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Brown Sugar Pineapple Chicken

Brown Sugar Pineapple Chicken

A sweet and savory skillet chicken glazed in a thick brown sugar pineapple sauce with soy sauce, garlic, and ginger. Seared golden and finished in a sticky glaze, ready in 30 minutes and perfect over steamed rice.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American, Asian Inspired
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lb boneless skinless chicken thighs or breasts
  • 1 tbsp olive oil or neutral oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 can pineapple chunks, 20 oz, drained with juice reserved
  • 1/3 cup brown sugar, packed
  • 3 tbsp soy sauce
  • 2 tbsp apple cider vinegar
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated or 1/4 tsp ground ginger
  • 1 tbsp cornstarch
  • 2 tbsp cold water
  • 1 to taste sliced green onions and sesame seeds optional garnish
  • 1 to taste steamed rice or noodles optional for serving

Equipment

  • Large Skillet or Cast Iron Pan
  • Small bowl
  • Whisk
  • Tongs
  • Knife

Method
 

  1. Season chicken: pat dry. Season both sides with salt, pepper, and garlic powder.
  2. Sear: heat oil in a large skillet over medium-high. Sear chicken 3 to 4 minutes per side until golden. Remove and set aside.
  3. Aromatics: reduce heat to medium. Add garlic and ginger. Cook 30 seconds until fragrant.
  4. Make sauce: add reserved pineapple juice, brown sugar, soy sauce, and vinegar. Stir and bring to a simmer.
  5. Thicken: whisk cornstarch with cold water. Pour into sauce while stirring. Cook 2 minutes until thickened.
  6. Finish: add pineapple chunks and return chicken. Spoon sauce over chicken. Cook 6 to 8 minutes until chicken reaches 165 degrees F.
  7. Serve: garnish with green onions and sesame seeds. Serve over rice or noodles.

Notes

  • Sear the chicken first for better texture and sauce adhesion.
  • Whisk the cornstarch slurry smooth before adding.
  • Do not skip the cornstarch - it is what thickens the glaze.
  • Thighs stay juicier than breasts for this method.
  • Reheat with a splash of water to loosen the sauce.