Chicken, Vegetable, & Pineapple Skillet Meal

This meal is delicious as is, but if you eat soy, you might enjoy soy sauce added to it.  I am on a soy free diet, and my family doesn’t particularly like soy sauce so I didn’t use any.  My husband is not a big fan of fruit such as pineapple with his meat (poultry), but I sneak it in occasionally.  He didn’t mind it too much in this dish and the kids really enjoyed it.  It surprised me how much flavor a little canned pineapple added.  It was definitely nice for a change.

This recipe is perfect for using leftover chicken.  You can use white or dark meat or a combination of both.  I used thighs for the recipe in the photo.  I served this over a mix of rice and quinoa.  It wasn’t the best combination with red quinoa, and next time I will serve it with brown rice or pasta.

Chicken, Vegetable, & Pineapple Skillet Meal
Recipe type: Main
  • 1 medium onion, chopped
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 – 2 Tablespoons cooking oil
  • 2 cups cubed cooked chicken
  • 1 cups crushed pineapple with juice
  • 1 14.5 ounces can diced tomatoes with juice
  • salt & pepper to taste
  • 1 Tablespoon corn starch
  • 2 Tablespoons cold water
  1. In a large skillet, heat the oil and add the onion, pepper and garlic. Sauté until tender.
  2. Add the chicken and heat through.
  3. Add the tomatoes and pineapple and heat.
  4. Salt and pepper to taste.
  5. Dissolve the corn starch in the cold water and slowly pour it into the skillet, stirring constantly.
  6. Cook a couple of minutes until hot and slightly thickened.
  7. Serve with rice.


About Linda Etherton

Linda has been gluten free since 2000 when I was diagnosed with celiac disease which propelled me into the world of gluten-free cooking and baking. I am convinced that gluten-free food can and should be delicious, and I never apologize for serving it.
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  1. This looks like something my family would enjoy – thanks for sharing the recipe.

  2. EIJI TOYAMA says:


    I love your site, It is a pleasure to visit.

    I have added your site to my site.

    Please link my site to your site.

    Thank you! (;_;)/~~~


  3. You're so right about pineapple and chicken together — they complement each other well. I almost always like the combination, although my hubby doesn't at all :-(

  4. gfe--gluten free easily says:

    I make a pork dish with a little pineapple. Too much is, well, too much, but a smaller amount is often just right. Looks great, Linda!


  5. Aubree Cherie says:

    Hi Linda,

    Anything with chicken and pineapple makes to stop and take a second look, I can't wait to try this! I added the recipe to my favorite recipes from last week post. Thanks!

    ~Aubree Cherie

  6. DavePR says:

    Scrumptious! This is a great, unique recipe! For the Corn Starch, Kinnikinnick Foods has a GF/DF 1oz bag for $3.34! I look forward to reading your future posts:)

  7. The Vegetable Lady says:

    It looks great. I guess you can adjust the amount of cornstarch to vary the consistency.

  8. I finally got around to making this. It was absolutely delicious and so easy and quick to make! Thanks for sharing.

  9. BParrish says:

    Newly discovered the issue with gluten and I have really enjoyed your site for ideas to help me cope. Thank you so much!

  10. This looks very tasty and reminds me of a similar recipe I have made in the past with kielbasa instead of chicken. I have plenty of chicken in the freezer and will be sure to try it with the chicken.

  11. Susan DiGiacomo says:

    Hello Linda,
    Thanks for this recipe. I plan to try it this week.
    Also, I am trying to implement a GMO-free diet and wondered if there is an alternative to cornstarch that can be used. Almost all our corn here is GMO, so trying to dodge that bullet. Our wheat is largely grown as GMO also which is why there are so many gluten sensitivities and allergies, and why I need to avoid wheat thus, gluten.


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