Boneless Chicken Dinner Recipes with Pineapple

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
Chicken Dinner with Pineapple

The chicken is always good for dinner. It is a win-win solution when the cooking process is easy and the result is nutritious and delicious. But we do our best to diverse the menu and try various recipes with the same main component.

Here we decide to add a pineapple – native to southern areas of the world. It contains an enzyme and bromelain, reducing inflammation and helping digesting, a lot of vitamin C, boosting immune system. It fights allergies, and is high in antioxidants.

Being found by Christopher Columbus it was considered a status symbol in Europe as far as it was rare, tasty and beautiful. In the past people served a pineapple for a festive meal. Now we can afford it without difficulty in various forms: fresh, frozen, tinned.

The flesh and the core are edible in the pineapple. By the way the core is rich in bromelain – the element used for reducing swelling, removing damage tissues , slowing clot formation, preventing cancer, reducing expense pounds.

Boneless Chicken Dinner Recipes with Pineapple

The appetizing combination of chicken and veggies with that fresh taste of pineapple is one of boneless chicken dinner recipes we are going to offer you now. The dish has a sweet-and-sour taste due to brown sugar and it is full of flavor due to tropic fruit.

Course Lunch & dinner
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 1796 kcal


  • 1 can pineapple 8 oz
  • 2 tbsp cornstarch
  • 1/4 tsp ground ginger
  • 1 cup chicken broth
  • 3 tbsp sugar
  • 1 tbsp soy sauce
  • 1 tbsp molasses
  • 1/2 cup flour
  • 1/4 tsp salt
  • 1/4 tsp garlic salt
  • 1/4 tsp paprika
  • 1/8 tsp pepper
  • 3/4 pound chicken breasts
  • 5 tbsp canola oil
  • 3 carrots (chopped)
  • 1 onion (sliced)
  • 1 pepper (coarsely chopped)
  • Hot cooked rice


  1. Take pineapple, separate the juice from the flesh setting them aside. 

  2. Pour the juice into a small bowl, add cornstarch and ginger. Mix the components achieving the smooth consistence. 

  3. Now you should pour the broth into a pan (or use the pan it is cooked in) and add broth, soy sauce, sugar, and molasses. Stir carefully.

  4. Take the cut chicken breasts without any bones and skin and put it into a large plastic bag, add flour and seasonings, seal the bag and shake it to coat the pieces of meat. Or there is another method: you can take a flat pan, put flour and seasonings onto it, mix them using a spoon and roll the pieces of chicken in the mixture thoroughly. 

  5. Put a large skillet over the medium heat and pour 4 tablespoons oil onto it.

  6. Add the chicken to the skillet, cook until there is not pink meat stirring from time to time. Remove from pan.

  7. Put the vegetables into the same skillet adding oil if necessary and make them with crispy crust but tender inside. 

  8. Cornstarch mixture should be stirred again, added to pan and boiled for about 1-2 minutes with continuous stirring. The sauce must thicken. 

  9. Place the chicken into this pan, add pineapple ant heat through. 

  10. Serve hot.

Recipe Notes

For side meal use rice – it is a perfect accompanying for chicken with pineapples.

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