Best Brown Sugar Pineapple Chicken
This Brown Sugar Pineapple Chicken recipe delivers juicy, tender chicken coated in a sweet and savory brown sugar and pineapple glaze. It's a surprisingly simple and delicious way to enjoy a taste of the tropics, perfect for a quick weeknight dinner.
Equipment
- Medium bowl
- Measuring cups
- Measuring spoons
- Whisk
- Large Skillet or Wok
- Spatula
- serving plate
- Rice cooker (optional)
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup packed light brown sugar
- ½ cup pineapple juice from the canned pineapple
- ¼ cup soy sauce low sodium preferred
- 2 tablespoons apple cider vinegar
- 1 tablespoon cornstarch
- 1 teaspoon minced garlic
- ½ teaspoon ground ginger
- ¼ teaspoon red pepper flakes optional
- Cooked rice, for serving
- Chopped green onions, for garnish optional
- Sesame seeds, for garnish optional
Instructions
- In a medium bowl, toss the chicken cubes with olive oil, salt, and pepper until evenly coated.
- Heat a large skillet or wok over medium-high heat.
- Add the chicken to the skillet in a single layer, avoiding overcrowding. Work in batches if necessary.
- Cook for 3-4 minutes per side, until the chicken is nicely browned and cooked through. Remove the chicken from the skillet and set aside.
- In a medium bowl or measuring cup, whisk together the brown sugar, pineapple juice, soy sauce, apple cider vinegar, cornstarch, minced garlic, ground ginger, and red pepper flakes (if using). Ensure the cornstarch is fully dissolved.
- Pour the sauce into the same skillet you used to cook the chicken.
- Bring the sauce to a simmer over medium heat, stirring constantly.
- Continue to simmer, stirring occasionally, until the sauce has thickened to your desired consistency, about 3-5 minutes. The sauce should coat the back of a spoon easily.
- Add the cooked chicken and pineapple chunks to the skillet with the sauce.
- Stir to coat the chicken and pineapple evenly with the sauce.
- Cook for another 2-3 minutes, until everything is heated through and the flavors have melded together.
- Serve the Brown Sugar Pineapple Chicken over cooked rice.
- Garnish with chopped green onions and sesame seeds, if desired.
Notes
Don't overcrowd the pan to ensure the chicken sears properly. Adjust the sweetness by reducing the amount of brown sugar. For a spicier dish, add more red pepper flakes or hot sauce. To make it gluten-free, use tamari instead of soy sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. You can add vegetables like bell peppers, onions, or broccoli. Chicken thighs can be used instead of chicken breasts, adjusting cooking time accordingly. This recipe can also be adapted for a slow cooker.