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Brown Sugar Pineapple Chicken

Brown sugar pineapple chicken with caramelized chicken breasts in a thick, sticky amber glaze. Pineapple chunks stay visible as the sauce simmers, thickens, and clings to every bite.
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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
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
  • 2 tbsp water for slurry
  • 1 cup pineapple chunks
Garnish & Serving
  • 1 tbsp sesame seeds for garnish
  • 2 tbsp green onions sliced
  • 1 cup steamed rice for serving

Equipment

  • 1 cast iron skillet

Method
 

Marinate and season
  1. Season the chicken breasts with salt, pepper, garlic powder, and smoked paprika. Set aside for 20 minutes to marinate so the flavors start penetrating the meat.
Sear the chicken
  1. Heat the olive oil in a large cast iron skillet over medium-high heat. 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. Whisk pineapple juice, brown sugar, soy sauce, ketchup, garlic, and ginger in the same pan. Bring to a simmer over medium heat and keep bubbling until the sugar dissolves, about 2-3 minutes, then stir.
  2. Stir in the cornstarch slurry and cook until the sauce thickens to a glaze. Cook for 2-3 minutes while stirring for a glossy amber consistency.
  3. Add the pineapple chunks to the pan and let them heat through in the thickened sauce. Keep it at a gentle simmer so the chunks stay intact and start to caramelize.
Coat and finish
  1. Return the chicken to the pan and turn to coat in the glaze. Cook for 2 more minutes so the edges caramelize and the sauce clings to the chicken.
  2. Garnish with sesame seeds and sliced green onions while the sauce is still hot and sticky. Serve immediately over steamed rice.

Notes

For the best caramelized edges, make sure the skillet is fully hot before searing and don’t move the chicken for the first 5-6 minutes per side. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a skillet over medium-low until hot and glossy. Freezing is not recommended because the pineapple glaze can lose thickness after thawing. For a lower-sugar option, reduce the brown sugar to 3 tbsp and use an unsweetened pineapple juice or a no-sugar-added version.