This sweet and savory chicken dish brings a taste of the islands to your dinner table in no time. With simple ingredients and easy steps, it’s perfect for a quick weeknight meal that everyone will love.
Start by heating some canola oil in a skillet over medium heat. Toss in the onion rings and cook them for about 3 minutes, stirring occasionally until they soften. Carefully pour in the chicken broth, pineapple juice, and lemon juice, then bring everything to a boil.
While that’s heating up, mix the soy sauce, cornstarch, and dry mustard together in a small bowl until smooth. Pour this mixture into the skillet and stir it in well. Keep stirring for a couple of minutes until the sauce thickens and becomes clear.
Next, add the chicken thighs to the sauce. Cover the skillet and let it simmer gently, stirring every now and then so nothing sticks. Cook until the chicken is cooked through, about 25 to 30 minutes — you’ll know it’s done when the juices run clear or a thermometer reads 165°F.
Finally, add the pineapple chunks and bell pepper to the pan. Let everything simmer together for another 5 minutes or so until the veggies are tender and the flavors meld. Then you’re ready to serve!
- Use fresh pineapple if possible for the best flavor and texture.
- Cook the chicken evenly by pounding it to a uniform thickness before cooking.
- Let the chicken rest for a few minutes after cooking to keep it juicy.
This dish combines sweet and savory flavors in a flash, making it perfect for busy weeknights. The pineapple adds a juicy twist that brightens up the tender chicken, creating a satisfying meal everyone will enjoy.
Serve with steamed white rice or coconut rice to soak up the delicious sauce. A side of sautéed vegetables or a simple green salad pairs well to balance the sweetness and add freshness.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to avoid drying out the chicken. For longer storage, freeze portions in freezer-safe containers for up to 2 months.
