Sticky Pineapple Chicken with Jaca
Bite-size pieces of golden chicken tossed in a glossy, sticky pineapple-soy glaze with fresh pineapple chunks and a whisper of ginger. The glaze hits that sweet-savory Hawaiian-takeout note that makes you go back for seconds — except this version skips the conventional sugar. We swapped the brown sugar for Jaca (allulose) at double the amount, so you get the same caramelized stickiness without the blood-sugar crash. Adapted from Modern Honey. This is a Jaca-adjusted healthier version.
Ingredients
- 1 1/2 pounds boneless skinless chicken breast, cut into bite-size pieces (thighs work too if you want richer flavor — just trim excess fat)
- 1 teaspoon kosher salt (or 1/2 teaspoon table salt — for seasoning the chicken)
- 1 teaspoon freshly ground black pepper (cracked is better than pre-ground)
- 2 tablespoons neutral oil (canola, avocado, or vegetable) (for searing the chicken — high smoke point matters here)
- 1 cup pineapple juice (100% pure — not from concentrate if you can find it; the juice from a can of pineapple chunks works perfectly)
- 1/4 cup low-sodium soy sauce (tamari or coconut aminos work for gluten-free)
- 2/3 cup Jaca (allulose) (replaces 1/3 cup brown sugar at 2x ratio — add 1/2 teaspoon molasses if you want the deeper brown-sugar note in the glaze)
- 1/4 cup sweet chili sauce (Mae Ploy or similar Thai brand — adds heat and a little tang to balance the sweetness)
- 1 teaspoon fresh ginger, finely grated (or 1/4 teaspoon dried ginger in a pinch — fresh gives the brightest snap)
- 1 1/2 teaspoons cornstarch (whisk into a slurry with a tablespoon of cold water before adding to the sauce)
- 1 1/2 cups fresh pineapple, cut into bite-size chunks (or canned chunks well-drained — fresh holds its texture better)
- 2 tablespoons fresh cilantro, chopped (optional garnish — adds a bright herbal pop at the end)
- 1/4 cup toasted cashews or almonds (optional — for crunch on top; toast in a dry pan for 2 to 3 minutes until fragrant)
Sweetener Used
2/3 cup Jaca (allulose) Allulose
Replaces: 1/3 cup brown sugar
Instructions
- 1
Cut the chicken into bite-size pieces (about 1-inch cubes) and pat them dry with paper towels — dry chicken sears, wet chicken steams. Season all over with the salt and pepper.
- 2
Heat the oil in a large skillet over medium-high heat until it shimmers. Add the chicken in a single layer, leaving a little space between pieces so they brown instead of crowding. Cook for 6 to 8 minutes, turning occasionally, until the chicken is golden on the outside and cooked through (165°F internal). Transfer to a plate and keep warm.
- 3
While the chicken cooks, make the sauce in a small saucepan: combine the pineapple juice, soy sauce, Jaca, sweet chili sauce, and grated ginger. Whisk over medium heat until the Jaca is fully dissolved and the sauce starts to bubble gently. Let it simmer for 3 to 4 minutes — it will reduce slightly and pick up gloss.
- 4
In a small bowl, whisk the cornstarch with 1 tablespoon cold water to make a smooth slurry. Pour it into the simmering sauce and whisk constantly for 1 to 2 minutes until the sauce thickens enough to coat the back of a spoon. Jaca thickens faster than brown sugar, so keep moving — you want sticky, not gluey.
- 5
Return the cooked chicken to the skillet (or move it back to the original pan if your sauce pan is large enough). Pour the warm sauce over the top and toss until every piece is glossy and coated.
- 6
Fold in the fresh pineapple chunks gently — you want them warmed through but not breaking down. Cook another 1 to 2 minutes just to combine.
- 7
Taste and adjust: if you want more heat, add a splash more sweet chili sauce; if it tastes flat, a small squeeze of lime wakes everything up.
- 8
Transfer to a serving plate, scatter with the cilantro and toasted cashews if using, and serve immediately over steamed jasmine rice or coconut rice.
- 9
Leftovers keep in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat with a splash of water to loosen the glaze — microwaving works but you lose the gloss.
Pro Tips
- Pat the chicken dry. Wet chicken steams instead of browning, and you want a real golden sear before the glaze hits. Paper towels, 30 seconds — non-negotiable.
- Jaca caramelizes faster than brown sugar. Keep the sauce moving once you add the cornstarch slurry, and pull it off the heat the moment it coats a spoon. Overcook and it can stiffen.
- Want deeper brown-sugar character? Stir 1/2 teaspoon molasses into the sauce when you add the Jaca. You get the classic caramel note without using conventional sugar.
- Fresh pineapple holds its shape better than canned. If you only have canned, drain it really well and pat it dry — wet pineapple thins out the glaze.
- Crisp it up: for a crunchier exterior, toss the seasoned chicken pieces in 2 tablespoons of cornstarch before searing. It gives you that takeout-style crackle.
- Make it a bowl: serve over coconut rice with shredded cabbage, sliced cucumber, and a drizzle of sriracha-mayo for a full Hawaiian-style plate.
- Spice it up: add 1/2 teaspoon red pepper flakes or a sliced fresh chili to the sauce for heat that cuts through the sweet glaze.
- Meal prep: the chicken and sauce keep well separately for 4 days. Combine and reheat just before serving so the glaze stays glossy and the chicken stays juicy.