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Brown Sugar Pineapple Chicken

Brown Sugar Pineapple Chicken features caramelized chicken breasts in a thick, sticky amber glaze with pineapple chunks throughout. The sweet-tangy sauce simmers, thickens with cornstarch, and deeply caramelizes at the edges for a tropical chicken dinner.
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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 Pat dry for better browning.
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
  • 0.5 tsp garlic powder To taste.
  • 0.5 tsp smoked paprika To taste.
  • 2 tbsp olive oil Used for searing.
Brown Sugar Pineapple Glaze
  • 1 cup pineapple juice For the amber sauce.
  • 0.25 cup brown sugar, packed Use packed brown sugar for deeper caramel flavor.
  • 2 tbsp soy sauce Adds savory balance.
  • 2 tbsp ketchup Provides tang and color.
  • 2 clove garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp cornstarch Mixed with water to form a slurry.
  • 2 tbsp water For the cornstarch slurry.
  • 1 cup pineapple chunks Caramelize and stay visible in the glaze.
  • 0.25 sesame seeds For garnish.
  • 0.25 sliced green onions For garnish.
Serving
  • steamed rice Serve with the finished chicken and glaze.

Equipment

  • 1 Cast iron skillet

Method
 

Marinate and sear the chicken
  1. Season the chicken breasts with salt, pepper, garlic powder, and smoked paprika, then let them marinate for 20 minutes to enhance flavor and help browning.
  2. Heat 2 tablespoons 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 sticky brown sugar pineapple glaze
  1. Whisk pineapple juice, brown sugar, soy sauce, ketchup, minced garlic, and grated ginger in the same skillet and bring to a simmer over medium heat.
  2. Stir in the cornstarch slurry and cook 2–3 minutes until the sauce thickens to a glaze, then add the pineapple chunks.
  3. Return the chicken to the pan, turn to coat in the glaze, and cook for 2 more minutes so the edges caramelize and the sauce clings.
Finish and serve
  1. Garnish with sesame seeds and sliced green onions, then serve the caramelized brown sugar pineapple chicken over steamed rice.

Notes

For best caramelized edges, pat the chicken dry before seasoning and avoid moving it while searing. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet until hot. Freezing isn’t recommended because the pineapple chunks and cornstarch glaze can become grainy after thawing. For a lower-sugar option, swap brown sugar for a brown-sugar substitute measured cup-for-cup, and keep the rest unchanged.