This post may contain affiliate links. Please read our disclosure policy.

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 BroccoliEasy Roasted BroccoliBalsamic Bacon Brussels SproutsGarlic Green BeansSimple Sautéed CabbageRoasted Brussels Sprouts, or Roasted Green Beans with Almonds.

4.91 from 32 votes

Pineapple Ginger Chicken

By Christina
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.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4 people

Ingredients 

Chicken

  • 2 tablespoons olive oil, extra virgin
  • 2 pounds chicken breasts, boneless and skinless
  • 1 tablespoons dried parsley
  • salt and black pepper

Pineapple Ginger Sauce

  • ½ cup water
  • ½ cup coconut aminos
  • 1 cup fresh pineapple, diced
  • 5 medjool dates, pitted
  • 1 to 1¼ inch knob of ginger

To Finish

  • 1 cup fresh pineapple, diced
  • fresh parsley for topping, chopped
Save this recipe
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Share the Love:

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




68 Comments

  1. Shiah says:

    This looks amazing!

    I’m allergic to dates. Is there a substitute that you would recommend?

    Thanks!

    1. Christina says:

      You could sweeten with a little honey if you like!

  2. Sandy says:

    Chicken breasts don’t cook thru in only 15 minutes…. 

    1. Christina says:

      They sure do if (a) you get your pan hot enough and if (b) you’re not using incredibly thick chicken. If the chicken you purchase is super thick just slice it horizontally to create thinner cutlets.

  3. Geneva Scates says:

    Looking forward to this

  4. Deborah Poston says:

    Wonderful!! Full of flavor!! Served over black rice and it was amazing.

  5. Lisa says:

    Could this be pre-made and frozen for a future meal? 

    1. Christina says:

      Definitely!

  6. Kellie says:

    Delicious! The whole family loved it! I served it with a medley of stir fried vegetables and white rice. 

  7. Tara says:

    Wow!  This is so good!  Cut up the chicken so it would cook faster.  Served with quinoa.  I made enough for 6 so we would have leftovers.  Note: do NOT make sauce in food processor- sprayed it everywhere! 😳😂  BLENDER!  

    1. Tara says:

      Oh and I also served with steamed broccoli 

  8. Kathi says:

    Excellent recipe. My family loved this dish!

    1. Christina says:

      Yay! Thank you, Kathi!

  9. Barbara Brastoff says:

    So delicious & easy to mske!  

  10. Sylvia says:

    This was a hit with my active family. Fits right in with my AIP diet. I used chicken thighs skin on bone on ( a tray with about 8-9 thighs) used my 14” cast iron skillet. On the side I had sweet potatoes & for my family I had sweet potato’s and red, purple yellow small roasted potatoes. They also had garlic bread. 
    I was full with my meal. My family was thanking me in how tasty the chicken was. Please note I did not double the recipe. This is a keeper. 

    1. Christina says:

      This thrills me to hear, Sylvia! Thank you so much!!