Easy Pineapple Chicken

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Easy Pineapple-Soy Chicken

When I was a kid my mom rotated through a few meals that we ate often: beef and barley soup in the crockpot, meatloaf, baked spaghetti, and pineapple chicken.

Her pineapple chicken was baked in the oven with a soy sauce and pineapple chunks and was almost always (sorry Mom) unbearably dry. I don’t know if more went into it than soy sauce and pineapple, but I’ve always appreciated that Asian-y sweet-salty thing going on.

I was trying to come up with something that (a) would not require me to grocery shop; (b) my kids might actually eat; and (c) I could make quickly before Mr. V and I left for a date night a few weeks ago. I had thought about using my slow cooker, but it was too late in the day – and I worried chicken tenders would become terribly overcooked in the crockpot, anyway. (Dry chicken FEAR!) So I adapted Jillee’s pineapple teriyaki chicken to a skillet meal.

Cooking down the sauce allows for a deeper flavor – but if you’re really pressed for time, it’s not necessary.

This was very tasty and my 5-year-old daughter loved it. The poached chicken tenders are soft and flavorful, and the sauce is so good you might just eat it by itself for dessert.

Easy Pineapple Chicken

Yield: 3-4 servings


  • 1 20 oz. can crushed pineapple
  • 1/3 c. soy sauce
  • 1/3 c. brown sugar
  • 1 1/2 lbs. chicken tenders (or sub other chicken parts)


In a large skillet, combine pineapple, soy sauce, and brown sugar. Bring to a boil; reduce heat to simmer.

Add chicken. Cover. Cook on medium-low until chicken is done, about 15 minutes for tenders, flipping chicken every 5 minutes or so.

Remove chicken from pan and set aside.

Turn heat to medium-high and boil sauce down until reduced by about half. It should be a coffee brown.

Serve chicken and sauce over rice.


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