Forget boring chicken dinners! When sweet, juicy pineapple meets tender chicken, magic happens in your kitchen. These 18 irresistible recipes transform simple ingredients into tropical-inspired meals your family will love. From quick weeknight stir-fries to slow-cooked comfort food, get ready to discover your new favorite dish. Let’s dive into these sweet and savory creations that make dinner exciting again!
Honey Pineapple Chicken Stir Fry
Ditch the takeout menus—this honey pineapple chicken stir fry brings tropical vibes to your weeknight in under 30 minutes. Sweet meets savory in a glossy sauce that clings to every bite. Trust me, your skillet’s about to become your new favorite restaurant.
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces (thighs stay juicier than breast, but use what you love!)
- 2 tbsp soy sauce (I use reduced-sodium to control saltiness)
- 3 tbsp honey
- 1 cup fresh pineapple chunks (canned works in a pinch, but fresh gives brighter flavor)
- 1 red bell pepper, sliced into thin strips
- 1 small yellow onion, thinly sliced
- 2 cloves garlic, minced (fresh only—jarred just doesn’t hit the same)
- 1 tbsp olive oil
- 1 tsp grated ginger (keep a knob in the freezer for easy grating)
- 1 tbsp cornstarch mixed with 2 tbsp cold water (my trick for a clingy sauce)
- Cooked white rice, for serving (jasmine rice soaks up the sauce perfectly)
Instructions
- Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat until shimmering.
- Add chicken pieces in a single layer and cook for 5–7 minutes, flipping once, until golden brown and cooked through.
- Transfer chicken to a clean plate using tongs—this prevents overcooking while you build the sauce.
- Add sliced onion and bell pepper to the same skillet and stir-fry for 4 minutes until slightly softened but still crisp.
- Toss in minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant (don’t let it burn!).
- Pour in soy sauce and honey, scraping up any browned bits from the bottom of the pan.
- Add pineapple chunks and stir to coat, cooking for 2 minutes until pineapple releases its juices.
- Whisk the cornstarch slurry again and drizzle it into the skillet, stirring continuously.
- Return cooked chicken to the skillet and simmer for 2–3 minutes until sauce thickens and coats the chicken evenly.
- Remove from heat and serve immediately over steamed rice.
Now dig into that sticky-sweet glaze hugging tender chicken and vibrant veggies. Nothing beats the juicy burst of pineapple against the savory soy-honey base. Try scooping it over coconut rice or stuffing it into warm tortillas for a fun twist—leftovers (if any) taste even better the next day.
Grilled Pineapple Teriyaki Chicken Skewers
Unexpectedly delicious and ridiculously easy—these grilled pineapple teriyaki chicken skewers will become your new summer obsession. Fire up the grill and get ready for sweet, savory perfection in every bite.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs (I always go for thighs—they stay juicier on the grill)
– 1 fresh pineapple, peeled and cut into 1-inch chunks (the riper, the sweeter!)
– 1/2 cup soy sauce (low-sodium is my preference for better control)
– 1/4 cup brown sugar, packed
– 2 tbsp rice vinegar
– 2 cloves garlic, minced (fresh is non-negotiable here)
– 1 tsp grated ginger
– 1 tbsp cornstarch
– 2 tbsp water
– 1 red bell pepper, cut into 1-inch pieces (adds great color and crunch)
– 1 tbsp vegetable oil (for brushing—helps prevent sticking)
– 8-10 wooden skewers, soaked in water for 30 minutes
Instructions
1. Soak 8-10 wooden skewers in water for 30 minutes to prevent burning.
2. Cut 1.5 lbs boneless, skinless chicken thighs into 1-inch cubes.
3. Peel and cut 1 fresh pineapple into 1-inch chunks.
4. Cut 1 red bell pepper into 1-inch pieces.
5. In a small saucepan, combine 1/2 cup soy sauce, 1/4 cup brown sugar, 2 tbsp rice vinegar, 2 minced garlic cloves, and 1 tsp grated ginger.
6. Bring the sauce mixture to a simmer over medium heat, stirring constantly.
7. In a separate small bowl, whisk together 1 tbsp cornstarch and 2 tbsp water until smooth.
8. Slowly whisk the cornstarch mixture into the simmering sauce.
9. Cook the sauce for 2-3 minutes until thickened, then remove from heat.
10. Thread chicken, pineapple, and bell pepper pieces alternately onto soaked skewers.
11. Brush the assembled skewers lightly with 1 tbsp vegetable oil.
12. Preheat your grill to medium-high heat (400°F).
13. Place skewers on the hot grill and cook for 4-5 minutes.
14. Flip the skewers and brush generously with teriyaki sauce.
15. Grill for another 4-5 minutes until chicken reaches 165°F internally.
16. Brush with remaining sauce during the last minute of cooking.
17. Remove skewers from grill and let rest for 3 minutes.
Definitely serve these immediately while the pineapple is still warm and caramelized. The sweet pineapple juices mingle perfectly with the savory teriyaki glaze, creating that irresistible sticky-sweet coating. I love serving these over coconut rice with extra sauce for dipping—the tropical vibes are unreal.
Pineapple Coconut Chicken Curry
Melt into tropical vibes with this weeknight wonder. Whip together juicy pineapple and creamy coconut in under 30 minutes. Ditch the takeout menu—your new favorite curry is here.
Ingredients
– 1.5 lbs boneless chicken thighs, chopped (I prefer thighs for extra juiciness)
– 1 tbsp coconut oil (the unrefined kind for maximum tropical aroma)
– 1 yellow onion, diced (sweet onions work magic here)
– 3 garlic cloves, minced (fresh only—no jarred stuff)
– 1 tbsp fresh ginger, grated (keep the peel on while grating)
– 2 tbsp yellow curry powder (toast yours first if it’s been sitting)
– 1 (13.5 oz) can full-fat coconut milk (shake it well before opening)
– 1.5 cups fresh pineapple chunks (frozen works in a pinch)
– 1 red bell pepper, sliced (for a pop of color and crunch)
– 1 tbsp fish sauce (don’t skip—it’s the secret umami booster)
– 1 tbsp lime juice (squeeze it fresh right at the end)
– 1/4 cup cilantro, chopped (stems and all for extra flavor)
– Cooked jasmine rice, for serving (my go-to for soaking up every drop)
Instructions
1. Heat 1 tbsp coconut oil in a large skillet over medium-high heat until shimmering.
2. Add chopped chicken thighs and cook for 5–6 minutes, turning once, until golden brown on both sides.
3. Transfer chicken to a clean plate using tongs—it will finish cooking later.
4. Reduce heat to medium and add diced onion to the same skillet.
5. Sauté onion for 4 minutes, stirring frequently, until translucent.
6. Add minced garlic and grated ginger, cooking for 1 minute until fragrant.
7. Sprinkle 2 tbsp yellow curry powder over the onion mixture and stir for 30 seconds to toast the spices.
8. Pour in the entire can of coconut milk, scraping the bottom of the skillet to lift any browned bits.
9. Return the chicken and any accumulated juices to the skillet.
10. Add pineapple chunks and sliced red bell pepper, stirring to combine.
11. Bring the curry to a gentle simmer, then reduce heat to low.
12. Cover and cook for 12 minutes, stirring once halfway through.
13. Uncover and stir in 1 tbsp fish sauce and 1 tbsp fresh lime juice.
14. Remove from heat and fold in chopped cilantro.
15. Serve immediately over steamed jasmine rice.
You’ll love the creamy coconut broth hugging tender chicken and sweet pineapple. Yellow curry powder brings warmth without overwhelming heat. Try scooping it with crispy roti or stuffing it into lettuce wraps for a fun twist.
Baked Pineapple BBQ Chicken Thighs
Need a dinner that basically cooks itself while you scroll? These baked pineapple BBQ chicken thighs deliver sticky-sweet perfection with minimal effort. No fancy techniques required—just dump, bake, and devour.
Ingredients
- 8 bone-in, skin-on chicken thighs (trust me, the skin gets perfectly crispy)
- 1 cup of your favorite BBQ sauce (I’m loyal to Sweet Baby Ray’s)
- 1 cup crushed pineapple, undrained (the juice is key for the marinade)
- 2 tbsp olive oil (extra virgin is my pantry staple)
- 1 tsp garlic powder (fresh minced works too if you’re feeling fancy)
- 1/2 tsp smoked paprika (this adds that subtle smokiness)
- 1/2 tsp black pepper (freshly cracked for maximum flavor)
Instructions
- Preheat your oven to 375°F and grab a 9×13 inch baking dish.
- Pat the chicken thighs completely dry with paper towels—this ensures crispy skin.
- Whisk together BBQ sauce, crushed pineapple with its juice, olive oil, garlic powder, smoked paprika, and black pepper in a medium bowl.
- Arrange chicken thighs skin-side up in the baking dish, leaving space between each piece.
- Pour the pineapple BBQ sauce mixture evenly over the chicken, making sure each thigh is coated.
- Bake uncovered for 45 minutes at 375°F until the internal temperature reaches 165°F.
- Switch your oven to broil on high and cook for 2-3 more minutes until the edges caramelize and bubble.
- Let the chicken rest for 5 minutes before serving—this keeps the juices locked in.
Keep those leftovers—the pineapple makes the chicken even more tender the next day. The sticky glaze caramelizes into a sweet-savory crust while the meat stays incredibly juicy. Knock out a quick coconut rice to soak up that extra sauce, or shred it over nachos for game day vibes.
Pineapple Jalapeño Chicken Tacos
Jazz up your taco Tuesday with these sweet-spicy pineapple jalapeño chicken tacos. They’re the perfect balance of tropical sweetness and fiery kick that’ll make your taste buds dance. Get ready for the most flavorful 30-minute meal of your life.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs (they stay juicier than breasts)
– 8 small corn tortillas (I always warm extra because someone always wants seconds)
– 1 cup fresh pineapple chunks (canned works, but fresh gives better texture)
– 2 medium jalapeños, sliced thin (remove seeds if you’re spice-shy)
– 1/4 cup chopped fresh cilantro (don’t skip this – it makes the dish pop)
– 1/2 red onion, thinly sliced
– 2 tbsp olive oil (extra virgin is my kitchen staple)
– 1 lime, cut into wedges
– 1 tsp chili powder
– 1/2 tsp garlic powder
– 1/2 tsp cumin
– Salt to coat both sides of chicken
Instructions
1. Pat chicken thighs completely dry with paper towels – this ensures perfect browning.
2. Season both sides of chicken with salt, chili powder, garlic powder, and cumin.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers.
4. Place chicken in skillet and cook for 6 minutes without moving to develop a golden crust.
5. Flip chicken and cook for another 6 minutes until internal temperature reaches 165°F.
6. Remove chicken from skillet and let rest on cutting board for 5 minutes – this keeps juices locked in.
7. While chicken rests, warm tortillas in a dry skillet for 30 seconds per side until pliable.
8. Dice cooked chicken into bite-sized pieces.
9. Fill each warm tortilla with chicken, pineapple chunks, jalapeño slices, red onion, and cilantro.
10. Squeeze fresh lime juice over each taco right before serving.
Bright, bold flavors explode with every bite – the juicy pineapple cools the jalapeño heat while the tender chicken soaks up all the spices. Serve these immediately with extra lime wedges for squeezing, and watch them disappear faster than you can say “taco time.” The contrasting textures of crispy-edged chicken against soft tortillas make this an instant crowd-pleaser.
Slow Cooker Pineapple Soy Chicken
Craving something tropical and effortless? This slow cooker pineapple soy chicken transforms basic ingredients into a sweet-savory masterpiece. Combine everything in your crockpot and let the magic happen while you tackle your day.
Ingredients
– 2 lbs boneless, skinless chicken thighs (they stay juicier than breasts in the slow cooker)
– 1 cup pineapple juice (I use the canned pineapple juice—no shame in the convenience game)
– 1/2 cup low-sodium soy sauce (trust me, regular soy sauce makes it too salty)
– 1/4 cup brown sugar, packed (dark brown sugar adds deeper molasses notes)
– 3 garlic cloves, minced (fresh garlic only—the jarred stuff just doesn’t hit the same)
– 1 tbsp grated fresh ginger (I keep a knob in the freezer and grate it frozen—zero mess)
– 1 tsp sesame oil (toasted sesame oil is non-negotiable for that nutty aroma)
– 1/2 tsp red pepper flakes (adjust if you’re sensitive to heat, but a little kick balances the sweetness)
– 1 (20 oz) can pineapple chunks, drained (reserve the juice for the sauce—zero waste!)
– 2 tbsp cornstarch
– 2 tbsp cold water
– Sliced green onions and sesame seeds for garnish (these aren’t just pretty—they add fresh crunch)
Instructions
1. Place 2 lbs boneless, skinless chicken thighs in the bottom of your slow cooker.
2. In a medium bowl, whisk together 1 cup pineapple juice, 1/2 cup low-sodium soy sauce, 1/4 cup packed brown sugar, 3 minced garlic cloves, 1 tbsp grated fresh ginger, 1 tsp sesame oil, and 1/2 tsp red pepper flakes until the sugar dissolves completely.
3. Pour the sauce mixture evenly over the chicken in the slow cooker.
4. Cover and cook on LOW for 6 hours or on HIGH for 3 hours—the chicken should shred easily with a fork when done.
5. Remove the chicken from the slow cooker and shred it using two forks.
6. In a small bowl, make a slurry by whisking 2 tbsp cornstarch with 2 tbsp cold water until smooth.
7. Stir the slurry into the sauce remaining in the slow cooker.
8. Add the drained pineapple chunks and shredded chicken back to the slow cooker, stirring to coat.
9. Cover and cook on HIGH for 20–30 minutes, until the sauce has thickened noticeably.
10. Garnish with sliced green onions and sesame seeds before serving.
Fork-tender chicken soaks up the tangy pineapple and savory soy glaze. Serve it over fluffy jasmine rice to catch every drop of sauce, or stuff it into warm tortillas for a tropical twist on tacos. Leftovers? They’re even better the next day—the flavors meld into something truly addictive.
Pineapple Ginger Chicken Lettuce Wraps
Let’s skip the boring intros—this pineapple ginger chicken situation is about to become your new weeknight obsession. Load up crisp lettuce cups with sweet-spicy chicken, and get ready for flavor fireworks.
Ingredients
– 1 lb ground chicken (I like 93% lean for juiciness)
– 1 tbsp avocado oil (my high-heat hero)
– 1 cup fresh pineapple, diced small (trust me, fresh beats canned)
– 2 tbsp fresh ginger, minced (peel it with a spoon—game changer)
– 3 garlic cloves, finely chopped
– ¼ cup low-sodium soy sauce
– 1 tbsp rice vinegar
– 1 tsp sriracha (add more if you’re brave)
– 8 large butter lettuce leaves (the cup-shaped ones hold everything perfectly)
– 2 green onions, thinly sliced
– 1 tbsp sesame seeds
Instructions
1. Heat avocado oil in a large skillet over medium-high heat until it shimmers.
2. Add ground chicken and break it apart with a spatula—cook for 5 minutes until no pink remains.
3. Stir in minced ginger and chopped garlic, cooking for 1 minute until fragrant (don’t let the garlic burn!).
4. Pour in soy sauce, rice vinegar, and sriracha, scraping any browned bits from the pan.
5. Add diced pineapple and cook for 3 minutes until it softens slightly and glazes the chicken.
6. Remove skillet from heat and let filling cool for 2 minutes—this prevents soggy lettuce.
7. Rinse butter lettuce leaves and pat completely dry with paper towels.
8. Spoon ¼ cup of chicken mixture into each lettuce leaf.
9. Top with sliced green onions and a sprinkle of sesame seeds.
Here’s the magic: that juicy pineapple pops against the spicy ginger, while the cool lettuce crunch keeps every bite fresh. Serve these straight from the skillet for a DIY dinner party, or pack them for a next-level lunch that won’t wilt.
Spicy Pineapple Chicken Fried Rice
Just when you thought fried rice couldn’t get better—enter this spicy pineapple chicken situation. Juicy chunks, fiery kick, and sweet caramelized pineapple transform your basic rice bowl into a flavor explosion that’ll have everyone begging for seconds.
Ingredients
– 2 cups cold cooked jasmine rice (day-old works best for that perfect texture)
– 1 lb chicken breast, diced into ½-inch cubes (I prefer smaller pieces for quicker cooking)
– 1 cup fresh pineapple chunks (trust me, fresh beats canned every time)
– 2 large eggs, whisked (room temp eggs scramble more evenly)
– 3 tbsp vegetable oil (my go-to for high-heat frying)
– 2 tbsp soy sauce (I always use low-sodium to control saltiness)
– 1 tbsp sriracha (adjust this if you’re sensitive to heat)
– 3 cloves garlic, minced (freshly minced makes all the difference)
– ½ cup frozen peas (no need to thaw—they cook perfectly in the pan)
– 2 green onions, sliced (save the green parts for garnish)
– 1 tsp toasted sesame oil (this finishing oil is non-negotiable for aroma)
Instructions
1. Heat a large skillet or wok over medium-high heat until a drop of water sizzles immediately.
2. Add 1 tablespoon vegetable oil and swirl to coat the entire cooking surface.
3. Add diced chicken breast and cook for 4-5 minutes, stirring occasionally, until all pieces turn opaque white.
4. Push chicken to one side of the skillet and pour whisked eggs into the empty space.
5. Scramble eggs for 1-2 minutes until fully set but still moist, then mix with chicken.
6. Transfer chicken-egg mixture to a clean plate and set aside.
7. Add remaining 2 tablespoons vegetable oil to the same skillet.
8. Add minced garlic and cook for 30 seconds until fragrant but not browned.
9. Add cold cooked rice and break up any clumps with your spatula.
10. Cook rice for 3-4 minutes, stirring constantly, until grains are separated and slightly toasted.
11. Add frozen peas and pineapple chunks, stirring to distribute evenly throughout the rice.
12. Return chicken-egg mixture to the skillet and combine all ingredients thoroughly.
13. Pour soy sauce and sriracha over the rice mixture, stirring continuously for 2 minutes until fully incorporated.
14. Remove skillet from heat and drizzle toasted sesame oil over the finished dish.
15. Garnish with sliced green onions and serve immediately. What makes this dish unforgettable is the contrasting textures—crisp-tender pineapple against fluffy rice and juicy chicken. The sweet-spicy balance hits every taste bud, while the sesame oil finish adds that restaurant-quality aroma. Weeknight dinner just got upgraded to something you’ll actually crave tomorrow.
Pineapple Mango Chicken Salad
Zesty pineapple and mango transform basic chicken salad into a tropical escape. Grab your bowl—this vibrant mix brings sunshine to any lunch table. Bold flavors meet creamy texture in under 20 minutes.
Ingredients
– 2 cups cooked chicken, shredded (I use rotisserie for maximum flavor and ease)
– 1 cup fresh pineapple, diced small (ripe pineapple gives the best sweetness)
– 1 cup fresh mango, diced (chilled mango adds refreshing contrast)
– 1/2 cup plain Greek yogurt (full-fat creates the creamiest base)
– 1/4 cup mayonnaise (I prefer Duke’s for its tangy kick)
– 1 tbsp fresh lime juice (squeeze it right before mixing for maximum zing)
– 1/4 cup red onion, finely chopped (soak in ice water for 5 minutes to mellow the bite)
– 1/4 cup cilantro, chopped (pack it lightly for herbaceous freshness)
– 1/2 tsp salt (fine sea salt distributes evenly)
– 1/4 tsp black pepper, freshly ground
Instructions
1. Place shredded chicken in a large mixing bowl.
2. Add diced pineapple and mango to the bowl.
3. In a separate small bowl, combine Greek yogurt, mayonnaise, and fresh lime juice.
4. Whisk the yogurt mixture vigorously for 30 seconds until completely smooth.
5. Pour the dressing over the chicken and fruit in the large bowl.
6. Add finely chopped red onion and chopped cilantro.
7. Sprinkle salt and freshly ground black pepper evenly over the mixture.
8. Use a spatula to fold all ingredients together for 1-2 minutes until fully coated.
9. Taste and adjust seasoning if needed—the flavors should be bright and balanced.
10. Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes to let flavors meld.
11. Serve chilled straight from the refrigerator.
Velvety yogurt clings to juicy mango chunks while pineapple bits pop with sweetness. The creamy dressing soaks into every shred of chicken, creating a texture that’s both substantial and refreshing. Stuff it into lettuce cups for a low-carb lunch or pile it high on toasted sourdough—either way, it’s pure tropical bliss.
Pineapple Chipotle Chicken Quesadillas
Craving something that smashes sweet, smoky, and cheesy into one epic handheld? These pineapple chipotle chicken quesadillas are your new weeknight hero—ready in minutes and packed with flavor that’ll make you forget all about boring dinners.
Ingredients
– 1 lb boneless, skinless chicken breasts (I always go for thin-cut to speed up cooking)
– 1 tbsp olive oil (extra virgin is my kitchen staple for that fruity kick)
– 1 tsp chipotle powder (adjust if you’re sensitive to heat—it’s got a kick!)
– 1/2 tsp garlic powder
– 1/2 tsp salt
– 1 cup diced fresh pineapple (canned works in a pinch, but fresh adds a brighter zing)
– 1 cup shredded Monterey Jack cheese (the melty, mild kind that holds everything together)
– 4 medium flour tortillas (I like the burrito-size for maximum filling)
– 1/4 cup chopped fresh cilantro (don’t skip this—it adds a fresh pop at the end)
Instructions
1. Pat the chicken breasts dry with paper towels to ensure a good sear.
2. Rub the chicken evenly with olive oil, chipotle powder, garlic powder, and salt.
3. Heat a large skillet over medium-high heat until a drop of water sizzles on contact.
4. Cook the chicken for 6-7 minutes per side, until the internal temperature reaches 165°F on a meat thermometer.
5. Transfer the chicken to a cutting board and let it rest for 3 minutes to keep it juicy.
6. Dice the chicken into 1/2-inch pieces while warm.
7. Wipe the skillet clean with a paper towel and return it to medium heat.
8. Place one tortilla in the skillet and sprinkle 1/4 cup of cheese evenly over half of it.
9. Top the cheese with 1/4 of the diced chicken, 1/4 cup of pineapple, and 1 tablespoon of cilantro.
10. Fold the tortilla over the filling and press down gently with a spatula.
11. Cook for 2-3 minutes per side, until the tortilla is golden brown and the cheese is fully melted.
12. Repeat steps 8-11 with the remaining tortillas and filling.
13. Slice each quesadilla into wedges and serve immediately. Get that crispy, gooey texture while it’s hot—the contrast between the smoky chicken and sweet pineapple is unreal. Great for dipping in cool sour cream or slicing into strips for game-day snacks.
Pineapple Hoisin Chicken Noodle Bowl
Melt into this sweet-savory noodle bowl that’s faster than your next scroll. Grab your wok—this 20-minute wonder brings sticky pineapple hoisin chicken to life over slurpable noodles. Seriously, your weeknight dinner game just leveled up.
Ingredients
– 1 lb boneless, skinless chicken thighs, cubed (they stay juicier than breasts!)
– 8 oz rice noodles, the thin kind that soak up sauce beautifully
– 1 cup fresh pineapple chunks (canned works, but fresh adds a brighter zing)
– ¼ cup hoisin sauce, my favorite thick & glossy brand
– 2 tbsp soy sauce, low-sodium to control saltiness
– 1 tbsp rice vinegar, for that essential tangy kick
– 2 cloves garlic, minced (fresh only—jarred just doesn’t hit the same)
– 1 tbsp neutral oil, like avocado oil for high-heat searing
– 2 green onions, sliced, saving the green tops for garnish
– 1 tsp sesame seeds, toasted if you’re feeling fancy
Instructions
1. Bring a medium pot of water to a rolling boil over high heat.
2. Add rice noodles and cook for exactly 4 minutes until tender but still chewy.
3. Drain noodles immediately and rinse under cold water to stop cooking—this prevents mushiness.
4. Heat 1 tbsp avocado oil in a large wok or skillet over medium-high heat until shimmering.
5. Add cubed chicken thighs and cook for 5–6 minutes, stirring occasionally, until golden brown and cooked through.
6. Stir in minced garlic and cook for 30 seconds until fragrant but not burnt.
7. Pour in ¼ cup hoisin sauce, 2 tbsp soy sauce, and 1 tbsp rice vinegar, stirring to coat chicken evenly.
8. Add 1 cup pineapple chunks and cook for 2 minutes until pineapple is warmed and sauce thickens slightly.
9. Toss in drained noodles and sliced white parts of green onions, stirring for 1 minute to combine fully.
10. Remove from heat and garnish with green onion tops and 1 tsp sesame seeds.
Creamy hoisin clings to every noodle, while pineapple bursts with juicy sweetness against savory chicken. Serve it straight from the wok for maximum drama, or pack it cold for a next-day lunch that somehow tastes even better.
Pineapple Rum Glazed Chicken Wings
Unleash your inner tropical chef with these sticky-sweet pineapple rum glazed wings. They’re the ultimate game-day upgrade—charred, glossy, and packed with flavor that’ll have everyone asking for the recipe. Trust me, these disappear fast.
Ingredients
– 2 lbs chicken wings, split (I always pat them dry first for extra crispiness)
– 1 cup pineapple juice (go for the good stuff—not from concentrate)
– 1/2 cup dark rum (spiced rum adds a nice kick if you have it)
– 1/4 cup soy sauce (low-sodium is my preference to control saltiness)
– 1/4 cup brown sugar, packed
– 2 tbsp apple cider vinegar
– 2 cloves garlic, minced (fresh only—no jarred stuff here)
– 1 tbsp grated ginger
– 1/2 tsp red pepper flakes (adjust if you like more heat)
– 2 tbsp cornstarch mixed with 2 tbsp cold water (this slurry makes the glaze thicken perfectly)
– 1 tbsp vegetable oil
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken wings completely dry with paper towels—this is key for crispy skin.
3. Toss the wings with vegetable oil, salt, and black pepper in a large bowl until evenly coated.
4. Arrange the wings in a single layer on the prepared baking sheet, making sure they aren’t touching.
5. Bake for 40–45 minutes, flipping halfway through, until the wings are golden and internal temperature reaches 165°F.
6. While the wings bake, combine pineapple juice, dark rum, soy sauce, brown sugar, apple cider vinegar, minced garlic, grated ginger, and red pepper flakes in a saucepan.
7. Bring the mixture to a boil over medium-high heat, then reduce to a simmer for 10 minutes, stirring occasionally.
8. Whisk in the cornstarch slurry and cook for 2–3 more minutes until the glaze thickens—it should coat the back of a spoon. Tip: Don’t walk away here; it thickens fast!
9. Remove the baked wings from the oven and transfer them to a large bowl.
10. Pour half of the warm glaze over the wings and toss gently to coat evenly.
11. Return the glazed wings to the baking sheet and broil on high for 2–3 minutes until caramelized and slightly charred at the edges. Watch closely to avoid burning.
12. Serve the wings immediately with the remaining glaze for dipping.
Fresh from the broiler, these wings are sticky, glossy, and slightly charred with a perfect balance of sweet pineapple and bold rum. The meat stays juicy inside while the glaze forms a crackly shell. For a next-level move, skewer them with pineapple chunks or serve over coconut rice to soak up every last drop of sauce.
Pineapple Basil Chicken Pizza
Let’s transform pizza night with this tropical twist that’ll have everyone begging for seconds. Layer sweet pineapple, fragrant basil, and juicy chicken on crispy crust for a flavor explosion that breaks all the boring pizza rules.
Ingredients
- 1 lb pizza dough (I always let mine rest at room temp for 30 minutes first)
- 1/2 cup pizza sauce (go for the good stuff – my favorite brand has just the right tang)
- 8 oz cooked chicken breast, shredded (rotisserie chicken saves so much time here)
- 1 cup fresh pineapple chunks (trust me, fresh beats canned every time)
- 1/4 cup fresh basil leaves, torn (don’t chop – tearing releases more aroma)
- 2 cups shredded mozzarella cheese (I like the whole milk version for extra creaminess)
- 2 tbsp olive oil (extra virgin is my kitchen staple)
- 1/2 tsp garlic powder (this little secret weapon boosts all the flavors)
Instructions
- Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat up for 30 minutes.
- Stretch the pizza dough on a floured surface into a 12-inch circle, creating a slightly thicker crust edge.
- Brush the entire dough surface with olive oil, paying extra attention to the crust edges for golden browning.
- Spread pizza sauce evenly over the dough, leaving about 1/2 inch bare around the edges for the crust.
- Sprinkle garlic powder evenly over the sauce layer to enhance the savory notes.
- Distribute shredded mozzarella cheese across the sauce, covering completely but not overloading.
- Arrange shredded chicken evenly over the cheese layer, breaking up any large chunks.
- Scatter pineapple chunks across the pizza, spacing them out for even distribution.
- Carefully transfer the assembled pizza onto the preheated baking surface using a pizza peel or inverted baking sheet.
- Bake for 12-15 minutes until the crust is golden brown and cheese is bubbly with light brown spots.
- Remove pizza from oven and immediately scatter torn basil leaves over the hot surface.
- Let the pizza rest for 3 minutes before slicing to allow the cheese to set properly.
Vibrant, sweet pineapple caramelizes against savory chicken while fresh basil adds that herbal punch right at the end. The contrast between crispy crust edges and tender center makes each bite dynamic. Try serving it with a spicy honey drizzle or alongside a crisp arugula salad for the ultimate sweet-savory experience.
Pineapple Sriracha Chicken Sliders
OBSESSED with these sweet-spicy sliders! They’re the perfect party food that disappears in minutes. My secret? That sticky pineapple sriracha glaze that caramelizes beautifully.
Ingredients
– 1 lb boneless chicken thighs (I prefer thighs for juiciness)
– 1/2 cup pineapple juice (fresh squeezed if you can)
– 1/4 cup sriracha (adjust based on your heat tolerance)
– 2 tbsp soy sauce (low sodium is my go-to)
– 1 tbsp brown sugar (for that caramelized crust)
– 1 tbsp olive oil (extra virgin for better flavor)
– 8 slider buns (brioche buns work beautifully here)
– 1/4 cup sliced green onions (for that fresh crunch)
Instructions
1. Pat chicken thighs completely dry with paper towels for better browning.
2. Whisk together pineapple juice, sriracha, soy sauce, and brown sugar in a medium bowl.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Place chicken thighs in the hot skillet, skin-side down if applicable.
5. Cook for 6 minutes until golden brown crust forms.
6. Flip chicken and cook for another 4 minutes.
7. Pour the pineapple sriracha mixture into the skillet.
8. Reduce heat to medium-low and simmer for 8 minutes, basting chicken frequently.
9. Flip chicken every 2 minutes to ensure even glaze coverage.
10. Cook until sauce thickens to a syrupy consistency that coats the back of a spoon.
11. Remove chicken from skillet and let rest for 3 minutes on a cutting board.
12. Shred chicken using two forks while still warm.
13. Toss shredded chicken with remaining glaze from the skillet.
14. Toast slider buns lightly in a dry pan for 1 minute per side.
15. Spoon chicken mixture onto bottom buns.
16. Top with sliced green onions and close with top buns.
Mouthwatering doesn’t begin to describe these sliders! The chicken stays incredibly juicy while the glaze creates that perfect sticky-sweet exterior with just enough heat. Serve them with extra napkins—they’re gloriously messy and perfect for game day or backyard gatherings.
Pineapple Lime Chicken Fajitas
Let’s transform boring chicken into a tropical fiesta! Load up tortillas with juicy pineapple-lime chicken, sizzling peppers, and caramelized onions—this flavor explosion will have everyone begging for seconds.
Ingredients
– 1.5 lbs chicken breast, sliced thin against the grain for maximum tenderness
– 2 bell peppers (I use one red, one yellow for color pop), sliced into strips
– 1 large yellow onion, thinly sliced—trust me, thinner slices caramelize better
– 1 cup fresh pineapple chunks (canned works but fresh gives brighter flavor)
– 3 tbsp olive oil, extra virgin is my kitchen staple
– 2 limes, freshly squeezed—bottled juice just doesn’t hit the same
– 3 cloves garlic, minced fine for even distribution
– 1 tsp chili powder
– 1/2 tsp cumin
– 1/2 tsp smoked paprika
– 8 flour tortillas, warmed (I always heat mine directly over gas flame for charred spots)
– Fresh cilantro for garnish, roughly chopped
Instructions
1. Combine chicken strips, 2 tbsp olive oil, juice of 1 lime, minced garlic, chili powder, cumin, and smoked paprika in a bowl.
2. Marinate chicken for 15 minutes at room temperature—this short marination makes the chicken incredibly tender without waiting hours.
3. Heat remaining 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
4. Add sliced onions and bell peppers to the hot skillet.
5. Cook vegetables for 6-8 minutes, stirring occasionally, until onions are translucent and peppers have slight char marks.
6. Push vegetables to one side of the skillet.
7. Add marinated chicken to the empty side of the skillet.
8. Cook chicken for 4-5 minutes without moving to develop a golden sear.
9. Flip chicken pieces and cook additional 3-4 minutes until internal temperature reaches 165°F.
10. Add pineapple chunks to the skillet.
11. Cook everything together for 2 minutes until pineapple is warmed through and slightly caramelized.
12. Squeeze juice of remaining lime over the skillet mixture.
13. Warm tortillas in a dry skillet for 30 seconds per side or directly over gas flame for 5 seconds each side for authentic char.
14. Spoon chicken-vegetable mixture onto warm tortillas.
15. Garnish with fresh cilantro.
Unbelievably juicy chicken meets sweet pineapple and zesty lime in every bite. The peppers keep their crisp-tender texture while the onions melt into sweetness. Serve these immediately with extra lime wedges for squeezing—perfect for wrapping up and eating with your hands while the tortillas are still warm and pliable.
Pineapple Cashew Chicken Stir Fry
You won’t believe how this sweet-savory combo transforms basic chicken into a weeknight hero. Grab your wok—we’re making restaurant-quality stir fry in under 30 minutes flat.
Ingredients
– 1.5 lbs chicken breast, sliced thin against the grain for maximum tenderness
– 2 tbsp cornstarch, my secret weapon for that glossy restaurant-style sauce
– 3 tbsp vegetable oil, divided (trust me, you’ll need the extra for searing)
– 4 garlic cloves, minced—don’t skimp, this is flavor central
– 1 tbsp fresh ginger, grated (I keep mine frozen for instant grating)
– 1 red bell pepper, sliced into thin strips for crunch
– 1 cup fresh pineapple chunks, slightly underripe holds its shape better
– 1/2 cup roasted cashews, salted for that perfect savory balance
– 1/3 cup soy sauce, reduced sodium lets you control the salt
– 2 tbsp rice vinegar, the acidity cuts through the sweetness
– 1 tbsp brown sugar, packed for caramelized depth
– 1/2 cup chicken broth, warm so it doesn’t shock the wok
– 2 green onions, sliced on the diagonal for garnish
Instructions
1. Toss sliced chicken with cornstarch until every piece is evenly coated.
2. Heat 2 tablespoons vegetable oil in a wok over high heat until shimmering (about 375°F).
3. Add chicken in a single layer and sear undisturbed for 90 seconds to develop golden crust.
4. Flip chicken and cook another 60 seconds until opaque but not fully cooked through.
5. Remove chicken to a clean plate using tongs, leaving oil behind.
6. Add remaining 1 tablespoon oil to the wok and swirl to coat.
7. Add garlic and ginger, stir-frying for exactly 30 seconds until fragrant but not browned.
8. Add bell pepper strips and stir-fry for 2 minutes until slightly softened but still crisp.
9. Tip: Keep ingredients moving constantly to prevent burning at high heat.
10. Pour in soy sauce, rice vinegar, brown sugar, and warm chicken broth all at once.
11. Bring sauce to a vigorous boil, scraping up any browned bits from the wok bottom.
12. Add pineapple chunks and return chicken to the wok, stirring to coat everything.
13. Simmer for 3 minutes until sauce thickens enough to coat the back of a spoon.
14. Tip: Don’t overcook the pineapple—you want it warm but still firm.
15. Remove from heat and stir in cashews just before serving.
16. Tip: Adding nuts last keeps them crunchy instead of soggy.
17. Garnish with sliced green onions while still hot.
Grab your chopsticks and dive into that perfect saucy texture clinging to every bite. The tender chicken plays off crispy cashews while sweet pineapple bursts against savory soy. Serve it over jasmine rice to soak up every last drop of that glossy sauce, or wrap it in lettuce cups for a low-carb crunch that’ll have everyone fighting for seconds.
Pineapple Mustard Glazed Chicken Drumsticks
Craving something sweet, tangy, and ridiculously easy? These pineapple mustard glazed chicken drumsticks deliver big flavor with minimal effort—perfect for busy weeknights when you want dinner to feel special without the fuss.
Ingredients
– 2 lbs chicken drumsticks (I always pat them dry first for better browning)
– 1 cup pineapple juice (use the good stuff, not from concentrate)
– 1/4 cup Dijon mustard (this is the flavor backbone, don’t skip it)
– 2 tbsp honey (local if you have it for that floral kick)
– 2 tbsp soy sauce (I use low-sodium to control saltiness)
– 3 cloves garlic, minced (fresh only—jarred garlic just doesn’t hit the same)
– 1 tbsp olive oil (extra virgin is my go-to for sautéing)
– 1/2 tsp black pepper (freshly cracked makes all the difference)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with foil for easy cleanup. 2. Pat the chicken drumsticks completely dry with paper towels—this helps the skin get crispy instead of steaming. 3. Heat olive oil in a large oven-safe skillet over medium-high heat until it shimmers. 4. Season drumsticks evenly with black pepper on all sides. 5. Sear drumsticks for 3-4 minutes per side until golden brown (don’t crowd the pan—work in batches if needed). 6. While chicken sears, whisk together pineapple juice, Dijon mustard, honey, soy sauce, and minced garlic in a bowl. 7. Arrange all seared drumsticks in the skillet and pour the glaze mixture over them. 8. Transfer the skillet to the preheated oven and bake for 25 minutes. 9. Flip each drumstick carefully with tongs and bake for another 15-20 minutes until internal temperature reaches 165°F. 10. Remove from oven and let rest for 5 minutes before serving (this keeps the juices locked in). Nothing beats that sticky-sweet glaze clinging to tender, fall-off-the-bone chicken. Nestle them against coconut rice to soak up the extra sauce, or chop the meat for next-level tacos topped with fresh cilantro and lime.
Pineapple Cilantro Chicken Tacos
Pineapple cilantro chicken tacos bring tropical vibes straight to your kitchen—no passport required. Perfectly charred chicken meets juicy pineapple and fresh cilantro in a taco that’s ready in under 30 minutes. Let’s get cooking!
Ingredients
- 1 lb boneless, skinless chicken thighs (I always go for thighs—they stay juicy!)
- 1 cup fresh pineapple chunks (the sweet-tart punch is everything)
- 1/4 cup chopped fresh cilantro (don’t skimp—it’s the star)
- 2 tbsp olive oil (extra virgin is my go-to for that fruity kick)
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp salt
- 8 small corn tortillas (warmed—trust me, it’s a game-changer)
- Lime wedges for serving (a squeeze at the end brightens it all up)
Instructions
- Pat the chicken thighs completely dry with paper towels—this helps them sear, not steam.
- In a small bowl, mix chili powder, garlic powder, cumin, and salt to create your spice rub.
- Rub the spice mixture evenly over all sides of the chicken thighs.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers.
- Place chicken in the skillet and cook for 6 minutes without moving to get a good sear.
- Flip the chicken and cook for another 6 minutes until internal temperature reaches 165°F.
- Transfer chicken to a cutting board and let rest for 5 minutes—this keeps the juices locked in.
- While chicken rests, add remaining 1 tbsp olive oil to the same skillet.
- Toss pineapple chunks into the skillet and cook for 3–4 minutes until lightly caramelized.
- Warm corn tortillas directly over a gas flame for 20 seconds per side or in a dry skillet.
- Slice the rested chicken into thin strips against the grain for tender bites.
- Fill each warm tortilla with sliced chicken, caramelized pineapple, and a generous sprinkle of chopped cilantro.
- Serve immediately with lime wedges on the side.
Lightly charred tortillas cradle juicy, spice-rubbed chicken with sweet-tart pineapple and fresh cilantro. Each bite is a burst of tropical flavor with just the right kick. Layer these tacos with pickled red onions or a drizzle of chipotle crema for your next taco Tuesday upgrade.
Summary
Outstanding pineapple chicken recipes await in this collection! Whether you’re craving sweet and sour, grilled, or slow-cooker meals, these dishes bring tropical flavor to your table. We hope you find new family favorites—try a recipe this week and let us know which one you love most in the comments below. Don’t forget to share this roundup on Pinterest so other home cooks can enjoy these delicious ideas too!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
