Sweet & Tangy Polynesian Chicken – A Bright, Crowd-Pleasing Favorite
This Sweet & Tangy Polynesian Chicken brings bold flavor with simple ingredients and easy steps. You get a glossy, sticky sauce that clings to tender chicken, with juicy pineapple and a hint of ginger to keep things lively. It’s the kind of dish that feels special but doesn’t take all evening to make.
Serve it with rice, toss in some bell peppers, and you’ve got a balanced, colorful dinner. Best of all, it reheats well, so leftovers are something to look forward to.
Sweet & Tangy Polynesian Chicken - A Bright, Crowd-Pleasing Favorite
Ingredients
Method
- Make the sauce: In a bowl, whisk pineapple juice, soy sauce, ketchup, vinegar, brown sugar (or honey), tomato paste, sesame oil, and chili flakes if using.Set aside. Stir together cornstarch and water in a separate small bowl.
- Prep the chicken: Pat the chicken dry with paper towels and season lightly with salt and pepper. This helps it brown well and keeps the sauce from becoming too salty.
- Sear the chicken: Heat oil in a large skillet over medium-high.Add the chicken in a single layer. Cook 5–7 minutes, turning once, until lightly browned and just cooked through. Transfer to a plate.
- Sauté aromatics: In the same skillet, add a touch more oil if needed.Add garlic, ginger, and the white parts of the green onions. Cook 30–45 seconds until fragrant.
- Cook the peppers and pineapple: Add the red bell pepper and sauté 2 minutes to soften slightly. Stir in pineapple chunks and cook 1–2 minutes to warm and caramelize a bit.
- Glaze it up: Return the chicken to the skillet.Pour in the sauce and bring to a gentle simmer. Stir the cornstarch slurry, then drizzle it in while stirring. Simmer 1–2 minutes until the sauce turns glossy and thick.
- Finish with lime: Turn off the heat.Stir in lime juice and the green parts of the green onions. Taste and adjust sweetness, salt, or acidity as needed.
- Serve: Spoon over hot rice. Top with sesame seeds and a squeeze of lime.Enjoy immediately.
What Makes This Special
This recipe blends familiar pantry staples with bright island-inspired flavors. You get the comfort of a sweet-and-sour profile, but with cleaner, fresher notes from pineapple, lime, and ginger.
The sauce thickens into a shiny glaze that’s not cloying, just the right balance.
It’s also versatile. You can use chicken thighs or breasts, cook it in a skillet or the oven, and add veggies you already have. The whole dish comes together in under 40 minutes, making it a great weeknight option with weekend-level flavor.
Ingredients
- 1.5 pounds boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
- 1 tablespoon neutral oil (canola, avocado, or grapeseed)
- 1 red bell pepper, sliced
- 1 cup fresh or canned pineapple chunks, drained (reserve 1/4 cup juice if using canned)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, finely grated
- 3 green onions, sliced (white and green parts separated)
- Sesame seeds, for garnish (optional)
For the sauce:
- 1/3 cup pineapple juice (use the reserved juice or bottled)
- 1/4 cup low-sodium soy sauce or tamari
- 3 tablespoons ketchup
- 2 tablespoons rice vinegar (or apple cider vinegar)
- 2–3 tablespoons brown sugar or honey, to taste
- 1 tablespoon tomato paste (optional, for deeper color and body)
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon chili flakes or a dash of hot sauce (optional)
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water
- 1 tablespoon fresh lime juice
To serve:
- Steamed jasmine rice or coconut rice
- Lime wedges and extra green onions
Instructions
- Make the sauce: In a bowl, whisk pineapple juice, soy sauce, ketchup, vinegar, brown sugar (or honey), tomato paste, sesame oil, and chili flakes if using.Set aside. Stir together cornstarch and water in a separate small bowl.
- Prep the chicken: Pat the chicken dry with paper towels and season lightly with salt and pepper. This helps it brown well and keeps the sauce from becoming too salty.
- Sear the chicken: Heat oil in a large skillet over medium-high.Add the chicken in a single layer. Cook 5–7 minutes, turning once, until lightly browned and just cooked through. Transfer to a plate.
- Sauté aromatics: In the same skillet, add a touch more oil if needed.Add garlic, ginger, and the white parts of the green onions. Cook 30–45 seconds until fragrant.
- Cook the peppers and pineapple: Add the red bell pepper and sauté 2 minutes to soften slightly. Stir in pineapple chunks and cook 1–2 minutes to warm and caramelize a bit.
- Glaze it up: Return the chicken to the skillet.Pour in the sauce and bring to a gentle simmer. Stir the cornstarch slurry, then drizzle it in while stirring. Simmer 1–2 minutes until the sauce turns glossy and thick.
- Finish with lime: Turn off the heat.Stir in lime juice and the green parts of the green onions. Taste and adjust sweetness, salt, or acidity as needed.
- Serve: Spoon over hot rice. Top with sesame seeds and a squeeze of lime.Enjoy immediately.
Keeping It Fresh
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Keep the rice separate so it doesn’t soak up all the sauce. Reheat gently on the stovetop with a splash of water to loosen the glaze.
Freezing: You can freeze the cooked chicken and sauce (without rice) for up to 2 months.
Thaw overnight in the fridge, then rewarm on low heat. Add a squeeze of fresh lime to wake up the flavors.
Make-ahead tip: Whisk the sauce ingredients a day in advance and keep the slurry separate. Pre-chop your peppers, pineapple, and green onions to save time on busy nights.
Health Benefits
- Lean protein: Chicken provides high-quality protein for muscle repair and steady energy.
- Vitamin-rich produce: Pineapple and bell peppers bring vitamin C, which supports immunity and iron absorption.
- Smarter sodium: Using low-sodium soy sauce helps reduce salt while keeping flavor intact.
- Balanced plate: Pairing with rice and veggies delivers a satisfying mix of carbs, protein, and fiber.
- Anti-inflammatory notes: Ginger adds a gentle anti-inflammatory boost and aids digestion.
What Not to Do
- Don’t overcrowd the pan: Crowding steams the chicken and prevents browning.Cook in batches if needed.
- Don’t skip drying the chicken: Surface moisture dilutes the sear and thins the sauce.
- Don’t add the cornstarch early: It can clump or burn. Always add the slurry to a simmering sauce at the end.
- Don’t overcook the pineapple: It should be warm with light caramelization, not mushy.
- Don’t forget the acid: Lime juice or a touch of vinegar at the end lifts the whole dish.
Recipe Variations
- Oven-baked version: Toss chicken with 1 tablespoon oil and half the sauce. Bake at 400°F (200°C) for 15–18 minutes.Simmer remaining sauce on the stove, thicken with slurry, then toss with baked chicken, peppers, and pineapple.
- Grilled skewers: Thread marinated chicken, peppers, and pineapple onto skewers. Grill over medium-high, basting with sauce. Finish with thickened sauce and lime.
- Veggie-forward: Add snap peas, carrots, or broccoli florets.Par-steam firmer veggies before tossing in so they stay crisp-tender.
- Low-sugar: Reduce added sugar to 1 tablespoon and rely more on pineapple’s natural sweetness. Balance with an extra splash of vinegar and lime.
- Gluten-free: Use tamari or certified gluten-free soy sauce and check labels on ketchup and vinegar.
- Spicy kick: Add fresh chili, extra red pepper flakes, or a teaspoon of sriracha to the sauce.
- Coconut twist: Stir 2–3 tablespoons coconut milk into the sauce after thickening for a silky finish.
FAQ
Can I use chicken breasts instead of thighs?
Yes. Breasts cook a bit faster and can dry out if overcooked, so keep an eye on them.
Cut into equal pieces and pull them as soon as they’re just cooked through.
What’s the best way to thicken the sauce without cornstarch?
Use arrowroot powder mixed with cold water, or reduce the sauce by simmering longer. Arrowroot keeps the sauce glossy and is a good alternative for those avoiding corn.
Can I make this without pineapple?
You can swap mango or orange segments with a splash of orange juice. The flavor shifts slightly, but you’ll still get that sweet-and-tangy balance.
How do I prevent the sauce from getting too salty?
Use low-sodium soy sauce and avoid heavy salting of the chicken.
If it still tastes salty, add more pineapple juice or water and a squeeze of lime to rebalance.
What sides go well with this?
Steamed jasmine rice, coconut rice, or brown rice are classic. A side of quick cucumber salad or lightly sautéed greens keeps the meal fresh and bright.
Can I cook this in a slow cooker?
Yes, but skip the cornstarch until the end. Cook chicken, peppers, and sauce on low for 3–4 hours, then stir in the slurry and cook 10–15 more minutes to thicken.
Add pineapple in the last 30 minutes.
Is this good for meal prep?
Absolutely. Portion chicken and rice into containers, keep lime wedges on the side, and add a handful of steamed veggies. It reheats well and holds flavor for several days.
Final Thoughts
Sweet & Tangy Polynesian Chicken is a reliable, feel-good recipe that brings color and brightness to the table.
It’s quick, adjustable, and packed with flavor that makes weeknights more fun. Keep the ingredients on hand, and you’ll have a go-to dinner that always hits the spot. A little lime at the end and a sprinkle of green onions make it sing—simple moves, big payoff.
