Why You’ll Love This Recipe
Brown Sugar Pineapple Chicken is an easy-to-make, flavorful dish that combines the perfect amount of sweetness from brown sugar and pineapple with tender, juicy chicken. The glaze is sticky and caramelized, creating a rich coating that’s irresistible. It’s a dish that pairs well with rice, roasted vegetables, or even a simple salad, making it versatile enough for any meal. Plus, it’s a great way to impress your family or guests with minimal effort!
Ingredients
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4 boneless, skinless chicken breasts (or thighs)
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2 tablespoons olive oil
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½ cup brown sugar (packed)
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1 cup pineapple juice (from a can or fresh)
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½ cup pineapple chunks (fresh or canned, drained)
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2 tablespoons soy sauce (or tamari for gluten-free)
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1 tablespoon apple cider vinegar (or white vinegar)
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1 teaspoon garlic powder
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1 teaspoon onion powder
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Salt and pepper, to taste
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Fresh cilantro or parsley for garnish (optional)
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1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening, optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Prepare the Chicken: Season the chicken breasts (or thighs) with salt, pepper, garlic powder, and onion powder on both sides.
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Cook the Chicken: Heat the olive oil in a large skillet or pan over medium-high heat. Once the oil is hot, add the chicken and cook for 5-6 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Once done, remove the chicken from the pan and set it aside.
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Make the Glaze: In the same skillet, add the pineapple juice, brown sugar, soy sauce, and apple cider vinegar. Stir to combine, scraping up any brown bits from the bottom of the pan. Bring the mixture to a simmer over medium heat and cook for 5-7 minutes, allowing the sauce to reduce and thicken slightly.
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Add Pineapple Chunks: Stir in the pineapple chunks and cook for another 2-3 minutes until the pineapple is heated through and the glaze has thickened. If you prefer a thicker sauce, mix the cornstarch and water together to create a slurry, then add it to the pan and stir until the sauce thickens to your liking.
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Coat the Chicken: Return the cooked chicken to the skillet and spoon the glaze and pineapple mixture over the chicken, making sure it’s well-coated in the sauce. Let it simmer for another 2-3 minutes to allow the chicken to absorb the flavors.
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Serve: Garnish with fresh cilantro or parsley, if desired. Serve the Brown Sugar Pineapple Chicken with your favorite side dishes like rice, mashed potatoes, or roasted vegetables.
Servings and Timing
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Servings: 4
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Prep Time: 10 minutes
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Cook Time: 20 minutes
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Total Time: 30 minutes
Variations
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Add Heat: For a spicy kick, add a pinch of red pepper flakes or a small diced jalapeño to the glaze for some heat to balance the sweetness.
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Grilled Version: Grill the chicken instead of pan-searing it for a smoky flavor before glazing it with the pineapple sauce.
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Coconut Flavored: Add a ¼ cup of coconut milk to the glaze for a tropical coconut flavor to pair with the pineapple.
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Use Chicken Thighs: For a juicier, more flavorful option, use bone-in chicken thighs instead of breasts.
Storage/Reheating
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Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Reheating: Reheat in a skillet over low heat until warmed through. You can also microwave individual servings for 1-2 minutes.
FAQs
Can I use fresh pineapple instead of canned pineapple?
Yes! Fresh pineapple can be used in place of canned pineapple. Just chop it into small chunks before adding it to the glaze.
Can I make this recipe in advance?
Yes, you can cook the chicken and make the glaze ahead of time, then store them separately in the fridge. When ready to serve, reheat the chicken and glaze, then combine and serve.
Can I use another type of meat for this recipe?
Yes, chicken thighs, or even shrimp as a substitute for chicken breasts. Just adjust the cooking time as needed for the different proteins.
How can I make the glaze thicker?
If the glaze is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of water to make a slurry, then add it to the sauce and stir until it thickens. You can also cook the sauce longer to reduce it and thicken naturally.
Can I make this recipe in a slow cooker?
Yes, you can make this in a slow cooker. Simply place the seasoned chicken breasts in the slow cooker, pour the glaze mixture over the top, and cook on low for 3-4 hours or until the chicken is tender.
Conclusion
Brown Sugar Pineapple Chicken is the perfect combination of savory, sweet, and tangy flavors. The rich caramelized glaze made from brown sugar, pineapple juice, and soy sauce coats the chicken perfectly, making it a dish you’ll want to make again and again. Whether served over rice or paired with roasted vegetables, this dish is sure to impress and satisfy everyone at the table!
Brown Sugar Pineapple Chicken
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Simmering
- Cuisine: Asian
- Diet: Gluten Free
Description
Brown Sugar Pineapple Chicken combines savory, sweet, and tangy flavors in a rich, caramelized glaze. Tender chicken breasts are coated in a luscious sauce made with brown sugar, pineapple juice, and soy sauce, creating the perfect balance of sweetness and savoriness. This easy, quick recipe is perfect for a weeknight dinner or special occasion!
Ingredients
For the Chicken:
-
4 boneless, skinless chicken breasts (or thighs)
-
2 tablespoons olive oil
-
Salt and pepper, to taste
-
1 teaspoon garlic powder
-
1 teaspoon onion powder
For the Glaze:
-
½ cup brown sugar (packed)
-
1 cup pineapple juice (from a can or fresh)
-
½ cup pineapple chunks (fresh or canned, drained)
-
2 tablespoons soy sauce (or tamari for gluten-free)
-
1 tablespoon apple cider vinegar (or white vinegar)
-
1 teaspoon ginger powder (optional for extra flavor)
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1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
- Fresh cilantro or parsley for garnish (optional)
Instructions
-
Prepare the Chicken:
Season the chicken breasts with salt, pepper, garlic powder, and onion powder on both sides. -
Cook the Chicken:
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Once done, remove the chicken from the pan and set aside. -
Make the Glaze:
In the same skillet, add pineapple juice, brown sugar, soy sauce, and apple cider vinegar. Stir and scrape up any brown bits from the pan. Bring to a simmer over medium heat for 5-7 minutes until the sauce thickens slightly. -
Add Pineapple Chunks:
Stir in pineapple chunks and simmer for another 2-3 minutes. If you prefer a thicker glaze, mix cornstarch with water, then stir into the sauce and cook for 1-2 minutes until it thickens to your liking. -
Coat the Chicken:
Return the cooked chicken to the skillet, spooning the glaze over the chicken to coat it well. Let it simmer for 2-3 minutes to absorb the flavors. -
Serve:
Garnish with fresh cilantro or parsley. Serve the Brown Sugar Pineapple Chicken with rice, roasted vegetables, or a simple salad.
Notes
Variations: Add red pepper flakes or jalapeños for a spicy kick. For a smoky flavor, grill the chicken before adding the glaze.Gluten-Free: Use tamari instead of soy sauce for a gluten-free version.Slow Cooker: For a slow cooker version, add seasoned chicken and the glaze mixture, cooking on low for 3-4 hours until tender.
