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Sweet & Tangy Polynesian Chicken - A Bright, Crowd-Pleasing Favorite

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

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)
  • 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
  • Steamed jasmine rice or coconut rice
  • Lime wedges and extra green onions

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Serve: Spoon over hot rice. Top with sesame seeds and a squeeze of lime. Enjoy immediately.