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Garlic Butter Pineapple Chicken

I needed something quick and easy to cook for our dinner today as I had a day chocker-block full of appointments!  You can't beat stir fries for being quick and easy!

I adapted this tasty chicken stir fry from one I found on Eating Well 101.  I had pinned it several weeks ago and today was the perfect day to try it out!

Simple ingredients are whisked together to form a simple sauce  . . .  honey, olive oil, garlic, lemon juice, seasoning, parsley flakes and sweet chili sauce (my own addition.)

Boneless, skinless chicken breasts are cut into thin slices or fingers and stir fried in a mix of butter and olive oil.

Don't be tempted to over cook them. The cook times suggested are perfect.  Only one minute per side does the trick.

You then add some pineapple chunks, well drained if you use tinned. You can use fresh pineapple also.

Stir fry that with the chicken for a few more minutes. I like it to get a bit golden . . .

Then you just stir in that flavourful sauce you whisked together at the start!

Another brief cook time to glaze the chicken and pineapple and dinner is served!

I steamed some white rice and broccoli to serve along side . . .

Colourful, delicious and healthy!

If you are a fan of tender, juicy and flavourful chicken, then you are going to be a fan of this! I guarantee!

Yield: 4

Garlic Butter Pineapple Chicken

Garlic Butter Pineapple Chicken

Tender, juicy and delicious. I like to serve this with some steamed rice and broccoli for a quick and simple supper!


  • 2 large boneless, skinless chicken breasts, cut into strips
  • 1/2 pineapple, peeled, halved and cut into chunks (you can also use a well drained tin of pineapple chunks)
  • 1 TBS butter
  • 2 TBS light olive oil, divided
  • 1 TBS runny honey
  • 4 large cloves of garlic, peeled and crushed
  • 2 TBS fresh lemon juice
  • 1 TBS dried parsley flakes
  • 1 TBS sweet chili sauce
  • salt and black pepper to taste


How to cook Garlic Butter Pineapple Chicken

  1. Whisk the lemon juice, honey, 1 TBS of olive oil, garlic, salt, pepper, parsley and sweet chili sauce together in a small bowl. Set aside.
  2. Heat the remaining TBS of olive oil in a large skillet along with the butter. Once the butter begins to foam add the chicken strips in a single layer. Season lightly. Cook for approximately 1 minute per side turning them over halfway through the cook time.  Add the pineapple chunks and cook for a further 2 to 3 minutes, stirring occasionally.  Add the honey garlic sauce from the bowl and cook for a further 2 minutes, stirring to coat the chicken and the pineapple with the sauce.
  3. Serve hot with steamed rice.  Enjoy!

Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it #EnglishKitchen
Created using The Recipes Generator

I am thinking slices of pork tenderloin would also be wonderful done this way as would gammon.  I really hope you will try it. Its pure deliciousness!  

Note - if you want it a tad spicier you could add some Sriacha sauce!

Marie Rayner
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