Pineapple Skillet Chicken

Summer may be winding down but there is still time to make this Skillet Pineapple Chicken.  I mean I love this dish year round… but especially in the summer.  There is just something about pineapple in the summer… a match made in heaven for sure.

All in the Skillet (& a baggie)

Some of my most favorite meals are one skillet meals.  They make weeknight dinners super easy, they are super fast to clean-up and typically are loaded with tons of flavors.  

This Pineapple Chicken is all that and more.

Don’t skimp on the salsa!

One of my favorite parts of this dish is the fresh pineapple salsa.  It is a little sweet, a little spicy and perfect with the skillet chicken.  I also used the salsa, with its residual juice, the next day on my salad with some leftover chicken for a quick lunch.

To amp up the salsa I used Chili Crisp  and let me tell you… it is AMAZING!!  You can use as much or as little as you want, but trust me you will love it.   

Rice or no rice?

I love to serve this over Coconut Rice, but regular white or brown rice works just as good.  I do love coconut rice though… it is so rice & creamy and a perfect pairing with this sweet & spicy chicken.  

If rice is not your thing you could serve it with your favorite veggie, quinoa or just on it’s own.  

Pineapple Skillet Time!


4-6 servings

Pineapple Skillet Chicken

A quick & easy Pineapple Chicken Dinner that is perfect for the busiest of nights. It is a little sweet, a bit spicy and SO GOOD... everyone is sure to love this!

10 minPrep Time

20 minCook Time

30 minTotal Time

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2-3 Boneless, skinless chicken breast, cut into 1 inch cubes (1 1/2-2 lbs chicken)
2 tablespoons sesame oil (or extra virgin olive oil)
1/2 cup Tamari, or soy, sauce
1/2 cup pineapple juice
3 tablespoons brown sugar
2 tablespoons ketchup
4 garlic cloves, minced
1 tablespoon grated ginger
1 tablespoon Chili Crisp
1 tablespoon all purpose seasoning (I prefer Adams House Seasoning )
Pineapple Salsa
2 cups fresh pineapple chunks
1/4 cup fresh cilantro, chopped
1/4 small onion, grated
1 tablespoon Chili Crisp
1 lime, juiced and zested
1 teaspoon salt
1 teaspoon pepper
Optional Additions
Fresh cilantro
Additional Chili Crisp


In a bowl whisk together all the marinade ingredients until well combined
Place chicken in a separate bowl and pour 1/3 of the marinade over the chicken, reserve remaining marinade for later
Cover chicken and place in the fridge for at least 15 minutes but up to 1 day (I like to start it in the morning and cook that evening)
To cook, heat sesame oil over medium heat
Remove chicken from marinade and place into pan, cooking for about 3-4 minutes per side, or until just cooked through
Reduce heat to low
Pour in remaining marinade and cook until sauce reduces and glazes the chicken, stirring often
While chicken is cooking combine all the salsa ingredients in a bowl and stir to combine
Once chicken is ready serve over coconut rice, brown rice, or on its own
Top with Pineapple Salsa & ENJOY!!


You can also use shrimp, just reduce cooking time

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