Pineapple Ginger Chicken

Pineapple Ginger Chicken!

I recently had this post featured on the allrecipes Instagram and was super excited to have it on there, but also embarrassed with the quality of photos. This was one of my first recipes that I posted on my blog and I took the photos with my iPhone since it was dark and I didn’t have as great of equipment at the time. Nor did I think it mattered all that much since I didn’t even have a real domain name. Who cared?

I care…obviously. Looking at the photo now, it doesn’t represent what I normally do or even how I cook. The recipe itself was a little different as well. I originally made the chicken with a breading and added a lot more pineapple juice making it overly sweet. I opted for a few healthy changes and I love the recipe even more now.


Ingredients for Pineapple Ginger Chicken:

  • coconut oil
  • chicken breasts (cubed)
  • garlic powder
  • paprika
  • ground ginger
  • onion powder
  • pepper
  • salt
  • pineapple

Ingredients for Pineapple Ginger Sauce:

  • coconut oil
  • freshly grated ginger
  • garlic cloves, minced
  • pineapple puree (blend ¼ of your pineapple)
  • soy sauce
  • rice vinegar
  • sesame oil
  • brown sugar​
  • Sriracha
  • salt
  • cornstarch

Ingredients for serving:

  • rice
  • pineapple, cored out (optional)

How to make Pineapple Ginger Chicken:

1. Begin by cooking your rice. Let it boil, steam, and cook while preparing your dish.

2. Heat coconut oil in a large sauté pan over medium-high heat.

3. In a bowl mix your seasonings: garlic powder, paprika, ginger, onion powder, pepper, and salt. Coat the cubed chicken pieces with your seasoning dry rub inside of the bowl. Once your pan is hot, toss in the chicken to cook and brown the meat.

4. While your chicken is cooking prepare your sauce.

5. Start by cutting your pineapple in half lengthwise and scooping out the middle. I like to do this by cutting the inside into squares with a knife. I then scoop out the cubes with a spoon. It will make it easier to toss out the core and keep the pineapple pieces this way.

6. Take about ¼ of the pineapple pieces and toss in a processor or blender to puree. Put the remaining pineapple pieces into the pan with your cooking chicken.

7. Mix all sauce ingredients in a bowl. Once your chicken is cooked through, add your sauce into your pan. Let the sauce simmer and boil for about 5 minutes. Turn heat onto low and let sit for about another 5 minutes until the sauce has thickened.

8. Load up your pineapple boats with rice and your pineapple ginger chicken.

9. Enjoy!

Other Savory Recipes to Try:

halved pineapple
hollowed out pineapple
pineapple ginger chicken
pineapple ginger chicken

Pineapple Ginger Chicken

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Course: Main Course
Cuisine: American
Prep Time: 35 minutes
Cook Time: 25 minutes
Total Time: 1 hour
Servings: 4 servings
Author: Amanda Wilens

Equipment

  • Food processor

Ingredients

Chicken
  • 1 Tbsp coconut oil
  • 1 lb. chicken breasts cubed
  • 1 Tbsp garlic powder
  • 1 Tbsp paprika
  • 2 tsp ground ginger
  • 1 tsp onion powder
  • 1 tsp pepper
  • 1 tsp salt
  • 1 pineapple
Pineapple Ginger Sauce
  • 1/2 tsp coconut oil
  • 2 tsp ginger freshly grated
  • 3 cloves garlic minced
  • 1/4 cup pineapple puree blend about ¼ of your pineapple
  • 1/3 cup soy sauce
  • 3 Tbsp rice vinegar
  • 1 tsp sesame oil
  • 2 Tbsp brown sugar​
  • 2 Tbsp Sriracha or chili paste
  • 1 tsp salt
  • 2 tsp cornstarch
Serve with
  • 2 cups rice
  • pineapple boats cored out (optional)

Instructions

  • Begin by cooking your rice. Let it boil, steam, and cook while preparing your dish.
  • Heat coconut oil in a large sauté pan over medium-high heat.
  • In a bowl mix your seasonings: garlic powder, paprika, ginger, onion powder, pepper, and salt. Coat the cubed chicken pieces with your seasoning dry rub inside of the bowl. Once your pan is hot, toss in the chicken to cook and brown the meat.
  • While your chicken is cooking prepare your sauce.
  • Start by cutting your pineapple in half lengthwise and scooping out the middle. I like to do this by cutting the inside into squares with a knife. I then scoop out the cubes with a spoon. It will make it easier to toss out the core and keep the pineapple pieces this way.
  • Take about ¼ of the pineapple pieces and toss in a processor or blender to puree. Put the remaining pineapple pieces into the pan with your cooking chicken.
  • Mix all sauce ingredients in a bowl. Once your chicken is cooked through, add your sauce into your pan. Let the sauce simmer and boil for about 5 minutes. Turn heat onto low and let sit for about another 5 minutes until the sauce has thickened.
  • Load up your pineapple boats with rice and your pineapple ginger chicken.
  • Enjoy!

Nutrition

Calories: 692kcal | Carbohydrates: 118g | Protein: 35g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 73mg | Sodium: 2388mg | Potassium: 893mg | Fiber: 5g | Sugar: 30g | Vitamin A: 297IU | Vitamin C: 116mg | Calcium: 74mg | Iron: 3mg
Tried this recipe?Mention @amanda.wilens or tag #amandawilensmakes