Go Back

Brown Sugar Pineapple Chicken

Brown sugar pineapple chicken made in an easy skillet with caramelized chicken breasts and a thick, sticky pineapple glaze. Amber sauce clings to the meat with visible pineapple chunks for a sweet-tangy, deeply caramelized edge.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
marinating 20 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • Salt to taste
  • pepper to taste
  • garlic powder to taste
  • 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, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp cornstarch mixed with 2 tbsp water
  • 2 tbsp water for the cornstarch slurry
  • 1 cup pineapple chunks
  • sesame seeds for garnish
  • sliced green onions for garnish

Equipment

  • 1 cast iron skillet

Method
 

Marinate and sear the chicken
  1. Season the chicken breasts all over with salt, pepper, garlic powder, and smoked paprika, then let them marinate 20 minutes for better flavor.
  2. Heat olive oil in a large cast iron skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through to 165°F, then remove 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 to a simmer over medium heat.
  2. Stir in the cornstarch slurry (cornstarch mixed with water) and cook for 2-3 minutes, until the sauce thickens to a glaze, then stir in the pineapple chunks.
Glaze and finish
  1. Return the chicken to the skillet and turn to coat in the thick pineapple glaze, then cook for 2 more minutes.
  2. Garnish with sesame seeds and sliced green onions, then serve immediately over steamed rice.

Notes

For the richest caramelized edges, pat the chicken dry before seasoning and sear without moving the pieces for the first 3-4 minutes per side. Refrigerate leftovers in a covered container up to 3 days; reheat gently in a skillet until hot. Freezing is not recommended because the glaze and pineapple chunks can soften after thawing. For a lower-sugar option, use a brown-sugar substitute that measures 1:1.