to gain the thickness.
    Will cook this one again!! Thanks

    Reply

  4. 5 stars
    I have made this a few times, and everyone in my family loves it! I think canned pineapple and canned pineapple juice has an awful metallic taste, so I use fresh. I cut up and set aside 1 cup of diced pieces to stir in at the end like the recipe calls for, and I put the rest in a sealable bag and beat it to a pulp with a rolling pin. That’s what I use for the juice in the sauce. I love that the recipe makes a good quantity of sauce, and the cashews bring a nice crunch. Thanks for posting the recipe!

    Reply

  5. 3 stars
    The sauce just did not thicken up at all. Followed the recipe to the letter. It didn’t reduce to anything close to a thick syrup after 40 minutes on a steady boil. Added 1.5 tablespoons of additional cornstarch to the 2 teaspoons from the recipe and got some thickening, but as soon as I added it to the drained chicken, we resumed watery consistency. Not completely sure where the sauce went wrong, but there wasn’t a whole lot of pineapple flavor that came through, probably because of the thinness. Chicken was on par, but 8 thighs made so much for 2 of us, definitely more than 4 servings, so it’ll be nice to have some freezer meals. Any ideas on why the sauce didn’t come together?

    Reply

    1. Hi Sue! Did you bring it to a rolling boil? The cornstarch will thicken it in minutes but it has to be at a rolling boil.

      Reply

  7. 5 stars
    Delicious per recipe. I have made this a few times and have used a whole can of crushed pineapple instead of pineapple juice. Have also used pork with beef broth.

    Reply

  8. 5 stars
    Entire family loves it. From my 4 year old to my 12 year old. I substituted Fish Sauce for Hosin sauce. I did not have a pineapple to serve it in can’t can’t wait to try it!

    Reply

  10. Made this tonight, I did use chicken breast, I cut the breast up and cooked in chicken broth in a pot. I used long grain wild rice, we loved it, tasted amazing and my chicken was still tender

    Reply

  11. Hi Kelly

    Awsome idea serving the sticky Pineapple chicken in the hollowed out Pineapple!!

    Am going to cook this for my girlfriend on Thursday when she returns from abroad!

    Can’t wait for both

    Sounds like it will taste as good as it looks

    I’ll let you know how it went

    Thanks for sharing your recipe

    All the best

    Ross

    Reply

  12. 5 stars
    I enjoyed it. Rather simple dish to cook. I added green onion on top of the chicken. I used can pineapple because the pineapple I had wasn’t ripe enough to eat.

    Reply

  14. 5 stars
    Just made this tonight and it was delicious! Next time I might cut the sugar amount in half though as this was ALMOST on the too sweet side. My only personal tweak was using smoked chicken breast as I’m in Japan and that was an option at our local grocery store and it complimented the sauce amazingly

    Reply

  15. Love the recipes don’t love having to translate them into metric! Could you add a metric button please??? Thank you. DianG

    Reply

    1. Hi DianG! I don’t provide metric conversions for my recipes, as I cannot guarantee they would be 100% accurate without being tested. :) I’m so glad you’ve been enjoying Just a Taste – thank you for your readership!

      Reply

  17. 5 stars
    This is delicious my 2 questions are can it be reheated and can it be made more slimming world friendly?

    Reply

    1. Hi Fiona! Leftovers can be reheated and taste great, and I’m not sure what you mean by “slimming world friendly.”

      Reply

  18. 5 stars
    I made this for my Wife and Son tonight and I served it with my Bacon fried rice. My wife said the meal was restaurant quality and I also added the roasted cashews which was great. The saltiness of the fried rice counter balanced the sweetness of the chicken. I squeezed my own pineapple juice as well. It was a really great meal. Thank You!

    Reply

  19. 5 stars
    Made this today (though haven’t eaten it as I had something else to eat up today). It was so easy, and I have tasted the sauce and it is really yummy. I added onion and pepper when cooking the chicken to make it go further.

    Reply

  20. 5 stars
    I made this last night for me and my boyfriend. I didnt have hoisin sauce so I used Kung Pao sauce instead. It gave it some extra bite! I tried it with chicken breasts and it was really good :)

    Reply

  21. This was amazing!! I love the addition of the cashews. It took the dish to a different level. I am not a huge fan of hoisin sauce, so I was hesitant with making it…but it is good! My picky kids and husband even agreed it was delicious. This will be incorporated into our rotation. Thank you for this recipe!

    Reply

  22. I made this dish last night and it was absolutely delicious. I love that it is a blank slate in a way and you can add other veggies etc, to it if you desire.

    Reply

  23. 5 stars
    I’ve been cooking different dishes for my household for the past few weeks and thought about doing this either this weekend or next week. I can’t wait to make it and enjoy this delicious recipe. Thanks for this wonderful idea!

    Reply

  25. 5 stars
    Delicious! My 22 month old asks for Pineapple Chicken regularly now. (“Pah-apple”, points to her finger where a chicken at a petting zoo bit her finger.) I am not sure if anyone can give a higher compliment.

    My only alteration would be to skip, or very lightly, salt the chicken. The other ingredients add enough salt.

    Reply

  28. 5 stars
    Loved this recipe. I made it with fresh pineapple chunks and added spring onions and sugar snap peas ‘cause I just have to have veggies. Delicious.

    Reply

  29. 5 stars
    Delicious and so easy. I made it with Jasmine rice cooked with coconut water. It gave it a little more of a tropical flair.
    Definitely a keeper that we’ll make again.

    Reply

  30. 5 stars
    This was awesome! The only thing I did differently was cut the brown sugar in half and it was still plenty sweet :) definitely a keeper

    Reply

  31. 5 stars
    Loved this recipe. The second time around, I cut the sauce sugar in half and added a half teaspoon of red pepper flakes to the stir fry. Diced bell pepper and onion enhances the results when one substitutes shrimp for chicken. This sauce is so versatile with a bit of imagination!

    Reply

  32. 5 stars
    This was so good! It is just my hubby and I so I probably could have gotten away with less chicken but now we have some leftovers which is always a win! I added some green onions and sesame seeds on top and did the pineapple boats. What a fun and tasty recipe!

    I think I will add in some broccoli next time just to get a little more veggie time

    Reply

    1. Broccoli would be an excellent addition, Stephanie! I’m thrilled you and your husband enjoyed the recipe :)

      Reply

  33. 5 stars
    Made this tonight and it is phenomenal! Only thing I changed was that I added crushed red pepper flakes to the sauce. It was really easy! The hardest part was cutting up the chicken….and not eating the whole pan! This ones a keeper and is headed to my “Pinterest Hits” board!

    Reply

    1. Hi Nicole – I’ve never tried this recipe in a slow cooker so I can’t say with certainty if it would work. Let me know if you give it a shot!

      Reply

  35. 5 stars
    I remember having this in a Thai restaurant years ago, and I really really loved it. Glad I found this recipe. I can finally make my own version at home. Thank you for sharing this. Can’t wait to try this :)

    Reply

  40. 5 stars
    This recipe was excellent! We cooked this in the wok and added fresh broccoli and carrots on brown rice. Agree that cashews are a must. Sauce is so flavorful. Moisture from the veggies made the sauce more runny but still really good. We will be making this again.

    Reply

  41. I had to make hoisin sauce from scratch because I didn’t have any in the pantry, and I had to make Chinese 5-spice (san star anise) from scratch in order to make the hoisin sauce. These steps made my particular experience more complicated than others’, but the meal was worth the effort! The cashews are a must-add as they bring important texture and crunch. My husband described it as “elevated,” not something you’d get from a take-out place but rather a meal you’d order in a nice sit-down restaurant (although it’s hard to remember what those are right now).

    Reply

  42. 5 stars
    Holy cow!! I made this tonight. Doubled the sauce and added red peppers, onions, and water chestnuts. I cook a lot and this might have been the best weeknight dinner I’ve ever made! WOW! THANK YOU!

    Reply

  43. 5 stars
    This recipe has been a family favorite at my house. I do add water chestnuts to it and its perfect! I think I’m going to try your chicken lo mein recipe tomorrow and I’m sure that one will be a favorite too! Thank you!!

    Reply

    1. I’m so thrilled your family has been enjoying the recipe, Renee! Can’t wait to hear what you think of the lo mein!

      Reply

  45. 5 stars
    Made this tonight with coconut milk rice and it was sooooo delicious. Boyfriend loved it too. Easy to follow

    Reply

  46. I thought “bring to a boil” meant start on highest setting possible. Ha!! Start slower? I was able to save the meal by just using some store bought marinade and thicken with corn starch. Still so good! Loving your recipes – thank you!

    Reply

    2. I figured out the issue, you thought since it said “bring to a boil” it meant the highest setting, what was meant was putting it on “medium” and letting it then come to a boil, but not increasing the heat. I’m glad you actually stated this issue as it saved me from making the same assumption. :)

      Reply

  47. Thanks for the recipe!! The sauce (sugar?) burned as soon as i boiled it so I couldn’t use it…. any thoughts on what i did wrong? It didn’t boil for more than 10 seconds before the smell made it clear that something had burned. Thank you!

    Reply

    1. Hi Cathy! It seems like your pan may have gotten too hot to begin with. Did you start at the recommended heat setting?

      Reply

  49. with the current situation stopping all of us from socializing I’m trying to find recipes that are simple but different. This sounds good to me. I will spice it up a bit with some crushed pepper but everything else will do the same.

    Reply

  50. I’m making this tonight and am using fresh pineapple I cut up yesterday, so unfortunately I don’t have any of the leftover juice. Do you think orange juice or lemonade would be an ok substitute?

    Reply

  52. 5 stars
    This recipe was approved by the whole family. The chicken was so tender! If you are vegetarian/vegan you can easily prepare the recipe using only pineapples and maybe add some bell peppers. Thanks a lot!

    Reply

  53. I’m really looking forward to trying this tonight! I tried Pineapple Chicken for the first time a few weeks ago. A new Chinese Food Restaurant that opened near me, and had it for a special. Today I got a craving for it, but they are close. So I started looking up recipes and this one looks the best. So far I’ve liked every recipe of yours that I’ve tried, and I’m sure this is gonna be the same! Thank you for such amazing recipes!

    Reply

    1. Yay! I’m so thrilled you’ve been enjoying Just a Taste, Billy! Looking forward to hearing your results :)

      Reply

  54. 5 stars
    This is fantastic! Wife and I tried this and added 2 tsp of cayenne pepper – wow. First you get the salty from the soy sauce then the sweet and tangy from the pineapple then comes a smooth warmth from the cayenne. We will have this many times over. Also, we served with brown rice which adds a little texture if you don’t have the cashews.

    Reply

  55. 5 stars
    Love this recipe! I have made it a bunch of times. The recipe can easily be multiplied and adjusted to taste. Made the latest dish with red cabbage and thinly sliced carrots to add different textures and colors. You can swap out sesame seeds for cilantro, too! The family love the different ways I add and subject. Amazing!

    Reply

  56. Trying this tonight! i like heat, so I plan to add that.
    Would you consider a ‘Jump to Recipe’ button? It does get buried in all the text…

    Reply

  57. 5 stars
    Went down a treat! What a great recipe!
    I also didn’t add the sugar & served it with some fresh chopped chilli, it was so delicious… Thank you for sharing… zx

    Reply

  58. 5 stars
    I have made this twice in a week! My 2 and 4 year olds eat it with absolutely no hesitation! This receipe is here to stay! Thank you for making simple yet very tasty recipes!

    Reply

    1. You are so welcome, Nancy! I’m thrilled you and your family have been enjoying the recipe!

      Reply

  59. 5 stars
    Very good! Skimped the sugar and glad I did (and I have a big sweet tooth). I also coated the chicken in cornstarch and I dunno, maybe it kept it tender (I used breasts)?? Didn’t make it crunchy like I hoped but it didn’t need it. Except for the sugar adjustment, SO good. Oh, and I added a shot of sriracha I think it honestly needed. Otherwise a big huge keeper. Thank you!

    Reply

    1. Hi Shane – I’ve never tried freezing this recipe, but my initial thought is that it *should* work. Let me know if you give it a shot!

      Reply

    1. Hi Sarah! I’ve never tried this recipe in a slow cooker so I can’t say with certainty if it would work. Let me know if you give it a shot!

      Reply

  66. 5 stars
    Wonderful recipe! This sauce is to die for. I will use it in many stir fry dishes to come. We did add bell pepper & green onions, and it was superb. Thanks for posting.

    Reply

  67. 5 stars
    This is a very tasty recipe! If you have someone who’s allergic to the nuts but you still want some crunch, substitute diced water chestnuts or some jicama that is in a small- to medium-sized dice. Thanks for a easy meal dish!!

    Reply

  68. 5 stars
    Fantastic! Didn’t have pineapple juice so subbed tamarind concentrate with water, added red bell peppper and scallions, too! Served with Japanese rice. Thought we’d have leftovers but hubby took care of that!

    Reply

  69. Hey Kelly!

    We’ve made this recipe several times before and love it! Any recommendations on making it in the instant pot? We’re getting ready for a new baby and so are looking for any time savings we can get :)

    Reply

    1. So glad you’re enjoying the recipe, Cassie! I haven’t made this in an Instant Pot, but my guess is you could sauté then cover/cook just like you would any other chicken recipe.

      Reply

    1. Hi Megan – I’ve never tried this, but I’ve read you can use equal amounts of ketchup and molasses as a substitute for hoisin sauce. Let me know if you give it a shot!

      Reply

      1. I didn’t have hoisin when I decided to make this. Used sweet chili Thai sauce as a substitute. I also added peppers and onion. It was great. Making for company next week. I have hoisin in the pantry now. Will give it a try. Thanks for the recipe!!

  71. Tried this and didn’t put in sugar or stock, and it was fine, so if you want to reduce the amount of sugar and salt for health reasons you can do it this way. Also added some lightly steamed veggies tossed into the mix and simmered for a little while to infuse the flavours of the soy and hoisin into them. Also replaced chicken with , stir fried hard soy cubes that were stir fried until golden brown with a bit of crunch to make this a vegan.vegetarian friendly dish. Perfect! :)

    Reply

  75. I made the sticky chicken in the pineapple tonight,we loved it and I just added some veggies to the rice and served it with cottage cheese topped with fruit.It was delicious!!!!

    Reply

  82. I’m about to try this right now!!! We are a family of three, and very light eaters… so I’m only using 2 chicken breasts, should I refuse the sauce amounts? Or just not put it all in? Thx!!

    Reply

    1. Hi Julie! You can adjust the ingredient measurements by hovering your cursor over the SERVINGS above and sliding the bar right or left.

      Reply

  83. 5 stars
    I have made this many times for my family of twelve. Always a delight, including the grandchildren, which is sometimes challenging. First try I thought I’d try putting it into the pineapple shell, but as nice as that looks, it was never practical. I usually make it with coconut rice.

    Reply

    1. Hi Kristy – The ingredient list and directions are underneath the last image of this post. :)

      Reply

    1. I’m so thrilled you enjoyed the recipe, Shaylin! And if you happen to be on Instagram, you can share your culinary creations with me by using the hashtag #justatasterecipes :)

      Reply

  88. 5 stars
    The first time I try a new recipe, I make it as written. The next time, I tweak it to make it better. This is my new favorite meal, and it was perfect as is! However, I am wondering if you would happen to have any experience making this in an Instant Pot?

    Reply

    1. Hi Maureen – I’ve never tried this recipe in an Instant Pot so I’m not sure what the results would be. Let me know if you give it a shot!

      Reply

  89. I made this with out the fresh pineapple, I didn’t have any time to get some before dinner time. It was still really yummy.

    Reply

  90. This looks delicious. I’m pescetarian, I’m wondering if shrimp or a specific fish would do well in place of the chicken? Any suggestions?

    Thanks!

    Reply

  91. 5 stars
    I just made this for dinner because I was sick of making the same old chicken dishes. My husband loved it and told me to save the recipe. I followed the recipe as written other than adding some water chestnuts I had on hand. I used chicken breast and it was not tough at all. I will be making this again soon.

    Reply

  92. 5 stars
    Hello!

    I came upon your cooking video on a social network a few weeks ago and thought this looked yummy.

    Then I couldn’t get my mind off it, so this evening, when I realized I forgot the vanilla for a chicken curry, I said what the heck, let’s switch recipe!

    I followed your instructions, and only added an apple that I had already started cutting and replaced the cashews by peanuts because I already had a jar full of blended peanuts and my 8 month old toddler is scared of the noise of the blender :)

    Anyway, the result was gorgeous, the texture was tantalizing, and my husband asked me to keep the recipe for the next time my in-laws would be visiting (which is a huge compliment from him)!

    Thank you so much for sharing your recipe!

    Reply

  94. 5 stars
    This recipe looks AMAZING and I am going to be making it next week in bulk. My question is this – what would be a couple of ideas for side dishes for this recipe other than rice? I am serving it to some folks who do not care for rice and will not eat it. I thank you in advance for any input and I thank you for sharing your recipes!!

    Reply

  96. Does this freeze well? Or can you prepare the sauce some time in advance? I am cooking for a church youth camp and would love to make this (minus the fancy pineapple bowl…too many people to feed!).

    Thanks!

    Reply

    1. Hi Jessica! I’ve never tried freezing this recipe, but my initial thought is that it should work. However, I’d recommend testing it out before your youth camp just to be sure. Would love to hear your results if you give it a shot!

      Reply

  97. 5 stars
    My 12 year old daughter and I made this for dinner tonight, including hollowing out the pineapple for serving! We went really heavy on the black pepper when we seasoned the chicken, because we prefer strongly seasoned foods as opposed to bland (not that this was in any way bland!) The result was incredible! My daughter couldn’t stop raving about it – she says it’s as good or better than Panda Express! The sticky sauce is perfect, the cashews add just the right flavor and texture, and the extra pepper kicked it up just a bit more. Thighs get a bad rap, but they’ve got so much more flavor than the breasts. Definitely a keeper!!

    Reply

    1. Thank you so much for your comment, Randy! I’m thrilled you and your daughter enjoyed making (and eating!) the recipe.

      Reply

  99. 5 stars
    I’ve been looking for a new and exciting recipe for chicken and this one’s a winner! I just made this for dinner and it was delicious! I prepped the chicken last night and cut up breasts thin and soaked them in some pineapple juice with a splash of soy sauce to keep the meat juicy and get them tender – worked great.

    Reply

  101. Way easy and oh so good!! Made it tonight added the pepper flakes as well, very very good!! I even made the pineapple boat for flair!! It make my family smile!!

    BTW…..I made the Carmel Stuffed Chocolate Chip Cookies for desert!! Oh so good as well!! It was a Just A Taste night!! Love your website!!

    Reply

    1. Thank you so much, Trey! I’m SO thrilled you enjoyed the Sticky Pineapple Chicken and the Caramel-Stuffed Chocolate Chip Cookies!

      Reply

  102. 5 stars
    Made it tonight! Felt like I was having Panda Express right in my apartment! Added some red pepper flakes for a little bit of kick. Would definitely make again!

    Reply

  103. Going to try this but confused…Maybe cause Im a guy. Ingredients say Hoisen sauce. Directions say soy sauce. Does it matter because Hoisen sauce is a bit thicker?

    Reply

  109. 5 stars
    This recipe is a keeper, loved the sauce. I added onion and broccoli left everything else the same. I know I will be making this often! Thank you!

    Reply

  110. 5 stars
    This is truly delicious! I also added lots of vegetables but the sauce is divine. Making this for my husband when he gets back from a business trip. Yum.

    Reply

  111. 5 stars
    Hi, your recipe looks so delicious. I followed you on Instagram and like a lot of your photos. Everything just seems so delicious. Thank you for sharing your delicious recipes.

    Reply

  112. 5 stars
    I’ve never made a stir fry recipe I did not severely doctor—until now. OK, I did add some veggies, 1 green pepper, one onion, and two sliced carrots, but the sauce was tasty as is! I usually, at the very least, end up reaching for a bottle of stir fry sauce to salvage the day. Not this time! Very pleased.

    Reply

  113. 5 stars
    Hi There! This recipe has become an instant favourite in my household. Thanks so much for sharing!

    I’m having my vegetarian father over for dinner and would like to make this for the meat eaters but would love to adapt it for him to enjoy as well. Any ideas or suggestions on how to make this meat free?

    Thanks!

    Reply

    1. Thrilled you’re enjoying the recipe, Victoria! Tofu would be a delicious alternative and you could use vegetable stock in place of the chicken stock.

      Reply

      1. 5 stars
        Thanks for suggestion! Unfortunately he’s a picky vegetarian and tofu is a no go *sigh. Do you think cucumbers would hold up well?

    1. Hi Lisa – You can find the nutrition facts by clicking the purple Estimated Nutritional Data button found under the recipe.

      Reply

    1. Hi Crystal! Did you bring it to a boil? The cornstarch has to boil in order for it to work as a thickening agent.

      Reply

    1. Hi Karen! I’ve never tried this recipe without the brown sugar, but you’d definitely need to replace it with some sort of sweet component to balance out the flavors of the dish and ensure the sauce has a nice, thick consistency.

      Reply

  119. 5 stars
    Excellent recipe Kelly! I made it this evening and everyone loved it. Like Stephanie I like spicy food too so I added a green Jalepeno pepper (sliced thinly crosswise) to the mix which gave it a perfect heat level and another attractive color to the presentation. I also reduced the sugar by half – you can always add more later…

    Reply

  121. Has anyone actually made this recipe? If you need the nutritional data, use a recipe program or app that figures it our for you based on the amount of each ingredient.

    I am care about the feedback from people who have made this recipe.

    Reply

  124. I’d love an option to make the chicken a little spicy, without taking from the delicious flavor of the pineapple sauce. Any suggestions?

    Reply

    1. Yes! You can add crushed red pepper flakes to the sauce once it’s finished boiling. I’d start off with either 1/2 teaspoon of 1 teaspoon then taste and add more as needed :)

      Reply

  126. This looks amazing – and just perfect for a summer supper! Love the presentation!

    Reply

  128. My hub isn’t a fan of “plain rice”. Could you suggest a rice that will go along with this dish (and I intend to serve it in the pineapple :-) )

    Reply