The sauce in this Pineapple Ginger Chicken is thick, sweet, and absolutely incredible. You’re going to be obsessed with this easy entree!

I love to pair sautéed chicken with an incredible sauce because it’s such an simple way to create a quick entree that tastes amazing.

To make this chicken, you’ll start by heating oil in a skillet. Once the oil is hot add the chicken and season. Sauté until browned, flip, and brown the other side.

While the chicken is cooking you’ll blend all the sauce ingredients together.

Oh about this sauce. No sugar. No junk. The zesty sweetness comes from pineapple, dates, and fresh ginger. Now that’s a flavor combo to try, right? Why yes it is and you’ll be so happy you did.

The sauce includes fresh ginger which adds so much flavor, friends. If you haven’t worked with fresh ginger before I’ll tell you it’s so much easier than it looks. I know it can look pretty gnarly. But the reality is all you have to do is cut it and peel it.

For this recipe simply cut off a 1 to 1 1/4 inch chunk (called a knob). Use a spoon, knife, or vegetable peeler to peel it. I use a potato peeler and it works well. I find that I take too much off if I use a knife. Then toss your peeled ginger knob into the blender with your other sauce ingredients. So simple!

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.

Your finished chicken is sweet, saucy, and so yummy! Plus it’s all dairy free, gluten free, refined sugar free, and Whole30 compliant. All good things to be!

What kind of dates should you use?

I 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 awesome for blending and creating sauces. Yes, it really does matter what kind of date you use!

Does this chicken work well for meal prep?

Absolutely! This chicken reheats beautifully so feel free to make it in advance. Refrigerate both the chicken and sauce in airtight containers for a few days of ready made entrees!

According to the FDA cooked chicken will be good for 3 – 4 days if refrigerated and 4 to 6 months if frozen.

How to serve this chicken?

Serving over cauliflower rice to keep things ultra light and sneak in more veggies!

Maybe you’d like to add some grains or carbs to make this extra satiating? That works too! Try serving with traditional white or brown rice, Easy Seasoned Roasted PotatoesEasy Diced Air Fryer Potatoes, or Skillet Breakfast Potatoes. You’ll also love my Smashed & Roasted Italian Potatoes, Baked Herb Potato Rounds, Smashed & Roasted Rosemary Garlic Potatoes, and Cinnamon Pecan Sweet Potato Rounds.

Thinking of a green side? I recommend my Spicy Roasted BroccoliEasy Roasted BroccoliBalsamic Bacon Brussels SproutsGarlic Green BeansSimple Sautéed CabbageRoasted Brussels Sprouts, or Roasted Green Beans with Almonds.

More skillet chicken recipes:

Healthy Bruschetta Chicken

Easy Chicken Green Bean Stir Fry

Skillet Chicken & Brussels Sprouts

Teriyaki Chicken & Broccoli

Savory Skillet Chicken & Veggies

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Pineapple Ginger Chicken

This Pineapple Ginger Chicken is tangy and sweet. No refined sugar. No junk. Just big bright flavors like pineapple, medjool dates, and fresh ginger. So good I bet you'll lick your plate. Plus it's dairy free, gluten free, and Whole30.

Ingredients

Chicken

  • 2 tbsp olive oil, extra virgin
  • 4 chicken breasts, boneless and skinless
  • 1 tbsp dried parsley
  • salt & pepper

Pineapple Ginger Sauce

  • 1/2 cup water
  • 1/2 cup coconut aminos
  • 1 cup fresh pineapple, diced
  • 5 medjool dates, pitted
  • 1 to 1 1/4 inch knob of ginger

To Finish

  • 1 cup fresh pineapple, diced
  • fresh parsley for topping, chopped

Instructions

Chicken

  • Add olive oil to saute pan or cast iron skillet. Heat pan to medium high heat.
  • Add chicken to hot pan. Sprinkle salt, pepper, and dried parsley on top of each breast. Cook until browned, about 5 minutes. Flip. Cook other side until browned, about 5 minutes. Turn chicken over so your herbed side is facing up. Turn off heat.

Pineapple Ginger Sauce

  • Peel your ginger knob. (You don't need to dice it as it will blend just fine once peeled.) It should be between 1 and 1 1/4 inches in length.
  • Add all sauce ingredients to blender. Blend until smooth.

To Finish

  • Pour blended sauce into the pan with your chicken. Add cup of chopped pineapple around chicken. Reduce heat to medium low or low. Cover and simmer for 5 minutes. Sauce will reduce a bit.
  • Top with fresh chopped parsley and serve!

Notes

Why medjool dates versus other kinds of dates? Medjool dates are picked early which means they tend to be very soft. This makes them awesome for blending and creating sauces. Yes, it does matter what kind of date you use!

Nutrition

Serving: 1chicken breast + 1/4 sauce & pineapple chunks, Calories: 348kcal, Carbohydrates: 39g, Protein: 25g, Fat: 10g, Saturated Fat: 1g, Cholesterol: 72mg, Sodium: 814mg, Potassium: 738mg, Fiber: 3g, Sugar: 28g, Vitamin A: 125IU, Vitamin C: 41.3mg, Calcium: 40mg, Iron: 1mg
Did you make this recipe?Tag @thewholecook and hashtag it #thewholecook on Instagram.

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