Pineapple Ginger Chicken

This juicy chicken is sautéed and topped with an incredible pineapple ginger sauce. Make this delicious entree in only 30 minutes!

Update: This recipe was originally published in 2018 and has been republished with all new photos.

I love to pair simple sautéed chicken with a flavorful sauce. It’s one of my favorite things to whip up at mealtime because there’s just no end to the number of flavor combinations you can use.

In this entree we’re creating a bright sweet and savory sauce. This sauce, friends. I cannot begin to express how much I adore it. The pineapple, ginger, and fresh medjool dates work together to produce something that is oh so special. Slather every bite of tender chicken in this sticky goodness and you’re going to be delighted.

Don’t be intimidated by the fresh ginger. If you’re new to working with this odd looking ingredient you’re going to be surprised by it! All you have to do is peel and add it to the blender. It may look a little funny on its own but I’m telling you its that easy to incorporate into this dish!

Quickly sauté the chicken in a skillet on the stovetop. Top with your finished sauce. Voila! It’s all done fast with a cooking time of just 30 minutes!

Serve this saucy chicken over rice and pair with a green veggie or salad for a complete meal the whole family will love.

Pineapple Ginger Chicken Ingredients

• Chicken breasts: I use boneless skinless chicken breasts in this recipe. You can use boneless chicken thighs if you prefer.
• Olive oil: Extra virgin olive oil helps us sauté the chicken and achieve the color we want. You can also use any high quality neutral oil.
• Soy sauce or coconut aminos: You can use either coconut aminos or soy sauce. I enjoy coconut aminos because its low sodium and a little sweeter.
• Pineapple: Fresh pineapple is the more flavorful than canned so I recommend avoiding canned options in this recipe. Simply slice pineapple into large chunks before adding to the blender.
• Medjool dates: Medjool dates are picked early which means they tend to be very soft. This makes them ideal for blending and creating sauces. They’ll add a rich sweet flavor to the sauce.
• Ginger: We’re using fresh ginger root instead of ground ginger in this sauce. Fresh ginger can look intimidating but you only need 1 to 1¼ inch chunk (called a knob). It will go directly into the blender to create the delicious sauce we’re serving with the chicken.
• Fresh parsley: Parsley adds some freshness as a finishing touch to this entree. You could also use chopped green onions or fresh cilantro if you prefer.
• Seasonings: Dried parsley, salt, and black pepper are the only seasonings you need.

How to Make Pineapple Ginger Chicken

To make this chicken, you’ll start by heating oil in a large skillet on medium-high heat. Once the oil is hot add the chicken breasts in a single layer and season. (You can use boneless skinless chicken thighs if you prefer.) Sauté until golden brown, flip, and brown the other side.

While the chicken is cooking blend all the sauce ingredients together.

Pour that blended sauce into your skillet with the browned chicken. Reduce heat to medium or medium low. Add some chopped pineapple and let it all simmer. Those small pieces of pineapple add a bit of sweetness to every tasty bite. Serve everything over steamed rice.

Tips for Perfectly Sautéed Chicken

Let’s talk about the best way to make sautéed chicken that’s guaranteed to earn you rave review after rave review.

• Use plenty of cooking fat. I prefer extra virgin olive oil or a high quality avocado oil. Ghee or butter are also really yummy options.
• Get the skillet nice and hot. I like to sauté chicken at medium to medium-high heat to achieve the perfect browning.
• Add the chicken in a single layer to the hot oil in the skillet. If you’re making a lot it’s better to sauté a second batch of chicken instead of trying to cram it all in there at once.
• Don’t skimp on seasonings! If you’re incorporating a sauce salt and pepper may be all you need since the sauce will help flavor the chicken. If I’m not making a sauce I like to be really generous with spices and dried herbs for a more flavorful dish.
• Once the chicken has the brown color you’re looking for, flip it over to sauté the other side.

Medjool Dates vs Other Dates

I strongly recommend medjool dates in this recipe and there’s a good reason for it! Medjool dates are picked early which means they tend to be very soft. This makes them best for blending and creating sauces. Yes, it really does matter what kind of dates you use!

How to Store Leftovers

Refrigerate both the cooked chicken and sauce in an airtight container for up to 3 to 4 days. You can also store in the freezer for 4 to 6 months.

How to Serve This Chicken

Serving over rice to make the most of this incredible sauce. I prefer white rice, brown rice, or jasmine rice. This is a great recipe to enjoy over cauliflower rice if you’re keeping things low carb.

Thinking of a green side? I recommend my Spicy Roasted Broccoli, Easy Roasted Broccoli, Balsamic Bacon Brussels Sprouts, Garlic Green Beans, Simple Sautéed Cabbage, Roasted Brussels Sprouts, or Roasted Green Beans with Almonds.

Share the Love: