Brown Sugar Pineapple Chicken
A quick one-pan dinner with tender chicken pieces coated in a sticky, sweet, and savory brown sugar pineapple glaze. Ready in 30 minutes and perfect over rice.
Equipment
- Large skillet
- Small bowl
- Whisk
Ingredients
- 1.5 lbs boneless skinless chicken thighs cut into bite-sized pieces
- 1 cup pineapple chunks fresh or canned, well drained
- ½ cup pineapple juice
- 3 tbsp brown sugar light or dark
- 3 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 1 tbsp cornstarch
- 2 tbsp cold water for cornstarch slurry
- 1 tbsp neutral cooking oil vegetable or avocado oil
- salt and black pepper to taste
- sliced green onions and sesame seeds for garnish
Instructions
- Prep the chicken: Pat chicken pieces dry with paper towels and season all sides with salt and black pepper.
- Sear the chicken: Heat oil in a large skillet over medium-high heat. Add chicken in a single layer and cook 4 to 5 minutes per side until golden brown. Work in batches if needed. Remove chicken and set aside.
- Build the base: Reduce heat to medium. Add garlic and ginger to the same pan and stir for 30 seconds until fragrant.
- Make the sauce: Pour in pineapple juice, soy sauce, brown sugar, and vinegar. Stir to combine and bring to a gentle simmer.
- Thicken: Whisk cornstarch with cold water in a small bowl, then stir the slurry into the pan. Stir continuously for 1 to 2 minutes until the sauce is glossy and thick.
- Combine: Add pineapple chunks and return the chicken to the pan. Toss everything together until well coated in the sauce.
- Finish and serve: Simmer for 3 to 4 more minutes until chicken is cooked through to 165°F internally. Garnish with sliced green onions and sesame seeds and serve immediately over rice.
Notes
- Use dark brown sugar for a deeper, more caramel-like glaze.
- Do not crowd the pan when searing - cook chicken in batches for the best browning.
- For a gluten-free version, swap soy sauce for tamari or coconut aminos.
- Leftovers keep in the fridge for up to 4 days and freeze well for up to 2 months.