Pineapple Sesame Chicken

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I enjoy cooking. I like making delicious meals and I enjoying trying to make our take out favorites in my own kitchen. Of course, I enjoy a night once in a while of snuggling up on the couch in my pajamas with a box of Chinese take out but cooking is also relaxing for me. Me, standing at the stove while working on putting a meal together for my family while listening to my husband and toddler play with trucks and dinosaurs in the living room is my happy. 

Come on over and let me show you how I make Pineapple Sesame Chicken at home. 

What you need for Pineapple Sesame Chicken (amounts below in the recipe):

• boneless, skinless chicken thighs
• cornstarch
• corn oil for frying
• chicken broth
• sugar
• soy sauce
• rice wine vinegar
• dry mustard
• ground ginger 
• onion powder
• minced garlic
• pineapple chunks
• sesame seeds, lightly toasted
• sesame oil
• prepared white rice

What kind of chicken should I use with this recipe?

The original recipe that was given to me called for chicken breast. However, I love using chicken thighs so that’s what I like to use for a lot of my chicken dishes. You could also use chicken tenders. 

Start out by cutting the chicken into bite size pieces. 

Place chicken in a large bowl and cover with 1 cup cornstarch. Toss to coat chicken pieces evenly.  

Frying the chicken:

I’m not normally an oil frying kind of person when it comes to chicken. However, once in a while I’ll put aside that frying fear and do a light fry on chicken for a recipe like this. I like to use cornstarch for frying as well instead of flour because it makes for a crispier crust on the chicken.

You could also cook the chicken in the air fryer or bake it in the oven with butter if you aren’t a fan of frying chicken in oil.

To fry, heat oil to about 350F in a large skillet. You can use a thermometer but I normally just toss a test piece into the oil and wait for the oil to bubble up around it to let me know it’s ready for frying. Really technically, I know 😉

Cook chicken pieces in batches, turning once in oil, for a total of 6-8 minutes. Drain on paper towels and keep warm. Continue until all chicken has been cooked. 

In a medium bowl, combine chicken broth, sugar, soy sauce, rice wine vinegar, 2 tablespoons cornstarch, dry mustard, ground ginger and onion powder. Whisk together and set aside. 

Pour off all but 2 tablespoons of oil. In remaining oil, cook minced garlic for 1-2 minutes on medium heat. 

Add pineapple chunks and stir.  Stir together chicken broth and cornstarch mixture to recombined. Pour into skillet and cook for 2-3 minutes or until sauce has thickened.  Add chicken and toasted sesame seeds to skillet. Toss together until chicken pieces are covered and heated through. 

Sprinkle with sesame oil and toss again.

Serve over rice. 

If you want to be super extra, you can serve it in little take out boxes. 

More Chicken Recipes that you’ll love:

• Chicken Thai Peanut Butter Noodles
• Chicken and Rice Casserole
• Chicken and Broccoli Macaroni and Cheese

Pineapple Sesame Chicken

Pineapple Sesame Chicken

Yield: serves 6

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

This Pineapple Sesame Chicken is a combination of  crispy pieces of chicken and juicy chunks of pineapple tossed together in a homemade sesame sauce and served over rice. It is the perfect make at home “take out”. 

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Ingredients

• 2 pound boneless, skinless chicken thighs
• 1 cup cornstarch + 2 tablespoons cornstarch
• 2 cups corn oil for frying
• 1 1/4 cup chicken broth
• 1 tablespoon white granulated Sugar
• 4 tablespoon soy sauce
• 2 tablespoon rice wine vinegar
• 1/2 teaspoon dry mustard
• 1 tablespoon ground ginger
• 1/2 tablespoon onion powder
• 1 tablespoon minced garlic
• 2 cups pineapple chunks
• 1 tablespoon sesame seeds, lightly toasted
• 1 tablespoon sesame oil
• 3 cups prepared white rice

Instructions

1. Cut chicken into bite size pieces. 
2. Place chicken in a large bowl and cover with 1 cup cornstarch. Toss to coat chicken pieces evenly.  
3. In a medium bowl, combine chicken broth, sugar, soy sauce, rice wine vinegar, 2 tablespoons cornstarch, dry mustard, ground ginger and onion powder. Whisk together and set aside. 
4. Heat oil to about 350F in a large skillet. 
5. Cook chicken pieces in batches, turning once in oil, for a total of 6-8 minutes. Drain on paper towels and keep warm. Continue until all chicken has been cooked. 
6. Pour off all but 2 tablespoons of oil. In remaining oil, cook minced garlic for 1-2 minutes on medium heat. 
7. Add pineapple chunks and stir. 
8. Stir together chicken broth and cornstarch mixture to recombined. Pour into skillet and cook for 2-3 minutes or until sauce has thickened. 
9. Add chicken and toasted sesame seeds to skillet. Toss together until chicken pieces are covered and heated through. 
10. Sprinkle with sesame oil and toss again.
11. Serve over rice. 

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