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Brown Sugar Pineapple Chicken

Brown sugar pineapple chicken with caramelized, sweet sticky glaze and pineapple chunks throughout. This easy chicken skillet technique sears the chicken, simmers the amber sauce, then thickens it into a glossy brown sugar glazed chicken finish.
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Prep Time 10 minutes
Cook Time 25 minutes
marinating 20 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
  • 0.5 tsp smoked paprika to taste
  • 2 tbsp olive oil
Brown sugar pineapple glaze
  • 1 cup pineapple juice
  • 0.25 cup brown sugar packed
  • 2 tbsp soy sauce
  • 2 tbsp ketchup
  • 2 garlic cloves, minced
  • 1 tsp fresh ginger grated
  • 1 tbsp cornstarch mixed with 2 tablespoons water
  • 2 tbsp water
  • 1 cup pineapple chunks
  • 1 sesame seeds for garnish
  • 1 green onions sliced, for garnish
  • 1 steamed rice for serving

Equipment

  • 1 cast iron skillet

Method
 

Marinate
  1. Season the chicken breasts with salt, pepper, garlic powder, and smoked paprika, then let them marinate in the seasoning for 20 minutes while you prepare the glaze. Keep the chicken covered in the refrigerator during this time.
Sear the chicken
  1. Heat the olive oil in a large skillet over medium-high heat until shimmering, then sear the chicken for 5-6 minutes per side until golden and cooked through to 165°F. Remove the chicken to a plate.
Make the pineapple glaze
  1. In the same skillet, whisk pineapple juice, brown sugar, soy sauce, ketchup, garlic, and ginger, then bring the mixture to a simmer over medium heat. Look for small bubbles across the surface.
  2. Stir in the cornstarch slurry (cornstarch mixed with water) and cook for 2-3 minutes until the sauce thickens into a glaze. The sauce should look glossy and cling to the spoon.
  3. Add the pineapple chunks and simmer briefly so they heat through and start to caramelize in the amber sauce, then return the cooked chicken to the pan. The pineapple should be visible throughout the glaze.
Coat and finish
  1. Turn the chicken to coat thoroughly in the glaze, then cook for 2 more minutes until the edges look darker and sticky. Spoon glaze over the top during cooking if needed.
  2. Garnish with sesame seeds and sliced green onions, then serve the pineapple glaze chicken over steamed rice. Scatter the garnish right before serving for a fresh green pop.

Notes

Pro tip: Whisk the cornstarch slurry until smooth before adding so the glaze turns silky instead of lumpy. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over low heat until warmed through. Freezing is not recommended because the pineapple and glaze can become watery when thawed. For a gluten-free swap, use gluten-free soy sauce in the glaze.