Lemon Pineapple Chicken

This lemon pineapple chicken lands somewhere between Chinese-American sweet and sour and a sunny Florida weeknight dinner. The broiled chicken breast takes a quick 15-minute soak in a simple marinade of chicken broth, soy sauce, garlic, and salt, so the meat stays moist and absorbs savory depth without a complicated brine.

The sauce is the showpiece. While the chicken broils, lemon juice and cornstarch slurry together before meeting water, vinegar, and a generous cup of pineapple chunks. Carrots and green pepper join for crunch, lemon zest doubles down on citrus aroma, and a quick simmer thickens the whole thing to a glossy, pourable glaze. The bed of shredded lettuce underneath isn’t decorative: it wilts slightly under the hot sauce and catches all the good drippings.

Kitchen Tips

• Pound the chicken breast to even thickness. Thick ends overcook under the broiler before thin ends are done.
• Use fresh pineapple if you can. The fresh fruit has enzymes that also help tenderize the meat when used as a brief marinade.
• Mix the cornstarch into cold lemon juice first, never hot. Hot liquid clumps it instantly.
• Watch the broiler. Sugary marinades can char the chicken quickly, so stay close and flip as needed.

Variations

• Swap pineapple for mango chunks for a slightly sweeter, more tropical vibe.
• Use boneless skinless chicken thighs if you prefer juicier dark meat.
• Add a pinch of red pepper flakes or a splash of sriracha to the sauce for heat balance.