Pineapple Ginger Chicken
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This homemade sauce elevates frozen chicken bites into a quick and flavorful meal that tastes nothing like store-bought. You can whip up a delicious sauce with just a few simple ingredients.
It adds a burst of flavor to your favorite breaded chicken bites, making dinner both easy and satisfying. Whether you’re serving this for a casual weeknight meal or a fun family dinner, it’s a go-to recipe for busy days when you need something fast but tasty.
Any brand of breaded chicken bites will work for this recipe, but I personally love using the Bare or Costco brand. They have just the right amount of crispiness and are made with high-quality chicken, so you get a hearty, satisfying bite with every piece.
Simply cook the chicken bites according to package instructions, toss them in the homemade sauce, and you have a restaurant-quality meal in no time. Serve it over rice, and these sauce-coated chicken bites will be a winner every time!
Ingredients to Make Pineapple Ginger Chicken
- FROZEN BREADED CHICKEN BITES
- OLIVE OIL
- GARLIC
- FRESH GINGER
- PINEAPPLE PRESERVES
- PINEAPPLE JUICE
- SOY SAUCE
- BROWN SUGAR
- RED WINE VINEGAR
- CORNSTARCH
- ASIAN RED CHILI SAUCE
How to Make Pineapple Ginger Chicken
Begin by baking the chicken bites in the oven according to the package directions. While they bake, you can prepare the pineapple sauce.
Heat 1 tablespoon of olive oil over medium heat in a small saucepan. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
Next, add the pineapple preserves, pineapple juice, soy sauce, brown sugar, vinegar, cornstarch, and chili sauce to the saucepan. Whisk everything together until well combined.
Bring the sauce to a boil, then reduce the heat and let it simmer for approximately 3 minutes or until the sauce has thickened to your desired consistency.
Once the chicken bites are finished baking, place chicken bites in a large bowl along with the pineapple chunks. Pour the pineapple sauce over the chicken and use a spatula to gently toss the chicken until it’s evenly coated with the sauce.
Serve the pineapple chicken over a bed of rice and sprinkle with diced green onion or sesame seeds. Enjoy the sweet and savory flavors of this delicious meal!
Frequently Asked Questions
Can I make this recipe with grilled or pan-seared chicken instead of frozen chicken bites?
Absolutely! You can use grilled, pan-seared, or even rotisserie chicken if you prefer. Simply cook the chicken separately, then toss it with the pineapple sauce when ready.
Can I make the sauce ahead of time?
Yes, you can prepare the sauce in advance. Store it in an airtight container in the refrigerator for up to 3 days. When ready to serve, warm the sauce in a saucepan and toss with freshly cooked chicken.
What can I serve with pineapple chicken?
Pineapple chicken pairs well with a side of stir-fried veggies, a simple green salad, or even over noodles instead of rice for a complete meal.
How do I make the sauce thicker or thinner?
To thicken the sauce, add a little more cornstarch and simmer for a few extra minutes. To thin it, add a bit more pineapple juice or water until you reach the desired consistency.
Can I substitute the brown sugar with another sweetener?
Yes, you can use honey, maple syrup, or even coconut sugar as a substitute for brown sugar. Keep in mind that each sweetener will slightly alter the flavor of the sauce.
How do I store and reheat leftovers?
Store leftover pineapple chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a saucepan over medium heat or in the microwave until heated through.
FOR MORE RECIPES LIKE THIS, TRY:
Pineapple Ginger Chicken
Real Mom Kitchen
Equipment
Ingredients
- 12 oz frozen breaded chicken bites like the Bare or Kirkland brand
- 1 tsp olive oil
- 3 garlic cloves minced
- 1-2 tsp freshly grated ginger
- ⅓ cup + 1 ½ Tbsp pineapple preserves
- ¼ cup pineapple juice
- ¼ cup soy sauce
- ¼ cup brown sugar
- 3 Tbsp red wine vinegar
- 2 tsp cornstarch
- 2 tsp Asian chili sauce
- ½ cup canned pineapple chunks drained
- cooked rice for serving
Instructions
- Bake chicken bites according to package directions.
- While the chicken is baking, heat olive oil in a small saucepan over medium heat. Add garlic and ginger and sauté for 30 seconds. Add the pineapple preserves, pineapple juice, soy sauce, brown sugar, vinegar, cornstarch, and chili sauce and whisk to combine. Bring sauce to a boil, then reduce heat and simmer until sauce thickens (approximately 3 minutes).
- In a large bowl, toss the pineapple chunks and baked chicken with sauce using a spatula until evenly coated. Serve with rice.
