Spicy Pineapple Chicken


I made this goal in January to cook one new thing a week. I have been doing OK at it. Most weeks I am able to do it, but sometimes I just fall back into old faithful. It’s just much easier to make something you know. It does get boring though.

This was one of those new recipes. I love the sweet and spicy combo, almost as I love the salty and sweet combo. It’s so delicious. I picked this out recipe because I thought it would be a great combo and it really was. I loved it. Anytime I’m allowed to cook chicken breasts is a good time. Anthony usually makes me have chicken thighs. The pineapple is delicious with the veggies and the spice. It definitely off sets the spicy factor. I froze a little of this, so I’m excited to have it again!

Spicy Pineapple Chicken

Yields – 4 servings

Prep time – 10 minutes

Cook time – 20 minutes


  • 1 cup pineapple juice (I bought a can of chunked pineapple and used the juice from that
  • 1 TBSP sriracha
  • 1 TBSP white vinegar
  • 2 TSP soy sauce
  • 1 clove of garlic
  • 1 can of chunked pineapple
  • 3 chicken breasts
  • 1 red pepper
  • 1 onion
  • 1/2 a cup of broccoli
  • 1/2 a cup of cooked rice


  1. Marinade the chicken with the pineapple juice, sriracha, vinegar, soy sauce and garlic for at least 1 hour. I marinaded it overnight.
  2. Chop the broccoli, onion and pepper.
  3. Heat a pan over medium heat and brown the chicken. Set the chicken aside.
  4. Cook the pepper, onion and broccoli until they are soft.
  5. Add the chicken back into the pot with the pineapple and marinade.
  6. Cook chicken through and then serve over rice.
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