Honey Garlic Pineapple Chicken (Easy 30-Minute Dinner)

Name: Honey Garlic Pineapple Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 boneless skinless chicken breasts (cut into bite-sized pieces); ½ cup all-purpose flour; 1 tsp salt; ½ tsp black pepper; ½ cup avocado oil (or any high-heat oil); ⅓ cup honey; 4 garlic cloves (minced); ¼ cup soy sauce; 2 tsp cornstarch + 2 tsp water; 1 can pineapple chunks (drained); 1 bell pepper (chopped into chunks); sliced green onions (for garnish); Sesame seeds (for garnish); Rice or pasta (to serve with)

This sweet and savory Honey Garlic Pineapple Chicken is a total family favorite. Crispy chicken pieces are tossed in a sticky honey garlic sauce with juicy pineapple and bell peppers. It's the kind of quick stir-fry that tastes like takeout but comes together in under 30 minutes. Perfect for busy weeknights! 👇👇

Honey garlic pineapple chicken topped with sesame seeds in a skillet.

Why I Love This Recipe

It's fast, but feels special: You can get this on the table in 30 minutes, but it tastes like something you ordered from your local takeout spot.
The sauce is everything: That honey-garlic-pineapple combo is sweet, tangy, and a little addictive. It clings to every bite of crispy chicken in the best way and also tastes great on rice!
My family never complains: Kids will love the sweetness, husbands will pile it over rice, and you'll love that nobody asks for ketchup ...maybe.
Just one pan: Less mess, fewer dishes, and more time to sit down and actually enjoy dinner.
Leftovers hit just as good: Warmed up the next day over rice or in lettuce wraps - it's still amazing.

Note from Andi

This recipe started as one of those "what's-left-in-the-fridge" nights and somehow turned into a family favorite. The mix of honey, garlic, and pineapple is pure magic - sweet, tangy, and perfectly sticky.

It's one of those dinners that just works. The smell alone will have everyone wandering into the kitchen asking, "What's for dinner?"

The best part? The sauce is only a few simple ingredients, and once you start cooking, it all comes together fast. I love serving it over steamed rice or noodles with a sprinkle of sesame seeds - it gives you that takeout vibe without ever leaving home.

For more quick dinners like this, check out my Sweet and Sour Chicken Bites or Teriyaki Chicken Stir-Fry next.

Recipe Ingredients

4 boneless skinless chicken breasts - cut into bite-sized pieces
½ cup all-purpose flour
1 tsp salt
½ tsp black pepper
½ cup avocado oil - or any high-heat oil like canola oil
⅓ cup honey
4 garlic cloves - minced
¼ cup soy sauce
2 tsp cornstarch + 2 tsp water
1 can pineapple chunks - drained
1 bell pepper - chopped into chunks

To serve with (optional):

Sliced green onions - for garnish
Sesame seeds - for garnish
Rice or pasta - for serving

Step-By-Step Instructions 👇👇

STEP 1: Cook the Rice or Pasta (Optional)

If you plan to serve this over rice or noodles, start cooking them now according to package instructions. Set aside once done.

The chicken pieces are coated in flour in a bowl.

STEP 2: Prep the Chicken

In a medium bowl, mix ½ cup flour, 1 tsp salt, and ½ tsp black pepper. Add 4 chopped chicken breasts and toss until all pieces are evenly coated.

TIP: Cut chicken evenly. Similar-sized pieces help it cook at the same rate.

STEP 3: Make the Sauce

In a small bowl, whisk together 2 tsp cornstarch + 2 tsp water to make a slurry. Add ⅓ cup honey, 4 minced garlic cloves, and ¼ cup soy sauce. Stir until smooth and set aside.

The chicken pieces are cooking in a frying pan, then placed in a bowl and set aside.

STEP 4: Cook the Chicken

Heat ½ cup avocado oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 6-8 minutes, turning until golden brown and cooked through.

Transfer cooked chicken to a bowl and set aside.

The chopped bell pepper is cooked in the skillet.

STEP 5: Cook the Veggies

In the same pan, add 1 chopped bell pepper. Cook for 2-3 minutes until tender-crisp. Add a little more oil if needed.

STEP 6: Simmer the Sauce

Reduce the heat to medium-low. Pour the sauce into the skillet with the bell pepper and add 1 can of drained pineapple chunks.

Simmer for 2-3 minutes, stirring often, until the sauce thickens slightly.

TIP: Stir the sauce constantly: Honey can stick easily, so keep the sauce moving.

The bell peppers and pineapples are cooked in the honey garlic seasoning.

STEP 7: Combine Everything

Return the cooked chicken to the skillet. Toss everything together until the chicken is fully coated and glossy.

Cook for another 1-2 minutes until hot and bubbly.

STEP 8: Serve

Return the cooked chicken to the skillet. Toss everything together until the chicken is fully coated and glossy.

Cook for another 1-2 minutes until hot and bubbly.

Recipe Tips

Cook chicken in batches: Don't overcrowd the pan - crispy edges need space.
Use a wok or cast-iron pan: They hold heat better and get that perfect sizzle.
Don't over-reduce the sauce: Two to three minutes of simmering is enough for a shiny glaze.
Have rice ready: The stir fry comes together fast once you start cooking.

Variations and Substitutions

Protein swap: You could try shrimp, pork, or ground turkey instead of chicken.
Veggie boost: Add broccoli, snap peas, or shredded carrots.
Gluten-free: Use gluten-free flour and tamari sauce in place of soy sauce.
Low-sugar: Use a monkfruit or stevia sweetener instead and add fresh grated ginger for balance.
Tropical twist: Add mango chunks or a splash of orange juice for a sweeter flavor.

Make It a Dinner Rhythm Meal Plan

If you're building out your weekly meal plan using my Dinner Rhythm Blueprint, this recipe is a perfect Anchor Meal to start with. Here's how I like to plan it:

Day 1: Serve it fresh and hot over rice or noodles with a side of veggies. It's cozy, sticky, and full of flavor, a true weeknight win.
Day 2: Reheat leftovers and serve them in lettuce wraps or with quinoa for an easy lunch or dinner.
Day 3: Double the sauce while you're cooking on night one, then use it later in the week to toss with shrimp and broccoli. The honey-garlic flavor works with just about anything - total shortcut magic.

This is exactly how I keep dinner simple without starting from scratch every night. If you haven't yet, check out my free Dinner Rhythm Blueprint guide; it'll show you how to reuse meals smartly and finally end the "what's for dinner" panic.

What to Serve With

This dish is saucy, sweet, and full of flavor - so it pairs best with light, simple sides that balance out all that sticky goodness 👇

Steamed jasmine rice: The perfect base to soak up every drop of sauce.
Roasted broccoli or green beans: Adds color, crunch, and a little balance to the plate.
Cucumber salad: Cool, crisp, and refreshing next to the warm chicken.
Fried rice or noodles: Make it feel like full-on takeout night without leaving home.
Quinoa: A great swap for rice when you want a little extra protein and texture.
Soft buns or parmesan knots: Perfect for dipping and swiping through that leftover sticky sauce, total comfort-food move.

FAQs

Can I use fresh pineapple instead of canned?

Yes! Just cut it into bite-sized chunks and add it to the sauce. Fresh pineapple gives a slightly tangier, less sweet flavor.

How do I make the sauce thicker?

Add another ½ tsp cornstarch mixed with ½ tsp water and simmer for 1 minute until glossy.

Can I make it ahead?

Yes. The chicken and sauce can be cooked ahead and stored separately in the fridge for up to 3 days. Reheat together before serving.

Can I freeze it?

Freeze cooked chicken and sauce (without pineapple) for up to 2 months. Add fresh pineapple after reheating for the best texture.

What's the best way to reheat leftovers?

Reheat in a skillet over low heat until warmed through. Add a splash of water to loosen the sauce if needed.

Why I Love This Recipe

Note from Andi

Recipe Ingredients

Step-By-Step Instructions 👇👇