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Chicken with Pineapple

I'm always on the lookout for low-fat recipes that are scrumptious, too, like this one. Quick-cooking chicken breasts get wonderful, sweet flavor from pineapple, honey and teriyaki sauce. —Jenny Reece, Lowry, Minnesota
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings


  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1 tablespoon all-purpose flour
  • 1 tablespoon canola oil
  • 2 cans (8 ounces each) unsweetened pineapple chunks
  • 1 teaspoon cornstarch
  • 1 tablespoon honey
  • 1 tablespoon reduced-sodium teriyaki sauce or reduced-sodium soy sauce
  • 1/8 teaspoon pepper
  • Hot cooked rice


  • Flatten the chicken to 1/4-in. thickness. Place flour in a large shallow dish; add chicken and turn to coat.
  • In a large skillet, brown chicken over medium heat in oil until juices run clear, 3-5 minutes on each side. Remove and keep warm. Drain pineapple, reserving 1/4 cup juice. (Discard remaining juice or save for another use.)
  • In a small bowl, combine cornstarch and reserved juice until smooth. Gradually add to skillet. Stir in the honey, teriyaki sauce and pepper. Bring to a boil. Cook and stir until thickened, about 30 seconds. Add pineapple and chicken; heat through. Serve with rice.

Chicken with Pineapple Tips

What ingredients can I add to this recipe to take the flavor up a notch?

Part of the fun of cooking is experimenting with different flavors and ingredients to make a dish your own. This recipe has a succulent savory, sweet and spicy flavor combination when prepared as directed, but you can add other mix-ins to customize it to your tastes. For an extra kick of flavor, add assorted julienned sweet bell peppers, chopped scallions or green onions, crushed red pepper flakes, ground or minced ginger, minced garlic or garlic powder, or a chopped and seeded jalapeno pepper. For added crunch, add chopped cashews or peanuts, carrots, snap peas, zucchini, steamed broccoli or cauliflower, or water chestnuts. To make it extra fruity, add mandarin oranges or mango chunks. For a fun garnish, add chopped cilantro, chopped green onions or sesame seeds. With so many creative options, you’re guaranteed a dish bursting with your favorite flavors.

Can I use chicken thighs instead of chicken breasts?

Absolutely! You can easily swap chicken thighs for breasts in this recipe. Thighs are not as lean as breasts and have a little less protein and a little more fat. The extra fat in the darker meat is a bonus because it helps it retain moisture. Thighs also have the added benefit of being less likely to overcook, so you don’t end up with dry, rubbery meat. <a href="’s more advice on how to avoid overcooking chicken. You can even use pork instead of chicken if you prefer.

Can I use fresh pineapple instead of canned?

We recommend canned for this recipe because it’s quick and easy and will supply you with the juice you need for the sauce. However, if you love the sweet, juicy taste of fresh, you can use fresh chunks of pineapple in place of canned. Note that it may take a bit longer for cubes of fresh pineapple to become hot and tender when cooked. Also, be sure to have on hand pineapple juice equivalent to the amount required when making the sauce.

What type of rice should I serve with this meal?

This recipe is delicious spooned over instant white or brown rice or jasmine rice. For a healthier twist, serve it over zoodles or cauliflower rice. — Amy Glander, Book Editor
Nutrition Facts
1 serving (calculated without rice): 247 calories, 6g fat (1g saturated fat), 63mg cholesterol, 135mg sodium, 22g carbohydrate (19g sugars, 1g fiber), 24g protein. Diabetic exchanges: 3 lean meat, 1 fruit, 1/2 starch, 1/2 fat.

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Average Rating:
  • CalR
    Jun 9, 2020

    To my taste, the recipe lacked brilliance and intensity of flavor. Made as written, it just lacked flavor. It was okay, but simply one of those recipes where you ask yourself, "It needs something. What?" I had already added poultry seasoning to the flour dredge. Like others, I used all the pineapple juice, and could have had so much more for the amount of rice we needed. I brightened the sauce by adding ground ginger and garlic powder, and then found it perfectly delightful.

  • Bob
    May 19, 2020

    Made this last night

  • Dena
    May 19, 2020

    It is super easy and I do increase the sauce because it is so good. To add a little more zest I have fixed it with several different variations. Try adding chopped cashews to give some crunch and some chopped scallions. Sliced sweet peppers give it some crunch and kick up the flavor. I don't add any kind of strong flavors because I want to taste the honey and pineapple. But I do like to add some sesame seeds.

  • Kimberly
    Apr 9, 2020

    This was very good. We like more sauce than what the recipe made, so I doubled it, but it could have even been quadrupled.

  • mkokguy
    Jan 21, 2020

    I don’t know what everyone is complaining about other then then desperate need to complain. I made this according to the recipe and it was delicious. The only thing I added was a teaspoon of crushed red pepper flakes. Tastes just like the pineapple chicken we get at our favorite Chinese restaurant.

  • Haptowns
    Sep 17, 2019

    Very easy and quick but no flavor and not nearly enough sauce. I agree with others that it needs green pepper, onion—something!

  • Judith
    May 21, 2019

    My husband and I really enjoyed this recipe. I did make it my own. I doubled all the ingredients and used a 20oz pineapple chunks. I also use boneless chicken thighs. I did use all the juice and the sauce turned out really, really good. I used instant brown rice and that added a chewy taste.

  • fmmslkl
    May 19, 2019

    Why do people review a recipe when they do everything except make the recipe. It is not the recipe when one adds all the extra stuff. If you want your recipe on the site and your name then submit your recipe. But please tell the truth about this recipe as printed.

  • pammy54
    Oct 11, 2018

    I knew that the recipe as is, was not going to have enough flavor. So I gave it three stars for that. That being said, I tweaked it as follows: I used one red bell pepper, seeded, and sliced thin. I also added one 15 oz can of chicken broth to make more juice. I did save the pineapple juice and used that with the cornstarch. I also added two scallions, sliced and used the green part for color in the dish.I also added one jalapeno, seeded, and sprinkled in some red chili pepper flakes for heat. I like it sweet and hot! I guess this really qualifies as my own recipe, and not fair for me to critique this one. But this recipe is a good base for however you want to change it!

  • Gingel
    Mar 6, 2016

    Super easy! I did use more juice and only a teaspoon of corn starch and tsp of soy sauce. Chicken was super tender and super tasty.