This Spicy Pineapple Chicken is a one-pan dish that is loaded with sweet & spicy flavor. Tender chicken, crisp peppers and juicy pineapple are cooked in a perfect asian inspired sauce. Serve over rice (or cauliflower rice) for a delicious healthy meal that packs a punch!
*Originally published 2018; recipe & post updated 12/2020
What You Need:
- Chicken Thighs - I always get mine from ButcherBox
- Coconut Aminos - this is a Whole30 compliant alternative to soy sauce. If not doing a round, you can use Tamari (gluten free soy sauce) as well
- Pineapple Juice & Chunks
- Hot Sauce - use Frank's for Whole30 or sriracha if not doing a round
- Lime Juice
- Garlic
- Ginger
- Pepper Flakes
- Jalapeno
- Bell Peppers
- Arrowroot Flour - this is a Whole30 compliant thickener. Can also use cornstarch if not doing a round.
This recipe is a favorite in our home. When I am craving takeout, this is the dish I make. It is so delicious and comforting but made with healthier ingredients. I love that healthy food doesn't have to be boring, this Spicy Pineapple Chicken will not disappoint!
Let's Cook:
- Make the sauce by adding the coconut aminos, pineapple juice, lime juice, hot sauce, garlic, ginger and pepper flakes to a bowl. Whisk to combine.
- Use sharp kitchen shears to cube your chicken thighs. Season with some salt and pepper. Heat avocado oil in a large skillet over medium/high heat. Brown the chicken for 4-5 minutes and then set aside.
- Reduce heat to medium and add a little more oil. Then add the bell peppers, red onion and jalapeño. Sauté for 3 minutes. Then the chicken gets added back in with the drained pineapple. Cook for 3 minutes.
- Pour the sauce into the skillet. Make a slurry of arrowroot starch and water and add to the skillet. Bring sauce to a boil and reduce to a simmer. Simmer until sauce thickens and chicken is cooked through.
- When done, serve over cauliflower rice (for Whole30) or regular rice (not Whole30) and top with fresh green onions.
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Instant Pot Indian Butter Chicken
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Spicy Pineapple Chicken
This Spicy Pineapple Chicken is a one-pan dish that is loaded with sweet & spicy flavor. Tender chicken, crisp peppers and juicy pineapple are cooked in a perfect asian inspired sauce.
Ingredients
- 2 lbs Chicken Thighs cubed
- 2 cloves Garlic minced
- 1 Tbls Fresh Ginger grated
- ¾ cup Coconut Aminos
- 2 Tbls Hot Sauce
- ½ cup Pineapple Juice
- ½ tsp Crushed Red Pepper Flakes
- 2 Tbls Avocado Oil or olive oil
- ½ Red Onion cut into chunks
- 2 Jalapeños sliced
- 1 14.5 Can Pineapple Chunks drained
- 1 tsp Salt
- 1 Lime
- 2 Tbls Green Onion
- 1 Red Bell Pepper
- 1 Green Bell Pepper
- 1 Tbls Arrowroot Starch
- 1 Tbls Water
Instructions
- Drain the pineapple reserving ½ cup of the juiceMake the sauce by adding the coconut aminos, pineapple juice, lime juice, hot sauce, garlic, ginger and pepper flakes to a bowl. Whisk to combine.
- Use sharp kitchen shears to cube your chicken thighs. Season with some salt and pepper. Heat avocado oil in a large skillet over medium/high heat. Brown the chicken for 4-5 minutes and then set aside.
- Reduce heat to medium and add a little more oil. Then add the bell peppers, red onion and jalapeño. Sauté for 3 minutes. Then the chicken gets added back in with the drained pineapple. Cook for 3 minutes.
- Pour the sauce into the skillet. Whisk together arrowroot starch and water and add to the skillet. Bring sauce to a boil and reduce to a simmer. Simmer until sauce thickens and chicken is cooked through.
- When done, serve over cauliflower rice (for Whole30) or regular rice (not Whole30) and top with fresh green onions.
Video
Nutrition
Calories: 414kcalCarbohydrates: 15gProtein: 25gFat: 30gSaturated Fat: 7gCholesterol: 148mgSodium: 1318mgPotassium: 456mgFiber: 2gSugar: 4gVitamin A: 932IUVitamin C: 57mgCalcium: 24mgIron: 1mg
Tried this recipe?Mention @thebetteredblondie
Is the old version of this recipe available anywhere? I’ve made it in the past & loved it, but it didn’t have the peppers and I believe there were maybe a couple of other changes?
Hi Jessica! Yes, the main difference is the peppers. The sauce in this version was used as a marinade before. The flavor is more developed with the sauce and tastes very similar to the old version. I hope you will try it, I think you will enjoy it!
I just made this recipe for the first time tonight. It was so amazing! I am finishing up Whole 30 in a few days and so bored with my current recipes so I thought I would give this a try. Absolutely delicious! Very simple to make and it came together quickly. I am not a huge fan of spicy foods so I only used 1 jalapeno and cut back the hot sauce and chili flakes and it was perfect! This will be a regular meal in our house.
What is the serving size?
This recipe is amazing! I never comment on recipes but this was sooooo good! feels like indulging somehow
I absolutely love this recipe! Has anyone tried to freeze it? I’m trying to do some batch cooking, but am not confident in what I can freeze
The ingredients says 1 lime... but the directions call for lime juice. How much lime juice are we supposed to use? Is it 2 tablespoons/an ounce or two?
Hi Mary, it is the juice of one lime
Hi there. I loved the original version and was wondering if you have that posted somewhere? I reference it a lot! I should have it memorized by now!
Hey Amanda, I wrote out how I changed the recipe in the post so that people can still make it the old way. The sauce is the same, just use it as a marinade and leave out the bell peppers. I hope that helps!
Added carrots and celery to bulk up the veggies and added some chopped peanuts and cilantro on top. But really, the true gem here is the sauce!
Served for family and everyone loved it. Husband says it’s a must to do again!
Thank you
Love that you added in more veggies and so glad you enjoyed it!
This is the first recipe that I made. I stumbled across you on Instagram and this just looked delish. IT SO WAS. Totally satisfied my chinese good cravings and hubby...who can pick out all the healthy swaps I do (aka coconut aminos for soy sauce etc) ..... LOVED IT....so double win! Perfectly sweet, a little spice....so nice 🙂
This is one of my favorites, I’ve made your recipe many times and I always love it!!
So glad to hear this Amanda, thank you for sharing!
Would this recipe work with chicken breast instead of thighs?
Yes, you can use cubed breasts instead and it will still be delicious!
Tried this earlier and loved it. Making it again! Delicious!
I am so glad to hear this Jessica, thank you for sharing!
I changed this to an Instant Pot recipe by setting to sauté and adding the onion and chopped jalapeños. I took the marinated chicken from the fridge and added to the pot. I popped the lid on and pressure cooked for 7 minutes. After releasing the air, I added the pineapple chunks, salt and lime. Cooked on sauté once again for a few minutes before serving over rice with broccoli (I’m not following paleo diet!) Great recipe!
So glad to hear you enjoyed it Jen and I love that you made it an IP dish!
I received feedback that this is one of the best dishes I have EVER made!! And it was easy to make and easy clean up! Thank you! Will definitely be making again!
Thank you for sharing Madi, so happy to hear that 🙂
I love this recipe so much! It was super easy to make took me no time at all, tasted amazing! I served mine with cauliflower rice and I feel really good about eating something that tasted good that I know was good for me! Thank you for all your hard work and these amazing recipes that you perfect!
Thank you for sharing Jesseca, I am so glad that you enjoyed it!
Such a yummy and easy recipe! Very clean and my whole family loved!!!! I will definitely make again soon!
So glad to hear this Allyson!
Hi, is the calorie count per serving or 387 is for the 6 servings?
Hi Chelsea, that is for one serving